Name: Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; 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

Pumpkin sandwich cookies combine pillowy soft cookie shells with a sweet marshmallow cream cheese filling, creating a heavenly fall dessert!

Homemade pumpkin whoopie pies pair tender, spiced cake-like cookies with a sweet and creamy filling. A delicious dessert that always gets rave reviews!

Pumpkin whoopie pies on a white plate. One cookie has a bite taken out of it.

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The first time I stumbled upon a recipe for traditional chocolate whoopie pies many years ago, I 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!

I’ve made several different varieties over the years, including chocolate whoopie pies, lemon whoopie pies, strawberry whoopie pies, red velvet whoopie pies, pistachio whoopie pies, and a fall favorite: these pumpkin whoopie pies.

The cookies are pillowy soft and almost cake-like, and sandwiched in the middle is a dreamy marshmallow fluff cream cheese filling. We make them every year!

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:

Close-up side view of fluffy pumpkin cream cheese cookie sandwiches on a white plate.

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.

two photos; one shows wet ingredients for pumpkin whoopie pies in a mixing bowl; the other shows the ingredients mixed together.

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.

Then, gradually add the dry ingredients to the wet ingredients, mixing well until fully incorporated.

two photos; one shows dry ingredients in a mixing bowl; the other shows the dry ingredients mixed into the wet ingredients to create the pumpkin whoopie pie batter.

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.

Two photos; one shows rounds of batter on a parchment-lined baking sheet; the other shows the cookie shells after being baked in the oven.

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.

Two photos; one shows the beaters of a mixer mixing some marshmallow fluff creme into a cream cheese and powdered sugar mixture; the other shows the mixture after the filling is finished.

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!

A hand holds a pumpkin whoopie pie with cream cheese marshmallow filling. A white plate of additional whoopie pies is in the background.

Notes and Adaptations:

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 pairing (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.