Pumpkin Whoopie Pies

My ever-lovin’ Mama sent me this recipe and I have to say: it’s simply divine. On the scale of easy-to-execute vs. satisfying-to-eat-and-share this recipe is almost as perfect as the one for my favorite almond cake. Especially in this late-fall-holiday time there’s something to be said for a sweet indulgence that hits all of the nom-nom-nom flavor necessities of the season, without requiring you to make crust from scratch or procure leaf lard  or go to anywhere fancier than a Piggly Wiggly for the ingredients. We’ll leave that to Christmas.


1 cup pumpkin, canned
1/3 cup butter, softened
1 spice cake mix
1-2 teaspoons Pumpkin Pie Spice (I didn’t have this store-bought, so I just used cinnamon, nutmeg, and a tiny bit of cardamom… but anything in that profile will do)
2 eggs, room temperature
1/2 cup milk

Cream Cheese Caramel Filling

3 oz cream cheese, softened
1/2 cup butter
1/3 cup caramel ice cream topping
1-2 cups powdered sugar


Preheat oven to 350 degrees and spray a cookie sheet with non stick cooking spray
Cream together the pumpkin and butter
Add cake mix, pumpkin pie spice, eggs and milk
Beat just until blended
Drop by cookie dough scoop or tablespoon
Bake about 10-12 minutes until cookies are slightly firm

Cream Cheese Caramel Filling

Beat together cream cheese and butter until fluffy
Add the caramel topping and mix well
Gradually add the powdered sugar until desired consistency

This makes enough to share- maybe 20-24 or so pies depending on how large you make the uppers and lowers. Eat your heart out Oreo.

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