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Pumpkin Whoopie Pie Recipe

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This delicious pumpkin whoopie pie recipe is a great bite sized dessert to help with portion control. The homemade cream filling is made with powdered sugar which has less calories than regular white sugar, and the added pumpkin means you get a kick of fiber and nutrients with your sweet treat as well! 

Thanks to the flexibility of Weight Watchers we can really enjoy whatever we want during the holidays. This pumpkin whoopie pie recipe is no exception. Everyone will need to create and track these in their own recipe creator…more on that below…because the new WW program builds a plan suited to each individual!

Pumpkin recipes are a favorite of mine during the fall / winter months because they are so delicious and moist. The pumpkin gives everything an added boost of nutrition and flavor while also working hard to keep every recipe moist and indulgent. It’s a really top notch ingredient when it comes to baked goods and eating healthier.

You can use pumpkin in place of a lot of baking ingredients too! It’s similar to applesauce in that it can be substituted for some baking ingredients. I’ve found that it helps to keep things moist while also cutting back on calories and overall fat!

This recipe post contains affiliate links to products used in the recipe. If you click through and make a purchase we make a commission.

pin showing finished whoopie pie recipe ready to eat. with title across the middle.

For those of you who are looking for a simple mini whoopie pie recipe, this is the one! It’s a quick option which starts with a baking mix. The cream filling is homemade but it’s so simple you won’t realize that it has to be made from scratch.

Thanks to the boxed cake mix you don’t have to drag out quite so many ingredients for the baking process which is always nice! If you have little ones in the house who like to help bake this is a great recipe for them to assist with when it comes to filling and “building” the whoopie pie sandwiches.

There’s no heat or dangerous equipment with that portion of the recipe and they can practice their kitchen skills safely while everyone has some fun!

featured image showing finished pumpkin whoopie pie recipe.

What you’ll need to make pumpkin whoopie pies:

This recipe uses yellow cake mix, pumpkin pie spice, canned pumpkin, oil, vanilla, butter, powdered sugar, and marshmallow cream! That’s all you’ll need to make the cakes and the filling! 

It’s just a few simple ingredients which is always a plus. No need to go crazy when shopping or prepping for desserts. Especially when it comes to things like Thanksgiving meal prep I don’t like to add a lot of complex desserts or sides to the mix. I like to focus on a few stand out dishes and keep it simple but delicious for the rest.

This pumpkin whoopie pie recipe fits the bill and will check so many boxes for your holiday plans. You can also make these gluten free by using a gluten free yellow cake mix. Another great substitution option for making these more accessible to anyone in your family or friend group who might have allergies or sensitivities to consider.

Finished pumpkin whoopie pies on a cooling rack ready to eat

Can I have this recipe on Weight Watchers?

Weight Watchers newest program, Personal Points, caters a plan to each individual. Their plan is still relatively the same in that you can eat anything you like you just need to track it and stay within your points ranges for the day / week.

Now that the plan is different for each and every individual there’s not really a way for us to provide the points for you.

We recommend that you use the recipe creator on the app or the website to create the recipe based on the ingredients / brands you use and then you’ll know for sure how to track this recipe for your Personal Points plan!

close up view of the finished pumpkin whoopie pie recipe.

Here are some kitchen essentials that I like to have on hand when making recipes like this:

Making tasty treats is a breeze with these kitchen essentials. Keeping things like this on hand makes my life so much easier in the kitchen.

Some things that are great to have on hand when prepping recipes are a cutting board, sharp knives, and storage containers.

You can also benefit from baking pans, a kitchen scale, measuring cups, and these mixing bowls!!

finished pumpkin whoopie pies ready to eat

How to make this easy pumpkin whoopie pie recipe:

Preheat the oven to 350 degrees.

ingredients needed for the recipe laid out ready to go

Line cookie sheet(s) with parchment paper

adding pumpkin to the batter for the whoopie pie cakes

In a medium bowl, combine cake mix, pumpkin pie spice, pumpkin and oil. Using a mixer, blend until smooth.

adding oil the batter

Scoop out balls of dough using a tablespoon or small scoop. Place each ball of dough about 2 inches apart. Bake for 13-15 minutes until the tops of cookies spring back when touched.

finished batter ready to scoop and bake

Let fully cool to room temperature.

schooling and baking the whoopie pie cakes

In a medium bowl add butter and mix with a mixer until it looks smooth and creamy.

adding butter and sugar to bowl for filling

Slowly add powdered sugar, marshmallow cream and vanilla until well incorporated.

creamy mixture ready for filling the whoopie p ies

Spoon cream filling into an icing bag and squeeze about a tablespoon of filling onto one pumpkin cookie and then sandwich together.

using icing bag to fill the whoopie pies

Looking for more delicious pumpkin recipes to try?

It’s almost fall! Are you stocking up on pumpkin recipes to try out? If so you definitely need to add a few of these tasty choices to your list. There’s something for everyone and a lot of them are Weight Watchers friendly which is always a great plus and good sign that they’re lightened up version of classic fall recipes.

finished whoopie pies

Printable Pumpkin Whoopie Pie Recipe:

Yield: 24 Mini Whoopie Pies

Pumpkin Whoopie Pie Recipe

featured image showing finished pumpkin whoopie pie recipe.

This delicious pumpkin whoopie pie recipe is a great bite sized dessert to help with portion control. The homemade cream filling is made with powdered sugar which has less calories than regular white sugar, and the added pumpkin means you get a kick of fiber and nutrients with your sweet treat as well! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Ingredients:
  • Pumpkin Cookies:
  • 1 box yellow cake mix
  • 1 Tablespoon of pumpkin pie spice
  • 15oz. Can of libby's pumpkin
  • ½ cup oil
  • Cream Filling:
  • 2 ½ tsp vanilla
  • 2 sticks softened butter
  • 2 cups powdered sugar
  • 1 ½ – 2 cups of marshmallow cream

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper
  3. In a medium bowl, combine cake mix, pumpkin pie spice, pumpkin and oil. Using a mixer, blend until smooth.
  4. Scoop out balls of dough using a tablespoon or small scoop. Place each ball of dough about 2 inches apart. Bake for 13-15 minutes until the tops of cookies spring back when touched.
  5. Let fully cool to room temperature.
  6. In a medium bowl add butter and mix with a mixer until it looks smooth and creamy.
  7. Slowly add powdered sugar, marshmallow cream and vanilla until well incorporated.
  8. Spoon cream filling into an icing bag and squeeze about a tablespoon of filling onto one pumpkin cookie and then sandwich together.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 276Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 22mgSodium 230mgCarbohydrates 38gFiber 1gSugar 26gProtein 1g

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

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This recipe or post is in no way authorized or associated with the Weight Watchers or myWW Program.

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