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Pumpkin Whoopie Pies with Cream Filling

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 14 servings
Calories 300 kcal

Ingredients
  

  • For the Pumpkin Cakes:
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree (canned or fresh)
  • For the Cream Filling:
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup marshmallow fluff (or ½ cup marshmallow cream + ½ cup powdered sugar for thicker consistency)
  • Optional Additions:
  • Chocolate chips for filling or decoration
  • Sprinkles for garnish

Instructions
 

  • Step 1: Preheat Oven u0026 Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Step 2: Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • Step 3: Prepare Wet Ingredients : In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. Mix in pumpkin puree until smooth.
  • Step 4: Combine Wet and Dry Ingredients : Gradually fold dry ingredients into wet mixture until just combined. The batter will be slightly thick but scoopable.
  • Step 5: Pipe or Scoop Cakes : Using a cookie scoop or piping bag, drop tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart. Bake for 12–15 minutes, until tops are set and lightly springy. Cool completely on wire racks.
  • Step 6: Prepare Cream Filling : In a medium bowl, beat softened butter until smooth. Add powdered sugar and vanilla extract, mixing until combined. Fold in marshmallow fluff until creamy and fluffy.
  • Step 7: Assemble Whoopie Pies : Spread or pipe cream filling onto the flat side of one cake. Top with another cake, pressing gently to sandwich. Repeat for remaining cakes. Optional: decorate with sprinkles, chocolate drizzle, or dusting of powdered sugar.
  • Step 8: Serve : Serve immediately or store for later. Perfect with milk, coffee, or hot chocolate.