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Pumpkin Whoopie Pies with Cream Cheese Filling

Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert.
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Course Dessert
Servings 12 pies

Equipment

  • Cookie sheets
  • Medium-sized mixing bowl

Ingredients
  

For cake

  • 1 box spice cake mix
  • 1 15 oz. can pureed pumpkin
  • 1/2 cup vegetable oil

For filling

  • 1/2 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 2 cups confectioners' sugar
  • 1 tsp vanilla extract

Instructions
 

For making the cake

  • Preheat oven to 350° and line two cookie sheets with parchment paper.
  • In medium bowl, combine cake mix, pumpkin, and oil and beat until smooth.
  • Scoop out dough balls, about 1 tablespoon each, onto parchment paper and bake until the tops of the cookies spring back when pressed with a finger, about 10 minutes.
  • Transfer cookies to wire racks to cool.

For making the filling and assembling the pies

  • In medium bowl, beat together cream cheese and butter until smooth.
  • Add confectioners’ sugar slowly, beating to combine until well blended.
  • Add vanilla extract and blend until mixture is smooth and spreads easily.
  • Spread or pipe filling onto flat bottoms of half the cookies. Use unfrosted half to make the tops of the cookie sandwiches.
  • Chill cookies until ready to serve.