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Pumpkin Whoopie Pies

A Pumpkin Whoopie Pie with a filling that contains cream cheese.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 14
Author: Cookie Madness


  • 3 cups 13.5 oz all-purpose flour**
  • 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
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 15 oz can pumpkin


  • 4 oz. cream cheese softened
  • 1 stick 4 oz unsalted or salted butter, softened
  • 2 tsp. vanilla extract
  • 4 cups confectioners' sugar
  • 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.


If you don't have a scale and are measuring by volume, make sure to fluff up the flour by stirring it a bit, then measure with a light hand.