Pumpkin Whoopie Pies with Marshmallow Filling Recipe

If you’re craving something that feels like a cozy hug in dessert form, I’ve got just the thing for you—my Pumpkin Whoopie Pies with Marshmallow Filling Recipe is an absolute game-changer. Imagine soft, pumpkin-spiced cookies hugging a fluffy marshmallow cream cheese filling. It’s the perfect blend of autumn flavors and melt-in-your-mouth texture. Trust me, once you try this, it’ll quickly become a seasonal favorite you’ll want to make again and again.

Ingredients & Why They Work

Let’s talk about what goes into these mouthwatering Pumpkin Whoopie Pies with Marshmallow Filling Recipe and why each ingredient is a star player. The pumpkin puree gives a natural moisture and flavor that traditional butter or oil alone can’t match, while the pumpkin pie spice brings that distinct spicy warmth. For the filling, the marshmallow cream and cream cheese blend together for a silky, luscious texture that balances the spices perfectly.

• Brown Sugar: Adds moisture and a hint of caramel depth that complements the pumpkin’s earthiness.
• Sugar: Provides sweetness and helps the cookies spread just right.
• Vegetable Oil: Keeps the cookies soft and tender without weighing them down.
• Eggs: Bind the ingredients and lend structure to the cookies.
• Vanilla Extract: Enhances overall flavor and rounds out the spices.
• Pumpkin Puree: The hero of this recipe, adding moisture and authentic pumpkin flavor—use canned for convenience or fresh if you prefer.
• All-Purpose Flour: Gives the cookies their sturdy yet soft texture.
• Pumpkin Pie Spice: A fragrant blend of cinnamon, nutmeg, and cloves that makes the cookies unmistakably autumnal.
• Baking Soda and Baking Powder: These leaveners ensure your cookies rise perfectly and stay light.
• Salt: Balances the sweetness and enhances the pumpkin’s flavor.
• Cream Cheese (softened): Gives the filling a tangy richness that complements the sweet marshmallow.
• Marshmallow Cream: Creates that fluffy, gooey filling that melts in your mouth.
• Powdered Sugar: Sweetens and thickens the filling for easy piping.

Make It Your Way

One of the best parts about this Pumpkin Whoopie Pies with Marshmallow Filling Recipe is how easy it is to make it your own. I love adding a sprinkle of chopped toasted pecans inside the filling sometimes—adds a delightful crunch! Don’t hesitate to adjust the sweetness of the filling or swap spices based on what you like best.

• Nutty Twist: Adding chopped toasted walnuts or pecans in the filling gives an extra texture I adore.
• Dairy-Free Variation: Use dairy-free cream cheese and a vegan marshmallow spread to keep these whoopie pies allergy-friendly.
• Spice It Up: Try adding a pinch of ground ginger or cardamom to the cookie dough for a unique flavor kick.
• Mini Whoopie Pies: Reduce dough size and bake bite-sized versions for party platters or kid-friendly snacks.

Step-by-Step: How I Make Pumpkin Whoopie Pies with Marshmallow Filling Recipe

Step 1: Prepping the Cookie Dough

Start by preheating your oven to 350℉ and lining your baking sheets with parchment paper or silicone mats—trust me, this makes cleanup such a breeze. Then, in a large bowl, I combine the brown sugar, sugar, oil, eggs, and vanilla until the mixture is smooth and well blended. Next up, stir in the pumpkin puree; it might look a bit thick, but that’s exactly what you want. Finally, whisk the dry ingredients—flour, pumpkin pie spice, baking soda, baking powder, and salt—together separately before gradually folding them into the wet mix. This method helps prevent clumping and ensures everything integrates nicely.

Step 2: Baking Your Cookies

Now for the fun part: scooping! I use a size “40” cookie scoop (about 1 1/2 tablespoons), which nails the perfect cookie size—big enough to sandwich filling but not so big they lose their shape while baking. Place the dough balls evenly on your prepared baking sheets, leaving some space because they’ll puff up a bit. Bake one sheet at a time for 8-10 minutes to get that soft, cakey texture. Keep an eye out; the edges should look set but the centers still soft. Once out of the oven, transfer to a wire rack and let cool completely—this step is key so the filling doesn’t melt later!

Step 3: Whipping Up the Marshmallow Cream Cheese Filling

While your cookies cool, it’s time for that decadent filling. In a bowl, combine softened cream cheese and marshmallow cream. You can mix by hand with a spatula (I sometimes enjoy the arm workout!) or use an electric mixer for a super smooth filling. Once blended, add in powdered sugar and vanilla, stirring until silky and luscious. Taste it—if you want it sweeter, add a tablespoon more powdered sugar; if you like it tangier, a little extra cream cheese does wonders.

Step 4: Assembling Your Whoopie Pies

Transfer the filling to a piping bag or a sturdy resealable plastic bag with a corner snipped off. Pipe dollops of filling onto the flat side of half your cookies, then gently top with remaining cookies to create little sandwich masterpieces. Press lightly to spread the filling edge to edge but avoid squeezing it out the sides. Now, for the best part—take a moment to admire your edible autumn treats before diving in!

How to Serve Pumpkin Whoopie Pies with Marshmallow Filling Recipe

Garnishes

I usually keep garnishes simple but love sprinkling a bit of cinnamon sugar or a dusting of powdered sugar before serving to make these look extra inviting. Another favorite is finely chopped toasted pecans sprinkled on top of the filling before sandwiching for a rustic crunch and nutty aroma. Sometimes, I drizzle a little caramel sauce over the top for a show-stopping finish when guests are coming over.

Side Dishes

These pumpkin whoopie pies are perfect on their own, but if you want to serve them alongside something, a warm cup of spiced chai or a creamy latte pairs beautifully. For fall gatherings, I like to have them with cinnamon-spiced apple cider and maybe some roasted pumpkin seeds on the side for extra crunch.

Creative Ways to Present

For holiday parties, I arrange the whoopie pies in a pretty tiered dessert stand with autumn leaves and mini pumpkins for that cozy, seasonal vibe. I’ve even wrapped individual pies in parchment paper tied with twine to give as gifts—people loved the personal touch. For kids’ parties, adding colorful sprinkles around the edges before the filling sets is a fun twist.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store my pumpkin whoopie pies in an airtight container in the refrigerator. They stay super fresh for up to five days, which is perfect for making ahead of a party or enjoying over a week’s time. Letting them sit for a day helps the flavors meld even better, if you can wait that long!

Freezing

I’ve frozen both the baked cookies and the fully assembled whoopie pies with great success. If freezing before assembling, just make sure cookies are completely cooled, then freeze in a single layer before transferring into a freezer bag. For the finished pies, wrap each one individually in plastic wrap and pop them in a freezer-safe container. They’ll last up to three months.

Reheating

Thaw frozen whoopie pies in the fridge overnight for best texture. If you want to warm up slightly, microwave each pie for about 10 seconds on low power—this helps bring out the gooey filling without melting everything completely. I don’t recommend heating them too long or you’ll lose that cake-like softness of the cookies.

FAQs

Final Thoughts

Honestly, this Pumpkin Whoopie Pies with Marshmallow Filling Recipe is one I cherish every fall season. There’s something so comforting about baking these in a cozy kitchen while the leaves turn outside, sharing them with friends and family over warm drinks. They’re simple enough to make yet impressive to serve—a rare combo in baking! So, if you want to bring smiles and compliments to your next gathering, definitely give this recipe a whirl. I promise it’ll fill your kitchen with that wonderful pumpkin spice happiness and have everyone coming back for seconds.

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