Oh my gosh, you guys – I’ve been obsessed with these pumpkin cheesecake whoopie pies ever since I first made them on a chilly fall afternoon. There’s something magical about that spiced pumpkin cookie hugging that dreamy cheesecake filling – it’s like autumn hugged a cloud! My kids go crazy for them (though honestly, I might hide a few in the back of the fridge for myself). The best part? They’re ridiculously easy to make with just a few simple ingredients. No fancy baking skills required – just pure pumpkin-spiced happiness in every bite!
Why You’ll Love These Pumpkin Cheesecake Whoopie Pies
Trust me, these little treats are absolute game-changers! Here’s why they’ll become your new fall obsession:
- So easy a kid could make them – Seriously, just mix, scoop, and sandwich. No fancy techniques!
- That creamy cheesecake filling – It’s like biting into a fluffy cloud of sweet perfection.
- Total crowd-pleasers – I’ve never brought these to a party without someone begging for the recipe.
- Pumpkin spice magic – All the cozy fall flavors wrapped up in one handheld bite.
- Perfect make-ahead dessert – They actually taste better after chilling (if you can wait that long!).
Ingredients for Pumpkin Cheesecake Whoopie Pies
Okay, let’s talk ingredients – and I promise, you probably have half this stuff in your pantry already! The beauty of this recipe is how simple the shopping list is. Just make sure you grab:
- 1 box (15.25 oz) spice cake mix – This is our flavor shortcut! I’ve tried all the brands and honestly, they all work great.
- 1 can (15 oz) pure pumpkin – NOT pumpkin pie filling (that’s preseasoned and too sweet). Look for “100% pure pumpkin” on the label.
- ½ cup vegetable oil – This keeps our cookies crazy moist. You could use melted butter if you’re feeling fancy!
- 1 box (3.4 oz) cheesecake instant pudding mix – The secret weapon for our filling – don’t skip this!
- 2 cups heavy whipping cream – Cold right from the fridge is best for whipping up light and fluffy.
See? Told you it was simple! Now let’s get mixing…
Equipment You’ll Need
Don’t worry – you don’t need any fancy gadgets for these whoopie pies! Just grab these basics:
- Electric mixer (handheld is fine!) – For that dreamy cheesecake filling
- 2 large cookie sheets – Standard half-sheet pans work perfectly
- Parchment paper – Lifesaver for easy cookie removal
- Cookie scoop (about 1.5 tbsp size) – For perfectly even little mounds
- Piping bag or zip-top bag – Makes filling those cookies a breeze
That’s it! Now let’s make some magic happen.
How to Make Pumpkin Cheesecake Whoopie Pies
Alright, let’s get baking! These pumpkin cheesecake whoopie pies come together in just a few simple steps, but I’ll walk you through each one to make sure they turn out perfect. You’re gonna love how easy this is!
Step 1: Prepare the Pumpkin Cookie Dough
First things first – preheat that oven to 350°F (175°C) and line your cookie sheets with parchment paper. Now for the fun part! In a big bowl, dump in your spice cake mix (yes, the whole box!), the can of pure pumpkin, and that half cup of vegetable oil. Grab your trusty mixer and beat it all together until it’s smooth and gorgeous. The dough will be thick and kinda sticky – that’s exactly what we want! Pro tip: If it seems too stiff, let it sit for 5 minutes – the pumpkin will release more moisture.
Step 2: Bake the Cookies
Time to scoop! Use that cookie scoop to drop tablespoon-sized mounds onto your prepared sheets – you can fit about 12-15 per sheet since these pumpkin cookies hardly spread at all (that’s the pumpkin working its magic!). Bake for 9-12 minutes until they’re puffed up and spring back lightly when you touch them. They won’t get too brown on top, so don’t overbake them waiting for color. Let them cool completely on the sheets – about an hour – or you’ll have a melty cheesecake situation!
Step 3: Make the Cheesecake Filling
While those are cooling, let’s make that dreamy filling. In a chilled bowl (cold = better whipping), combine the cheesecake pudding mix with the heavy cream. Whip it on medium-high until stiff peaks form – about 3-4 minutes. You’ll know it’s ready when you can turn the bowl upside down without anything sliding out (but maybe don’t actually try that!). Be careful not to overmix or it’ll get grainy. If it seems too soft, just pop it in the fridge for 15 minutes to firm up.
Step 4: Assemble the Whoopie Pies
The best part! Scoop your filling into a piping bag (or zip-top bag with the corner snipped off) and pipe about a tablespoon onto the flat side of half your cookies. Gently press another cookie on top to make little pumpkin cheesecake sandwiches. Here’s the hardest part – refrigerate them for at least 2 hours before eating! I know, the wait is torture, but trust me, that chilling time lets all the flavors mingle and the filling set up perfectly. Then – enjoy your little bites of autumn heaven!
Tips for Perfect Pumpkin Cheesecake Whoopie Pies
After making these dozens of times (okay, maybe hundreds – don’t judge my pumpkin obsession!), here are my foolproof tips:
- Cookie scoop is key – It gives you perfectly even cookies that sandwich together beautifully.
