Katherine Whaley's Mini Pumpkin Whoopie Pies

Prep time: 30 mins
Cook time: 8 mins
Total time: 38 mins
Serves: 24


For the cakes:

  • 1 box spiced cake mix

  • 1 cup canned pumpkin

  • 1/2 cup melted butter

  • 1/4 cup maple syrup

For the filling:

  • 1/2 tsp pumpkin pie spice

  • 1 16 oz tub of cream cheese icing


  1. Heat oven to 375F, and spray cookie sheet with cooking spray. I also recommend lining the pans with parchment paper, before spraying.

  2. In a mixing bowl, beat all cake ingredients together on medium speed, just until combined.

  3. Using a tablespoon, drop batter onto baking sheets 1-2 inches apart. If you're fancy, you can use a piping bag instead of a spoon!

  4. Bake for 5-8 minutes, watching carefully to make sure the cakes don't burn (since they are so small!) Remove from oven, and cool completely.

  5. For the filling, mix pumpkin pie spice into the icing.

  6. Spread filling onto half of the cakes. Top with the remaining cakes. Enjoy! I recommend storing in the refrigetator in an airtight container (It will keep the filling from oozing).

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