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Pumpkin Whoopie Pies

  • Author: Sprinkles & Sea Salt


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 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


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


*about 1/2 inch thick