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This easy pumpkin whoopie pie recipe will have everyone raving! These soft pumpkin cookies with a delicious cream center make the perfect fall treat!
With fall just around the corner, it’s time to start pulling out all those pumpkin spice recipes! Since we love all the fall cookies, especially these 3 ingredient pumpkin cookies, it seemed like the perfect time to add a few more delicious recipes to our favorites list.
First up, this pumpkin whoopie pie recipe. I wanted to take this classic dessert and give it a fun, fall twist.
What Is A Whoopie Pie
Despite the name, a whoopie pie isn’t actually a pie at all. It’s an easy recipe that’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 .
For the cookies:
- Light brown sugar
- Vanilla extract
- All purpose flour
- Uncooked oatmeal
- Baking powder
- Baking soda
- Pumpkin pie spice
- Ground ginger
- Canned pumpkin
For the filling:
- Marshmallow fluff
- Powdered sugar
- Vanilla extract
The Best Pumpkin Whoopie Pie Recipe
For the cookies:
Step 1: Preheat oven to 400 and cover cookie sheet with parchment paper.
Step 2: Mix flour, oatmeal, baking powder, baking soda, cornstarch and the dry spices in a medium bowl. Set aside.
Step 3: In a large mixing bowl, combine butter and brown sugar until creamy.
Step 4: Mix in eggs, then add a teaspoon of vanilla extract.
Step 5: Add flour mixture and pumpkin into the wet ingredients. Mix well.
Step 6: Once the pumpkin mixture is thoroughly combined, you’re ready to bake.
Step 7: Using a medium cookie scoop (or a small one for mini pumpkin whoopie pies), drop dough two inches apart on the baking sheet. Flatten slightly using the bottom of a drinking glass.
Step 8: Bake on the center rack of the oven for 10-12 minutes. Remove from oven and let cool for five minutes, then transfer cookies to a cooling rack. You’ll want to let the cookies cool completely before filling.
For the filling
Step 1: Whip marshmallow creme and butter until fluffy.
Step 2: Add vanilla and powdered sugar, whipping until thoroughly mixed. Chill until firm (about one hour).
Step 3: Place a large dollop (approximately one tablespoon) of filling on half of the cookies, then top with the remaining pumpkin cookies.
These are so delicious and perfect for this time of year! They make fun pumpkin desserts for Thanksgiving too!
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!
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 or plastic storage container. When you’re ready for a snack, pull one out and thaw at room temperature.
- 1 cup butter
- 2 cups light brown sugar, packed
- 2 large 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
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Combine flour, oatmeal, baking powder, baking soda, cornstarch and the dry spices. Set aside.
- In a separate bowl, mix butter and brown sugar on high speed until creamy. Add eggs and mix well. Mix in vanilla extract.
- Add dry ingredients and the pumpkin into the wet ingredients. Mix well.
- Drop rounded tablespoons of cookie dough two inches apart on your prepared baking sheet. You can use a medium ice cream scoop or for mini pumpkin whoopie pies, use a small ice cream scoop. Flatten slightly using the bottom of a drinking glass
- Bake on center rack of oven for about 10-12 minutes. Remove cookies from oven and let cool on a wire rack. Cool completely.
- Whip marshmallow creme and butter until fluffy.
- Add vanilla and powdered sugar, whipping until thoroughly mixed.
- Chill the whoopie pie filling until it becomes more firm, approximately one hour.
- Place a tablespoon of filling on the flat side of half the cookies. Top each with a second cookie.
Be sure to cool your cookies completely before adding the filling. Otherwise the filling may melt.
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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
More Fall Recipes
If you liked this pumpkin whoopie pies recipe, you’ll want to check some of our other favorite treats…