Pumpkin Whoopie Pies with Marshmallow Filling
These easy Pumpkin Whoopie Pies feature a sweet, fluffy, marshmallow whoopie pie filling sandwiched between two cake-like pumpkin cookies. A sweet fall treat everyone will love!
If you have a weakness for pumpkin recipes like we do, be sure to check out some of our fall favorites; Vanilla Pumpkin Cupcakes, Pumpkin Spice Chex Mix, or our delectable Crustless Mini Pumpkin Pies.
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Why We Love Pumpkin Whoopie Pies
Nothing get’s me in the mood for fall like a good pumpkin recipe! What could be more perfect than pumpkin whoopie pies? Think individual soft pumpkin cookies sandwiched with marshmallow cream! They’re like cupcakes, but more fun!
Not only are these pumpkin whoopie pies just as delicious and fun to eat, but they are super easy to make too!
So, if you’re in the mood for all things fall you have to promise me you’ll make a batch of these pumpkin whoopie pies.
What Are Pumpkin Whoopie Pies?
Whoopie pies are a Pennsylvania Amish tradition, but in the Amish community, they are called “Gobs.” Back in the day, wives would use remnants of cake batter and frosting to make these treats and put them in their husband’s lunch boxes. And, when the husband would find one in their lunch box, they would say, “whoopie.” Thus, the name whoopie pie.
The best way to describe a whoopie pie is that it’s a mini cake sandwich in cookie form. It’s made with two round pieces of cookies or cake with a creamy filling or frosting inside. They are absolutely delicious and you can make them in many different flavors. This pumpkin version is perfect for fall!
Pumpkin Whoopie Pie Ingredients
For this recipe, you’ll need ingredients for both the outer cookies and the sweet, creamy filling! The best thing is that all these ingredients are super easy to come by.
- Sugar Cookie Mix– Grab your favorite pre-made sugar cookie mix from the grocery store (I use Betty Crocker).
- Canned Pure Pumpkin– You want to make sure you are getting pumpkin NOT pumpkin pie mix. The pumpkin pie mix has sugar and other additives in it that can mess with the outcome of your whoopie pies.
- Cinnamon– You will need ground cinnamon or substitute with pumpkin pie spice to really bring out the pumpkin flavor in your cookies. It’s the perfect fall flavor!
- Flour– When measuring your flour, make sure you spoon the flour into the measuring cup and not pack it. Then, scrape a knife across the top to level it.
- Egg– Not sure if your eggs are bad? Give them the water test. If they sink, they’re good. If they float, they’re bad.
- Marshmallow Creme– You’ll need this for the sweet, creamy filling. Adding a little butter and powdered sugar really brings out the sweetness. It’s the perfect addition to the pumpkin whoopie pies.
- Butter – unsalted or salted is fine
- Powdered Sugar – also known as confectioners sugar will sweeten and thicken up the filling.
How to Make Whoopie Pies from Cookie Mix
Making pumpkin whoopie pies is a breeze! You’ll be surprised at how easy this recipe is, and wonder why you haven’t been doing this for years.
Preheat the oven: First, preheat your oven to 375°F.
Mix Cookie Ingredients: Next, stir cookie mix and flour together in a large bowl. Then, add the remaining cookie ingredients and stir until a stiff dough forms.
Drop cookies on a cooking sheet: Drop 36 rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. Press the tops with floured fingertips to flatten the balls. If you don’t press down the dough, the cookies will puff up more than you’d like.
Bake the Cookies: Put the cookies in the oven and bake for 8 to 10 minutes. You will want them to be slightly brown on the edges before you take them out of the oven.
Let them cool: Once the cookies are done, let them cool for about 2 minutes. Then, remove from the sheet and place on cooling racks for 15 minutes. Place the cookies on a cooling rack so that they don’t continue to cook on the baking sheet.
Make the filling: Next, beat the marshmallow cream, butter, and powdered sugar with your electric mixer until it is light and fluffy. You want to make sure your ingredients are fully incorporated.
Assemble the pies: Finally, for each whoopie pie, you’ll spread 2 teaspoons of filling across one cookie and then top it with a second cookie. Gently press them together to form a sandwich-like dessert.
Storing Pumpkin Whoopie Pies
Do They Need To Be Refrigerated?
I usually put my whoopie pies in an airtight container and store them in my fridge. They keep for 3-5 days that way. However, you can store them on the counter for a day or 2 if you prefer.
Can I Freeze Pumpkin Whoopie Pies?
Absolutely! In fact, if you freeze them, they are just as delicious to eat cold. It’s kind of like eating an ice cream sandwich. Simply place them in a ziplock freezer bag and you can store them for 3 to 6 months. Make sure to allow them to thaw a bit before eating them after they have been frozen.
Pro Tips for This Easy Whoopie Pie Recipe
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- Create uniform-sized cookies: I use a cookie scoop to create cookies that are all the same size and shape. You can also use a silicone macaron baking sheet to get the perfect-sized cookies.
- Don’t overmix the batter.
- Soften the butter: Make sure your butter is softened at room temperature. It makes it so much easier to work with. Butter melted in the microwave will make the dough runny. You can soften the butter by leaving it on the counter an hour before you plan on making the whoopie pies.
- Fill with sweetened cinnamon whipped cream instead.
- Sprinkle with powdered sugar: Just before serving, sprinkle your pumpkin whoopie pies with powdered sugar. It adds just the perfect touch to these decadent treats.
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Originally posted in October 2010. UPDATED August 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
These easy PUMPKIN WHOOPIE PIES feature a sweet, fluffy, marshmallow whoopie pie filling sandwiched between two cake-like pumpkin cookies. A sweet fall treat everyone will love!
- 1 pouch (17.5 oz) sugar cookie mix (I prefer Betty Crocker®)
- 1 tablespoon all-purpose flour
- 1/2 cup canned pure pumpkin (not pumpkin pie mix)
- 1/3 cup butter, softened
- 2 teaspoons ground cinnamon
- 1 large egg
- 2/3 cup marshmallow creme (from 7-oz jar)
- 1/3 cup butter, softened
- 2/3 cup powdered sugar
- Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
- Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In a medium bowl, beat filling ingredients with an electric mixer until light and fluffy.
- Assemble: For each whoopie pie, spread about 2 teaspoons of the filling on the bottom of 1 cooled cookie. Top with a second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Optional: Sprinkle with additional powdered sugar just before serving.
- STORING: Once the whoopie pies are assembled, store them in the refrigerator in an airtight container. They should stay fresh for a few days. Serve chilled or at room temperature.
- I like to use a cookie or ice cream scoop to create uniform-sized cookies, which look nice for cookie sandwiches.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 61mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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