Mini Pumpkin Whoopie Pies

Pumpkin is one of the most popular Fall flavors. I love pumpkin flavored baked treats! Pumpkin Bread is my all time favorite though. Followed closely behind are these Mini Pumpkin Whoopie Pies.

The flavor options are endless for Whoopie Pies, today we are creating these Pumpkin Whoopie Pies from a cake mix.

MINI PUMPKIN WHOOPIE PIES - Soft pumpkin cookies sandwiched with buttercream frosting

Creating and serving mini treats is perfect – whether you are wanting just a small bite of something sweet after dinner or making them easy for little hands to hold.

These Mini Pumpkin Whoopie Pies were part of our Fall Dessert Table. The adults will love them just as much as the kids though. In fact, did you know that the Whoopie Pie name is known to come from farmers finding the treats in their lunch, they would shout “Whoopie!” It is thought that the original Whoopie Pies may have been made from cake batter leftovers, which makes perfect sense to start with a cake mix to make them.

MINI PUMPKIN WHOOPIE PIES - Soft pumpkin cookies sandwiched with buttercream frosting

Making Whoopie Pies from a cake mix is super easy, these Pumpkin Whoopie Pies started with a Pumpkin Cake Mix, Butterscotch Pudding, flour, oil, eggs and water go into the batter. To make the mini version, use a decorator bag fitted with a large round tip, and pipe the batter onto the cookie sheet. Doing it this way, takes a little longer because you will need to smooth out the top of the cookie with an offset spatula, for best results. But they turn out so great, it’s really worth it. Then I filled them with Buttercream Frosting.

MINI PUMPKIN WHOOPIE PIES - Soft pumpkin cookies sandwiched with buttercream frosting

Pumpkin Whoopie Pies

Mini Pumpkin Whoopie Pies

Yield: 25-30 mini whoopie pies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Easy Whoopie Pies made from a cake mix.



  • 1 Pumpkin Cake Mix
  • 1 small box instant butterscotch pudding
  • 1/2 cup flour {you may need a little more if the cookies spread out too much}
  • 1/3 cup oil
  • 3 large eggs
  • 1 cup water


  • 1/2 cup (1 stick) Salted Butter, softened
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Shortening
  • 1 tablespoon vanilla extract
  • 4-6 tablespoons very cold milk or cream
  • 8-9 cups Powdered Sugar


  1. Preheat oven to 350 degrees
  2. Spray cookie sheet with non-stick cooking spray
  3. In a large bowl, add all cake ingredients, mix well
  4. To make small pies, fit a decorator bag with a large round tip or resealable bag and fill with cake batter. Pipe a small circle onto cookie sheet.
  5. Run an offset spatula under hot water and smooth the top of the cookie if necessary
  6. Bake at 350 degrees for about 7-8 minutes, depending on size of cookie you made need to bake longer
  7. When cookies are firm but soft to the touch, they are done. You can also test with a toothpick.
  8. Cool completely


  1. In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
  2. Add vanilla and milk (or cream) together
  3. Gradually add 4-5 cups of powdered sugar
  4. Alternating with a couple tablespoons of milk
  5. Gradually add remaining powdered sugar, alternating with more milk until desired consistency
  6. Fill decorator bag or resealable bag and pipe on frosting to the bottom of cookie, top with another
  7. Store leftovers in refrigerator


You can use your favorite frosting if you like. Cream Cheese Frosting is really good as well.


FALL DESSERT TABLE - These quick and easy Fall recipes will have your guests in awe!

MINI PUMPKIN WHOOPIE PIES - Soft pumpkin cookies sandwiched with buttercream frosting

For more on the Fall Dessert Table – hop on over and check it out!

Fall Baking on

It’s time to start baking, join me for Fall Baking!

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