Skip to Content

Cake Mix Pumpkin Whoopie Pies (So Good!)

Sharing is Appreciated!

Cake Mix Pumpkin Whoopie Pies are a fantastic fall and Thanksgiving delicious treat for the whole family. These pumpkin cake mix cookies have a soft texture with a tasty cream filling sandwiched together for the best pumpkin whoopie pies!

Cake Mix Pumpkin Whoopie Pies on a serving plate.

Cake Mix Pumpkin Whoopie Pies

Ditch the pumpkin pie this fall and try these cream-filled cake mix pumpkin whoopie pies! These easy whoopie pies are soft cake-like cookie sandwiches full of fall flavor and a whole lot of YUM!

These mini pumpkin whoopie pies with fluff filling are my latest addition to the ever growing list of pumpkin sweet treats. And if you love pumpkin in your dessert like I do, then you don’t want to miss out on my Pumpkin Banana Chocolate Chip Bread or Air Fryer Pumpkin Hand Pies!

The canned pumpkin and use of oil instead of butter in this cake mix pumpkin whoopie pie recipe makes these bite-size treats super moist and totally irresistible, satisfying those pumpkin cravings and most likely requiring you to make an extra batch!

What Is A Whoopie Pie?

A whoopie pie is a bite-size treat that has the look of a cookie sandwich while being made of cake batter. Two bottom side cookies are sandwiched together with a cream filling.

The first whoopie pies are said to have been served in Maine, United States, by a little bakery called Labadie’s Bakery back in 1925. Since then, various kinds of whoopie pies have been created in home kitchens using different cake batter and fillings to suit seasons, special occasions, as well as personal preferences, much like these mini pumpkin whoopie pies!

Cake Mix Pumpkin Whoopie Pies vs Traditional?

Traditional whoopie pies when made from scratch uses ingredients such as all purpose flour, eggs, baking soda, salt, buttermilk, etc… All the ingredients you would need to make cookies or a cake.

With cake mix whoopie pies, we get all these ingredients from simply using a box of cake mix. Meaning, this yummy treat is quicker and easier to make (my favorite type of dessert!).

Close up of cake mix pumpkin whoopie pies on platter.

More Pumpkin Treats You’ll Love

Pumpkin treats are a favorite for the fall season! Here’s a few more recipes you might like to try:

Air Fryer Pumpkin Hand Pies

Air Fryer Pumpkin Spice Apple Fries

Pumpkin Jello Shots

No time to make cake mix pumpkin whoopie pies right now? Save it for later and pin it to your Pinterest!

Cake mix pumpkin whoopie pies with title on top for pinning to pinterest.

If you prefer to watch a quick overview video on how to make this recipe:

Kitchen Tools Needed for this Recipe

  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • Piping Bag with large round tip (or even a Ziploc bag will work)
  • Parchment Paper
  • Cookie Scoop (or a small ice cream scoop)

Ingredients

Here’s the list of simple ingredients to make pumpkin whoopie pies recipe:

Pumpkin Cake Mix Cookie Ingredients

  • 1 box Yellow Cake Mix
  • 1 tablespoon of Pumpkin Pie Spice
  • 15 oz. can of Pumpkin Puree
  • ½ cup Vegetable Oil

Cake Mix Pumpkin Whoopie Pies ingredients displayed on counter.

 

Cream Filling Ingredients

  • 2 ½ teaspoon Vanilla Extract
  • 2 sticks Softened Butter (1 cup butter)
  • 2 cups Powdered Sugar
  • 1 ½ cups Marshmallow Creme

Cake mix pumpkin whoopie pies filling ingredients displayed on counter.

 

Directions

Here are the step-by-step directions for this two part recipe.

Pumpkin Cookie Directions

The first step in making cake mix pumpkin whoopie pies is creating the pumpkin cookies.

Step 1: Preheat the oven to 350 degrees.

Step 2: Line a baking sheet with parchment paper.

Step 3: In a large bowl, combine cake mix, pumpkin pie spice, pumpkin and oil. Using a mixer on medium speed, blend until smooth.

Blending cake mix pumpkin cookie ingredients with a hand mixer.

 

Here’s how it should look after mixing. Thick and smooth texture:

Cake mix pumpkin cookies ingredients blended in a mixing bowl.

 

Step 4: Drop batter onto the prepared cookie sheets using a cookie scoop or a tablespoon. The drop dough should be shaped into round mounds or balls.

Make sure to place each ball of dough about 2 inches apart.

Using a cookie scoop to Drop dough on baking sheet covered with parchment paper.

Step 5: Bake for 13-15 minutes until the tops of cookies pop back up when touched.

Step 6: Place cookies on a cooling rack and let fully cool to room temperature.

Baked cake mix pumpkin cookies on baking sheet.

