An easy fall recipe using a cake mix to create these Pumpkin Spice Whoopie Pies with a Cinnamon Cream Cheese filling!
Preheat oven to 350° Fahrenheit. Line 2 cookie sheets with parchment paper.
In a bowl at the pumpkin spice cake mix. (you are not following the directions on the box).
Add the water.
Add the pumpkin puree.
Add the flour. Mix thoroughly.
Add the eggs. Then mix to combine.
Then use an ice cream scooper to place 20 scoops of the batter onto the parchment paper, keeping about 1" between the batter to allow for some spreading.
Bake for 12-13 minutes, until the edges are just starting to brown and the center is firm.
Remove and all to cool on the parchment for about 5 minutes. Then remove and move to a cooling rack for at least another 15 minutes.
In a mixer bowl add the softened cream cheese and butter. Mix on high until combined well.
Add the powdered sugar, one cup at a time, while the mixer is on low. Allow the powder sugar to incorporate before adding the next cup.
Add the cinnamon and mix well.
Once the whoopie pies have cooled, place a couple of dollops of the frosting on the flat side of one of the whoopie pies. Gently spread to just cover the surface.
Add the other side of the whoopie pie to make a sandwich.
Repeat for the remainder of the whoopie pies.
Serve immediately or you can wrap them individually in plastic wrap and keep in the fridge up to 1 week.