Pumpkin Whoopie Pies

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!

Course Desserts & Sweets

Cuisine American

Keyword fall dessert, pumpkin dessert, pumpkin spice, pumpkin whoopie pie recipe, Pumpkin Whoopie Pies, whoopie pies

Prep Time 30

Cook Time 10

Additional Time 1

Total Time 1 40

Servings

Calories 433kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For The Cookies

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 cup butter
2 cups light brown sugar packed
2 large eggs room temperature
1 tsp vanilla extract
1 1/2 cup canned pumpkin

For The Filling

7 oz marshmallow fluff
1/2 cup unsalted butter softened
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

Instructions

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!

Notes

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

Nutrition