Pumpkin Whoopie Pies: Secret Recipe Club

By September 19, 2011April 15th, 2019Baking, Cookies, Fall Favorites, Whoopie Pies

It’s time for another fun day with Secret Recipe Club! I can hardly believe this is my 4th month already, how time flies when you are having fun! I was so excited to be given Big Fat Baker this month as my secret blogger. Baking me? Well…of course…perfect right?

I quickly headed over and started searching Erin’s blog for the perfect recipe, the Blueberry Pie looked amazing, and the Almond Joy Cupcakes were definitely high on the list, but I figured I already share enough cupcakes around here and I didn’t want you to get tired of them.

I finally stumbled upon these amazing Pumpkin Whoopie Pies! Perfect!! With Fall upon us, and the smell of pumpkin and cinnamon in the air, I just had to give them a try. And guess what? They start with a cake mix, you all know I love quick and easy!!

I did change the recipe a bit by adding a little Pumpkin Pie Spice to some, chopped nuts to a few others and because this will be Apple Daze all week long here as I share some yummy Apple Recipes with you, I added a handful of chopped apples to some.

The filling…an amazing Cream Cheese Caramel Frosting, is a perfect addition. Watch tomorrow for another recipe with this delicious frosting.

I was so surprised to see that Erin is from Indiana, I’m not sure where, her Twitter page just says Indiana. But I will be sure to find out now. And thanks to our Secret Recipe Club host this month, Tina from Moms Crazy Cooking.

Pumpkin Whoopie Pies with Cream Cheese Caramel Filling Recipe

Pumpkin Whoopie Pies with Cream Cheese Caramel Filling Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A perfect Fall treat! HoosierHomemade.com


  • 1 cup pumpkin, canned
  • 1/3 cup butter, softened
  • 1 spice cake mix
  • 1-2 teaspoons Pumpkin Pie Spice
  • 2 eggs, room temperature
  • 1/2 cup milk
  • Optional additions: Chopped Nuts, Apples

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


  1. Preheat oven to 350 degrees and spray a cookie sheet with non stick cooking spray
  2. Cream together the pumpkin and butter
  3. Add cake mix, pumpkin pie spice, eggs and milk
  4. Beat just until blended
  5. Fold in about 1/4 cup nuts or chopped apples, if you like
  6. Drop by cookie dough scoop or tablespoon
  7. Bake about 10-12 minutes until cookies are slightly firm

Cream Cheese Caramel Filling

  1. Beat together cream cheese and butter until fluffy
  2. Add the caramel topping and mix well
  3. Gradually add the powdered sugar until desired consistency
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Don’t forget, Menu Plan Monday has been moved over to Pocket Change Gourmet {our new blog}, head on over and grab a new recipe for your menu!

More Secret Recipe Club assignments that I have had…


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