Pumpkin Spice Whoopie Pies are the perfect combination of cake and cookie, sandwiched between the fluffiest Marshmallow Cream Icing. Get ready to fall in love with my favorite Fall cookie!
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Pumpkin season is in full swing and I know we all have our favorite pumpkin recipes, but this cookie is perfection and must be added to your fall baking! They are soft, cake-like, and have the right amount of sweetness and spice. Pumpkin Spice Whoopie Pies will bless your taste buds with the wonderful flavors of Fall. Once you get past the pumpkin cookie, you will discover a marshmallow cream filling with a dash of cinnamon. Like I said: perfection!
Pumpkin season is showing no signs of slowing, so why stop at this recipe? After you experience the goodness of these whoopie pies, you'll definitely want to try your hand at Pumpkin Creme Brûlée and Pumpkin Cream Cheese Bundt Cake. Happy Fall!
Ingredients
- Flour- All purpose flour is the only flour you'll need for this recipe
- Spices- Cinnamon and Ginger add the Fall spice these cookies need
- Baking Soda & Powder- Both of these leavening agents will help the cookies rise
- Brown Sugar- Light Brown Sugar will add sweetness and deeper flavor
- Pumpkin- 100% pure pumpkin puree will provide the most important flavor
- Vanilla- To complete the perfect flavor profile
Directions
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger and set aside
- In a mixing bowl with a paddle attachment, cream the oil and brown sugar together
- Add egg, pumpkin puree, and vanilla and mix together
- Slowly add flour mixture until until combined
- Using a ¾ ounce scoop, scoop the batter onto the sheetpan, leaving space between each scoop of dough for spreading
- Bake the cookies for 10 to 12 minutes, or until the cookie springs back when touched
- While the cookies cool, make the Marshmallow Cream Icing
Marshmallow Cream Icing
Ingredients
- Butter- This icing starts off with unsalted butter at room temperature
- Powdered Sugar- To thicken and sweeten the mixture
- Marshmallow Fluff- The pure magic of this icing
- Cinnamon- For a dash of Fall flavor
Directions
- In a mixing bowl with a paddle attachment, cream the butter and sugar until fluffy
- Add in marshmallow fluff and cinnamon, and mix
- Pipe the filling onto the bottom of one of the cooled cookies and sandwich it with another cookie to make a whoopie pie
- Repeat with the rest of the cookies and enjoy!
Tips and FAQs for Pumpkin Spice Whoopie Pies
- Make sure your ingredients are room temperature so that everything combines well
- Having a scoop to measure out the dough evenly is your best option for making all the cookies the same size
If your batter turns out on the thinner side, chill it in the fridge for a little while before scooping and baking.
If your whoopie pies manage to survive past a day, they will probably hold up better in the fridge.
More Pumpkin Recipes You Will Love
Pumpkin Spice Whoopie Pies
Pumpkin Spice Whoopie Pies are the perfect combination of cake and cookie, sandwiched between the fluffiest Marshmallow Cream Icing. Get ready to fall in love with my favorite cookie!
- Yield: 12 1x
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 tsp Cinnamon
- ½ tsp Ginger
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 Cup Light Brown Sugar
- ½ Cup Vegetable Oil
- 1 ½ Cups Pumpkin Puree
- 1 Egg
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F
- Prepare sheet pan with parchment paper
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger
- Cream oil and brown sugar together with paddle
- Mix in the egg. pumpkin puree and vanilla extract to butter mixture
- Slowly add flour mixture until combined
- Using a ¾ oz scoop, scoop the batter on to a parchment lined sheet pan, leaving space in between to spread
- Bake cookies for 10-12 minutes or until the cookie springs back when touched
- While the cookies cool, make the Marshmallow Cream Icing
- Once the icing is made, spread the icing onto 12 cookies and then place the other 12 cookies on top the icing to create a sandwich
- Serve immediately or store in air tight container
Notes
- you can use a smaller or larger scoop depending on the size you want the whoopie pies to be!
Marshmallow Cream Filling
Ingredients
- 1 Cup Unsalted Butter, Softened
- 1 Cup Powdered Sugar
- 1 (7oz) Jar of Marshmallow Fluff
- 1 tsp Cinnamon
Instructions
- In a bowl with paddle attachment, combine butter and sugar, mix until combined and creamy
- Add marshmallow fluff and cinnamon, mix completely
- Pipe filling into cooled Pumpkin Spice Whoopie Pies and sandwich two halves together
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