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Sweet and tangy marshmallow cream sandwiched between light and fluffy pumpkin cookies. These Pumpkin Whoopie Pies are the perfect fall dessert!

Pumpkin Whoopie Pies

Sweet and tangy marshmallow cream sandwiched between light and fluffy pumpkin cookies. These Pumpkin Whoopie Pies are the perfect fall dessert!
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Course: Dessert
Cuisine: American
Keyword: Fall Desserts, Pumpkin Desserts, Whoopie Pies
Prep Time: 20 minutes
Cook Time: 16 minutes
Chill Time: 1 hour
Total Time: 36 minutes
Makes: 20 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

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!