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U.S. Highbush Blueberry Council

Blueberry Pumpkin Whoopie Pies

Pumpkin Cookie Ingredients

  • 1 package (16.5 ounces) spice cake mix*
  • 1 can (14 ounces) 100% pure pumpkin purée
  • ½ cup butter, softened
  • 2 large eggs
  • 1 cup frozen blueberries

Pumpkin Filling Ingredients

  • 1 package (8 ounces) cream cheese
  • ½ cup butter
  • 2 cups confectioners’ sugar

Pumpkin Cookie Instructions

  1. Preheat oven to 350°F. Grease baking sheet with butter or nonstick cooking spray.
  2. In bowl with mixer on medium-high, beat cake mix, pumpkin purée, butter and eggs until thick and blended. Stir in blueberries.
  3. Drop by 2 tablespoonfuls onto baking sheet 3-inches apart. Gently press into 2-inch diameter rounds and bake 15 minutes or until center springs back when gently touched. Cool 2 minutes on pan. Transfer to wire rack and cool completely.

Pumpkin Filling Instructions

  1. In bowl with mixer on medium-high, beat cream cheese and butter until blended and smooth. Gradually add confectioners’ sugar and beat until light and fluffy.
  2. Spread filling over flat sides of half of the pumpkin cookies, about 1 tablespoonful per cookie. Top with remaining pumpkin cookies, flat side down.


If spice cake mix is not available substitute vanilla cake mix and 1 tablespoon pumpkin pie spice.

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