Soft, cake-like pumpkin whoopie pies make for a delicious Fall treat!
These pumpkin whoopie pies are a dreamy dessert, with soft pumpkin cookies sandwiched together with marshmallow cream!
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I remember the first time I stumbled upon a recipe for whoopie pies online and thought it was the strangest name for a dessert.
But they looked amazing, so I decided to make them.
It wasn’t until some friends of ours came over for a watch party of LOST (do you remember that show?) and one of the gals saw them on my counter and immediately exclaimed, “Whoopie pies?!?!? I didn’t know anyone down here knew about those!”
Being from Boston, whoopie pies were nothing new to her. Since we live in the south, it’s something I wasn’t familiar with.
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, red velvet whoopie pies, pistachio whoopie pies, and now these pumpkin whoopie pies.
More Delicious Pumpkin Recipes:
- Old-fashioned Pumpkin Bread
- Pumpkin Snickerdoodle Cookies
- Pumpkin Pecan Cobbler
- Easy Pumpkin Chocolate Chip Cookies
- Pumpkin Donut Holes
- Pumpkin Spice Cupcakes
- Pumpkin Bundt Cake from a Mix
Why You’ll Love This easy Whoopie Pie recipe
The pumpkin spice cookies are pillowy soft and almost cake-like, and sandwiched in the middle is a dreamy maple marshmallow cream cheese filling.
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!
How to Make Pumpkin whoopie pies
It’s really easy to make these simple-yet-tasty pumpkin sandwich cookies!
Ingredients You’ll Need:
- Brown sugar
- Vegetable oil
- Pumpkin puree (NOT pumpkin pie filling)
- Baking powder
- Baking soda
- Ground ginger
- Ground cloves
- Cream cheese
- Powdered sugar
- Marshmallow cream
- Maple extract
How to Make It:
Combine wet ingredients. First, you’ll mix together the brown sugar, oil, pumpkin puree, and eggs until smooth, using an electric mixer.
Combine dry ingredients. Next, in a separate bowl, you’ll whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add that to the wet ingredients and stir just until combined.
Scoop the batter and bake. Scoop out the batter onto a baking sheet. Bake just until the edges are golden brown and the centers are set.
Fill the cookies. Using an electric mixer, beat together the butter, cream cheese, powdered sugar, marshmallow cream, and maple extract until smooth.
Divide the cookies into matching pairs and add some filling to one, topping with the other, to create a sandwich cookie. Repeat until all cookies are filled and sandwiched, then enjoy!
Notes and Adaptations:
- Don’t have maple extract? Feel free to use vanilla extract instead. I think the maple really enhances these cookies, but I’ve also made the filling with vanilla extract and it’s still delicious.
- 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.
- 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
- 1/2 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 maple extract
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer, combine brown sugar and vegetable oil.
- Add in pumpkin puree and eggs, mixing until smooth and well-combined.
- In a separate mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Use a cookie scoop to scoop out batter onto the baking sheet, aiming for fairly uniform-size scoops.
- Bake for about 10 minutes, or until just beginning to turn slightly golden brown around the edges, and the centers are set and no longer look wet.
- Transfer cookies to a cooling rack to cool completely.
- Prepare the filling by mixing together butter, cream cheese, and powdered sugar until smooth.
- Add marshmallow cream and maple extract and continue to mix until smooth.
- Pair cookies up according to size. Scoop about half a tablespoon of filling onto one cookie from each pair, topping with the second cookie to create a sandwich. Repeat until all cookies are filled and sandwiched.
Recipe from Pumpkin Whoopie Pies