Today I am sharing these cute and delicious pumpkin treats with cream cheese filling, perfect for lunch boxes or any time! I love everything pumpkin, and autumn is the perfect time to kick it into high gear.
Although, I will be honest, I make desserts with pumpkin in them all year long, because pumpkin is a great way to make those sweets just a little less unhealthy. It adds fiber to the dessert, and eliminates the need for oil. Gotta love it!
#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week.
Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
#PumpkinWeek Day 1 Recipes:
Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
Caramel Pumpkin Cake from Feeding Big and more.
Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
Healthy Cinnamon-Apple Pumpkin Muffins from Simply Healthy Family
Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
Pumpkin Cannoli from The Redhead Baker.
Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
Pumpkin Cheesecake Flourless Chocolate Cake Roll from Cupcakes & Kale Chips.
Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
Pumpkin Cinnamon Rolls from Gluten Free Crumbley.
Pumpkin Monkey Bread from Making Miracles.
Pumpkin Muffins from My Catholic Kitchen.
Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
Pumpkin Snack Cake from Recipes Food and Cooking.
Pumpkin Spice Muffins from A Day in the Life on the Farm.
Semi-Homemade Pumpkin Butter from Love and Confections.
Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.
Pumpkin Cheesecake Whoopie Pies
Ingredients
For the whoopie pies:
- 1 box spice cake mix
- 1 can pure pumpkin
For the filling:
- 1/2 cup butter
- 8 ounces cream cheese (1 package)
- 3 cups confectioner's sugar
- 1.5 teaspoons vanilla
- Fall-themed sprinkles (optional)
Instructions
For the whoopie pies:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the spice cake mix and pumpkin. The batter will be very thick.
- Using a whoopie pie pan, fill each cup about 3/4 of the way with batter.
- Bake for 10 minutes. Cool for 5 minutes and then remove the pies and transfer to a wire cooling rack.
For the filling:
- Using a hand mixer, beat the butter on high speed until fluffy.
- Combine the cream cheese and continue to mix until smooth and well-combined.
- Add the confectioner's sugar and vanilla and mix thoroughly. (For stiffer filling, use a little more confectioner's sugar.)
- Spread one half of each whoopie pie with about 2 tablespoons of filling (use more or less as desired).
- Place the other whoopie pie half on top of the filling.
- Sprinkle the fall-themed sprinkles around the outside of the filling (optional).
- Store in a tight container in the refrigerator.
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Angelina
These look soooo yummy! Thanks for sharing with Thursday Favorite Things – I’ll be featuring you tomorrow! Angelina at Petite Haus
Miz Helen
Hope you are having a great week and thank you so much for sharing with us at Full Plate Thursday!
Miz Helen