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Pumpkin Whoopie Pies with Marshmallow Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews
  • Author: Sofia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 27 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these soft and spiced Pumpkin Whoopie Pies featuring a tender pumpkin cookie sandwich filled with a creamy marshmallow cream cheese frosting, perfect for fall gatherings and festive treats.

Ingredients

Scale

Cookies:

  • 1 cup brown sugar
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 3 cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Marshmallow Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • 1 cup marshmallow cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine brown sugar, sugar, vegetable oil, eggs, and vanilla extract until creamy and well incorporated.
  3. Add Pumpkin Puree: Stir in the canned pumpkin puree thoroughly to blend it evenly throughout the mixture.
  4. Incorporate Dry Ingredients: Add all purpose flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet mixture. Stir until just combined to form a smooth cookie dough.
  5. Scoop and Bake: Using a size 40 cookie scoop (about 1 1/2 tablespoons), scoop dough onto prepared baking sheets. Bake one tray at a time in the preheated oven for 10 minutes, or until cookies are set and slightly golden.
  6. Cool Cookies: Transfer baked cookies to a wire rack and allow them to cool completely before filling.
  7. Prepare Filling: In a large bowl, beat softened cream cheese and marshmallow cream together by hand or with an electric mixer until smooth and fluffy.
  8. Add Sugar and Flavoring: Add powdered sugar and vanilla extract to the cream cheese mixture. Stir or beat until smooth and fully combined.
  9. Fill Piping Bag: Spoon the filling into a piping bag or a large resealable plastic bag to make piping easier.
  10. Pipe Filling: Cut the tip off the bag and pipe the filling onto the flat side of half the cooled cookies, applying an even layer.
  11. Assemble Whoopie Pies: Top the filled cookies with the remaining cookies, pressing gently to create sandwich cookies ready to serve.

Notes

  • Using a size 40 cookie scoop (about 1 1/2 tablespoons) creates uniform cookies for even baking.
  • Refrigerate assembled whoopie pies for up to 5 days to maintain freshness.
  • Freeze unassembled cookies for up to 3 months and assemble later, or freeze finished whoopie pies for the same duration.
  • Ensure cookies are completely cool before adding filling to prevent melting.
  • You can substitute pumpkin pie spice with a mix of cinnamon, cloves, ginger, and nutmeg if unavailable.

Find it online: https://sofiabythestove.com/pumpkin-whoopie-pies-with-marshmallow-filling-recipe/