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You only need 5 easy ingredients to make these amazing light & fluffy Pumpkin Cheesecake Whoopie Pies – soft pumpkin spice cookies are sandwiched between a thick layer of whipped cheesecake pudding. So delicious and everyone loves this easy pumpkin dessert recipe.
Pumpkin and cheesecake were made for each other! Be sure and also try these Cream Cheese Streusel Pumpkin Muffins, Pumpkin Cheesecake Muffins, and Cream Cheese Pumpkin Coffee Cake.
Pumpkin Cheesecake Whoopie Pie Recipe
These pumpkin cheesecake whoopie pies are always my go-to for any Fall gathering or potluck. They store really well in the fridge for several days, they’re easy to transport, and I have never ever met a single person who does not love them!
Only 5 ingredients for the entire recipe. The pumpkin cookies are simply a mix of a spice cake mix, pure pumpkin, and oil. The fluffy pudding center is cheesecake pudding mix whipped with heavy whipping cream.
The warm pumpkin spices of the cookie pairs perfectly with the fluffy and soft cheesecake pudding center.
Only 5 Simple Ingredients Needed
- Spice Cake Mix
- Pure Pumpkin : This is the canned 100% pure pumpkin puree.
- Vegetable Oil
- Cheesecake Instant Pudding Mix : Do not substitute with sugar-free, it won’t taste the same. Use the regular, full sugar version of cheesecake instant pudding mix.
- Heavy Whipping Cream : No substitutes for this one either!
How To Make Easy Pumpkin Cheesecake Whoopie Pies (Printable Recipe Card)
Preheat the oven to 350 degrees F. Line two cookie sheets (13″x18″) with parchment paper. Set aside.
In a large mixing bowl using an electric hand mixer, beat the spice cake mix, pure pumpkin, and oil until thoroughly mixed together.
Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop out the batter and drop it onto the prepared cookie sheet. Place 12 cookies per cookie sheet.
Cook for 9-12 minutes. The cookies should look puffy and when gently pressed with a finger, it should spring right back.
Remove the cookies from the oven and let them cool completely (about 1 hour) before making the whoopie pies.
When ready to serve prepare the filling. Add the cheesecake instant pudding mix and heavy whipping cream into a mixing bowl. Use an electric hand mixer to beat until stiff peaks form. Start at low speed and increase the speed as needed.
Transfer the whipped cheesecake mixture into a gallon-sized Ziploc bag. Snip the bottom corner off of the bag, and pipe a generous amount onto one cookie, and then gently place another cookie on top of it to create the whoopie pies.
These can be served immediately OR for the best flavor, I recommend refrigerating the whoopie pies for at least 2-4 hours before serving. Keep leftovers stored in an airtight container, in the fridge, for up to 7 days.
How To Store Leftover Pumpkin Cheesecake Whoopie Pies
- Refrigerator : Because of the fluffy cheesecake pudding filling, any leftovers need to be stored in the fridge, in an airtight container, for up to 7 days. The whoopie pies should not sit out at room temperature for more than 1-2 hours. My family prefers these chilled anyways, so I always keep them in the fridge.
- Make-Ahead Instructions : Prepare and bake the cookies up to 24 hours ahead of time. Once cooled, store the cookies inside an airtight container, or Ziploc bag, at room temperature until ready to use. You can also whip the filling up and keep it stored in the fridge for up to 24 hours. With that said, I much prefer the texture of the whipped filling when it’s made fresh so I don’t recommend making it ahead of time. But you can do it if necessary.
Recipe Tips For Success
- Do not prepare the spice cake mix according to the package directions. Simply dump the dry ingredients from the box into the mixing bowl, along with the pumpkin and oil.
- If you’re not a fan of cheesecake pudding try using vanilla or French vanilla instant pudding mix instead.
- The whoopie pies taste best when they have had time to chill in the fridge. I always make them the morning of and let them refrigerate all day until I serve them later in the day. You can even make them the night before up to 24 hours ahead of time.
