Pumpkin Cheesecake Whoopie Pies Recipe

If you are craving a cozy, fall-inspired treat that feels like a warm hug in every bite, this Pumpkin Cheesecake Whoopie Pies Recipe will absolutely steal your heart. These delightful little sandwich cookies bring together soft, spiced pumpkin cake cookies and a luscious whipped cheesecake filling for a dessert that’s both airy and decadently creamy. Sweet, subtly spiced, and beautifully textured, these whoopie pies are perfect for sharing with friends or savoring by yourself on a crisp autumn afternoon.

Ingredients You’ll Need

This Pumpkin Cheesecake Whoopie Pies Recipe comes together with just a handful of simple ingredients. Each one plays a crucial role: the spice cake mix provides warm autumn flavors and an irresistibly tender crumb, the pumpkin adds moisture and that unmistakable seasonal note, and the whipped cheesecake filling offers a rich, creamy balance that makes every bite unforgettable.

• Spice cake mix (1 box, 15.25 oz): This mix serves as the flavorful base with cinnamon, nutmeg, and allspice toppings.
• Pure pumpkin (1 can, 15 oz): Adds moisture, a subtle earthiness, and vibrant orange color to the cookies.
• Vegetable oil (1/2 cup): Keeps the cookies soft and tender without weighing them down.
• Cheesecake instant pudding mix (1 box, 3.4 oz): Creates a tangy, creamy filling that perfectly complements the spice.
• Heavy whipping cream (2 cups): Whipped to fluffiness, it turns the pudding into a dreamy, light frosting.

How to Make Pumpkin Cheesecake Whoopie Pies Recipe

Step 1: Prepare the Pumpkin Cookies

Start by preheating your oven to 350℉ and lining two baking sheets with parchment paper to prevent sticking. In a large bowl, use an electric mixer to blend the spice cake mix, pure pumpkin, and vegetable oil until smooth and fully combined. This batter is thick and hearty, and it’s what gives you those perfectly spiced, moist pumpkin cookies that you’ll adore.

Step 2: Scoop and Bake

With a medium cookie scoop (about 1.5 to 2 tablespoons), drop dollops of batter evenly spaced on your prepared cookie sheets—aim for 12 to 15 cookies per sheet. One of the best parts is that these cookies barely spread while baking, so you can fit plenty on each pan. Bake for 9 to 12 minutes until the cookies are puffy and spring back when touched gently. Let them cool completely; patience here means the perfect texture for sandwiching later.

Step 3: Whip Up the Cheesecake Filling

While the cookies rest, mix together the cheesecake instant pudding mix and heavy whipping cream in a chilled bowl. Using your electric mixer, beat starting on low speed and gradually raising it until stiff peaks form. This whipped cheesecake filling is what transforms these whoopie pies into heavenly treats with a light yet creamy richness.

Step 4: Assemble the Whoopie Pies

Transfer the cheesecake filling into a gallon-sized Ziploc bag and snip off a small corner to create a piping bag. Pipe a generous swirl onto the flat side of one cookie, then gently top with a second cookie, pressing lightly to form a sandwich. For best flavor, pop the completed whoopie pies into the fridge for 2 to 4 hours before serving, although you can enjoy them immediately if you’re too excited to wait!

How to Serve Pumpkin Cheesecake Whoopie Pies Recipe

Garnishes

Add a touch of festive flair with a light dusting of powdered sugar or a sprinkle of cinnamon or nutmeg on top of each pie. You can even add finely chopped toasted pecans or a drizzle of caramel sauce to really elevate your presentation and bring out those fall flavors.

Side Dishes

Pair these whoopie pies with a warm cup of spiced chai tea, a rich mocha coffee, or even a glass of cold milk for a nostalgic, comforting combo. They also work beautifully alongside apple slices or a simple fruit salad to balance the dulce richness of the filling.

Creative Ways to Present

For a party or special occasion, arrange your Pumpkin Cheesecake Whoopie Pies Recipe on a tiered dessert platter for eye-catching display. Wrap individual pies in clear cellophane tied with rustic twine as charming homemade gifts, or serve them as mini desserts plated with a dollop of whipped cream and a sprinkle of pumpkin spice.

Make Ahead and Storage

Storing Leftovers

Store any leftover whoopie pies in an airtight container in the refrigerator. Thanks to the creamy filling, they stay moist and delicious for up to a week, making them perfect for enjoying throughout the week or sharing a little fall sweetness with friends.

Freezing

If you want to make these in advance, you can freeze the assembled whoopie pies. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to eat, thaw in the refrigerator overnight for best texture.

Reheating

Because these whoopie pies taste best chilled, reheating is usually not necessary. However, if you prefer a warmer treat, bring them to room temperature before serving or microwave for just a few seconds—be cautious so you don’t melt that perfect cheesecake filling!

FAQs

Can I make the pumpkin cookies from scratch instead of using a spice cake mix?

Absolutely! While using a spice cake mix makes this recipe quick and convenient, a scratch pumpkin spice cookie recipe with similar warm spices can also work wonderfully. Just make sure your cookies have a soft, cake-like texture to pair well with the filling.

Is it possible to use cream cheese instead of instant pudding in the filling?

You could swap in cream cheese for a thicker filling, but it will change the texture and richness significantly. The instant pudding mix keeps the filling light, fluffy, and easy to whip, making the Pumpkin Cheesecake Whoopie Pies Recipe so delightful and not overly dense.

How long do these whoopie pies keep fresh at room temperature?

Because the filling is made with whipped cream and pudding mix, it’s best to keep the whoopie pies refrigerated. At room temperature, they should be eaten within a couple of hours to avoid spoilage.

Can I make the filling ahead of time?

Yes, you can prepare the cheesecake filling a few hours in advance and keep it covered in the refrigerator. Just re-whip it lightly before assembling if it has thickened or separated.

What is the best way to get even-sized cookies?

Using a medium cookie scoop ensures your pumpkin cookies are uniform in size, which helps the whoopie pies look consistent and makes assembly easier. Plus, they bake evenly this way!

Final Thoughts

This Pumpkin Cheesecake Whoopie Pies Recipe has quickly become a cherished autumn classic in my kitchen. The ease of just five main ingredients combined with the luscious, flavor-packed layers makes these cookies a crowd pleaser every time. I hope you give this recipe a try and fall in love with these soft, creamy, and downright irresistible treats just like I did!

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