If you need a sweet treat for this fall, you have come to the right place. These Pumpkin Spice Whoopie Pies with Cinnamon Cream Cheese Filling are perfect! Get your kids involved in making these, my kids always love to be my taste testers. Lets face it, you can’t not snitch a little when you bake.
What you will need
1 (17.5) pouch Betty Crocker pumpkin spice cookie
1 teaspoon baking powder
2 eggs – beaten
1 Tablespoon pumpkin pie spice
1/3 cup canola oil
1 cup butter (2 sticks) butter
8 oz. brick of cream cheese
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
Pumpkin Spice Whoopie Pies
Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside. In a medium mixing bowl, add the cookie mix, baking powder, pumpkin pie spice, oil and eggs. Whisk to combine well.
Chill the cookie dough for 15 minutes for easier handling. Roll the dough into 1 1/2 inch balls and place on lined baking sheet about 2 inches apart.
Bake at 350° for 10 minutes. Do not overbake. Allow cookies to cool on pan for 5 minutes before transferring to a wire rack to completely cool.
While the cookies are cooling you can whip up your cinnamon cream cheese filling. In a medium mixing bowl, cream together the butter and cream cheese.
Add the cinnamon and vanilla. Mix well. Add the powdered sugar, 1 cup at a time. Mix until completely incorporated. Beat until light and fluffy (about 1-2 minutes).
Spread a generous amount of filling on top of 9 of the cookies (I used about 3-4 Tablespoons on top of each cookie. Place cookies on top of the filling and gently press down. ENJOY!!
I hope you love these as much as we do. Do you have a take on Whoopie pies? Share them in the comments below.