Pumpkin Whoopie Pies with Marshmallow Filling

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.

Course Dessert

Cuisine American

Keyword Pumpkin Whoopie Pies

Prep Time 15

Cook Time 13

Servings servings

Calories 695kcal

Author Dana DeVolk

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