Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are an easy whoopie pie recipe. Made of soft, moist pumpkin cookies  sandwiched with a sweet, creamy, marshmallow fluff filling.

Pumpkin Whoopie Pies

Pie, cookie, cake? Turns out the definition of a whoopie pie is pretty liberal and a whoopie pie may be considered any and all of the above. The only requirements are two soft cookies with a creamy filling. These Pumpkin Whoopie Pies are made with soft, pumpkin spiced cookies sandwiched with a sweet marshmallow creme filling.

How fun would these be on your Thanksgiving dessert table?! Something new and different that both kids and adults will enjoy, these are bound to be a crowd pleaser!

Pumpkin Whoopie Pies

How to Assemble Pumpkin Whoopie Pies

 

Start by making the pumpkin whoopie pie batter. It’s an easy batter to whip up in your electric or hand mixer. The pumpkin flavor comes from both pumpkin purée and pumpkin pie spice. When baking the batter into the  cookies it is very important to measure them out so they are all equally sized. They do sell whoopie pie pans if you want to get real fancy, but I use flat scoops of this cookie scoop and they all come out uniform.

While the whoopie pies are cooling you can make the marshmallow cream filling. The cream filling must be whipped until fluffy. Because it is a marshmallow filling that is made with Fluff it can be very sticky, we add a little bit of corn starch to help it hold together and combat some of the stickiness.

Make the sure the cookies are completely cool before attempting to fill them. If they are still warm they will melt the filling and you will have a whoopie pie mess on your hands! Once the cookies are cool, flip over half of them so their flat bottoms are facing up. Spread or pipe the filling onto the flat bottoms. Top each with another cookie to complete the whoopie pie!

Pumpkin Whoopie Pies

Planning Tips

The pumpkin cookies can be made up to a month in advance and frozen. Be sure to cool them completely and then flash freeze them before packing them up for the freezer. This way they will not get squished or stuck together. If you are not making them well in advance, the cookies can be made 1 day before.

It’s best if you make the cream filling the day of so it is nicely whipped. Filling the whoopie pies should happen within hours of serving. If the filled whoopie pies are left out too long (more than a day) the filling will start to harden.

 

Pumpkin Whoopie Pies

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Pumpkin Whoopie Pies


  • Author: Sprinkles & Sea Salt

Description

These Pumpkin Whoopie Pies are an easy whoopie pie recipe. Made of soft, moist pumpkin cookies  sandwiched with a sweet, creamy, marshmallow fluff filling.


Scale

Ingredients

Pumpkin Whoopie Cookies

2 large eggs, room temperature

1 cup white sugar

1/2 cup vegetable oil

1 1/2 cups pumpkin purée

1 tsp vanilla extract

2 1/4 cups white all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground nutmeg

Marshmallow Cream Filling

4 tbsp unsalted butter, room temperature

1 tsp vanilla extract

1 cup marshmallow cream

2 cups confectioners’ sugar, sifted

1 tbsp corn starch

1 tbsp heavy cream

dash of salt


Instructions

Pumpkin Whoopie Cookies

Preheat oven to 350°F

Add the eggs and sugar to the bowl of an electric mixer, beat on high

Pour in the vegetable oil, beat

Add in the pumpkin purée, mix

Add the vanilla extract, mix

In a medium sized bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves and nutmeg

Slowly add the dry ingredient mixture to the wet ingredients, mix until fully combined

Line 2 large baking sheets with parchment paper

Scoop the dough using a cookie scoop

Put in the oven and bake for 12 minutes

Remove from oven, cool for 5 minutes

Transfer to a cooling rack to cool completely

Marshmallow Cream Filling

Beat the butter on high until smooth

Add the vanilla,mix

Add the fluff, beat until fully incorporated with the butter

Add the powdered sugar, 1/2 cup at a time, mix

Add the corn starch, heavy cream and salt, beat mixture on high until it is smooth and fluffy

Spread or pipe a thick layer* of the marshmallow cream between 2 cooled Pumpkin Whoopie Cookies


Notes

*about 1/2 inch thick

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Pumpkin Whoopie Pies

If you make these Pumpkin Whoopie Pies let me know how you like them! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt. 

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