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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

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!
Prep Time 10 minutes
Servings 12 whoopie pies
Author Jessica - Together as Family

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

  1. Heat oven to 350 degrees. Line two cookie sheets with parchment paper or spray with cooking spray.
  2. In a mixing bowl, combine cake mix, pumpkin, and oil. Stir together until completely mixed and combined.
  3. 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.
  4. Cook for 14 minutes. Let cool completely.
  5. 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.
  6. 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.
  7. Serve immediately or for best taste put in the fridge for about 2 hours before serving. Leftovers need to be stored in the fridge.