Ingredients for Pumpkin Moon Pies
- 1 box (15.25 oz) spice cake mix
- 1 (15 oz) can pumpkin puree
- 8 oz (227g) cream cheese (low-fat recommended)
- 2 cups powdered sugar
- 2 oz (57g) white chocolate baking squares
- 2 tablespoons milk
- 8 oz (227g) container of light cool whip
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How to Make Pumpkin Moon Pies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine 1 box (15.25 oz) spice cake mix and 1 (15 oz) can pumpkin puree. Mix until thoroughly combined.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with wet fingers.
- Bake for 12-15 minutes, or until edges are lightly golden brown. Let cool completely on the baking sheets.
- While cookies bake, prepare the filling: In a medium bowl, beat together 8 oz (227g) cream cheese (low-fat recommended) and 2 cups powdered sugar until smooth and creamy.
- In a microwave-safe bowl, melt 2 oz (57g) white chocolate baking squares with 2 tablespoons milk on high for 1 minute. Stir until smooth.
- Gradually add the melted white chocolate mixture to the cream cheese mixture, beating until well combined.
- Gently fold in 8 oz (227g) container of light cool whip.
- Once cookies are completely cool, spread a generous layer of cream cheese fluff onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Enjoy your Pumpkin Moon Pies immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
123g
Fat
51g
Carbs
15g
