Pumpkin Whoopie Pies are soft, cakey pumpkin cookies sandwiched together with marshmallow cream cheese filling. A must make for pumpkin lovers!
Heeeey guys! Happy almost weekend! My kids have a random half day today – isn’t that weird? I’ve never heard of a half day in the middle of the week.
Let’s all hope that I don’t forget to pick them up.
You know what. I’m gonna set an alarm. Better safe than sorry.
momoftheyear
These Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling were inspired by my current favorite candle. I know, so typical.
Anyway, it’s the Vanilla Pumpkin Marshmallow candle from Bath and Body Works and I am obsessed. It’s sweet, pumpkiny and everything I’ve ever wanted in a candle. If you aren’t burning it in every room in your house… why not?!
These whoopie pies are so tasty! The cookie itself is soft and a little bit spicy and the filling is as delicious as it sounds!
How Long Are They Good For?
These cookies will be good for up to 5 days. Store them in an airtight container in the fridge.
I like to let them sit at room temperature for a few minutes before serving just to take the chill off.
Can You Freeze Them?
You can freeze pumpkin whoopie pies for up to 3 months. I would wrap them individually in plastic wrap and then place them in a freezer ziploc bag.
When you are ready to serve, let them sit overnight in the fridge.
More Pumpkin Recipes
- Pumpkin Waffles
- Pumpkin White Chocolate Blondies
- Pumpkin Roll Bars
- Pumpkin Banana Muffins
- Pumpkin Pie Fudge
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Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling
Pumpkin Whoopie Pies are soft, cakey pumpkin cookies sandwiched together with marshmallow cream cheese filling. A must make for pumpkin lovers!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla
For the marshmallow cream cheese filling:
- 1 8 ounce block cream cheese, softened
- 1 7 ounce container marshmallow creme
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar and vegetable oil until combined. Add pumpkin puree, eggs, and vanilla and mix well. Add in flour mixture and beat until just combined.
- Drop heaping tablespoonfuls onto the prepared baking sheets, about an inch apart. Bake until cookies start to crack on top and a toothpick inserted into the center comes out clean, about 15 minutes. Cool on a wire rack before filling.
To make the filling:
- Beat together cream cheese, marshmallow creme, and vanilla bean paste until smooth.
- When cookies have cooled completely, spread a thick layer of filling onto half of the cookies.Top with another cookie and press down slightly so the filling spreads to the sides.
- Store in refrigerator for up to 3 days.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 550Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 50mgSodium: 420mgCarbohydrates: 75gFiber: 4gSugar: 42gProtein: 7g
Alice @ Hip Foodie Mom says
random half days? I hear you . . here in WI, they have random no school days, early release and half days all the time. . I seriously don’t know how parents who are not at home do it. The schedule is crazy! I LOVE whoopie pies!!!!! bringing me back to my childhood! LOVE!!!!!!
Medha @ Whisk & Shout says
That marshmallow cream cheese filling sounds just awesome :)