Pumpkin Whoopie Pie Recipe

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1 hour 40 minutes

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This easy pumpkin whoopie pie recipe will have everyone raving! With soft pumpkin cookies and a delicious cream center, this fun dessert makes the perfect fall treat!

Pumpkin whoopie pies with milk

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 .


Pumpkin Whoopie Pies Ingredients 1

For the cookies:

  • Butter
  • Light brown sugar
  • Eggs
  • Vanilla extract
  • All purpose flour
  • Uncooked oatmeal
  • Baking powder
  • Baking soda
  • Cornstarch
  • Pumpkin pie spice
  • Nutmeg
  • Cinnamon
  • Ground ginger
  • Canned pumpkin
Pumpkin Whoopie Pies Ingredients 2

For the filling:

  • Butter
  • 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.

Oatmeal and other ingredients for pumpkin whoopie pies

Step 3: In a large mixing bowl, combine butter and brown sugar until creamy.

Butter & brown sugar for whoopie pies

Step 4: Mix in eggs, then add a teaspoon of vanilla extract.

Mixing eggs into whoopie pie ingredients

Step 5: Add flour mixture and pumpkin into the wet ingredients. Mix well.

Adding pumpkin for pumpkin whoopie pies

Step 6: Once the pumpkin mixture is thoroughly combined, you’re ready to bake.

Cookie dough for pumpkin whoopie cookies recipe

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.

Cookies on baking sheet

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.

Pumpkin cookies on cooling rack

For the filling

Step 1: Whip marshmallow creme and butter until fluffy.

Butter and marshmallow creme

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.

Pumpkin whoopie pies on plate

These are so delicious and perfect for this time of year! They make fun pumpkin desserts for Thanksgiving too!

Pumpkin whoopie pies on plate with cinnamon sticks

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!

Pumpkin whoopie pies stacked on white plate

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.

Stack of whoopie pies
whoopie pies with milk in background
5 from 2 votes

Pumpkin Whoopie Pie Recipe

Author Lisa O’Driscoll | Fun Money Mom
Course Desserts & Sweets
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes
This pumpkin whoopie pie recipe may just be the best way ever to celebrate fall! If you're looking for something to satisfy those pumpkin spice cravings, you'll love these delicious cookies!


Filling Ingredients


For The Cookies

  • 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.
    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
  • In a separate bowl, mix butter and brown sugar on high speed until creamy. Add eggs and mix well. Mix in vanilla extract.
    1 cup butter, 2 cups light brown sugar, 2 large eggs, 1 tsp vanilla extract
  • Add dry ingredients and the pumpkin into the wet ingredients. Mix well.
    1 1/2 cup canned pumpkin
  • 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.

For The Filling

  • Whip marshmallow creme and butter until fluffy.
    7 oz marshmallow fluff, 1/2 cup unsalted butter
  • Add vanilla and powdered sugar, whipping until thoroughly mixed.
    1/2 teaspoon vanilla extract, 2 cups confectioners’ sugar
  • 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.
  • Enjoy!


Be sure to cool your cookies completely before adding the filling. Otherwise the filling may melt.


Serving: 1g | Calories: 433kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 158mg | Potassium: 126mg | Fiber: 3g | Sugar: 44g | Vitamin A: 3677IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

Did You Make This Recipe?

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More Fall Recipes

If you liked this pumpkin whoopie pies recipe, you’ll want to check some of our other favorite treats…

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5 from 2 votes (2 ratings without comment)

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