Pumpkin Moon Pies – a delicious recipe with cake mix, pumpkin puree, cream cheese, powdered sugar, white chocolate baking squares, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the cookies: Preheat oven to 350 degrees Farenheit.
2
Mix together the spice cake mix and pumpkin puree until everything is incorporated.
3
Drop the mixture onto a greased cookie sheet or a Silpat in large tablespoonfuls. Flatten slightly with wet fingers and bake for 12 minutes.
4
For the filling: Mix the cream cheese and powdered sugar together in a bowl with a hand mixer until smooth, scraping the sides of the bowl with a spatula a few times.
5
In a small bowl, microwave the two white chocolate baking squares and milk on high for one minute. Stir until smooth and then slowly beat into the cream cheese mixture.
6
Fold in the Cool Whip.
7
When the cookies are baked and have cooled, sandwich two together with the cream cheese fluff.
392
kcal
Calories
24
g
Fat
39
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18 1/4 ounce) box spice cake mix, 1 (15 ounce) can pumpkin puree, 1 (8 ounce) package cream cheese, room temperature, 1/4 cup powdered sugar, and more.
Yes, Pumpkin Moon Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