- Chill the filling if needed – If your kitchen is warm and the filling seems too soft, 15 minutes in the fridge works wonders.
- Let cookies cool completely – I know it’s tempting, but warm cookies make the filling melt into a mess!
- Make ahead magic – These taste even better the next day as the flavors really develop.
- Dust with cinnamon – For a pretty finish, sprinkle the tops lightly with cinnamon before serving.
Follow these simple tricks, and you’ll be the whoopie pie hero at every fall gathering!
Variations and Substitutions
Want to mix things up? Here are my favorite ways to play with this pumpkin cheesecake whoopie pie recipe:
- Homemade cake mix – Swap the box mix with 1 ¾ cups flour, 1 cup sugar, 1 ½ tsp baking powder, 1 tsp cinnamon, and ½ tsp each nutmeg & cloves.
- Flavored pudding – Try vanilla or white chocolate pudding for a different twist on the filling.
- Dairy-free option – Use coconut cream instead of heavy whipping cream (chill the can overnight first!).
- Add-ins – Fold mini chocolate chips or chopped pecans into the cookie dough for extra texture.
The possibilities are endless – make them your own!
Serving and Storage
These pumpkin cheesecake whoopie pies are absolute perfection when served chilled straight from the fridge – that cheesecake filling gets delightfully firm and creamy! I like to arrange them on a cute platter with a light dusting of cinnamon for that extra festive touch. They’ll keep beautifully in an airtight container in the fridge for up to 7 days (if they last that long!). For longer storage, you can freeze them for 2-3 months – just thaw overnight in the fridge before serving. No reheating needed – they’re meant to be enjoyed cool!
Pumpkin Cheesecake Whoopie Pies FAQs
I get asked about these pumpkin cheesecake whoopie pies all the time – here are the most common questions that pop up (along with my tried-and-true answers!):
Can I freeze these whoopie pies?
Absolutely! These freeze like a dream. Just assemble them first, then pop in a single layer in an airtight container with parchment between layers. They’ll keep for 2-3 months frozen. Thaw overnight in the fridge – the filling stays creamy perfect!
Why are my pumpkin cookies dense?
If your cookies turned out heavy, you probably overmixed the dough. With pumpkin goodies, mix just until combined – those extra stirs develop too much gluten. Also, make sure you’re using pure pumpkin (not pie filling) and fresh baking powder in your cake mix.
Can I make these without a mixer?
You bet! For the cookies, a good old wooden spoon and some elbow grease works fine. For the cheesecake filling, a whisk will do – just be prepared to whisk vigorously for about 5-6 minutes to get those lovely stiff peaks.
How do I know when the filling is whipped enough?
The cheesecake filling should hold its shape when you lift the beaters – think “cool whip” consistency. If it’s still sliding around the bowl, keep whipping! But stop immediately when it gets stiff or it might turn grainy.
Can I use homemade pumpkin puree?
Of course! Just make sure it’s thick like canned pumpkin – if it’s watery, strain it through cheesecloth first. And pat yourself on the back for going the extra mile!
Nutritional Information
Just a quick note about nutrition – these pumpkin cheesecake whoopie pies are definitely an indulgence! While I don’t count calories when it comes to pumpkin desserts (who does?!), keep in mind nutritional values will vary depending on your specific ingredients and brands. The pumpkin does add some fiber and vitamins to balance out all that deliciousness!
Final Thoughts
There you have it – my all-time favorite pumpkin cheesecake whoopie pies that never fail to disappear at parties! I can’t wait for you to try this recipe and see how simple it is to make these little bites of fall magic. Drop me a note when you do – I’d love to hear which variation you tried and how your crew liked them! Happy baking, friends!
For more delicious recipes and baking inspiration, check out our Pinterest page!
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Irresistible Pumpkin Cheesecake Whoopie Pies Recipe
- Total Time: 1 hour 19 minutes
- Yield: 24-30 whoopie pies 1x
- Diet: Vegetarian
Description
Delicious pumpkin cheesecake whoopie pies made with spiced pumpkin cookies and a creamy whipped cheesecake filling.
Ingredients
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pure pumpkin
- ½ cup vegetable oil
- 1 box (3.4 oz) cheesecake instant pudding mix
- 2 cups heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Line two 13″x18″ cookie sheets with parchment paper.
- In a large bowl, combine the spice cake mix, pumpkin, and vegetable oil. Beat with an electric mixer until smooth.
- Use a cookie scoop to drop batter onto the sheets, spacing 12-15 per sheet. Bake for 9-12 minutes until puffy and springy.
- Cool the cookies completely on wire racks or sheets for about 1 hour.
- In a mixing bowl, beat the cheesecake pudding mix and heavy cream until stiff peaks form.
- Pipe the filling onto a cookie and sandwich with another cookie.
- Refrigerate for 2-4 hours before serving for best flavor.
Notes
- Cookies will not spread much, so you can fit 15 per sheet.
- Store leftovers in an airtight container in the fridge for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 9-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg