These Pumpkin Whoopie Pies are among my all-time favorite treats. I don’t have much to say about them at the moment other than I’ve been making them for years and that they are really perfect for welcoming in fall.
Pumpkin Whoopie Pies Recipe Ingredients
- Flour -For the best results, make sure to measure the flour with a light hand (if measuring by volume) or better yet, weigh it. I originally used 13.5 oz which is the same as 380 grams.
- Pumpkin Pie Spice — You can use pumpkin pie spice or make your own by mixing 2 teaspoons of cinnamon with 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger and a pinch of cloves.
- Eggs — Bring to room temperature before using. If you forget, just let the eggs sit in some warm water for about 10 minutes.
- Golden Brown Sugar — This is the same as light brown sugar. For more molasses flavor, you can use half light and half dark.
- Vegetable Oil — I usually use canola, but you can use your favorite.
- Vanilla — Any brand will do.
- Pumpkin — Pumpkin Whoopie Pies are made with canned pumpkin, not pumpkin pie filling (which is sweetened).
- Marshmallow Fluff — You can use Marshmallow Fluff or Kraft brand Marshmallow Creme. Don’t bother measuring it with a measuring cup. You can just eyeball it.
Pumpkin Whoopie Pies
- 3 cups 13.5 oz all-purpose flour** (380 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups golden brown sugar lightly packed (400 grams)
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 15 oz can pumpkin
- 4 oz cream cheese softened
- 1 stick unsalted or salted butter, softened (114 grams)
- 2 tsp. vanilla extract
- 4 cups confectioners' sugar (or 1 pound, so 1 box)
- 1/3 cup Marshmallow Fluff
- Preheat oven to 350 degrees and have ready two ungreased baking sheets.
- In a medium size bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl, using a hand-held electric mixer, beat the eggs, brown sugar, oil and vanilla until smooth. Stir in the pumpkin. With a mixing spoon or rubber scraper, gradually add the flour mixture until blended.
- Drop by heaping tablespoons onto the baking sheets. Dampen your fingers with a little water and shape the pumpkin blobs so that they’re kind of round. Bake for 12 minutes or until they appear set. Let cool completely.
- To make the filling, beat the cream cheese, softened butter and vanilla in a bowl until light and fluffy. Mix in sugar and beat until smooth. Add the marshmallow fluff and beat until smooth. Spoon a heaping spoonful of filling between two cool cookies.