These festive Cake Mix Whoopie Pies are perfect for fall and so easy to make! They include real pumpkin for a boost of delicious vitamins and fiber, and the pumpkin also keeps them moist and tender.
With a sweet, creamy cheesecake filling, this sweet and decadent dessert is great for birthdays, autumn festivities, or a quick and yummy treat anytime. Best of all, these pumpkin whoopie pies only require a few simple ingredients!
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🩵 About This Recipe
These amazing cake mix pumpkin whoopie pies are going to become your new favorite fall dessert! Made from only a couple of ingredients and featuring a homemade cream cheese filling, this is the perfect combination of rich and spiced flavors.
Simple to make and fun to eat, adding sprinkles gives these whoopie pies a unique and festive flair. Perfect for parties, birthdays, holidays, and more, you'll love this easy but impressive treat.
And if you love cooking with pumpkin, try my Pumpkin Cream Cheese Crescent Rolls or these homemade Pumpkin Truffles!
What readers are saying...
These spongy little cakes are so tasty and the cream is perfect.
- Diana
🧂 Gather Your Ingredients
- canned pumpkin - use pure pumpkin, not pumpkin pie filling!
- spice cake mix - mixed with the canned pumpkin, these are the only two ingredients you'll need for the cake part of your whoopie pies!
- butter - gives the filling a buttercream-like flavor.
- cream cheese - adds a creamy thickness to your whoopie pie filling and provides that classic cheesecake taste!
- confectioner's sugar - helps the butter and cream cheese form into a soft frosting consistency.
- vanilla - for additional flavor in the filling.
- sprinkles - optional, for decoration.
🔪 Let's Make Cake Mix Pumpkin Whoopie Pies!
(Or click here to jump right to the recipe card with measurements!)
Make Batter
Mix together the cake mix and canned pumpkin. This batter will be very thick.
Bake
Fill a whoopie pie pan with the batter and bake for about 10 minutes at 350 degrees F. Cool and transfer to a wire rack.
Make Frosting
To make the filling, start by beating the butter with a hand mixer until fluffy. Then add the cream cheese and mix until smooth, and follow up with the confectioner's sugar and vanilla.
Add Frosting
Spread about 2 tablespoons on half of the baked whoopie pie cakes.
Finish Sandwiches
Place the other half on top of the filling.
Add Sprinkles
Roll the outside in the sprinkles or press them on.
💡 Expert Tips and Tricks
- You can bake the whoopie pie halves ahead of time and assemble later. Store them in an airtight container at room temperature.
- The frosting can also be prepared ahead of time and stored in the fridge. Be sure to give it 20 minutes or so to soften before assembly.
- This recipe can also be made without a whoopie pie pan.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop even portions of batter onto the baking sheet, then carefully shape into mounds.
- Bake as instructed and start checking them around the 10-minute mark to ensure you don't overbake them.
- Allow the whoopie pie halves to properly cool before filling them.
- Let your cold ingredients (the butter and cream cheese) come up to room temperature to make the filling easier to mix.
❔ FAQs
Typically this is due to a batter that's too thin. If your cake mix whoopie pies are coming out flat, try slightly reducing the amount of canned pumpkin in the batter.
If your whoopie pies sit out for too long, this can cause them to get sticky. It's best to store them in an airtight container or even wrap them individually in plastic to prevent stickiness.
Because of the ingredients in the filling, it's best to store these whoopie pies in the refrigerator. They'll be good for over a week there. You can also freeze them for about 2 months. Just be sure to thaw in the fridge or even on the counter, as whoopie pies are best enjoyed at room temperature.
📝 Substitutions and Variations
- If you love the combination of pumpkin and chocolate, try adding some chocolate chips to your cake mix pumpkin whoopie pies, or using chocolate chips instead of sprinkles to decorate the exposed filling.
- You can also use chocolate cake mix with the pumpkin to make chocolate pumpkin whoopie pies.
- Other great ideas to decorate these pumpkin whoopie pies include candied pecans or walnuts, brown sugar, or cinnamon sugar.
- Store-bought frosting can also be used to fill these whoopie pies, but the consistency might be slightly too thin.
- Make these extra autumnal by adding some cinnamon or pumpkin pie spice to the batter.
- Change up the sprinkles depending on the occasion. These would be fun with Halloween sprinkles as well!
Kristin's Kitchen Tip
Pumpkin whoopie pies are a quick and easy dessert that is perfect for fall! The flavors of pumpkin spice and cheesecake are delicious together, and these little handheld pies are perfect for lunchboxes or for a treat on the go!
🥡 Storage
Keep your assembled pumpkin whoopie pies in the fridge in an airtight container. The filling will need to stay refrigerated for best results.