 

Cream Filling Directions

While the cookies are baking, it’s time to make the creamy cookie filling. I prefer the light marshmallow fluff as opposed to a cream cheese filling. This buttery, sweet fluff is light and goes perfectly with the spongy cake mix pumpkin whoopie pies.

Step 1: In a medium bowl add butter and mix with an electric mixer until it is smooth and creamy.

Step 2: Set the mixer to low speed and slowly add powdered sugar, marshmallow cream and vanilla extract until well blended.

Adding powdered sugar to blended soft butter in mixing bowl.

 

Step 3: Spoon cream filling into a pastry bag (or you can use a Ziploc bag). Snip off a bottom corner of the bag and squeeze about a tablespoon of filling onto the flat side of half of the cookies.

Fluff filling on top of one cake mix pumkin cookie.

 

Step 4: Then top it off with a second cookie to make a sandwich.

Holding one cake mix pumpkin whoopie pies.

 

Are Pumpkin Whoopie Pies Are Slightly Sticky?

Yes! They have a high moisture content so it’s totally normal for whoopie pies to be slightly sticky to the touch. They are essentially two miniature cakes stuck together.

As a result, you won’t get that typical cookie crispy outer edge but rather soft cookies with a spongy cake-like texture that’ll feel slightly sticky to the touch.

What Variations Can I Make To These Cake Mix Whoopie Pies?

These mini pumpkin whoopie pies are perfect as a fall-inspired treat yet they can be adapted to suit your preferences. Here are a few ideas that you could try:

Substitute the Marshmallow Cream with Cream Cheese for a thicker cream cheese frosting.

Substitute the Yellow Cake Mix with Spice Cake Mix to get a dose of cinnamon and nutmeg added to the pumpkin flavors.

How to Store Pumpkin Whoopie Pies

Store these cake mix pumpkin whoopie pies in an airtight container in the refrigerator. For best results, keep them chilled. When kept in the refrigerator it keeps the filling from oozing out as you take a bite. This goes for all kinds whoopie pies!

You can serve your whoopie pies chilled or let them sit out until they reach room temperature, but I prefer them slightly chilled.

Tips For Making Cake Mix Pumpkin Whoopie Pies

Use a larger scoop if you want bigger whoopie pies, but remember to adjust for extra time in the oven accordingly.

If you don’t want to use a piping bag, you can spread the frosting with a spatula. It’s a little bit messy, but gets the job done.

Up close cake mix pumpkin whoopie pies.

These easy pumpkin whoopie pies are a must-eat for the fall season! The pumpkin flavor cakes with a creamy middle is a little bite size of heaven in a dessert.

Cake mix pumpkin whoopie pies are so moist and delicious, these will be well loved by your family.

Yield: 24-26

Cake Mix Pumpkin Whoopie Pies

Cake Mix Pumpkin Whoopie Pies on serving tray.

Cake Mix Pumpkin Whoopie Pies are a fantastic fall and Thanksgiving delicious treat for the whole family. These pumpkin cake mix cookies have a soft texture with a tasty cream filling sandwiched together for the best pumpkin whoopie pies!

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

Cake Mix Pumpkin Cookies

  • 1 box Yellow Cake Mix
  • 1 tablespoon of Pumpkin Pie Spice
  • 15 oz. can of Pumpkin Puree
  • ½ cup Vegetable Oil

Cream Filling

  • 2 ½ teaspoon Vanilla Extract
  • 2 sticks Softened Butter (1 cup butter)
  • 2 cups Powdered Sugar
  • 1 ½ cups Marshmallow Creme

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine cake mix, pumpkin pie spice, pumpkin and oil. Using a mixer on medium speed, blend until smooth.
  4. Drop batter onto the prepared cookie sheets using a cookie scoop or a tablespoon. The drop dough should be shaped into round mounds or balls. Make sure to place each ball of dough about 2 inches apart.
  5. Bake for 13-15 minutes until the tops of cookies pop back up when touched.
  6. Place cookies on a cooling rack and let cool to room temperature.
  7. In a medium bowl add butter and mix with an electric mixer until smooth and creamy.
  8. Set the mixer to low speed and slowly add powdered sugar, marshmallow cream and vanilla extract until well blended.
  9. Spoon cream filling into a pastry bag (or you can use a Ziploc bag). Snip off a bottom corner of the bag and squeeze about a tablespoon of filling onto the flat side of half of the cookies.
  10. Top it off with a second cookie to make a sandwich.

Notes

See post for extra tips.

Nutrition Information:

Yield:

25

Serving Size:

1

Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 217mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 1g

Nutritional values are estimates and not exact.

Let's Be Social

Follow along on Pinterest for more great recipes!

Sharing is Appreciated!

Skip to Recipe