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These easy pumpkin spice whoopie pies begin with spiced cake mix and end with the best homemade cream cheese frosting! Pumpkin whoopie pies are the cutest, tastiest fall dessert!
Apart from lounging around and relaxing (which for me is often the best kind of weekend there is), my weekend included seeing my adorable nephew dressed up as Marty McFly. Picture the cutest 14-month old you have ever seen dressed in jeans, rolled-up sleeves, and a ‘life-preserver’ (aka a red puffy vest). Cuteness overload.
So, to help me cope over the Monday Blues, I’m bringing cookie Mondays back! I’m trying to make it a thing. That’s how things get started, right?
So, cake mix makes these whoopie pies ridiculously easy.
I’ve always been a fan of Pillsbury products (between those puffy, buttery Grands rolls and their orange cinnamon rolls, I never stood a chance ?), and have been loving their new Purely Simple line that contain no artificial preservatives, colors, or flavors.
I’ve used both their chocolate cake mix and chocolate chip cookie mix to make this cake, and love, love the flavors! I used their white cake mix for these whoopie pies, and can’t say more about the fantastic flavor.
Baking shortcuts that taste good for the win.
Mondays have never looked tastier.
- 1 box Purely Simple White Cake Mix
- 3 tsp pumpkin pie spice
- 1/4 cup butter melted
- 1 large egg
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 8 oz cream cheese
- 4 Tbsp butter
- 3/4 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Pour cake mix and pumpkin pie spice into a large bowl and stir. Add melted butter, egg, vanilla, and pumpkin puree. Mix until combined (dough will be thick).
- Drop cookies by rounded Tablespoons onto a cookie sheet lined with parchment paper (for a smooth cookie surface when baked, make sure the cookie dough balls are smooth on top before placing in the oven).
- Bake for about 12-13 minutes, or until cookies look set (barely golden brown, and do not look doughy in the centers). Whoopie pies are traditionally a soft-baked cookie with a cake-like texture, thus you don't want to over bake them.
- Allow cookies to cool completely.
- Cream butter and cream cheese together, until well combined, about 1-2 minutes. Add in vanilla and cinnamon. Mix. Add in powdered sugar, and mix until well combined.
- With a spoon or a piping bag with a circular tip, add about 1 Tbsp (more or less, depending upon your preference) of filling to half of the cookies. Top with the other halves.
- For best results, store leftovers in the fridge.