Dessert - Pumpkin whoopie pies cake mix recipes

How to cook:

1. 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. 2. Combine cake mix, pumpkin and oil until smooth.
3. 3. Scoop out dough balls about the size of walnuts onto parchment paper and bake for about 14 minutes or until the tops of the cookies "spring" back when you touch them.
4. 4. Let cool.
5. 5. Cheesecake Filling: Using a stand mixer with the whisk attachment, whisk instant pudding mix and whipping cream together until stiff.
6. 6. Pipe onto the bottom of half the cookies and use the unfrosted cookies to place on top making little cookie sandwiches! Place in a tupperware and let chill until ready to serve!

Notes: 10 Best Cake Mix Cakes Whoopie Pies Recipes, The Best Cake Mix Cakes Whoopie Pies Recipes on Yummly | New Orleans Crab Cakes, Low-carb Keto Carrot Cake Whoopie Pie Recipe With Almond Flour,

How to cook:

1. 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. 2. Sift cake mix into a large bowl and add pumpkin puree, Pumpkin Pie spice, oil and vanilla. Stir until smooth.
3. 3. Scoop out golf ball sized dough balls and place on cookie sheets.
4. 4. Bake for 14-16 minutes or until the tops done. Juts lightly press the tops, they should feel like a dense cake and not "gooey" underneath.
5. 5. Filling: beat all ingredients until smooth.
6. 6. Frost the bottom of half of the cookies and place another cookie on top to create you cookie "sandwiches" or whoopie pies, whatever you like to call them!

Notes: Pumpkin Whoopie Pies, Pumpkin whoopie pies with cream cheese filling inside. These have the perfect amount of spice and are made easy from a cake mix.

Nutrition:

• Calories: 477.3 calories
• Fat: 27.8 grams
• Saturated Fat: 15.1 grams
• Cholesterol: 93.9 milligrams
• Sodium: 444.9 milligrams
• Carbohydrate: 54.2 grams
• Fiber: 0.7 grams
• Sugar: 40.3 grams
• Protein: 4.3 grams

How to cook:

1. Cookies: Beat pumpkin and butter with an electric mixer until smooth.
2. Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
3. Cover cookie sheets with parchment or oiled foil.
4. Drop large mounds of dough 3 inches apart on cookie sheet.
5. Bake for 15 minutes at 375 degrees F.
6. Filling: Beat together butter and cream cheese until smooth.
7. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
8. Beat until well combined.
9. Refrigerate at least 30 minutes or until cookies are ready to be filled.
10. When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Notes: Pumpkin Whoopie Pies Recipe, Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms. Onto ungreased cookie

How to cook:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with cooking spray.
2. In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
3. Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
4. Bake for 10-11 minutes. Let them cool completely.
5. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough.
6. Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate.

Notes: 5 Ingredient Pumpkin Cheesecake Whoopie Pies, Instructions · 1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. · 2. Combine cake mix, pumpkin and oil until smooth. · 3. Scoop out