Pumpkin Whoopie Pies with Marshmallow Cream Recipe

Ingredients

Cookies

• 1 cup brown sugar
• 1 cup sugar
• ⅔ cup vegetable oil
• 2 eggs
• 1 tablespoon vanilla
• 1 15 ounce can pumpkin puree
• 3 cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Marshmallow Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1 cup marshmallow cream
• ¾ cup powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats to ensure cookies don't stick.
2. In a large mixing bowl, combine brown sugar, sugar, vegetable oil, eggs, and vanilla extract. Stir well until fully incorporated and smooth.
3. Stir the canned pumpkin puree into the wet ingredients until evenly blended.
4. In a separate bowl, mix the all purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add this to the wet mixture and stir until just combined, avoiding overmixing.
5. Using a size 40 cookie scoop (about 1 ½ tablespoons), portion the dough onto the prepared baking sheets, spacing cookies adequately. Bake one pan at a time in the preheated oven for 10 minutes until cookies are set and slightly springy to the touch.
6. Remove baking sheets from the oven and transfer cookies to a wire rack. Allow them to cool completely to room temperature.
7. In a large bowl, beat softened cream cheese and marshmallow cream together by hand or with an electric mixer until smooth and creamy.
8. Stir in powdered sugar and vanilla extract until the filling is well combined and fluffy.
9. Spoon the marshmallow cream cheese filling into a piping bag or a large resealable plastic bag and cut a small hole at the tip for easy piping.
10. Pipe filling onto the flat side of half the cooled cookies, then sandwich each with a second cookie to create whoopie pies.

Notes

• Use a size "40" cookie scoop (approximately 1 ½ tablespoons) for evenly sized cookies.
• Refrigerate assembled whoopie pies in an airtight container for up to 5 days to maintain freshness.
• Freeze unassembled cookies or finished whoopie pies for up to 3 months; thaw before serving.
• For a dairy-free version, substitute cream cheese with a vegan alternative and use marshmallow fluff labeled vegan.
• Ensure cookies are completely cooled before filling to prevent melting of the filling.

Nutrition

Serving: 1 cookie sandwich | Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 180mg | Fiber: 1g | Sugar: 18g