Description
Delight in these moist and spiced Pumpkin Whoopie Pies filled with a creamy marshmallow cream cheese frosting. Perfect for fall gatherings or whenever you're craving a pumpkin-flavored treat, these soft cookies sandwich a luscious filling that balances sweetness and spice beautifully.
Ingredients
Units
Scale
Cookies
- 1 cup brown sugar
- 1 cup sugar
- 2/3 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
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats to ensure cookies don't stick.
- Mix Wet Ingredients: In a large mixing bowl, combine brown sugar, sugar, vegetable oil, eggs, and vanilla extract. Stir well until fully incorporated and smooth.
- Add Pumpkin: Stir the canned pumpkin puree into the wet ingredients until evenly blended.
- Combine Dry Ingredients: 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.
- Scoop and Bake: Using a size 40 cookie scoop (about 1 1/2 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.
- Cool Cookies: Remove baking sheets from the oven and transfer cookies to a wire rack. Allow them to cool completely to room temperature.
- Prepare Filling: In a large bowl, beat softened cream cheese and marshmallow cream together by hand or with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Stir in powdered sugar and vanilla extract until the filling is well combined and fluffy.
- Fill Piping Bag: 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.
- Assemble Whoopie Pies: 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 1/2 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 Size: 1 cookie sandwich
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
