Pumpkin Snickerdoodle Whoopie Pies

I blinked, and August became October.  Literally, I woke up in Florida one morning in mid-August, then blinked, and Seven started back to school, blinked again and landed in Texas for Mixed Conference, and now, October is almost gone. 

Blink, blink, blink.


What bloggers were aching for a few weeks ago – pumpkin – was taboo, is no longer taboo.  Embrace it.  October is full on pumpkin season.  We are no longer pushing it – you can now put pumpkin in pancakes, cake, coffee, bread, pie, and cookies.

I love a great pumpkin cookie.  Soft and fluffy, and packed full of flavor.  This cookie?  These Pumpkin Snickerdoodle Whoopie Pies?  Well, they are no exception.

I created these quick to make bits of deliciousness for Krusteaz, using their Snickerdoodle Cookie Mix.  A little bit of pumpkin, a few spices, and then stuffed full of cream cheese icing…they scream fall and you’ll scream for more.

Try whipping up a batch for your next fall function – classroom party, church social, or Halloween get together.  You won’t have any left!


Pumpkin Snickerdoodle Whoopie Pies

Prep time: 15 minutes
Total time: 35 minutes
Difficulty: Easy
Servings: 16 sandwich cookies

  • 1 package Krusteaz Snickerdoodle Cookie Mix
  • 1 egg
  • ¼ cup (1/2 stick) butter, softened
  • 5 tablespoons canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • Favorite cream cheese icing, as desired

  1. Preheat oven to 350°F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds. For best results, do not melt butter.
  2. Stir together egg, butter and Krusteaz Snickerdoodle Cookie mix with pumpkin and pumpkin pie spice until dough forms. Dough will be sticky.
  3. Scoop dough according to desired cookie size (3/4 inch cookie scoop makes 32 cookies) and place onto prepared cookie sheet.
  4. Sprinkle cookie dough with cinnamon-sugar topping (enclosed).
  5. Bake for 8-10 minutes or until light golden brown around edges.
  6. Cool 5 minutes and remove from sheet.  Once completely cooled, spread icing (or pipe, using a piping bag) onto bottom cookie and top with a second cookie of similar size.

Note:  You can certainly use store-bought cream cheese icing, but if you’d like to step it up a notch, here’s a link to my favorite Cinnamon Cream Cheese icing.  Enjoy!

krusteaz_bakers_dozenDisclaimer:  As mentioned, I am an ambassador for Krusteaz.  All thoughts and opinions are my own.