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!
Pumpkin Whoopie Pies
- 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 3/4 cups) pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup walnuts, coarsely chopped and toasted
- 1 batch marshmallow filling (recipe below)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 oz. cream cheese, softened
- 1 cup confectioners’ sugar
- 7.5 oz (1 small jar) marshmallow cream/Fluff
- 1/4 tsp salt
- 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.
- 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.
- Recipe adapted from Steamy Kitchen