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Weight Watchers-Friendly Whoopie Pie Recipe Made Simple

Weight Watchers-Friendly Whoopie Pie Recipe Made Simple

Soft chocolate pumpkin cake cookies are sandwiched with fat-free whipped topping for a light, easy whoopie pie dessert. The recipe makes about 12 finished pies and uses no extra eggs, oil, or water.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake Cookies
  • 1 box, about 15-16 ounces Devil's-food cake mix
  • 1 15-ounce can Plain pumpkin purée
Filling
  • 1 8-ounce tub Fat-free whipped topping, such as Cool Whip Free

Method
 

Step-by-Step
  1. Heat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  2. Stir the dry devil’s-food cake mix and plain pumpkin purée together in a large bowl until the batter is smooth. Do not add the eggs, oil, or water listed on the cake-mix box.
  3. Drop rounded tablespoons of batter onto the prepared baking sheets, leaving space between portions. A small cookie scoop helps make 24 equal rounds for consistent serving sizes.
  4. Bake for 10–12 minutes per tray, until the tops look set and spring back lightly when touched.
  5. Cool the cake rounds completely on a wire rack. They should be fully cool before filling so the whipped topping does not melt.
  6. Spread or pipe fat-free whipped topping onto the flat side of half the rounds. Place the remaining rounds on top and gently press to form sandwiches.
  7. Refrigerate the assembled whoopie pies briefly before serving. Store leftovers covered in the refrigerator.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Exact WW Points depend on the cake-mix brand, topping, serving size, and current WW plan. Reduced-sugar or sugar-free cake mixes may work, but package sizes and texture vary by brand.