Pumpkin Whoopie Pies

Soft, sweet, and bursting with cozy fall flavors, these Pumpkin Whoopie Pies are the perfect autumn indulgence! Featuring tender, spiced pumpkin cookies delicately seasoned with cinnamon, ginger, and cloves, sandwiched together with a luscious marshmallow-cream filling, this dessert is a delightful twist on the classic whoopie pie. Each bite offers a harmonious balance of warm spices and creamy sweetness, making them ideal for holiday gatherings or as a treat with your afternoon coffee. With a straightforward preparation process and a prep time of just 30 minutes, these whoopie pies are both impressive and achievable for novice and seasoned bakers alike. Whether you’re celebrating the pumpkin season or simply craving a comforting dessert, these Pumpkin Whoopie Pies deliver pure joy in every bite.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground cloves
• 1 cup Unsalted butter, room temperature
• 2 cups Granulated sugar
• 2 Eggs, large
• 1 teaspoon Pure vanilla extract
• 1 can (15 oz) Pumpkin puree
• 0.5 cup Heavy cream
• 1.5 cups Powdered sugar
• 7 ounces Marshmallow fluff

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

Step 3

In another large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 5

Gradually mix in the pumpkin puree and beat until well combined.

Step 6

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 7

Using a tablespoon or a small scoop, drop batter onto prepared baking sheets, leaving about 2 inches between each mound.

Step 8

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

For the filling, in a medium bowl, beat the heavy cream until stiff peaks form.

Step 11

In another bowl, beat the powdered sugar and marshmallow fluff until smooth.

Step 12

Fold the whipped cream into the marshmallow mixture until combined.

Step 13

To assemble the whoopie pies, spread a generous amount of filling on the flat side of one cookie and sandwich with another cookie.

Step 14

Repeat with remaining cookies and filling.

Step 15

Serve immediately or store in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(2042.0g)

Amount per serving	% Daily Value*
Calories	6704.0

Total Fat 257.7g	0%
Saturated Fat 152.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 1017.2mg	0%
Sodium 3301.3mg	0%
Total Carbohydrate 1062.0g	0%
Dietary Fiber 24.0g	0%
Total Sugars 709.9g
Protein 56.0g	0%

Vitamin D 196.7IU	0%
Calcium 310.5mg	0%
Iron 25.1mg	0%
Potassium 1455.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 3.3%

Carbs: 62.6%