Pumpkin Whoopie Pies

Pumpkin Whoopie Pies might just be the best way ever to celebrate fall! This delicious cookie recipe that will satisfy all those pumpkin spice cravings!

With fall just around the corner, it’s time to start pulling out all those pumpkin spice recipes! Since you can never go wrong with fall cookies, it seemed like the perfect time to add a few more. First up: Pumpkin Whoopie Pies!

What Is A Whoopie Pie

Despite the name, a whoopie pie isn’t actually a pie at all. It’s made by taking two pieces of cake or cookies and adding a sweet, creamy filling in the middle.

Whoopie pies are often made with chocolate cake or cookies but as you can see from this recipe, it’s pretty easy to put your own spin on them. You also have the option of making these with a whoopie pie pan .

How To Make Pumpkin Whoopie Pies

Ingredients

For the cookies:

• 1 cup butter
• 2 cups light brown sugar
• 2 lg eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 1/2 cup uncooked oatmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/2 tsp pumpkin pie spice
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 1/2 cups canned pumpkin

For the filling:

• 1/2 cup butter softened
• 7 oz marshmallow fluff
• 2 cups powdered sugar
• 1/2 tsp vanilla extract

How To Make Pumpkin Whoopie Pies

FIRST: Make the cookies:

1. Preheat your oven to 400 and cover your baking sheet with parchment paper.
2. Mix oatmeal, baking powder, baking soda, cornstarch and the dry spices. Set aside.
   
3. In a separate bowl, mix butter and brown sugar until creamy. Mix in eggs, then add vanilla extract.
   
4. Add dry ingredients and pumpkin into the wet ingredients. Mix until well combined.
   
5. Drop rounded tablespoons of cookie dough two inches apart on the baking sheet. Flatten slightly using the bottom of a drinking glass.
   
6. Bake on the center rack of the oven for 10-12 minutes. Remove from oven and let cool on a cooling rack. Cool completely before filling.
   

SECOND: Make the filling:

1. Whip marshmallow creme and butter until fluffy.
   
2. Add vanilla and powdered sugar, whipping until thoroughly mixed.
   
3. Chill until filling gets firm (about one hour).
   

THIRD: Fill the cookies:

1. Place approximately one tablespoon of filling on half of the cookies, then top with the remaining pumpkin cookies.
   
2. Enjoy with a tall glass of milk!

It doesn’t matter if you make these pumpkin whoopie pies for a special occasion or an everyday treat, they’re going to be a huge hit!

FAQ’s

How do you store pumpkin whoopie pies?

To keep your whoopie pies fresh, store them in an airtight container in the refrigerator.

Can you freeze pumpkin whoopie pies?

You can! Place them on a baking sheet and freeze for one hour. Remove from the freezer and wrap each one individually in plastic wrap. Place whoopie pies in an airtight container such as a gallon size storage bag for plastic storage container. When you’re ready for a snack, pull one out and thaw at room temperature.

Pumpkin Whoopie Pies

Yield: 18

Prep Time: 30 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

Pumpkin Whoopie Pies are the yummiest way ever to celebrate fall! If you're looking for something to satisfy those pumpkin spice cravings, you'll want to try this delicious cookie recipe!

Print

Ingredients

• 1 cup butter
• 2 cups light brown sugar, packed
• 2 lg eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 1/2 cup uncooked oatmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/2 tsp pumpkin pie spice
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 1/2 cup canned pumpkin

Filling

• 1/2 cup butter, softened 
• 7 oz marshmallow fluff 
• 2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400 and line a baking sheet with parchment paper.
2. Combine flour, oatmeal, baking powder, baking soda, cornstarch and the dry spices. Set aside.
3. In a separate bowl, mix butter and brown sugar on high speed until creamy. Add eggs and mix well. Mix in vanilla extract.
4. Add dry ingredients and the pumpkin into the wet ingredients. Mix well.
5. Place rounded tablespoons of cookie batter onto the baking sheet, two inches apart. Flatten the cookies by gently pressing down on them with a drinking glass.
6. Bake on center rack of oven for about 10-12 minutes. Remove cookies from oven and let cool on a wire rack. Be sure to cool completely before stuffing them.
7. Whip marshmallow creme and butter until fluffy.
8. Add vanilla and powdered sugar, whipping until thoroughly mixed.
9. Chill the whoopie pie filling until it becomes more firm, approximately one hour.
10. Place a tablespoon of filling on the flat side of half the cookies. Top each with a second cookie.
11. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stainless Steel Mixing Bowls (Set of 5) 
• 
  Wilton 12-Cavity Whoopie Pie Baking Pan 
• 
  KitchenAid Mixer

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 61mgSodium: 243mgCarbohydrates: 58gFiber: 2gSugar: 39gProtein: 4g

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Cookie Recipes For Fall

If you liked this recipe, you’ll want to check these out too!

• Reese’s Stuffed Chocolate Peanut Butter Cookies
• Peanut Butter No Bake Cookies
• Candy Corn Inspired Halloween Cookies