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–+ servings
Creamy Instant Pot Mac and Cheese

Indulgent Creamy Instant Pot Mac and Cheese in Minutes

Indulge in this creamy instant pot mac and cheese that’s perfect for satisfying your cravings in just minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour A gluten-free blend can be used if preferred.
  • 1 tablespoon Pumpkin Pie Spice Substitute with a mix of cinnamon, nutmeg, and ginger if needed.
  • 0.5 teaspoon Salt No direct substitute is necessary here.
  • 1 teaspoon Baking Powder Ensure freshness for optimal results.
  • 0.5 teaspoon Baking Soda Ensure freshness for optimal results.
  • 1 cup Granulated Sugar Typically not substituted in this recipe.
  • 0.5 cup Dark Brown Sugar Light brown sugar can work as an alternative.
  • 0.5 cup Vegetable Oil Melted coconut oil can be a suitable substitute.
  • 1 cup Chilled Pumpkin Puree Use fresh roasted pumpkin if well-pureed.
  • 2 large Eggs Flax eggs are an easy substitute for a vegan option.
  • 1 teaspoon Vanilla Extract Consider maple extract for a fun twist.
For the Creamy Filling
  • 0.5 cup Unsalted Butter Use vegan butter for a dairy-free version.
  • 8 oz Cream Cheese Vegan cream cheese is a great substitute.
  • 2 cups Confectioners’ Sugar Powdered sugar alternatives can be used.
  • 0.25 cup Maple Syrup Honey or agave can work in a similar capacity.

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In another bowl, whisk the granulated sugar, dark brown sugar, vegetable oil, chilled pumpkin puree, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Scoop rounded dollops of the dough onto prepared baking sheets, spaced about 1 inch apart.
  6. Bake for 10-12 minutes until set around the edges and slightly domed in the center.
  7. Let the cookies cool on the pan for about 10 minutes, then transfer them to a wire rack.
  8. Beat the unsalted butter and cream cheese together until smooth, then mix in confectioners’ sugar, maple syrup, and vanilla extract.
  9. Pair the cookies, spread the creamy filling on one, and top with another.
  10. Refrigerate the assembled pies for at least 1 hour before serving.

Nutrition

Serving: 1whoopie pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 3000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Enjoy these Pumpkin Whoopie Pies as a delightful autumn treat that will have everyone raving!

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