I guess it wouldn’t be fall if I didn’t make a pumpkin recipe, right? So I’ll make easy pumpkin whoopie pies! I know it seems cliche and overdone, but I don’t do a lot of pumpkin recipes, nor do I drink pumpkin coffee. Once during the fall Katie and I will swing into the donut shop and grab a couple of pumpkin donuts for the road, but that’s about it. The #SweetSquad is on it! Let’s make some pumpkin whoopie pies with homemade cream cheese frosting, what do you say? Yes! Yum!
The cookies are wicked easy to make. I spotted a new cake mix and I knew I had to make something with it, it’s the Pillsbury Perfectly Pumpkin cake mix and let me tell you – it really is perfectly pumpkin and perfect for these pumpkin whoopie pies!
Pumpkin Whoopie Pies with Cream Cheese Frosting
All we’ll need for the cookies is a box of Pillbury Perfectly Pumpkin cake mix, two eggs, some vegetable oil and of course M&M’s® Milk Chocolate Baking Bits. We picked out the orange, yellow and brown baking bits so we have nice fall colors for our pumpkin whoopie pies.
It’s as simple as adding the cake mix, oil and eggs to a bowl and mixing with a spoon until it forms a nice sticky and thick dough. Find out how much oil you need in the recipe card below.
Flour your hands lightly and roll the cookies into 2 inch balls and place them on a parchment lined baking sheet a couple of inches apart.
Have you tried these parchment sheets? I love them!
This part is key, and this is the way I do it because it’s easy. We need to flatten the cookie dough balls into cookie shapes. To get these almost perfect every time, I use the bottom of a glass cup. I spray a little bit of cooking spray on the bottom of a glass and then gently press the cookies flat, until they’re about 1/2 inch thick.
Next, we’ll add our M&M’s® Milk Chocolate Baking Bits to the top of each cookie. Remember, we picked out the fall colors. You can easily pick out red and green to make Holiday Pumpkin cookies or whoopie pies, or use all the colors – completely up to you! Katie thought of making Jack O’ Lanterns with the baking bits rather than just randomly putting them on – try that if you want! Get creative! 🙂
Bake each batch in the oven for 9 to 11 minutes. If you wish to make smaller whoopie pies, see the note in the recipe card. You can make 1 inch balls and adjust the cooking time as necessary.
Once the cookies come out of the oven, let them rest on the cookie sheet for about 5 minutes.
Then transfer them to a wire cooling rack.
You could totally stop here and enjoy pumpkin cookies with M&M’s® candies on top. But, why do that? Why stop here at pumpkin cookies when you can create a delicious cookie sandwich whoopie pie loaded with cream cheese frosting? So, let’s whip up the cream cheese frosting for these pumpkin whoopie pies!
Pumpkin Whoopie Pie Filling – Cream Cheese Frosting
This frosting is as easy to make as the cookies were. We’ll begin by whipping together room temperature cream cheese and room temperature butter in the mixer. Then add powdered sugar until we have a nice, thick frosting in which to fill our pumpkin cookie whoopie pies.
You can simply spoon the frosting onto the backside of half of the cookies or you can pipe it on.
Tip: Use a mug or glass to hold your piping bag while you fill it! I’m using a big mason jar mug.
I think piping gives it a little better shape on the final product, so I like to pipe my cream cheese frosting. I just used a regular big round piping tip, nothing fancy.
Now that we have frosting piped onto half of our pumpkin cookies, we can put the cookies together to make our pumpkin whoopie pies filled with cream cheese frosting!
Don’t forget, if you’re making them for a party, just shape the cookie dough into 1 inch balls and bake accordingly. You’ll have plenty to go around then. This recipe makes about 8 to 10 big whoopie pies or 16 to 20 small whoopie pies.
What’s your favorite pumpkin dessert?