Meet Pumpkin Spice Whoopie Pies. These homemade pumpkin cake discs are stuffed with marshmallow filling. They are moist, soft, flavorful, and perfect for fall. Considering they can be made in 30 minutes, these are the best, unique treat to whip up for any crowd and can easily be halved for a smaller group or cozy night in.
What are Whoopie Pies?
Whoopie pies originated in the northern U.S. states are are a handheld cake sandwich.
- Two, small, moist, and flavorful cake disks
- Smooth, creamy, sweet filling
These Pumpkin Spice Marshmallow Whoopie Pies combine two fabulous flavors in honor of fall and are literally so addicting. The sweetness of the marshmallow filling balances out the pumpkin flavor and creates the most delicious treat.
Pumpkin Whoopie Pie Ingredients
- All Purpose Flour: You'll need simple, plain all purpose flour for these whoopie pies. However, you'll need to properly measure your flour by using a kitchen scale or by spooning the flour into your measuring cups before using a knife to sweep and level the tops.
- Baking Powder & Baking Soda: Importantly, you'll need both baking powder and baking soda in these whoopie pies. The two do completely different things, so do not substitute one for the other and make sure to measure properly.
- Salt: Salt brings out sweetness and flavor in these treats which is important since pumpkin can often have a more savory taste rather than sweet.
- Cinnamon, Nutmeg, and Ginger: The combination of these three spices literally screams fall. They are each important so should be incorporated to bring out the best flavor!
- Vegetable Oil: Vegetable oil is the greatest for creating moist treats and treats that STAY moist. You can, however, substitue vegetable oil for any unflavored oil of your choice if necessary.
- Eggs: You'll need two large eggs at room temperature. If you forget to leave the eggs out ahead of time, simply put them in a bowl of hot water for 5-10 minutes before using.
- Vanilla Extract: Pure vanilla extract adds flavor and truly ties these whoopie pies with a bow.
- Light Brown Sugar & Granulated Sugar: Both light brown sugar and granulated sugar work to create moister, structure, and flavor. Try not to switch one out for the other because they have different tastes and add different types of moister.
- Pumpkin Puree: Pumpkin puree, canned pumpkin, pure pumpkin.... all the same! Just make sure that there are no other ingredients in the puree besides pumpkin. More clearly, this is completely different from pumpkin pie filling, so make sure to get the right ingredient!
How to Make These
Step 1: Preheat your oven and line baking sheets with parchment paper to ensure the cake disks come off the pan cleanly. This step is incredibly important, as whoopie pies are notorious for being sticky!
Step 2: Combine your dry ingredients- all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger- together in a medium sized bowl using a whisk.
Step 3: Next, in a large bowl, whisk your wet ingredients together. This includes vegetable oil, eggs, vanilla extract, light brown sugar, granulated sugar, and pumpkin puree.
Step 4: Slowly, add your dry ingredients to your wet ingredients, combining the two with your whisk. Make sure to only mix until the dry ingredients disappear into the batter and all large lumps have been smoothed out.
Step 5: Let the batter sit at room temperature for 5 minutes minutes. This helps the batter to thicken and helps keep the whoopie pies puffy and domed rather than flat.
Step 6: Divide the batter into 1 ½ tablespoon dollops, keeping the batter rounds at least 2 inches apart. The whoopie pies will spread and rise as they bake, and you do not want them to stick to each other.
Step 7: Bake the cake disks for 7-11 minutes until the tops are domed, the centers look set rather than slightly wet and dipping in the center, and a toothpick inserted into the center comes out with a few moist crumbs. Allow the disks to cool before filling.
Step 8: Prepare the marshmallow filling. First, cream the butter and powdered sugar together until smooth. Then, add the marshmallow fluff and heavy whipping cream and beat on high speed for 3 minutes.
Step 9: Finally, top half of the pumpkin whoopie pie cake disks with frosting using a piping bag or knife/spoon. Top the frosting with remaining whoopie pie disks.
Classic whoopie pie filling is usually a velvety vanilla buttercream or has some sort of marshmallow component. This filling combines the two by adding marshmallow fluff to a modified buttercream to prevent the filling from being overly sweet.
