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Who doesn’t love a delicious treat that combines the best of cookies and cake? Pumpkin Whoopie Pies are a delightful dessert perfect for the fall season.
Pumpkin Whoopie Pies are soft, cake-like cookies filled with a creamy, sweet filling that just melts in your mouth.
These treats are great for bake sales, holiday gatherings, or just a sweet snack to enjoy at home.
Whoopie pies are part cookie, part cake, part awesomeness, haha! Basically this version is a great excuse to get my pumpkin on!
You know I can’t help but look for pumpkin recipes when it’s that time of year. It’s just such a versatile ingredient.
Making this whoopie pie recipe is fun and easy. The cookies are flavored with warm spices like cinnamon and pumpkin pie spice, giving them that classic fall flavor we all love.
The filling is light and fluffy, made with marshmallow creme and a hint of pumpkin spice. The combination of these flavors and textures makes for an irresistible treat that will have everyone asking for more.
Let’s dive into why this recipe works so well and how you can make these delicious Pumpkin Whoopie Pies at home!
Some of our other favorite PUMPKIN RECIPES we have on our site include: Easy Pumpkin Dip Recipe (with Cream Cheese), Pumpkin Cinnamon Rolls (30 Minutes!), and Pumpkin Chocolate Chip Cupcakes.
WHY THIS RECIPE WORKS:
- Perfect Fall Flavors: The warm spices and pumpkin puree create a delicious flavor that screams fall.
- Soft and Cake-Like: The cookies are soft and cake-like, making them perfect for sandwiching with a creamy filling.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to follow and yields the best results.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Baking soda
- Ground cinnamon
- Fine sea salt
- Granulated sugar
- Light brown sugar
- Unsalted butter
- Vegetable oil
- Pure pumpkin puree
- Large eggs
- Vanilla extract
- Vegetable shortening
- Powdered sugar
- Marshmallow creme
HOW TO MAKE PUMPKIN WHOOPIE PIES:
- Preheat the oven to 375°F. Line baking sheets with parchment paper, set aside.
- In a large bowl, stir together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt until combined, set aside.
- In a large bowl with an electric hand mixer, mix together the sugar, brown sugar, butter, and oil until smooth.
- Add in the pumpkin and mix until smooth.
- Next add in the eggs and vanilla and beat until smooth.
- Add the dry mixture to the wet and mix until just combined with no dry patches.
- Place 2-inch dollops of the mixture 3-inches apart onto the prepared sheet trays. They will spread out a lot.
- Bake for 11-13 minutes until puffed and the tops appear dry. A toothpick inserted into the center will come out clean.
- Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Place the shortening and butter into a large bowl and whip it until smooth with an electric hand mixer. Add the powdered sugar a little at a time until combined.
- Add the salt, pumpkin pie spice, and vanilla, and mix until combined. Lastly add the marshmallow creme and mix it in until smooth.
- Spread or pipe the filling onto the bottom of half of the whoopie cookies.
- Add another whoopie cookie on top, and serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FILLING?
Absolutely! While the marshmallow pumpkin spice filling is delicious, you can also try cream cheese frosting, cinnamon buttercream, or even whipped ganache.
Each filling brings a unique flavor that pairs wonderfully with the soft pumpkin cookies.
Experimenting with different fillings can make your pumpkin whoopie pies a favorite treat during this time of year.
Imagine biting into a cookie with a sweet cream cheese filling or a rich maple cream cheese frosting – it’s a delightful twist on the traditional whoopie pies.
WHAT IS PUMPKIN PUREE?
Pumpkin puree is cooked pumpkin that has been pureed until smooth.
It is different from pumpkin pie filling, which is sweetened and spiced.
For this recipe, make sure to use pure pumpkin puree for the best pumpkin flavor.
Using a whole can of pumpkin puree ensures that you get that delicious pumpkin flavor in every bite.
Mixing it with melted butter and other ingredients using an electric mixer on medium speed creates a perfect pumpkin mixture for your whoopie pies.
ANY ADDITIONS?
