Pumpkin Whoopie Pies – a delicious recipe with cake mix, pumpkin puru00e9e, low-fat milk, egg, cocoa, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Draw 30 - 3x2 inch football shapes on 2 sheets of parchment paper. Invert paper onto baking sheets.
2
In an electric mixer, combine spice cake mix, pumpkin puree, milk, egg, egg white and cocoa powder. Mix on low speed for 30 seconds then on medium-high speed for 2 mins. Pipe or drop 3 tablespoonfuls of batter in the center of each football outline. Spread with a spatula to fill space, mounding batter in the center. Bake for 9 mins then remove from oven and let cool.
3
Meanwhile, beat cream cheese, whipped cream and powdered sugar together until fluffy. Stuff between pairs of football cakes. Pipe melted white chocolate onto tops of cakes for laces.
467
kcal
Calories
33
g
Fat
37
g
Carbs
10
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (15.25 oz) box spice cake mix, like Betty Crocker, 1 cup pumpkin puree, 1/3 cup low-fat milk, 1 None large egg, plus 1 large egg white, and more.
Yes, Pumpkin Whoopie 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.
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