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.
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.
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.
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
Whipped Cheesecake Filling
- 1 box (3.4 oz) cheesecake instant pudding mix
- 2 cups heavy whipping cream
- 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.