Pumpkin Whoopie Pies

How have I not made Pumpkin Whoopie Pies before? People!  Why didn’t you say something?!?!?!  I am the Whoopie Pie Queen with a mad obsession for pumpkin…the fact that this didn’t occur to me is ridiculous.  
I have rectified the situation and made these yummy treats just for you (and me…I ate like 4 of them) just in time for fall.  Not only are these little guys simple, they are yummy enough to be served instead of traditional pumpkin pie this Thanksgiving.  I used a yellow cake mix in this recipe but if you really want them to taste like fall, you should use a spice cake mix instead :).  Trust me…you will love these little whoopie pies!

Shopping List
1 box yellow cake mix
1/2 cup veggie oil
2 eggs
1 cup of canned pumpkin (I used Libby’s)
Cream cheese frosting
1 tablespoon cinnamon
Preheat oven to 350 degrees
Combine cake mix, oil, eggs, and pumpkin in bowl.
Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)
Bake 9 to 10 minutes
Cool on pan 5 minutes, move to wire rack and cool 15 more minutes
Stir cinnamon into your store bought cream cheese frosting.
Take one cookie and place a tablespoon or so of frosting in the center. Press another cookie on top (this will spread the icing out to the edge).  Repeat.
These were just ridiculously good.  I’m talking the best thing you’ll ever eat so you might as well double the recipe good.
And next time, email me if I forget to make something as fabulous as this ;).
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  • Marcy McNeese Vu September 6, 2013 at 12:35 pm

    These look good! What about a pumpkin bread? I like the Starbucks pumpkin bread but it isn't worth the calories to me. (Although their iced lemon pound cake is worth the calories!)

  • Grace Beekman September 6, 2013 at 12:59 pm

    Holy moly these look so good! Can't wait to try them out! Love your recipes! šŸ™‚


  • aprilparrish September 6, 2013 at 1:09 pm

    Live this!!! Can't wait to try! šŸ™‚

  • Amanda Garcia September 6, 2013 at 1:59 pm

    Yum! I think we'll be enjoying the butternut squash pasta AND pumpkin whoopee pies this evening. You can never have enough pumpkin, right?? šŸ™‚

  • Katie Paladino September 6, 2013 at 2:16 pm

    These look heavenly! I can't wait to whip up a batch!

  • Shawnee September 6, 2013 at 2:23 pm

    Can't wait to try these!!!

  • Grace Beekman September 7, 2013 at 4:37 am

    Hey! I just tried one of your taco recipes, linked to your blog, and posted about it over here: http://sometimesgracefully.com/tag/baked-tacos-lazy-cook/

    Thanks for such a fun blog! šŸ™‚

  • Jaren September 7, 2013 at 1:31 pm

    What a great idea! I love pumpkin desserts!

  • Deborah September 7, 2013 at 5:53 pm

    I am new to your blog via Kelly's Korner. Such fun. Your comments about September 1st have been said by me almost verbatim. I think we could be twins, except I'm old enough to be your mom. ha. I'm looking forward to trying some of your fall recipes. Especially a few of your bundt cakes.

  • Alice September 8, 2013 at 9:12 pm

    Sounds yummy! Did you use a 15oz can of pumpkin?

  • Alice September 8, 2013 at 9:16 pm

    Sounds yummy! Did you use a 15oz can of pumpkin?

  • Mix and Match Mama September 9, 2013 at 9:36 am

    I used one cup out of a 15 oz can of pumpkin. You will have some left over in your can.