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Pumpkin Whoopie Pies stacked on a wooden board with a glass of milk in the background.
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Pumpkin Whoopie Pies

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!
Prep Time30 minutes
Cook Time10 minutes
Cool Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, pumpkin, Whoopie Pies
Servings: 27 whoopie pies
Calories: 218kcal
Author: Kelsey Byrnes

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.

Notes

*I used a size "40" cookie scoop, which is about 1 1/2 tablespoons.
*Refrigerate the assembled cookies for up to 5 days.
*Freeze whoopie pies for up to 3 months; can cookies and assemble later or freeze the finished whoopie pies.

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 2.5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 171mg | Potassium: 41mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2141IU | Calcium: 34mg | Iron: 1.1mg