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You only need 5 ingredients for the best pumpkin dessert of Fall; pumpkin cheesecake whoopie pies. Fluffy & sweet cheesecake whipped cream in between two soft pumpkin cookies. Not only are these so easy but they will disappear just as fast. 

PUMPKIN CHEESECAKE WHOOPIE PIES

These pumpkin cheesecake whoopie pies are my go-to for any Fall gathering. They store really well in the fridge, easy to transport, and I have never met a single person who does not love them!

Only 5 ingredients needed for this entire recipe! The softest, fluffiest pumpkin cookie you’ll ever eat with a whipped cheesecake pudding filling. 

 

You only need 5 ingredients for the best pumpkin dessert of Fall; pumpkin cheesecake whoopie pies. Fluffy & sweet cheesecake whipped cream in between two soft pumpkin cookies. Not only are these so easy but they will disappear just as fast. 

TIPS & HELPFUL HINTS FOR MAKING PUMPKIN CHEESECAKE WHOOPIE PIES

  • DO NOT prepare the cake mix according to package directions! Simply dump the dry cake mix into the bowl and add the other ingredients as called for in the recipe. 
  • If you’re not a fan of cheesecake then use vanilla pudding mix, french vanilla pudding mix, or white chocolate pudding mix. They are all great substitutes for the cheesecake pudding. 
  • These whoopie pies transport really well so they’re perfect to take to a gathering or a party. 
  • Leftovers will keep well in the fridge for several days. Just make sure they are covered well or placed inside an airtight container. 
  • I prefer these whoopie pies cold. If I am making them for an event that I am taking them too, I make them the morning of or a few hours ahead of time and keep them in the fridge until I need them. 
  • Do not try and substitute the heavy cream. Just use it. Trust me! You need all the fat to help form a thick filling that stays inside the pumpkin cookies. 

Pumpkin Cheesecake Whoopie Pies are an easy 5 ingredient pumpkin recipe! Soft and fluffy pumpkin cookies with a whipped cheesecake pudding filling.

MORE PUMPKIN RECIPES YOU WILL LOVE

Banana Pumpkin Chocolate Chip Bread – A quick bread that bakes up perfectly round and puffy each time. Great use of browned bananas for a yummy Fall treat. 

Pumpkin Pie Crumble Bars – A sweet oatmeal brown sugar crust with a creamy pumpkin pie middle & topped with more oatmeal brown sugar streusel. 

Easy Overnight Pumpkin Spice Sticky buns – No yeast! Uses frozen bread rolls for an easy, overnight sticky bun recipe. With a pecan pie like topping and pumpkin spiced sticky buns. These are amazing.

Pumpkin Cheesecake Layered Pudding Dessert – Cinnamon graham cracker crust, a creamy pumpkin cheesecake layer, vanilla pudding, and topped with whipped cream. A delicious, layered dessert that looks so pretty. 

 

You only need 5 ingredients for the best pumpkin dessert of Fall; pumpkin cheesecake whoopie pies. Fluffy & sweet cheesecake whipped cream in between two soft pumpkin cookies. Not only are these so easy but they will disappear just as fast. 
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Pumpkin Cheesecake Whoopie Pies


Author Jessica
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 15 whoopie pies
Pumpkin Cheesecake Whoopie Pies are only 5 ingredients! Soft & fluffy pumpkin cookies with a whipped cheesecake pudding filling in the center. So easy, quick to make, and everyone loves them.

Ingredients
  

Pumpkin Cookies

  • 1 box (15.25 oz) spice cake mix
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable or canola oil

Whipped Cheesecake Filling

  • 1 box (3.4 oz) cheesecake instant pudding mix
  • 2 cups heavy whipping cream

Instructions

  • Heat oven to 350°. Line two cookie sheets with parchment paper or spray with cooking spray.
  • In a mixing bowl, combine the dry cake mix, pumpkin, and oil. Stir together until completely mixed and combined. I like to use a handheld mixer for ease.
  • Use a small cookie scoop, or drop dough with a spoon, onto the cookie sheet. It will end up being about 2 tablespoons of dough.
    * Cookies don't spread hardly at all while baking so you can fit 15 cookies per sheet.
  • Cook for 9-13 minutes. Let cool completely.
    *Cookies should look puffy and dry (i.e- cooked all the way) and when you gently press a finger on the tops, it should spring back.

Cheesecake Pudding Filling

  • Add the cheesecake pudding mix (dry, do not prepare) and the heavy whipping cream into a bowl. Use a hand held blender, or bowl of a stand mixer, and whip until stiff peaks form.
    *This takes about 3-4 minutes.
  • Either spread the cheesecake whipped cream between two cookies or put some into a large bag (like a Ziploc) and cut the corner and pipe onto one cookie and then press the other on top.
  • Serve immediately or for best taste put in the fridge for about 2 hours before serving. Leftovers need to be stored, covered well, in the fridge. 

Video

Notes

Spice Cake Mix : If you can't find the spice cake mix then you can use a yellow/butter cake mix and add 2 teaspoons pumpkin pie spice. With that said, I much prefer the spice cake mix with this recipe so try and find it. 

Nutrition

Calories: 360kcal | Carbohydrates: 35g | Protein: 2g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 329mg | Potassium: 200mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4879IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

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!

Pumpkin Cheesecake Whoopie Pies | Pumpkin Cookies | Pumpkin Recipe | Whoopie Pies | Pumpkin cheesecake whoopie pies are the only pumpkin dessert you will need this Fall. Fluffy & sweet cheesecake whipped cream in between two soft pumpkin cookies. Not only are these so quick & easy but they will disappear just as fast! And only 5 ingredients are needed! #pumpkin #pumpkinrecipes #pumpkincookies #dessert #easyrecipe

 

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4.25 from 33 votes (30 ratings without comment)

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9 Comments

  1. Jennifer Leach says:

    The cake portion ended up too moist & they fell apart. Any tips?

    1. Together As Family says:

      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.

  2. 2 stars
    too doughy. it’s like they were underbaked but they were not…nothing wrong with my oven. Just gooey.

    1. Lucy Pulsipher says:

      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!

  3. 4 stars
    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?

    1. Together as Family says:

      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!

  4. 5 stars
    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!

    1. Together As Family says:

      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!