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!
AuthorJessica - Together as Family
1box(15.25 oz) spice cake mix
1can(15 oz) pumpkin puree
1/2cupvegetable or canola oil
Whipped Cheesecake Filling
1box(3.4 oz) cheesecake instant pudding mix
2cupsheavy 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.