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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 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.
Course Dessert
Cuisine American
Keyword pumpkin cheesecake whoopie pies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 15 whoopie pies
Calories 360kcal
Author Jessica


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


  • 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. 



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. 


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