Pumpkin and whipped cream-filled whoopie pies

Sep 30, 2013 at 1:00 p.m. ET

As if cake with whipped cream isn't good enough on its own, check out these moist and delicious chocolate whoopie pies filled with delectable whipped cream and "something" pumpkin.

Pumpkin and whipped cream filled Whoopie pies

So what exactly is the filling in these super yummy whoopie pies? It's a heavenly combination of whipped cream and pumpkin spice pudding. You'll be tempted to eat these delicious morsels the same way as when eating an Oreo cookie, from the "inside-out." But once you sink your teeth in this moist chocolate cake, these whoopie pies will disappear before your very own eyes.

Pumpkin and whipped cream filled-whoopie pie recipe

The chocolate cake recipe is adapted from "The Greatest & Easiest Chocolate Cake" recipe on the back of the Trader Joe's Cocoa Powder container

Makes about 35 to 40 mini whoopie pies


For the chocolate cake

  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cubes butter, softened (6 ounces)
  • 1-1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons butter for greasing the whoopie pie baking pan
  • Mini whoopie pie baking pan

For the whipped cream and pumpkin filling

  • 1 box of Jell-O pumpkin spice instant pudding (seasonal release — 3.4 ounce box)
  • 1 cup milk
  • Heavy whipping cream (1 pint)

For the whoopie pies

  • Mini chocolate cakes
  • Whipped cream and pumpkin filling
  • 1/2 cup powdered sugar (for garnish)


For the chocolate cake

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, add all of the ingredients for the chocolate cake and beat until creamy.
  3. Grease the whoopie pie pan with butter.
  4. Add the cake batter to the whoopie pie pan and bake in a preheated oven for about 10 minutes or until done.
  5. Remove the chocolate cakes from the baking pan and let cool on a rack.

For the whipped cream and pumpkin filling

  1. In a medium-size bowl, add the pudding mix and milk. Whisk together and chill in the refrigerator until the pudding sets (about 1 hour).
  2. Chill a large mixing bowl. Once chilled, add the heavy cream and beat just long enough so that it's light and fluffy. Stop beating just before peaks start to form. Avoid overbeating or the whipped cream will become "buttery."
  3. Fold the pudding in with the whipped cream and gently stir together until the mixture is smooth and creamy.

For the whoopie pies

  1. Using a soft spatula, generously spread the whipped cream mixture (about 1/2-inch thick) on the flat side of half of the mini chocolate cakes. Then top each one with the remaining chocolate cakes (flat side down) to form a sandwich.
  2. Add the powdered sugar to a small mesh strainer. Lightly dust the top of each whoopie pie with the powdered sugar for garnish.
  3. Best when served right away but can be made ahead of time and chilled in the refrigerator for a short while before serving.

More pumpkin recipes

Pumpkin cheesecake recipe
Classic pumpkin pie with maple whipped cream
Pumpkin-maple pecan pie