Whoopie pies can be stored in the fridge. This recipe, however, does not necessarily need to be in the fridge. They will definitely gain structure, be firmer, and will likely be easier to serve if they are refrigerated, but it could also risk drying out the cake slightly. The best recommendation I have in terms of storing is to individually wrap each completed whoopie pie to keep them from sticking to one another.
The best tip for keeping whoopie pies from spreading is to let the batter rest for 5 minutes before dividing the batter and baking. This allows the batter to gain a bit of structure and stability, firming it up. Additionally, ensure that you measure your flour, baking soda, and baking powder correctly because these three are the most important aspects of the rise of the whoopie pies.
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Pumpkin Marshmallow Whoopie Pies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 28 whoopie pies 1x
- Category: Pumpkin, Whoopie Pies, Pumpkin Cake, Marshmallow, Fall
- Method: Bake
- Cuisine: American
These Pumpkin Spice Whoopie pies are two, moist, flavorful pumpkin cake disks stuffed with smooth and velvety marshmallow filling. These can be made in 30 minutes and are a sure crowd-pleaser!
For the Pumpkin Whoopie Pies
- 2 ¾ cups (385g) all purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5g) baking soda
- ½ teaspoon (4g) salt
- 2 teaspoons (5g) cinnamon
- ½ teaspoon (2g) nutmeg
- ½ teaspoon (2g) ginger
- ¾ cup (150g) vegetable oil
- 2 large eggs (100g), room temperature
- 1 teaspoon (4g) vanilla extract
- 1 cup (240g) light brown sugar, packed
- ⅔ cup (140g) granulated sugar
- 1 ½ cups (390g) canned pumpkin puree
For the Marshmallow Filling
- ½ cup (110g) unsalted butter, room temperature
- ¾ cup (90g) powdered sugar
- 1 cup (130g) marshmallow fluff
- 1 tablespoon (15g) heavy whipping cream
For the Pumpkin Whoopie Pies
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. This is extremely important, as the whoopie pies will stick to the pan if you do not line or spray the pan properly.
- In a medium bowl, whisk all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together until combined.
- In a large bowl, whisk vegetable oil, room temperature eggs, vanilla extract, packed light brown sugar, granulated sugar, and pumpkin puree together until smooth.
- Carefully, add the dry ingredients to the wet, using a whisk to mix the batter together. Only mix until you see all of the dry ingredients disappear into the batter. Stir just a few more times until smooth, as mixing past this point will dry out your whoopie pie disks.
- Let the batter sit for 5 minutes, as this step is critical in slightly thickening the batter. This helps the whoopie pies rise rather than spreading as they bake.
- Use a tablespoon to measure the batter into 1-½ tablespoon size dollops. Place the circles of batter at least 2 inches apart, as they will spread and rise.
- Bake the whoopie pies for 7-11 minutes. The tops should spring back when slightly poked in the center, and a toothpick inserted into the center of one will come out with just a few moist crumbs. The tops should look shiny in color and should not look wet in the center.
- Let the whoopie pies cool on the pan, but run a spatula or knife under each whoopie pie after about 5 minutes of cooling to ensure they do not stick to the pan or paper.
For the Marshmallow Filling + Assembly
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth.
- Slowly, add the powdered sugar to the butter while mixing on low speed. Use a spatula to scrape down the sides of the bowl as needed.
- Add marshmallow fluff to the mixture on medium speed and beat until smooth. Pour the heavy whipping cream into the frosting and beat on medium high speed for one minute until smooth and velvety.
- If desired, transfer the filling to a piping bag with a round tip or large Ziploc bag with the corner of the bag cut off. This will make the filling of the whoopie pie sandwiches easier, but you are more than welcome to use a spoon or knife.
- Top half of the disks with marshmallow filling on the flat side. Then, top each with another pumpkin cake disk with the flat side down.
- Individually wrap each whoopie pie in cling wrap to ensure they do not stick to one another when storing. Store the whoopie pies at room temperature or in the fridge for up to 4 days. Whoopie pies can be frozen, individually wrapped, for up to 3 months after assembly.
Keywords: Pumpkin Whoopie Pies, Pumpkin Spice, Pumpkin Cake, Pumpkin Marshmallow
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