Cute and delicious pumpkin treats with cream cheese filling, perfect for lunch boxes!
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.
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Pumpkin Cheesecake Whoopie Pies
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Pumpkin Cheesecake Whoopie Pies
Print RecipeIngredients
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.
Nutrition
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Helen at the Lazy Gastronome
Hard to believe we’re moving int pumpkin season already!! Thanks for sharing at the What’s for Dinner party!
Veneta Britt
Yeah that doesn’t happen often. Maybe I will make the filling first and keep it in the fridge so that I can take it out to warm up while the cookies are cooling. That might work.
Veneta Britt
Don’t have a whoopie pie pan could I just drop cookies from an ice cream scoop to get a equal size top and bottom. Not in a position to go out and spend money for one either.
Kristin King
Thanks for stopping by! The ice cream scoop is a good idea! I think if you have a muffin tin, that might work best to help keep them from spreading too much while baking.
Veneta Britt
I made some the other day and the ones i had did not spread just puffed up. I made just the cookies to see how it would work.
Kristin King
Oh, OK, great! Sounds like it all worked out then, yes? 🙂
Veneta Britt
Now I have to make another batch and hopefully they will last long enough to get made into whoopie pies…they ate all the first batch before I got the filling made.
Kristin King
Haha! Same here, the kids never want to wait for the filling. You might have to make them when no one else is home! 😀
Maria Magdalena
You right! It is perfect for lunch box! Thank you for your participation at Tasty Tuesday with Creative K Kids, I pin your recipe on Pinterest board
Lisa Silfwerbrand
These look soooo yummy Kristin! You were one of my Features this week over on Recreated Designs for our Bewitchin’ Projects Block party. Thanks for linking up and sharing this recipe! Hugs, Lisa
Carrie @ Curly Crafty Mom
Ok, these look WAY too amazing! YUM!!!!!!
Carrie
curlycraftymom.com
Karly
These look so good! Thanks for linking up with What’s Cookin’ Wednesday!
Thalia @ butter and brioche
These look so fun and delicious! I would LOVE to devour one (or two) right now.
Wendy, A Day in the Life on the Farm
These not only sound delicious , they are adorable. I love the fall sprinkles!
veronica Gantley
This looks wonderful. My mouth is watering.
annie
They look so easy to make! I enjoy cookin’ from scratch, but I won’t turn my nose up at cake mix shortcuts — I’m even making my hubby a cake-mix cake for his b-day (shhhh don’t tell). You could even make them one day and assemble the next. And those bright sprinkles are such a fun touch.
Carlee @cookingwithcarlee
I could certainly go for one of these right now!
Liz
I’d never turn one of these babies down! YUM!
Rachel @ {i love} my disorganized life
I need these, STAT!
Erin @ The Spiffy Cookie
Oh heck yes I need to make these. Love the sprinkles too!