Pumpkin Patch Whoopie Pies

Pumpkin Patch Whoopie Pies


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Love everything pumpkin spice? Now you could make desserts out of them too with this Pumpkin Patch Whoopie Pies recipe! From the batter to the filling, everything you bake will be made from scratch. And if you love a good filling, you’ll definitely want to keep eating the cream cheese filling.

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Time needed

10-15 min preparation + 12-14 min cooking

Serving Size / Yield

6-8 servings


  • 15 oz. of cake mix
  • 1 tablespoon of pumpkin spice mix
  • 15oz. of pumpkin, pureed
  • 1/3 cup of oil or melted butter
  • 2 teaspoons of vanilla extract
  • Filling:
  • 4oz. of cream cheese
  • ¼ cup of unsalted butter, room temperature
  • ½ teaspoon of pumpkin pie spice
  • 1 teaspoon of vanilla extract
  • 2-3 cups of powdered sugar
  • Toppings:
  • Mint gummy leaves
  • Tootsie rolls

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Preheat the oven at 350F. Prepare the baking sheet with parchment paper.
In the bowl of an electric mixer or hand mixer, combine the cake mix, pumpkin pie spice, pumpkin pureed, and vanilla extract. Do not over-mix.
With an ice-cream scooper, create the dough into a golf ball form and place them on a baking sheet to cool. Put them in the refrigerator for 20-25 minutes.
When the dough balls has its somewhat hard form, gently pat each dough ball. This will prevent the dough balls from baking too tall.
Bake them for 12-14 minutes and let them cool.
In small bowl using a hand mixer, mix the cream cheese and unsalted butter until it becomes smooth. Then, add the pumpkin puree, pumpkin spice and vanilla extract. Slowly add the powdered sugar to your desired consistency.
To create the stems, use your hands to roll the tootsie rolls until it is smooth and lengthened. With your fingers, pinch the tootsie roll to give it the hour-glass shape and bend it to the side. This will give the illusion of stem.
Place your mint gummy leaves next to the stem.

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