Pumpkin Whoopie Pies with Marshmallow Cream Recipe

Nothing says cozy fall like these soft, spiced Pumpkin Whoopie Pies with Marshmallow Cream Recipe tucked between two tender cookies. If you're looking for a pumpkin dessert that feels like a warm hug, you're going to love this one.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Pumpkin Whoopie Pies with Marshmallow Cream Recipe
• Top Tip
• How to Serve Pumpkin Whoopie Pies with Marshmallow Cream Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Pumpkin Whoopie Pies with Marshmallow Cream Recipe

Ingredients & Why They Work

Gathering quality ingredients is key here — a good pumpkin puree and fresh spices really make these whoopie pies shine. I always recommend measuring carefully and using parchment paper to keep things neat and easy to clean.

• Brown sugar: Adds moistness and a rich, caramel-like sweetness to the cookies.
• Sugar: Balances sweetness and helps with the cookie’s tender texture.
• Vegetable oil: Keeps the cookies soft and ensures a nice crumb without heaviness.
• Eggs: Bind everything together and give structure to the cookies.
• Vanilla: Provides a warm, fragrant background note that complements pumpkin perfectly.
• Pumpkin puree: The star of the show, delivering that seasonal flavor and moist texture.
• All-purpose flour: The base that creates the cookie’s cakey body.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings warmth and spice.
• Baking soda: Helps the cookies rise and spread just right.
• Baking powder: Adds an extra lift for light, fluffy cookies.
• Salt: Enhances all the sweet and spicy flavors.
• Cream cheese: Gives the filling a rich, tangy creaminess that pairs beautifully with pumpkin.
• Marshmallow cream: Adds sweetness and fluffiness to the filling for a cloud-like texture.
• Powdered sugar: Sweetens and thickens the filling for perfect piping consistency.

Make It Your Way

One of the best parts about Pumpkin Whoopie Pies with Marshmallow Cream Recipe is how easy it is to tailor them to your tastes and dietary needs. Whether you’re aiming for a twist on the classic flavor or need an allergy-friendly version, these whoopie pies lend themselves beautifully to personalization.

• Variation: For a richer filling, I sometimes fold in a bit of whipped heavy cream to the marshmallow cream cheese mixture. It gives the filling an extra fluffy texture that melts in your mouth!
• Dairy-Free Option: Substitute the cream cheese with a vegan cream cheese alternative and opt for marshmallow cream labeled vegan. This keeps all the flavor and creaminess without dairy.
• Spice it up: Feel free to tweak the pumpkin pie spice blend – a touch of cloves or allspice can deepen the flavor to suit your fall cravings perfectly.
• Chocolate Lovers: Try swapping half the flour for cocoa powder to create chocolate pumpkin whoopie pies. The marshmallow cream filling pairs just as well with this twist!

Step-by-Step: How I Make Pumpkin Whoopie Pies with Marshmallow Cream Recipe

Step 1: Preheat and prep your baking sheets

Start by setting your oven to 350 degrees Fahrenheit. While it’s warming up, line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly. Trust me, this little prep step makes flipping the cookies off so much easier later!

Step 2: Whisk together sugars, oil, eggs, and vanilla

In a large bowl, combine 1 cup brown sugar, 1 cup sugar, ⅔ cup vegetable oil, 2 eggs, and 1 tablespoon vanilla. Stir or beat until the mixture is smooth and glossy, which indicates everything is well incorporated and ready for the pumpkin.

Step 3: Blend in the pumpkin puree

Stir in a full 15-ounce can of pumpkin puree. The batter will take on that lovely orange hue and develop the moist texture key to these whoopie pies. Make sure the pumpkin mixes evenly so every bite is perfectly spiced and moist.

Step 4: Add dry ingredients and combine gently

In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Gradually fold this into the wet pumpkin mixture, stirring just until the flour disappears to keep your whoopie pies tender—overmixing can make them tough.

Step 5: Scoop and bake the cookies

Using a size 40 cookie scoop (about 1 ½ tablespoons), portion out the dough onto your prepared sheets. Leave enough space between scoops because these cookies will spread slightly during baking. Bake one sheet at a time for 10 minutes in your preheated 350°F oven. The cookies are done when they look set and springy when gently touched.

Step 6: Cool cookies completely

Transfer your freshly baked cookies to a wire rack to cool completely. This step is crucial because the marshmallow cream cheese filling melts if the cookies are too warm, making assembly messy.

Step 7: Whip up the marshmallow cream cheese filling

In a large bowl, beat 8 ounces of softened cream cheese with 1 cup marshmallow cream until smooth and creamy. Then add ¾ cup powdered sugar and 1 teaspoon vanilla. Continue mixing until the filling is fluffy and spreadable, perfect for piping.

Step 8: Pipe and assemble your whoopie pies

Spoon the marshmallow filling into a piping bag or resealable plastic bag with the tip cut off. Pipe a generous dollop on the flat side of half the cooled cookies, then sandwich them with the remaining cookies. The result? Creamy, spiced perfection in every bite!

How to Serve Pumpkin Whoopie Pies with Marshmallow Cream Recipe

Garnishes

For a festive touch, sprinkle a little extra pumpkin pie spice or cinnamon on top of the marshmallow filling before sandwiching. You can also lightly dust the finished whoopie pies with powdered sugar for an elegant look. Crushed toasted pecans or a drizzle of melted white chocolate pairs beautifully if you want to get creative.

Side Dishes

These cozy treats are wonderful alongside a hot cup of spiced chai tea or a rich latte. Serve with fresh apple slices or a simple green salad tossed in a maple vinaigrette if you're looking for some balance. They also make a charming dessert at fall gatherings paired with vanilla ice cream or pumpkin spice whipped cream.

Make Ahead and Storage

Storing Leftovers

Store your assembled Pumpkin Whoopie Pies in an airtight container and refrigerate them for up to 5 days to keep them fresh and moist. The marshmallow cream filling stays deliciously soft during this time.

Freezing

You can freeze either the unassembled cookies or the finished whoopie pies for up to 3 months. To freeze unassembled, wrap the cookies well and thaw them before adding the filling. If freezing the assembled pies, layer them between parchment paper to prevent sticking and thaw in the fridge overnight before serving.

Reheating

If you want a slightly warm whoopie pie, remove it from the fridge and let it come to room temperature. You can gently warm it in the microwave for 10-15 seconds, but warm slowly to prevent the filling from becoming too melty.

Final Thoughts

Making Pumpkin Whoopie Pies with Marshmallow Cream Recipe is such a joyful way to embrace fall flavors and share something homemade with loved ones. Once you master these tips and tricks, you’ll have a delicious seasonal treat ready to brighten any afternoon or celebration. Happy baking, and may your kitchen be filled with warmth, spice, and sweet smiles!

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