Pumpkin Spice Whoopie Pies
Indulge in a harmonious blend of rich, spiced cake-like cookies and a luscious, velvety filling, delivering a symphony of autumn flavors with every bite.
Ingredients
For the Cookie Part
- 1 cup canned pumpkin
- ⅓ cup butter softened
- 1 15.25 ounce box spice cake mix
- 2 eggs
- ½ cup milk
For the Filling
- ½ cup butter
- 1 (8 ounce) brick cream cheese at room temperature
- Additional ingredients, see recipes in notes below
Instructions
- Preheat your oven to 375°F degrees. Line two cookie sheets with parchment paper or greased foil.
- In a stand mixer or large mixing bowl with an electric mixer on medium speed, beat the pumpkin and butter until smooth.
- Add the cake mix, eggs, and milk, then mix until well combined.
- Chill the batter for 15 minutes to firm it up slightly.
- Drop the batter by heaping tablespoons, leaving 3 inches of space between each cookie. Aim for a total of 30 cookies. Smooth the tops of the cookie batter with moist fingertips.
- Bake for 15 minutes. You can do two sheets at once, just remember to rotate the pans halfway through.
- Place the cookies on a wire rack (pretty side up!) to cool completely before assembling whoopie pies.
- Seriously, let them cool; otherwise, it's a big mess.
- If you plan to store them before assembling, place them in single layers in a storage container with wax paper between layers to prevent sticking. These soft cookies will stick together like glue!
- While these cool, make the filling.
For the filling
- Cream together 1/2 cup room temperature butter with an 8-ounce brick of softened cream cheese.
- Mix this with the additional ingredients according to the recipe you choose. Recipes in the notes below.
- Chill the filling for an hour to firm up before assembling.
Assembly:
- To assemble, pipe or spoon about 2 tablespoons of filling onto the flat side of one cookie and top it with a second cookie.
- Repeat this process 14 more times. Serve immediately or store them in the refrigerator.
Notes
Filling Recipes:
Marshmallow Pumpkin Spice: Cream together ½ cup softened butter with an 8-ounce brick of softened cream cheese until smooth. Then add 2 cups powdered sugar, about half of a 7-ounce container of marshmallow cream, 1 teaspoon vanilla, 1 teaspoon pumpkin pie spice, and a pinch of salt.
Maple Vanilla: Cream together ½ cup softened butter with an 8-ounce brick of softened cream cheese until smooth. Then add 3 cups powdered sugar, 1 teaspoon vanilla, and 3 tablespoons maple syrup.
Salted Caramel: Cream together ½ cup softened butter with an 8-ounce brick of softened cream cheese until smooth. Then add ½ teaspoon each of almond and vanilla extracts, ½ cup salted caramel sauce, and ½ teaspoon kosher salt. Gradually add 3 cups powdered sugar.
Coffee Latte: Cream together ½ cup softened butter with an 8-ounce brick of softened cream cheese until smooth. Dissolve 1 ½ teaspoons instant coffee or instant espresso granules into 1 teaspoon vanilla extract, then add to the mixture. Gradually add 3 cups powdered sugar.
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