Sweet and tangy marshmallow cream sandwiched between light and fluffy pumpkin cookies. These Pumpkin Whoopie Pies are the perfect fall dessert!
(This recipe for Pumpkin Whoopie Pies was originally published in November 2010, but was updated with new photos in 2019).
NEWS ALERT!: I fear this might be my very last pumpkin recipe post of the season. I know, it's devastating. Where did this fall go?? Is Thanksgiving actually this week?? And furthermore, why is it so freaking cold out?? While I want to agree with those who say "But there is no end to pumpkin season, Sues!"
I also want to keep my pumpkin time special. I can't miss it if it won't go away. I can't get excited for it, if it's always in my kitchen. And I can't get super, uncontrollably happy for September if I don't have pumpkin to look forward to. So, I have to choose a time and call it quits.
That said, I'll certainly be gouging myself on pumpkin pie and pumpkin cheesecake this Thanksgiving. And probably sneaking in some pumpkin straight through Christmas. But my pumpkin recipe creation will be put on hold until next year.
But don't worry because I'm sharing one last pumpkin recipe with you this season. I knew pumpkin whoopie pies had to be a must-make in my kitchen this fall and decided these ones from Steamy Kitchen would be the perfect place to start.
PUMPKIN WHOOPIE PIES RECIPE
Contrary to what you might believe, making whoopie pies is actually super easy. Really all you need to do is make the light and fluffy cookies and a filling. If you can make cookies, you can make whoopie pies! However, there is one question I get all the time...
Do I Need a Whoopie Pie Pan to Make Whoopie Pies?
Guess what? I have a whoopie pie pan and I never use it! So no, you definitely don't need a whoopie pie pan to make whoopie pies. However, using a whoopie pie pan may make your cookies come out a little more uniform and perfect. You can tell I free-handed my whoopie pies as they're not totally perfect, but I'm OK with that. If you do what to use a pan and are looking for a good option, I recommend the Wilton Whoopie Pie Pan (affiliate link).
Now that we have that out of the way, we're ready to make our pumpkin whoopie pies! In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In the bowl of a mixer or in a large bowl with a hand mixer, beat together butter and brown sugar on a medium-high speed until creamy, 2-3 minutes. Add the pumpkin puree in and beat until combined.
Add eggs and vanilla and beat until light and fluffy. Then gradually add in the flour mixture and mix until just combined, taking care not to over-mix.
Now, using a 2 Tbsp cookie scoop (here's an affiliate link for the large cookie scoop I love), scoop batter onto a cookie tray lined with parchment paper, a couple inches apart. Slightly flatten cookies with back of scoop. Press toasted walnuts onto half of the cookies.
Put whoopie pies in the oven at 350 degrees for about 16-18 minutes (until the cookies spring back when lightly pressed).
Cool cookies in pan for a couple minutes before moving to baking racks to cool completely.
Now, onto the filling! You'll probably have to clean your mixer out because you'll be doing some more beating.
Beat together butter, cream cheese, powdered sugar, marshmallow cream, and salt on medium-high speed, until well blended.
Why have I never thought to combine marshmallow Fluff and cream cheese? It's a combination made in heaven!
Let's assemble those delicious pumpkin whoopie pies.... Scoop some filling onto the non-walnut side of one of your pumpkin cookies and then top with another cookie. Press down a little so the filling spreads to the edge of the sandwich.
You'll want to individually wrap your whoopie pies in plastic wrap and keep in the fridge for about an hour before indulging. I know. It's tough to wait. That's why I recommend making these before you make dinner and... And then, by the time you make dinner and eat it, they'll be all nice and ready for you 🙂
I'm thrilled that I'm going out with a delicious bang for my last pumpkin treat of the season.
Eating these is like biting into a pumpkin cloud filled with a sweet and creamy middle. Confession? I don't enjoy whipped cream. And I'm usually not a huge fan of cream cheese frosting. But marshmallow cream blended with cream cheese? That is a whole different story.
These whoopie pies are sweet but not overly so and the cookies are so fluffy and packed with pumpkin flavor. Oh, and the walnuts are the perfect touch with their little salty crunch.
If you make one last pumpkin treat this fall, too, let it be these. Although after eating just one, you'll probably find yourself craving more and more pumpkin. This could be a problem.
