Set that oven to 350°. Line cookie sheet with silicone non-stick mat with or spray generously with cooking spray.

In a bowl, combine the DRY cake mix & pumpkin. Stir together until completely mixed.

Highly recommend a small cookie scoop, but you can drop dough with a spoon onto the cookie sheet. (Aim for 2 tablespoons of dough) * Cookies barely spread while baking so squeeze them cookies on the sheet!

Cook for 9-13 minutes. Let cool completely. *Cookies should look like puffy balls and dry (cooked all the way) and when you gently press cookies they should bounce back.

While cookies are coolin (and trust me-let them cool or else filling will melt right off the whoopie, then it's a whoopsie pie. HAH!) make the puddin!

Add the cheesecake pudding mix (DRY-do not prepare) and the heavy whipping cream into a bowl. Use a hand held mixer or bowl of a stand mixer, and whip until stiff peaks form. Give or take 1-3 minutes.

Either spread the cheesecake whipped cream between two cookies or put some into a large bag (like a Ziploc) and cut the corner and pipe onto one cookie and then sandwich the other on top. *I recommend the baggy method-I attempted to use some fancy pants pampered chef tool and what can I say-I’m a ziploc ghetto girl.

Serve immediately or...for best taste put in the fridge to chill before serving. Chef favorite=chill them good to firm up. Leftovers need to be stored, covered well, in the fridge. Enjoy.