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!
I have been so excited to share these with you all! I’ve been making them for a few years now and finally got around to getting some pictures to post and I can’t believe it’s taken me this long because these pumpkin cheesecake whoopie pies are seriously incredible.
They are beyond delicious and if you’re a fan of all things pumpkin + cheesecake then I know you will LOVE these!
You only need 5 ingredients for pumpkin cheesecake whoopie pies
- Spice Cake mix
- One 15 oz can of pumpkin
- Vegetable or canola oil
- One small box of cheesecake instant pudding mix
- Heavy whipping cream
How to make whoopie pies
- You will start by making the pumpkin cookie. It’s simply one box of spice cake mix (DO NOT prepare according to package directions!), some oil, and one entire can of pumpkin puree. Be sure to get the pumpkin puree as pictured above. You do not want the pumpkin pie mix.
- Bake those up and they will become these soft and fluffy, pillowy pumpkin cookies.
- Beat together the cheesecake pudding mix and heavy whipping cream. This takes several minutes for it to get whipped and thick, so don’t get discouraged if it’s not working right away. It does take time to whip cream.
- Once the cream is whipped, fluffy, and sturdy you will put some in between two pumpkin cookies. There are a couple ways you can do this; use a spoon to spoon and spread it on OR put the whipped cream into a piping bag or gallon-sized Ziploc bag, cut the corner and pipe some of it on the cookie.
- These are really good cold so I like to make them 1-2 hours before I need them and let them sit in the fridge to get cold. But, they’re really good at room temperature too right after making them.
- These do have to be stored in the fridge because of the whipped cream. Any leftovers can just sit in the fridge covered on a plate.
I am one of those people that makes pumpkin year round; the warm flavor, warm spices, and how pumpkin makes everything so moist.
I also love that this recipe uses the entire can of pumpkin because I never know what to do with half a can of pumpkin. These are almost too easy for you not to make them. So be sure and put these ingredients on your grocery list. You’ll thank me later 🙂
These pumpkin cheesecake whoopie pies are also great to take to a party or potluck because they transport really easily. Assemble the pies and place them in a Tupperware container. I promise you will come home with an empty plate and that’s always a good thing!
Tips for making pumpkin cheesecake whoopie pies
- DO NOT prepare the cake mix as directed on the box. Simply dump the cake mix into the mixing bowl and add the oil and canned pumpkin as called for in the recipe.
- To make beating the whipped cream faster, place the bowl and beaters into the freezer before you start making the recipe. The frozen bowl will make the whipped cream whip up faster.
- If you’re not a fan of the cheesecake pudding use vanilla pudding. Or if you really love pumpkin, use a box of the pumpkin spice pudding mix. I love the cheesecake so that’s the only one I’ve ever used for these.
You will just love how soft and fluffy these are. If you love pumpkin + cheesecake as much as me then you should try these pumpkin pie cheesecake crumble bars or these cheesecake stuffed pumpkin muffins.
Watch the recipe video to see how to make Pumpkin Cheesecake Whoopie Pies
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin puree
- 1/2 cup vegetable or canola oil
- 1 box (3.4 oz) cheesecake instant pudding mix
- 2 cups heavy whipping cream
Heat oven to 350 degrees. Line two cookie sheets with parchment paper or spray with cooking spray.
In a mixing bowl, combine cake mix, pumpkin, and oil. Stir together until completely mixed and combined.
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. The cookies won't spread much while baking so you can fit 15 per cookie sheet.
Cook for 14 minutes. Let cool completely.
To make the cheesecake whipped cream: 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 in the fridge.
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Recipe originally September 2017.
It has been republished and updated August 2018.