Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin puree; 2 large eggs; ¾ cup vegetable oil; 2 cups granulated sugar; 2 teaspoons vanilla extract; 2 teaspoons cinnamon; ½ teaspoon nutmeg; 4 cups all-purpose flour; 4 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 4 ounces unsalted butter, cool; 4 ounces cream cheese, room temperature1/4 teaspoon salt; ¾ cup marshmallow creme; 1 teaspoon vanilla extract; 1 ¼ cups powdered sugar

Servings: persons

1 (15 ounce) can pumpkin puree
2 large eggs
¾ cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon nutmeg
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 ounces unsalted butter, cool
4 ounces cream cheese, room temperature1/4 teaspoon salt
¾ cup marshmallow creme
1 teaspoon vanilla extract
1 ¼ cups powdered sugar

1
Preheat oven to 375 degrees.
2
Line 2 large baking sheets with parchment paper.
3
In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
4
In a second bowl, stir together flour, baking powder, baking soda, and salt.
5
Add dry ingredients to pumpkin mixture and stir just until mixed.
6
Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet.
7
Make sure to keep them about 2 inches apart.
8
Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
9
When cookies are cool, prepare filling.
10
Filling: With electric mixer, beat butter and cream cheese until smooth.
11
Scrape down sides of bowl and beat in salt.
12
Add marshmallow creme and continue beating until incorporated.
13
Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie.
14
Place flat side of second cookie on filling and press cookies together to bring filling to edges.
15
Repeat with remaining cookies and filling.

1760

kcal

Calories

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree, 2 large eggs, ¾ cup vegetable oil, 2 cups granulated sugar, and more.

Yes, Pumpkin Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions