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.
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!
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!
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
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.
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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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.