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These Pumpkin Whoopie Pies have two cake-like pumpkin cookies sandwiched around a luxuriously smooth marshmallow cream cheese filling! They’re a fun variation of the classic dessert, perfect for fall baking!
Whether you call them whoopie pies, cookie sandwiches, “gobs” or something else, these little goodies are a fun treat any time of year! Though most of the time, I’ll make confetti or chocolate cake mix whoopie pies, I’m craving all the fall flavors this time of year!
These pumpkin spice whoopie pies are made totally from scratch and are worth every minute of work! They’re great for fall parties, bake sales, birthday treats, after-school snacks and everything in between!
Ingredients Needed
- Sugars – Powdered sugar, white and brown sugar is used in these whoopie pies. Dark or light brown sugar will work great.
- Oil – Any neutral oil will work, such as vegetable oil, canola oil or sunflower oil.
- Eggs – I use large eggs when baking; bring them to room temperature for easy mixing.
- Pumpkin Pie Spice, Salt & Vanilla Extract – Flavor, flavor, flavor!
- Pumpkin Purée – Don’t confuse this with pumpkin pie mix…they are very different things! If making your own pumpkin puree, see notes below on that.
- All Purpose Flour – Be sure to measure the flour properly for soft, tender cookies!
- Leaveners – Baking soda and baking powder are used as the leavening agents; be sure they’re fresh so you get light & fluffy cookies!
- Cream Cheese – For best results, I recommend using a block of full-fat cream cheese in this recipe.
- Marshmallow Cream – AKA Marshmallow fluff! This helps give the filling a beautiful texture and flavor!
How to Make Pumpkin Whoopie Pies
Start by Making the Cookies
Combine the sugars, oil, eggs and vanilla. Then add the pumpkin and stir until combined. Lastly, add the dry ingredients to the pumpkin mixture and stir until combined. Be careful not to over-mix the cookie dough or it’ll become less tender as more and more gluten forms.
Use a cookie scoop to drop 1 1/2 tablespoon circles of batter onto the parchment-lined baking sheets. If you don’t have a cookie scoop, just try your best to make them all about the same shape and size.
Bake until the cookies look dry on top and are golden brown around the edges. The bake time will depend on the size cookie scoop you use. Place them on a wire rack to cool completely.
Make the Marshmallow Cream Cheese Filling
I find it easiest to make the filling with a stand mixer (with the paddle attachment) or using a hand mixer. You can also mix by hand in a medium bowl.
Start by mixing together the cream cheese and marshmallow cream. Then stir in the powdered sugar and vanilla and mix until nice and smooth!
Assemble the Pumpkin Whoopies!
Match up two cookies and add some filling to the bottom (flat side) of one of the cookies. For me, scooping the filling into a piping bag or large resealable bag is most efficient. You can also use a small cookie scoop or a knife to transfer the filling onto the cookies.
Take the other cookie and press it onto the filling, creating a sandwich. Repeat with the remaining cookies.
Tips for Making the Best Whoopie Pies
Use a cookie scoop. This will make sure the cookies are all the same shape and size, making them super easy to sandwich together!
Bake one pan at a time. I know it’s tempting to pop two baking sheets in the oven, but the cookies will bake more evenly if you stick to just one sheet at a time.
Let the cookies cool before assembly. If the cookies are warm when the filling is added, the filling will melt and make a mess.
Use room temperature ingredients. For this recipe, let your eggs set on the counter for an hour before using. This will help the ingredients incorporate better and give a smooth batter.
Use softened cream cheese. If you forgot to get the cream cheese out of the fridge ahead of time, you can put the sealed block of cream cheese in a bowl of warm water for 15 minutes to soften it.
How to Store Whoopie Pies
Due to the cream cheese in the filling, once assembled, these cookies should stay refrigerated until ready to serve. If kept in an airtight container, they’ll stay good in the fridge for 5-7 days. If you want to make them further in advance, make the cookies and freeze them for up to 3 months. Make the filling and assemble when ready to serve.
Fun Variations
- Add some maple extract to the filling instead of the vanilla!
- Once the cookies are assembled, roll the edges in finely chopped pecans! (Bonus if they’re toasted pecans!)
- Roll the edges of each sandwich cookie in fall-colored sprinkles for a more playful look!
Frequently Asked Questions
Yes. You can store the assembled whoopie pies in the fridge for up to 5 days or in the freezer for up to 3 months.
You sure can! However, please note that they will likely have a bit less pumpkin flavor and will be a less intense orange color.
Yes! You can freeze the cookies before they’re filled and assemble before serving OR freeze them pre-assembled. If you do so, just know that they may stick together, so either put waxed paper between cookies or wrap them individually in plastic wrap before freezing.
These cake-like cookies are very moist! Therefore, they tend to get sticky when left at room temperature. Serve them on a platter in a single layer so they don’t stick together or add a piece of waxed or parchment paper between layers.
Other Pumpkin Desserts We Love
- Pumpkin Bars with Browned Butter Frosting
- Pumpkin Churro Mini Muffins
- Streusel-Topped Pumpkin Muffins
- Pumpkin Cheesecake Bars
- Layered Pumpkin Lush
Pumpkin Whoopie Pies
Equipment
- Cookie Sheets
- Cooling Racks
Ingredients
Cookies
- 1 cup brown sugar
- 1 cup sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla
- 1 15 ounce can pumpkin puree
- 3 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Marshmallow Cream Cheese Filling
- 8 ounces cream cheese softened
- 1 cup marshmallow cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Cookies
- Preheat oven to 350℉ and line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl combine the brown sugar, sugar, oil, eggs and vanilla.1 cup brown sugar, 1 cup sugar, 2/3 cup vegetable oil, 2 eggs, 1 tablespoon vanilla
- Stir in the pumpkin puree.1 15 ounce can pumpkin puree
- Add the dry ingredients and stir until combined.3 cups all purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Scoop* onto the prepared baking pans and bake one pan at a time for 8-10 minutes. You should get about 54 cookies.
- Remove the cookies to a wire rack and let cool completely.
Make the Filling & Assemble
- Add the softened cream cheese and marshmallow cream to a large bowl. Mix by hand or use an electric mixer.8 ounces cream cheese, 1 cup marshmallow cream
- Add the powdered sugar and vanilla; stir until smooth.3/4 cup powdered sugar, 1 teaspoon vanilla
- Spoon the filling into a piping bag or large resealable bag.
- Cut the tip off the bag of filling and pipe the filling onto the flat side of half of the cookies.
- Use the remaining cookies to create sandwiches.
