“Note: This recipe seemed to miss adding something during the mixing of the gingerbread mix and egg. I plan to whip them up and add pumpkin butter to the batter if too dry. These can easily be made with a brownie mix and fluffy white frosting. This came from Top 20 Pumpkin Recipes.”

Ingredients Nutrition

  • 18 ounces gingerbread mix (1 box)
  • 15 ounces cream cheese frosting, mix (1 container)
  • 1 egg
  • pumpkin butter
  • 14 cup warm water
  • Pam cooking spray


  1. Spray the muffin tins, set aside.
  2. Place the gingerbread mix in a mixing bowl. Add the egg to the gingerbread mix. Add the warm water. Mix well.
  3. Scoop mixture out with measuring scoop. Place each scoop of gingerbread mix into a muffin cup.
  4. Preheat oven to 375.
  5. Bake the whoopie pies on the middle rack of the oven for 8 minutes. Watch carefully. Remove from oven turn out onto rack and cool.
  6. Mix 3/4 cup frosting in mixer bowl. Blend just to get smooth. Add 1/4 cup pumpkin butter to frosting mix. Blend to get smooth but do not over beat.
  7. Generously frost 6 whoopie pies. Top each 6 with the remaining 6 as caps.
  8. Note: You can also add some seasonings like cinnamon to the frosting.

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