Farewell my sweet pumpkin puree. You will be missed dearly and I'll be counting down the days until I can meet up with you again. Until then, you'll be in my dreams. OK, and on my Thanksgiving dinner table.
And now I'm ready to get into the holiday spirit. The freezing cold weather is certainly helping, along with the holiday beer I just got (a Pecan Pie Porter from Clown Shoes!), and all the Sugar Cookie Sleigh Ride Tea I just stocked up on (it's SO good!). Now, we only need some snow. Seriously though, I love snow. Old Man Winter? Bring. It. On.
Do you have a cut-off date for pumpkin?
If you're looking for more pumpkin desserts to round out your fall eating, check out my Pumpkin Cookie Dough Bars and my Pumpkin Linzer Cookies. I also really want to make this Chocolate Pumpkin Cake Roll from Beyond the Butter!
📖 Recipe
Pumpkin Whoopie Pies
Ingredients
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups packed brown sugar
- 1 can (1 ¾ cups) pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup walnuts, coarsely chopped and toasted
- 1 batch marshmallow filling (recipe below)
Marshmallow Filling
- ¾ cup (1 ½ sticks) unsalted butter, room temperature
- 2 oz. cream cheese, softened
- 1 cup confectioners' sugar
- 7.5 oz (1 small jar) marshmallow cream/Fluff
- ¼ tsp salt
Instructions
- Pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and brown sugar on a medium-high speed until creamy, 2-3 minutes. Add the pumpkin puree in and beat until combined.
- Add eggs and vanilla and beat until light and fluffy. Gradually add in the flour and mix until just blended, taking care not to over-mix.
- Using a large cookie scoop (about 2 Tbsp), scoop batter onto prepared baking sheets, a couple inches apart. Slightly flatten cookies with back of scoop. Press toasted walnuts onto half of the cookies.
- Bake for 14-16 minutes, until the cookies spring back when lightly pressed. Cool on pan for a couple minutes before moving to baking racks to cool completely.
- Scoop about 1 Tbsp marshmallow filling onto the non-walnut side of one of the pumpkin cookies and then top with another cookie. Press down a little so the filling spreads to the edge of the sandwich.
- Individually wrap each whoopie pie in plastic wrap and keep in the fridge for about an hour before enjoying.
Marshmallow Filling
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, cream cheese, confectioners' sugar, marshmallow cream, and salt on medium-high speed, until light and fluffy.
Notes
- Recipe adapted from Steamy Kitchen
Estela @ Weekly Bite says
I love whoopie pies! I can't wait to make them this week!
Erica says
I am starting to purchase extra cans to keep in the cabinet....just in case I get a craving when its not readily available 🙂 Sandwich cookies make such a great little dessert. These look like they have the perfect cookie/cream balance
Fun and Fearless in Beantown says
Besides gorging on Ben & Jerry's Pumpkin Cheesecake Ice Cream, I haven't made anything pumpkin this fall except pumpkin bread. Crazy, right? I'm going to make up for it by making pumpkin bread pudding for Thanksgiving 🙂
Elizabeth says
YES. Just, yes. I love the tiny trapeze marshmallow creme. My roommate and I used it this past spring when we made s'more cupcakes. I never thought of combining marshmallow and cream cheese for the filling, but it sounds like an excellent combo as cream cheese frosting is an essential companion to pumpkin.
To Kiss the Cook says
Those look fantastic. You do pumpkin justice as its brightest advocate. I'm with you though- bring on the winter flavors. It's a rainy Monday in Chicago and that might call for a skim peppermint mocha.
sweetersalt says
I am obsessed with pumpkin whoopies. There is a bakery in Portland called Two Fat Cats which makes AMAZING pumpkin whoopies - I'm in love. But, these look pretty amazing.
Also, I'm jealous that you found Sugar Cookie Sleigh Ride! I'm all out, and I haven't found any in the stores yet! I'll have to keep hunting.
Laura
Monique says
you are so awesome for posting these! Once I get better i am going to be making the last of the pumpkin treats.. thanksgiving usually marks the end of my pumpkin craze. lol.
Corey @ the Runner's Cookie says
Ahh where did you find the Sleigh Ride tea in Boston?? I've looked at Shaw's and Whole Foods and had no luck!
