Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling

cookie recipe from martha stewart
Servings 12 whoopie pies


  • 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


  1. Preheat oven to 350F. Line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside.
  3. 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.
  4. 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:

  1. Beat together cream cheese, marshmallow creme, and vanilla bean paste until smooth.
  2. 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.
  3. Store in refrigerator for up to 3 days.