More Family Favorite Pumpkin Dessert Recipes
- Pumpkin Mousse Pie
- Caramel Pumpkin Bundt Cake
- Pumpkin Scones With Maple Glaze
- Pumpkin Icebox Cake
- Pumpkin Chocolate Chip Bars
- Pumpkin Pie Pecan Cobbler
- Pumpkin Spice Cake
Pumpkin Cheesecake Whoopie Pies
Ingredients
Pumpkin Cookies
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pure pumpkin
- 1/2 cup vegetable oil
Whipped Cheesecake Filling
- 1 box (3.4 oz) cheesecake instant pudding mix
- 2 cups heavy whipping cream
Instructions
- Preheat the oven to 350℉. Line two cookie sheets (13"x18") with parchment paper. Set aside.
- In a large mixing bowl using an electric hand mixer, beat the spice cake mix, pure pumpkin, and oil until thoroughly mixed together.1 box (15.25 oz) spice cake mix, 1 can (15 oz) pure pumpkin, 1/2 cup vegetable oil
- Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop out the batter and drop it onto the prepared cookie sheet. Place 12-15 cookies per cookie sheet.*The cookies hardly spread at all while baking so I can fit 15 per cookie sheet.
- Cook for 9-12 minutes. The cookies should look puffy and when gently pressed with a finger, it should spring right back.
- Remove the cookies from the oven and let them cool completely (about 1 hour) before making the whoopie pies.
- Add the cheesecake instant pudding mix and heavy whipping cream into a mixing bowl. Use an electric hand mixer to beat until stiff peaks form. Start at low speed and increase the speed as needed.1 box (3.4 oz) cheesecake instant pudding mix, 2 cups heavy whipping cream
- Transfer the whipped cheesecake mixture into a gallon-sized Ziploc bag. Snip the bottom corner off of the bag, and pipe a generous amount onto one cookie, and then gently place another cookie on top of it to create the whoopie pie sandwich cookie.
- These can be served immediately OR for the best flavor I recommend refrigerating the prepared whoopie pies for at least 2-4 hours before serving. Keep leftovers stored in an airtight container, in the fridge, for up to 7 days.
Video
Notes
- Do not prepare the spice cake mix according to the package directions. Simply dump the dry ingredients from the box into the mixing bowl, along with the pumpkin and oil.
- If you’re not a fan of cheesecake pudding try using vanilla or French vanilla instant pudding mix instead.
- The whoopie pies taste best when they have had time to chill in the fridge. I always make them the morning of and let them refrigerate all day until I serve them later in the day. You can even make them the night before up to 24 hours ahead of time.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
The cake portion ended up too moist & they fell apart. Any tips?
Were they cooked long enough? I’ve never had that happen so I am not sure. They’re supposed to be a moist cookie but they should not fall apart. Maybe try cooking them a bit longer or letting them cool completely before trying to make the whoopie pie.
too doughy. it’s like they were underbaked but they were not…nothing wrong with my oven. Just gooey.
So sorry to hear that, a lot of factors can come into play when it comes to baking. Hopefully you can find some other recipes on the site that work for you!
I love this recipe. so easy and tasty! I’ve made it a few times, but although they seem too be done when I take them out of the oven, I notice the next day the whoopee pies are almost too moist because they are sticky when you pick them up. Any ideas?
I would suggest shortening the bake time. And when you store them try to allow some air flow in the container. I’ve noticed that my muffins tend to get a sticky top when I store them in a closed container but when I allow airflow they stay their normal texture. Let me know if that helps!
I get so many compliments on this, I’ve been asked to make it three times in a month! however, I do agree that the cooking time is not enough, because my cookies were mushy and fell apart the first time around. I have a gas oven and I increased the cooking time to 17 minutes (using a 2″ scoop as the recipe states) and they turned out perfect!
Oh shoot! Yea, for sure all ovens are so different so cooking times vary greatly depending on ovens. I will edit the recipe and make note of that. Thank you!