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5 from 1 vote

Pumpkin Spice Whoopie Cookies

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Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: whoopie cookies, pumpkin spice cookies
Servings: 24
Calories: 200kcal

Ingredients

For the Cookie

  • 1 Can Canned Pumpkin not canned pumpkin pie mix - just straight up pumpkin
  • Cup Butter - softened to room temp
  • 1 box spice cake mix The one I got was Duncan Hines
  • 2 eggs
  • cup whole milk

For the Icing Filling

  • 2 Cups powdered sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp ground nutmeg
  • 6 oz. cream cheese room temperature.
  • 4 Tbs. unsalted butter 1 stick, room temperature

Instructions

  • Preheat the oven to 375. Line a cookie sheet (you are gonna want to have two of these) with parchment paper or silpat mat. In a large mixing bowl (I used my Kitchen Aid mixer, but you could also use a hand mixer) on medium speed beat pumpkin and butter till smooth. Add the cake mix, eggs and milk and beat on a low speed until combined and then turn up to a medium speed for 1 minute.
  • Scoop by even heaping tablespoons onto the cookie sheet. I used a little kitchen scoop for this to make sure that I got equal amounts of batter for each cookie.
  • Bake for 15 minutes, remove from the oven and allow to cool for a few minutes and then remove to a wire rack to finish cooling. While that is cooling, switch to your other cookie sheet to bake the next round.
  • Once all cookies are baked, mix up the icing. Simply place all ingredients in a large mixing bowl and using a hand mixer or a stand mixer, mix on medium low until well blended and fluffy. Using a Tablespoon, spoon a heaping amount on the bottom of one cookie and then use the bottom of another cookie as a lid. Serve. Offer these with a napkin - they get a little messy sometimes.

Notes

Pumpkin spice whoopie cookies

Nutrition

Calories: 200kcal