Sues says
@Corey and @Sweetersalt- I actually resorted to ordering it online since I couldn't find it anywhere either! It was super expensive on Amazon.com, but I found it on LuckyVitamin.com for only $2.20, plus shipping! I was a bit sketched out by the website, but it is secure and I got my shipment within a week. Joy!!
Maria says
These look awesome!
Sharlene says
These look amazing! I can't believe you're already giving up on pumpkin. I feel as if I've just started! But your new flavors sound exciting too so no worries. I'm all about the deep dark chocolates this year I think. Yum!
MichellePC says
These look great! My favorite fall food has to be sweet potato. It has the consistency of pumpkin, but tastes a little less sweet, which I love!
Lauren says
I'm not quite ready to give up pumpkin for the season, but I agree that the winter flavors are calling my name! These whoopie pies look great, and I LOVE the Tiny Trapeze marshmallow creme.
Katie says
these sound so delicious! i've never made whoopies pies before, but these seem like a good place to start! and i want to try that tea too, anything that involves sugar cookies must be good!
Lauren at KeepItSweet says
i haven't seen that tea yet and have been searching since september! i am definitely not ready to give up pumpkin and will have to sneak it into my oatmeal while it still feels "seasonal"
Shannon says
whoopie it is 🙂 these look amazing!! i suppose you can put pumpkin on the back burner for now... although i did just get 3 large can's at bj's!
CookiePie says
Oh, those are gorgeous, and I think I may love pumpkin whoopie pies even more than chocolate! Woah! Did I just say that?? But they look sooooo good!
Susan says
I was looking to see where the vodka was in the recipe and then I realized you made your own vanilla! So funny! Your whoppies look whoonderful!
peachkins says
what a fantastic idea! Pumpkin whoopie pies!
sippitysup says
Is that homemade vanilla I see? GREG
Christine (The Raw Project) says
These look wonderful! I'm also excited about the teas, love holiday themed teas and have been sipping on peppermint tea today.
UrMomCooks says
Yup! Just when you think you have made all the wonderful pumpkin you could ever want - you haven't!!! I wish I had a plate of those!
sarah k. @ the pajama chef says
oh my goodness. i gotta make these. 🙂 i bought 8 cans of pumpkin last week to hold me over til next fall in case we have another pumpkin shortage. 🙂
Bridget says
These look amazing!! Love pumpkin but it is nice to move on to other flavors! I saw that beer at the store Saturday...Clown Shoes is out of Lexington! My husband has a whole keg of homemade Pumpkin Porter that needs to be finished, before he makes a winter spiced one!
Ally says
Those look fabulous!
5 Star Foodie says
Yum, these look scrumptious! A worthy last pumpkin treat for sure!
Chicken on the Green says
Yum. Your whoopie pies look delicious! And I have been wanting to try the sugar cookie tea? Was it worth it to order online??
Pam says
I love the added nuts... these whoopie pies looks festive and delicious.
sophia says
Sweet potato for me, of course. I'm not the biggest fan of canned pumpkin, though these whoopie pies have changed my mind. I dunno. I think I need to test it out. Send some to me? ;-p
Evan @swEEts says
I really need to jump on the whoopie pie train and make some! These pupmkin guys looks delicious.
Susan says
Me and Mike just spent the night flipping through recipe books because we're responsible for dessert on Thursday, but this takes the cake! I think my favorite flavor of the holidays is a nice, cold Sam Adams Winter lager. Weird?
Culinary Cory says
LOL. I love the giant bottle of vodka in the picture. At first glance I thought this is my kind of baking. Then I realized it was homemade vanilla extract. I totally do the same thing.
Mary Beth says
Where do you find the sugar cookie sleigh ride tea in the Boston area? I've looked for it everywhere!
Kelsey says
I have to get that tea!
layersuponlayers says
I love Pumpkin Whoopies! I can't say the name without laughing! I even wrote a poem about it on my blog. I used King Author's recipe for mine, but I like your version too! Thanks for sharing. I happen to love almonds...Never thought of that! Thanks for not being Martha!
Beth C says
I made these tonight for my family and our close friends. I tasted the filling and nearly cried it was so good! 🙂 Way better than the canned stuff I usually do.
My friends 7 year old daughter declared these the "best whoopie pies in the world!"