It's Sunday, October 26th, and the weather here in Austin, Texas, is finally, officially cool. This is the heart of fall, which means Halloween parties are next week and Thanksgiving is just around the corner. My kitchen is in full-on baking mode, but I'm always looking for easy, high-impact treats. These Pumpkin Whoopie Pies are my ultimate fall shortcut. They are unbelievably easy-the "cookies" are a 2-ingredient hack!-and they taste like pure, cozy autumn. They're soft, cakey, perfectly spiced, and filled with the best tangy maple cream cheese frosting.
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My key tip: Make sure your cream cheese and butter for the frosting are fully softened to room temperature. I rushed this once, and the frosting was lumpy! You must beat them together before adding the sugar to get that perfectly smooth, whipped texture.
A 2-Ingredient Pumpkin Cookie Hack!
This recipe's magic is its brilliant simplicity. The soft, cake-like "pies" are made with just two ingredients: a box of spice cake mix and a can of pumpkin puree. That's it! You don't add the eggs, oil, or water called for on the box. The pumpkin provides all the moisture and binding needed, and the cake mix provides the leavening, spices, and flour. It creates the perfect, tender, light-as-air cookie that is the ideal vessel for a thick layer of tangy frosting.
Why You'll Love This Recipe
- Incredibly Easy Shortcut: This is a true "dump-and-bake" recipe. The 2-ingredient cookies are foolproof and perfect for baking with kids.
- Perfect Fall Flavour: All the cozy pumpkin spice flavour you crave, packed into a soft, cakey cookie that's not overly sweet.
- Amazing Maple Cream Cheese Filling: The filling is the star-it's rich, tangy, sweet, and flavoured with pure maple syrup. It's the perfect complement.
- Fun & Festive: Topped with fall sprinkles, these are the perfect treat for a Halloween party, fall bake sale, or the Thanksgiving dessert table.
Ingredients
Here's what you'll need for this easy, festive treat. For the full list with precise measurements, see the recipe card at the end of the post!
For the Whoopie Pies
- Spice Cake Mix: One 15.25 oz box. I find brands like Betty Crocker or Duncan Hines work perfectly.
- Pumpkin Puree: One 15 oz. can of 100% pure pumpkin puree (NOT pumpkin pie filling).
For the Maple Cream Cheese Filling
- Cream Cheese: 8 oz of full-fat, brick-style cream cheese, softened to room temperature.
- Butter: ½ cup (1 stick) of unsalted butter, softened to room temperature.
- Vanilla Extract: Pure vanilla extract.
- Maple Syrup: Pure maple syrup (not pancake syrup).
- Powdered Sugar: Sifted to ensure a smooth, lump-free frosting.
- Fall Sprinkles: Optional, for decorating.
How to Make Pumpkin Whoopie Pies
This is a simple 4-step process: make the cookies, make the frosting, and assemble!
Step 1: Preheat and Prep
First, I preheat my oven to 350°F (177°C). I line two large baking sheets with parchment paper. This is essential, as these cookies are soft and will stick!
Step 2: Mix and Bake the "Cookies"
In a large mixing bowl, I combine the box of spice cake mix and the entire can of pumpkin puree. I stir with a spatula until it's just combined. The batter will be very thick and sticky, almost like a stiff dough-this is correct!
Using a medium cookie scoop (about 1.5-2 tablespoons), I drop heaping spoonfuls of the batter onto my prepared baking sheets, about 2 inches apart. Because these don't spread or rise much, I use the back of the spoon (or a slightly damp finger) to flatten the mounds just slightly into a uniform "pie" shape.
I bake for 13-15 minutes, or until the cookies are set and spring back when lightly touched. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Maple Cream Cheese Frosting
While the cookies are cooling, I make the frosting. In a large bowl, I use an electric mixer to beat the softened butter and softened cream cheese together on medium-high speed until they are light, fluffy, and completely smooth.
I add the maple syrup and vanilla extract and mix again. On low speed, I gradually add the sifted powdered sugar until it's all incorporated. Then, I turn the mixer up to high and beat for 1-2 minutes until the frosting is light, fluffy, and holds its shape.
Step 4: Assemble the Whoopie Pies
Once the cookies are 100% cooled, I match them up into pairs of similar size. I pipe (or spread) a generous amount of the maple cream cheese frosting onto the flat side of one cookie, and then gently place another cookie on top to make a sandwich.
If I'm using sprinkles, I roll the edges of the whoopie pie in a small bowl of sprinkles to decorate.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: This is the #1 mistake. Pie filling is pre-sweetened and spiced. You must use 100% pure pumpkin puree.
- Not Flattening the Dough: The instructions are right-this batter doesn't spread or change shape much. If you scoop it and don't flatten the mounds, you'll have tall, round domes, not flat "pies" for sandwiching.