I’m sure you can think of a few things that would taste great with this pumpkin whoopie pies recipe.
Here are a few to get you started!
- Chocolate Chips: Add to the batter for a chocolatey twist.
- Chopped Nuts: Walnuts or pecans add a nice crunch.
- Maple Syrup: Drizzle over the filling for extra sweetness.
- Coconut Flakes: Sprinkle on top for a tropical touch.
- Raisins: Mix into the batter for added texture.
- Sprinkles: For a fun, colorful addition.
- Caramel Sauce: Drizzle over the filling for a rich flavor.
- Cranberries: Add dried cranberries for a tart contrast.
- Mini Marshmallows: Mix into the filling for extra fluffiness.
- Cinnamon Sugar: Sprinkle on top for added spice.
ANY SUBSTITUTIONS?
I love all things pumpkin. How about you?
I’ve got a good list of subs that should work great!
- All-purpose Flour: Use whole wheat flour for a healthier option.
- Granulated Sugar: Substitute with coconut sugar for a different flavor.
- Vegetable Oil: Use melted coconut oil or olive oil.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
- Pumpkin Pie Spice: Make your own with a mix of cinnamon, nutmeg, ginger, and cloves.
- Vegetable Shortening: Use unsalted butter for a richer flavor.
HOW TO STORE:
Refrigerator: Store the whoopie pies in an airtight container in the refrigerator for up to 5 days.
Let them come to room temperature before serving for the best texture.
Freezer: You can freeze the whoopie pies.
Place them in a single layer on a baking sheet and freeze until solid.
Then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.
Thaw in the refrigerator or at room temperature before serving.
DANA’S TIPS AND TRICKS:
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated to keep the cookies soft and cake-like.
- Pipe the Filling: Use a piping bag for a neat and professional look when adding the filling.
- Store Properly: Store the whoopie pies in an airtight container to keep them fresh and delicious.
Pumpkin Whoopie Pies are a perfect fall treat that captures the best of pumpkin flavor and warm spices.
They are soft, cake-like, and filled with a creamy, sweet filling that is simply irresistible.
If you like this recipe, you might also like:
If you’ve tried these PUMPKIN WHOOPIE PIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Whoopie Pies with Marshmallow Filling
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 ½ cups pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the filling:
- ¾ cup vegetable shortening
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon fine sea salt
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 7.5 ounces marshmallow creme
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper, set aside.
- In a large bowl, stir together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt until combined, set aside.3 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
- In a large bowl with an electric hand mixer, mix together the sugar, brown sugar, butter, and oil until smooth.1 cup granulated sugar, 1 cup light brown sugar, ½ cup unsalted butter, ½ cup vegetable oil
- Add in the pumpkin and mix until smooth.1 ½ cups pure pumpkin puree
- Next add in the eggs and vanilla and beat until smooth.2 large eggs, 1 teaspoon vanilla extract
- Add the dry mixture to the wet and mix until just combined with no dry patches.
- Place 2-inch dollops of the mixture 3-inches apart onto the prepared sheet trays. They will spread out a lot.
- Bake for 11-13 minutes until puffed and the tops appear dry. A toothpick inserted into the center will come out clean.
- Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Place the shortening and butter into a large bowl and whip it until smooth with an electric hand mixer. Add the powdered sugar a little at a time until combined.¾ cup vegetable shortening, ½ cup unsalted butter, 1 cup powdered sugar
- Add the salt, pumpkin pie spice, and vanilla, and mix until combined. Lastly add the marshmallow creme and mix it in until smooth.½ teaspoon fine sea salt, ½ teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, 7.5 ounces marshmallow creme
- Spread or pipe the filling onto the bottom of half of the whoopie cookies.
- Add another whoopie cookie on top, and serve immediately.
Notes
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated to keep the cookies soft and cake-like.
- Pipe the Filling: Use a piping bag for a neat and professional look when adding the filling.
- Store Properly: Store the whoopie pies in an airtight container to keep them fresh and delicious.
Nutrition
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