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Peter Peter Pumpkin Whoopies

When fall rolls around and it's time for a bake sale, this is the recipe I turn to. Cinnamon and nutmeg perk up the cream cheese filling, and the whoopie pies go over wonderfully. —Dawn Conte, Sicklerville, New Jersey
  • Total Time
    Prep: 35 min. + cooling Bake: 10 min./batch
  • Makes
    10 whoopie pies


  • 1 package spice cake mix (regular size)
  • 1-1/4 cups canned pumpkin
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/3 cup butter, softened
  • 6 ounces cream cheese, softened
  • 1/2 cup marshmallow creme
  • 1/3 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • Preheat oven to 375°. In a large bowl, combine first five ingredients; beat until well blended. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake 7-10 minutes or until set and edges are lightly browned. Remove to wire racks to cool completely.
  • For filling, in a small bowl, beat the cream cheese, marshmallow creme and butter. Beat in the remaining ingredients. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts
1 whoopie pie: 504 calories, 26g fat (14g saturated fat), 107mg cholesterol, 557mg sodium, 64g carbohydrate (44g sugars, 2g fiber), 7g protein.
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