Pumpkin whoopie pies combine pillowy soft cookie shells with a sweet marshmallow cream cheese filling, creating a heavenly fall dessert!
You’ll love these pumpkin whoopie pies–tender, warmly spiced cake-like cookies are sandwiched with a sweet marshmallow cream!
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I remember the first time I stumbled upon a recipe for chocolate whoopie pies online and thought it was the strangest name for a dessert.
But they looked amazing, so I decided to make them.
One of my friends saw them on my counter and immediately exclaimed, “Whoopie pies?!?!? I didn’t know anyone down here knew about those!”
Being from Boston, my friend knew all about whoopie pies. Turns out, whoopie pies are a New England favorite, so while they were “new” to me, they’re actually quite a tradition.
Ever since I made them that first time, I’ve fallen in love with them. There are so many possible cookie and filling combinations, which is part of the fun!
The cookies are pillowy soft and almost cake-like, and sandwiched in the middle is a dreamy marshmallow cream cheese filling.
Although they take a few steps to prepare, they’re actually really easy to make, and they’re the perfect fall dessert. They’d make a great addition to your Thanksgiving table, too!
More Pumpkin Recipes You’ll Love:
- Easy, Incredible Frozen Pumpkin Cheesecake
- Amazing Pumpkin Cobbler
- Pressure Cooker Pumpkin Spice Bundt Cake
- Cinnamon Sugar Pumpkin Spice Donut Holes
- Grandma’s Pumpkin Bread
- Pumpkin Pecan Caramel Chip Cookies
- Soft & Chewy Pumpkin Snickerdoodles
- Pumpkin Cream Cheese Muffins
- Pumpkin Bundt Cake from a Mix
- Pumpkin Crunch Cake
How to Make Pumpkin Whoopie Pies
Combine the wet ingredients. You’ll start by mixing some brown sugar and vegetable oil together. Once that’s combined, add in some pumpkin puree and eggs.
Mix dry ingredients. Next, you’ll combine the dry ingredients in a separate bowl–flour, salt, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and cloves.
Combine wet and dry ingredients. Next, gradually add the dry ingredients to the wet ingredients, mixing well until fully incorporated.
Scoop and bake. Scoop batter out (I used a cookie scoop) onto a baking sheet lined with parchment paper or a silicone mat.
Bake the cookies at 350F for about 10 minutes. You want them to still be soft, so don’t overbake.
Make the filling. While the cookies bake, prepare the filling. Using an electric mixer, mix together butter, cream cheese, and powdered sugar until smooth. Add in marshmallow cream and vanilla or maple extract, mixing to combine well.
Assemble. After the cookies have baked, transfer them to a cooling rack. Once cool, match up similar-sized cookies and drop about half a tablespoon of filling onto one cookie, then top it with its matching cookie. Continue until all of the cookies are sandwiched.
Voila! You’ve got a tasty dessert your family will love!
Notes and Adaptations for Pumpkin Whoopie Pies:
- I like using a cookie scoop to help create uniform-size cookies, which makes it easier to match them up for sandwiching. If you don’t have a cookie scoop, try to get them to be as uniform as possible prior to baking.
- The filling is smooth but a little sticky, thanks to the marshmallow cream. I just use a knife or spoon to smooth it onto the cookies. It really is the perfect pairinng (I mean, isn’t the filling the BEST part of a sandwich cookie?), but if you prefer a stiffer filling that you can pipe onto the cookies, you could always use a buttercream frosting instead.
- For the Cookies:
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 15-oz can (about 1.5 cups) pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- For the Filling:
- 4 Tbs butter, softened
- 2 Tbs cream cheese, softened
- 1 cup powdered sugar
- 7-oz jar marshmallow cream
- 1/2 tsp vanilla extract or maple extract
- Preheat oven to 350F and line baking sheet(s) with parchment paper.
- In the bowl of a stand mixer (or in a mixing bowl with an hand mixer), add brown sugar and vegetable oil. Mix until well-combined.
- Add in pumpkin puree and eggs, mixing until smooth.
- In a separate mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Whisk to combine.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until fully incorporated.
- Using a cookie scoop, scoop out batter onto prepared baking sheet. Bake for about 10 minutes, or until beginning to turn slightly golden brown around the edges and the centers are set and no longer look wet.
- Transfer baked cookies to a cooling rack.
- Prepare filling by combining butter, cream cheese, and powdered sugar in a small mixing bowl (if using a hand mixer) or in the bowl of a stand mixer. Mix well until smooth. Add in marshmallow cream and vanilla or maple extract and continue to mix until fully incorporated and smooth.
- Once cookies have cooled, pair them up according to size. Scoop about half a tablespoon of filling onto one cookie of each pair, topping with the second cookie to create a sandwich. Continue until all cookies pairs are filled and sandwiched.
- I like using a cookie scoop to help create uniform-size cookies, which makes it easier to match them up for sandwiching. If you don't have a cookie scoop, try to get them to be as uniform as possible prior to baking.
- The filling is smooth but a little sticky, thanks to the marshmallow cream. I just use a spoon to drop it onto the cookies. It really is dreamy (I mean, isn't the filling the BEST part of a sandwich cookie?), but if you prefer a stiffer filling that you can pipe onto the cookies, you could always use a buttercream frosting instead.
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KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Reynolds Kitchens Cookie Baking Sheets Parchment Paper (SmartGrid, Non-Stick, 22 Sheets)
Wilton 417-1112 Stainless Steel Cookie Scoop, Small
Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack, 10 x 15 inches Fits Jelly Roll Pan
Amount Per Serving: Calories: 214Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 165mgCarbohydrates: 31gFiber: 0gSugar: 19gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Looking for more cookie recipes? Try these!
- Bakery Style Oatmeal Raisin Cookies
- Perfectly Chewy Chocolate Chip Cookies
- Soft and Chewy Snickerdoodles
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