Pumpkin Whoopie Pies are the sweet and creamy, perfect little bite that makes a great alternative to traditional Thanksgiving pies. Plus, these little cookies are ready in about 1 hour.
Since COVID has forced all of us to downsize our holidays this year, I’ve felt the urge to totally change things up this year. Making pies when I’m only feeding two this year makes no sense.
However, one-bite pumpkin cookies with cream cheese filling are a great solution, different, and still feels like Thanksgiving.
WHAT INGREDIENTS DO I NEED?
What makes this recipe so easy is that it starts with a boxed cake mix. A few other ingredients that you probably have in your pantry and whoopie pies are in your future.
- Cake mix – preferably spice, but a white or yellow cake mix would also work, just add 1 teaspoon of cinnamon and 1 teaspoon of pumpkin pie spice.
- Pumpkin puree
- Pumpkin pie spice
- Vegetable oil
- Cream Cheese
- Powdered sugar
HOW DO I MAKE PUMPKIN WHOOPIE PIES?
First, mix the cake mix with the pumpkin, pumpkin pie spice, and oil. Scoop out cookies and bake.
Second, while the cookies bake, make the filling by creaming butter and cream cheese. Next, add the powdered sugar and vanilla and whip until light and fluffy.
Finally, pipe the filling onto half of the cookies and top with the other half. Now you can begin popping them into your mouth.
Here are a few more ideas to change things up this Thanksgiving:Print
Pumpkin Whoopie Pies are soft, moist little cake bites sandwiched with a cream cheese filling that are the perfect little two-bite treat for your holiday table.
For the cookies:
- 1 box spice cake mix
- ½ teaspoon pumpkin pie spice
- 15 ounce can pumpkin puree
- ½ cup vegetable oil
For the filling:
- ½ cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Make the cookies.
In a large mixing bowl, combine the cake mix, pumpkin, and oil.
Use a small cookie scoop to make balls about the size of a walnut. Place on the baking sheets about 2-inches apart.
Bake in the preheated oven for 14 minutes or until the tops of the cookies look dry and they ‘spring’ back when you touch them.
Remove the pans from the oven and allow to cool on the sheets for about 1 minute before moving the cookies to a wire rack to cool completely.
Meanwhile, make the filling.
In the bowl of a stand mixer, whip the butter and cream cheese until creamy – about 2 minutes.
Slowly incorporate the powdered sugar, slowly beating it into the butter mixture.
Pour in the vanilla.
Increase the speed of the mixer and beat the filling until fluffy – about 5 minutes.
Spoon the filling into a large zip-top bag and snip off one corner to make a small opening.
Pipe a circle of filling onto half of the cookies on the flat side.
Top with another cookie. Continue until all the cookies are sandwiched with filling.
Chill until ready to use.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pumpkin whoopie pies, pumpkin desserts, cream cheese icing, Thanksgiving, whoopie pies, pumpkin spice