Pumpkin Whoopie Pies are soft, cake-like cookies sandwiched around a sweet, creamy filling that just melts in your mouth. The pumpkin gives them a warm, cozy flavor that’s perfect for fall or anytime you want a little taste of comfort. They’re like a little hug in dessert form, with a tender crumb and just the right amount of sweetness.
I love making these because they’re fun to bake and even more fun to eat. I usually add a pinch of cinnamon and nutmeg to bring out the pumpkin’s natural goodness, and the filling is creamy but light, so it doesn’t overpower the pumpkin flavor. Honestly, these loved-by-everyone treats always disappear quickly in my house, so I make sure to bake an extra batch!
My favorite way to enjoy these pumpkin whoopie pies is with a cup of hot tea or coffee on a chilly afternoon. They’re perfect for sharing, too — whether you bring them to a party or pack them for a sweet snack on the go. Making them is as joyful as eating them, and I think you’ll feel that too!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show, giving a moist texture and that classic pumpkin flavor. Use canned pumpkin puree for convenience, but homemade pumpkin puree works great too. Avoid pumpkin pie filling—it’s too sweet and spiced already.
Spices: Cinnamon, nutmeg, and ginger add warmth. If you don’t have all of them, just cinnamon and nutmeg are fine. Cloves are optional, but they add nice depth if you like them.
Flour: All-purpose flour is standard here. For a gluten-free twist, try a cup-for-cup gluten-free flour blend, but the texture may be slightly different.
Marshmallow Fluff: This makes the filling nicely light and creamy. You can swap this for cream cheese frosting if you want a tangier filling.
How Can I Make Soft and Tender Pumpkin Whoopie Pies?
To get that soft, cakey texture, avoid overmixing the batter once you combine wet and dry ingredients. Overmixing develops gluten, making cookies tough.
- Mix dry ingredients separately, then add them gently to wet ingredients, stirring until just combined.
- Use oil instead of butter in the batter to help keep them moist.
- Don’t overbake: 12-15 minutes is enough. Take them out as soon as edges set but centers feel soft.
Let the cookies cool fully before adding the filling. This stops the filling from melting and keeps your whoopie pies neat and perfect.
Equipment You’ll Need
- Baking sheets – essential for baking the whoopie pie cookies evenly; I like to line them with parchment paper for easy cleanup.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet.
- Whisk – great for combining dry ingredients smoothly without lumps.
- Hand mixer or stand mixer – makes beating the filling fluffy and smooth a breeze.
- Cookie scoop or tablespoon – helps you portion consistent cookies for even baking and matching sizes.
- Wire cooling rack – lets the cookies cool completely so the filling stays firm and doesn’t melt.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans to the batter for an extra crunch that pairs nicely with pumpkin.
- Mix mini chocolate chips into the batter for a sweet surprise in every bite; great if you like a bit of chocolate with pumpkin.
- Use cream cheese frosting instead of marshmallow fluff filling for a tangier, richer taste.
- Swap pumpkin with sweet potato puree for a subtle change that keeps things moist and flavorful.
How to Make Pumpkin Whoopie Pies
Ingredients You’ll Need:
For the Pumpkin Cake Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 6 ounces marshmallow fluff (or marshmallow creme)
- 2 tablespoons heavy cream (optional, for consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Allow about 30 minutes additional time for cooling and assembling. Overall, plan for about 1 hour from start to finish, including setting time for the filling.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is blended well.
3. Mix Wet Ingredients:
In a large bowl, whisk the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and fully combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently and mix just until combined—avoid overmixing to keep your cookies soft and tender.
5. Spoon Batter onto Baking Sheets:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of batter onto the prepared baking sheets. Leave about 2 inches of space between each to allow for spreading while baking.
6. Bake:
Bake in the preheated oven for 12 to 15 minutes. The edges should be set, and a toothpick inserted in the center should come out clean.
7. Cool:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before filling.
8. Make the Filling:
Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and continue beating until smooth. Stir in vanilla extract and marshmallow fluff, beating until the filling is light and fluffy. If the mixture is too thick, add heavy cream one tablespoon at a time until you reach the desired spreading consistency.
9. Assemble the Whoopie Pies:
Spread or pipe about 1 to 2 tablespoons of filling on the flat side of one cookie. Top with another cookie, flat side down, pressing gently to form a sandwich.
10. Serve or Store:
Serve your whoopie pies right away or store them in an airtight container in the refrigerator. For best flavor and texture, let them rest a few hours or overnight so the filling softens the cookies.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and puree fresh pumpkin first, then strain any excess water for a similar consistency to canned puree. Use it in the same amount as canned pumpkin in the recipe.
How Should I Store Pumpkin Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Can I Make These Ahead of Time?
Absolutely! You can bake the cookies and make the filling a day or two in advance. Assemble the pies just before serving to keep the cookies from becoming too soft.
What Can I Use Instead of Marshmallow Fluff in the Filling?
You can substitute with cream cheese frosting for a richer and tangier flavor, or whipped cream for a lighter filling. Adjust sweetness as needed.
