Cake Mix Carrot Cake Whoopie Pies

– 1 (15.25 ounce) box carrot cake mix – 1 (3 ounce) box cheesecake instant pudding mix, reserve 2 tablespoons for the filling (use vanilla pudding mix if you can't find cheesecake) – 2/3 cup water – 1/2 cup vegetable oil – 3 large eggs

Ingredients for the whoopie pie cookies:

– 1/4 cup milk – 2 tablespoons cream cheese instant pudding mix, reserved from making the whoopie pie batter – 1 cup unsalted butter, room temperature (2 sticks) – 1/4 teaspoon salt – 1 teaspoon vanilla extract – 1 (7 ounce) container marshmallow cream (fluff) – 3 cups confectioner's sugar

Ingredients for the filling:

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper, spray them with a bit of non-stick cooking spray and set aside.

In a large bowl, beat all the whoopie pie ingredients with an electric mixer on medium speed until well combined. Add to a piping bag.

Pipe about 15 circles onto each cookie sheet (each circle should be about an inch and a half). Make sure the circles are about 1 inch apart.

Bake the whoopie pies for 12-15 minutes until they're set. Make sure not to bake too long or they will be dry.

Remove the cookie sheets from the oven and cool for a couple minutes on a cooling rack. After a couple minutes, remove the cookies from the cookie sheets and set onto a cooling rack to cool completely.

To make the filling: Add 2 tablespoons of pudding mix to the milk and mix until the pudding has dissolved.

Add all of the filling ingredients to a mixing bowl and mix until smooth.

Add the filling with either a spoon or piping bag onto half the cookies

Use the other cookies to top the filled cookies. The flat sides of the cookies should face the filling.

Swipe up for the recipe!