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.
Keyword pumpkin cheesecake whoopie pies
Prep Time 10minutes
Cook Time 10minutes
Servings 15whoopie pies
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°. 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.