- Frosting Warm Cookies: This will result in a soupy, melted, sliding mess. The cookies must be completely at room temperature (or even chilled) before you assemble them.
Tips and Tricks for Success
- The 2-Ingredient Wonder: Seriously, just the cake mix and the pumpkin. That's it! It will be thick and sticky, which is correct. Don't be tempted to add the eggs or oil listed on the box.
- Use a Cookie Scoop: For uniform-sized whoopie pies that will match up perfectly, a medium cookie scoop is your best friend.
- Parchment Paper is Key: The soft, cake-like cookies will stick terribly to a bare pan or even just foil. Parchment paper (or a Silpat) is essential for a clean release.
- Sift Your Powdered Sugar: For a truly silky, lump-free cream cheese frosting, a quick sift of the powdered sugar makes a huge difference.
Variations
This recipe is a fantastic (and fast!) base for other fall treats.
- Add Chocolate: Fold 1 cup of mini chocolate chips (white or semi-sweet) into the 2-ingredient batter.
- Add Nuts: Fold ½ cup of toasted, chopped pecans or walnuts into the batter.
- DIY Spice Cake: If you can only find a yellow cake mix, just add 2-3 teaspoons of pumpkin pie spice to the mix.
- Make it "Dirty": Add 1-2 teaspoons of instant espresso powder to the frosting for a "Pumpkin Spice Latte" flavour!
How to Serve
These Pumpkin Whoopie Pies are the perfect, portable fall treat.
- They are a must for a Thanksgiving or Christmas dessert platter.
- They are the perfect, easy-to-grab item for a fall party or Halloween gathering.
- I love to serve them chilled, straight from the fridge, with a hot cup of coffee or a cold glass of milk.
Make Ahead and Storage
These are a fantastic make-ahead dessert, as the flavours meld and the cookies get even softer!
- Make Ahead: You can bake the cookies (pies) and store them in an airtight container at room temperature for 2 days before filling. The frosting can be made and stored in an airtight container in the fridge for up to a week (just let it soften and re-whip it before using).
- Storage: Once assembled, the whoopie pies must be stored in an airtight container in the refrigerator because of the cream cheese frosting. They will last for 5 days.
- Freezing: These freeze beautifully! Place the assembled whoopie pies on a baking sheet to freeze solid, then transfer them to a freezer-safe bag, separating layers with parchment. They'll keep for 3 months. Thaw them in the fridge!
Recipe Notes / What I Learned
This is a "shortcut" recipe, and its magic is its speed. It's not a traditional, from-scratch whoopie pie with a complex crumb. The batter is just cake mix and pumpkin. It's incredibly thick, sticky, and simple. Don't be tempted to add the eggs, oil, or water that the box directions call for. Just the mix and the puree! It's a hack, and it's a delicious one.
Nutrition Snapshot
Estimated Nutrition Per Whoopie Pie (assuming 15 pies): ~310 calories · 3g protein · 52g carbs · 11g fat (This is an approximation and can vary based on the specific cake mix and brands used.)
Pumpkin Whoopie Pies with Maple Cream Filling
Equipment
- Baking sheet
- Foil
- Large bowl
- Electric mixer
- Piping bag (optional)
Ingredients
Group: Whoopie Pies
- 1 box spice cake mix
- 1 15 oz. can pumpkin puree
Group: Maple Cream Filling
- 8 oz. cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 4 tablespoon pure maple syrup
- 3 cups powdered sugar
- Fall Sprinkles to decorate
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with foil and lightly spray with non-stick cooking spray.
- In a large bowl, combine the spice cake mix and pumpkin puree until just combined.
- Spoon the batter by heaping spoonfuls onto your baking sheet. Flatten them just slightly, these don't shrink or rise, so the size they are is the size they will be baked. Bake in the oven for 13-15 minutes until cookies are set.
- While you let the cookies cool, in a large bowl, mix butter until it is light and fluffy. Add the cream cheese and mix again.
- Next, add the maple syrup, vanilla, and powdered sugar. Mix well until ingredients combine and frosting forms.
- Once the cookies have cooled, pipe your frosting onto one cookie, and place another on top to make a sandwich. Finish by decorating with fun Fall sprinkles.
Nutrition
FAQs
Can I make these with a different cake mix?
Yes! A yellow cake mix or a butter pecan cake mix would also be delicious. If you use a yellow mix, I highly recommend adding 2-3 teaspoons of pumpkin pie spice to the mix.
Can I use fresh pumpkin puree?
Yes, but you must make sure it is very thick and well-blotted. If your homemade puree is watery, it will make the cookies too wet and sticky. Canned 100% pure pumpkin is very consistent and easy.
Can I make these gluten-free?
Easily! Just use your favorite gluten-free spice cake mix (like the one from King Arthur or Betty Crocker). The rest of the ingredients are naturally gluten-free (just check your vanilla!).
