How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Pumpkin Spice Whoopies

Cake mix and canned pumpkin make these little cakes, which have a light marshmallow filling.

4.0 by 71 people
Rate me!
  • Makes: 15 servings
  • Yields: 15 whoopies
  • Prep: 35 mins
  • Bake: 15 mins 375°F per batch

Pumpkin Spice Whoopies



  1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
  2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling



  1. Up to 2 hours before serving, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon and nutmeg. Beat until well combined.

Nutrition Facts (Pumpkin Spice Whoopies)

    Per serving:
  • 379 kcal cal.,
  • 19 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 75 mg chol.,
  • 387 mg sodium,
  • 49 g carb.,
  • 1 g fiber,
  • 33 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...