Pumpkin Whoopie Pies are a fun and festive treat that bring together soft, cake-like pumpkin cookies sandwiched with a creamy, sweet filling. They have just the right amount of pumpkin spice warmth mixed with a smooth and fluffy center that makes every bite delightful. These little pies are perfect for fall or anytime you want a cozy, comforting sweet.
I love making these because they’re simple yet impressive to share with family or friends. The pumpkin keeps the cookies moist and tender, while the filling adds a nice contrast with its light texture and sweet flavor. Plus, they hold together well, so they’re easy to pack for a picnic or bring to a party without a mess.
One of my favorite ways to enjoy pumpkin whoopie pies is with a hot drink, like tea or cocoa, on a chilly afternoon. They remind me of autumn afternoons spent with loved ones, chatting and laughing without a care. If you want a little twist, you can add chopped nuts or a sprinkle of cinnamon on the filling for an extra cozy touch. These are truly little bites of pumpkin happiness!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for moisture and flavor. Avoid pumpkin pie filling since it’s sweetened and spiced. If fresh pumpkin is on hand, roast and puree it but drain excess water first.
Spices: Cinnamon, ginger, nutmeg, and cloves give warm pumpkin pie flavor. If you don’t have all, a pumpkin pie spice mix works well too.
Marshmallow Fluff: Gives the filling a light, creamy texture that’s classic for whoopie pies. For a dairy-free option, try a similar dairy-free marshmallow creme or use a whipped cream frosting alternative.
Butter and Sugar: Softened butter and brown sugar keep the cakes tender with a slight caramel flavor. Light brown sugar can be swapped with dark brown sugar for deeper molasses taste.
How Do You Make Soft, Moist Pumpkin Cakes Perfect for Whoopie Pies?
Getting the cake texture right is key. Here are some tips to help:
- Don’t overmix: Combine wet and dry ingredients until just mixed for tender cakes.
- Use softened butter: This helps cream well with sugar to trap air and add lightness.
- Measure flour carefully: Too much flour can make cakes dry. Spoon and level flour rather than scooping straight from the bag.
- Bake just until set: Watch for the tops to spring back when lightly pressed and test with a toothpick to avoid overbaking.
- Cool completely: Filling will melt if cakes are warm, so wait until fully cooled before assembling.
Equipment You’ll Need
- Baking sheets – for baking the pumpkin cakes evenly and holding their shape.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Mixing bowls – you’ll need separate bowls for dry and wet ingredients to mix smoothly.
- Electric mixer or hand mixer – makes creaming butter and sugar and whipping the filling quick and easy.
- Spoon or small ice cream scoop – helps portion equal-sized cakes for uniform baking.
- Wire cooling rack – lets cakes cool completely so the filling won’t melt.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the batter for a nice crunch and nutty flavor.
- Swap marshmallow fluff with cream cheese frosting for a tangier, richer filling.
- Mix mini chocolate chips into the batter for bursts of chocolate in each bite.
- Try adding a pinch of ground cardamom or allspice to the spices for a unique twist.
Pumpkin Whoopie Pies
Ingredients You’ll Need:
For the Pumpkin Cakes:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 cup marshmallow fluff (marshmallow creme)
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Allow extra time for the cakes to cool completely before filling and assembling—about 30 minutes. Overall, plan around 1 hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this mix aside.
2. Making the Pumpkin Cake Batter:
In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until combined. Stir in the pumpkin puree. Gradually add the dry ingredients, mixing just until combined. Be careful not to overmix, or your cakes might become tough.
3. Baking the Pumpkin Cakes:
Using a tablespoon or small ice cream scoop, drop rounded spoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake for 12-15 minutes, or until the tops spring back lightly when pressed and a toothpick inserted in the center comes out clean. Let the cakes cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
4. Preparing the Filling and Assembling:
Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and continue beating until smooth. Then beat in the marshmallow fluff and vanilla extract until fluffy and light. Once the cakes are fully cooled, spread or pipe a generous amount of filling onto the flat side of one cake. Top with another cake, pressing gently to spread the filling evenly.
5. Finishing Touches:
Lightly dust the assembled whoopie pies with powdered sugar for a simple but pretty finish. Serve right away, or refrigerate and bring to room temperature before serving. Enjoy your soft, spiced pumpkin whoopie pies with their fluffy marshmallow filling!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess moisture to avoid a runny batter. Substitute the same amount (1 cup) as canned pumpkin puree.
How Should I Store Pumpkin Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture and flavor.
Can I Substitute the Marshmallow Fluff in the Filling?
Absolutely! You can use cream cheese frosting for a tangier filling, or whipped cream mixed with powdered sugar for a lighter option. Just keep in mind this will change the flavor slightly.
Can I Freeze Pumpkin Whoopie Pies?
Yes, these freeze well! Wrap each pie individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.