You can also freeze whoopie pies for several months. Use some parchment paper or wax paper to separate them and prevent sticking, then thaw in the fridge when it's time to eat!
Keep It Handy
Don't have time for this cake mix pumpkin whoopie pies recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 How To Present This Dish
There are lots of fun ways to package and share these cake mix pumpkin whoopie pies! Place them in festive cellophane bags and tie with ribbon or twine. Serve in individual boxes with seasonal stickers or labels. You could also wrap them in cute paper and arrange them in a lined basket or on a shallow tray with serving tongs.
However you serve them, try to keep them somewhat cool and avoid stacking, as they can stick together, or the weight of the stacking can cause the filling to come out the sides.
😋 More Pumpkin Recipes You'll Love
- Pumpkin Overnight Oats - Starts your day with a hearty and filling breakfast!
- Pumpkin Cheddar Grilled Cheese - Makes a quick dinner or lunch, especially if you're looking for a new spin on grilled cheese.
- Easy Pumpkin Spice Cake - Pumpkin and dessert just work so well together!
- Mini Pumpkin Pies - These adorable individual pies from Crazy for Crust are great to serve as fun desserts during the fall.
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Pumpkin Whoopie Pie with Cream Cheese Filling
⭐ Did you make this recipe? Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
📋 Recipe Card
Cake Mix Pumpkin Whoopie Pies
Ingredients
For the whoopie pies:
- 1 box spice cake mix
- 1 can pure pumpkin
For the filling:
- ½ 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.1 box spice cake mix, 1 can pure pumpkin
- Using a whoopie pie pan, fill each cup about ¾ 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 more confectioner's sugar.)½ cup butter, 8 ounces cream cheese, 3 cups confectioner's sugar, 1.5 teaspoons vanilla
- 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).Fall-themed sprinkles
Notes
Prep Tips:
- The pumpkin and cake mix create a very thick batter, so use a spoon or small scoop to portion it evenly into the whoopie pie pan.
- Don't overfill the pan cups. About ¾ full gives the pies room to puff up without losing their shape.
- Let the whoopie pie halves cool completely before adding the filling so the cream cheese mixture doesn't soften or melt.
- For a filling that's easier to spread, let the butter and cream cheese soften before mixing.
- If you want a sturdier filling that's easier to sandwich between the pies, add a little more confectioner's sugar until you reach the consistency you like.
- MAKE AHEAD TIPS: Keep the baked whoopie pie halves in an airtight container at room temperature and refrigerate the filling separately. Take the filling out of the refrigerator about 15-20 minutes before assembling so it can soften slightly and become easier to spread.
Variations:
- Add a little extra fall flavor to the filling with a pinch of pumpkin pie spice or cinnamon.
- Try different seasonal sprinkles to match a Halloween party, Thanksgiving gathering, or fall-themed event.
- For a chocolate-pumpkin twist, use a chocolate cake mix instead of spice cake mix.
- You can make the filling as thick or soft as you prefer by adjusting the amount of confectioner's sugar.
Serving Suggestions:
- These are especially cute for lunch boxes, after-school snacks, and fall parties.
- Serve them as individual treats at Halloween or Thanksgiving gatherings.
- Add colorful fall sprinkles around the filling for an easy festive finish.
- Since they're already portioned into individual sandwiches, they're a great choice for bake sales, potlucks, or dessert tables.
Storage:
- Store assembled whoopie pies in an airtight container in the refrigerator.
- Assembled whoopie pies can be frozen for longer storage. Place them in an airtight freezer-safe container, separating layers with parchment or wax paper. Thaw in the refrigerator before serving.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in September 2015, and was republished with tips, step by step photos, and a recipe change in September 2026.
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Happy cooking!
frugal hausfrau says
Thanks for sharing with us at Fiesta Friday!
Mollie
Amy says
Oh my, these look good. We love Pumpkin and cheesecake, so this has got to be a win win. Thank you for sharing at Dare to Share Saturday.
Jann Olson says
So fun for fall! Thanks for sharing with SYC.
hugs,
Jann
Sheri says
Thanks so much for sharing at our To Grandma's House We Go DIY, Crafts, Recipes and more Link Party! Pinned this! Hope you join us again next week!
Beverly says
These pumpkin whoopie pies look so yummy! Stop by Over The Moon Linky Party since you are being featured.
Hugs,
Bev
Kristin says
Oh awesome! Thank you so much for the feature!
Helen at the Lazy Gastronome says
Hard to believe we're moving int pumpkin season already!! Thanks for sharing at the What's for Dinner party!
Veneta Britt says
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 says
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 says
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 says
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 says
Oh, OK, great! Sounds like it all worked out then, yes? 🙂
Veneta Britt says
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 says
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 says
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 says
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