Pumpkin Whoopie Pies are soft, cake-like cookies with a sweet, creamy filling sandwiched right in the middle. These treats burst with warm pumpkin flavor and gentle spices like cinnamon and nutmeg, making them an absolute favorite during fall. The texture is wonderfully light yet moist, and the frosting adds the perfect touch of sweetness and richness.
I love making these whoopie pies because they’re so fun to assemble — it feels like building the coziest little pumpkin sandwich! Plus, they’re great for sharing with friends or bringing to a party. I usually keep an eye out for when the cookies are just slightly cooled before adding the filling, so everything stays soft and melts in your mouth together. It’s a simple trick that really makes a difference.
One of my favorite ways to enjoy pumpkin whoopie pies is to pack a couple in a lunchbox or take them along on a picnic. They travel well and always bring a smile. Whenever I make them, I think about crisp fall days and cozy evenings with a warm drink nearby. They’re perfect for that kind of comfort and make every snack time feel a little special.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, you can roast and mash fresh pumpkin, but make sure it’s thick and not watery.
Spices: Cinnamon, ginger, nutmeg, and cloves give the cakes that classic fall taste. You can adjust these to your liking or use a pumpkin pie spice blend for simplicity.
Vegetable Oil: Oil keeps the cakes moist and tender. If you prefer, melted butter works too but may change the texture slightly.
Marshmallow Fluff: This adds a light, creamy sweetness to the filling. For a different twist, try cream cheese mixed with powdered sugar instead.
How Do You Get Soft, Moist Pumpkin Cakes for Whoopie Pies?
The secret is balancing wet and dry ingredients carefully and avoiding overmixing. Here’s how you can do it:
- Whisk dry spices and flour together first to spread flavor evenly.
- Mix wet ingredients—pumpkin, oil, sugar, egg—until smooth before combining with dry parts.
- Add dry ingredients slowly and stir just until combined. Overmixing can make cakes tough.
- Use a cookie scoop or spoon to portion batter with space between to allow spreading.
- Bake just until tops spring back to keep cakes soft inside, then cool completely before filling.
Equipment You’ll Need
- Baking sheets – for baking whoopie pie cakes evenly and with space between each.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Mixing bowls – one for dry ingredients, one for wet, to keep things organized.
- Electric mixer or hand mixer – helps whip smooth, fluffy filling without lumps.
- Cookie scoop or tablespoon – for evenly sized cake dollops and consistent baking.
- Wire cooling rack – cool cakes completely so filling doesn’t melt on contact.
- Spatula – for folding ingredients gently and spreading filling nicely.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a milder, slightly sweeter cake flavor.
- Mix in mini chocolate chips or chopped nuts into batter for extra texture and a little bite.
- Use cream cheese frosting instead of marshmallow filling for a tangy, rich contrast.
- Add a pinch of cayenne or ground black pepper to the batter for a subtle spicy kick.
How to Make Pumpkin Whoopie Pies
Ingredients You’ll Need:
For the Pumpkin Cakes:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 cup marshmallow fluff (marshmallow creme)
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12 to 15 minutes to bake, and some extra time to let the cakes cool completely before assembling—plan for about 45 minutes altogether, including mixing, baking, cooling, and assembling.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or use silicone baking mats to keep the whoopie pies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, mix together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir them well so the spices are evenly spread.
3. Combine Wet Ingredients:
In a larger bowl, whisk the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until you have a smooth mix with no lumps.
4. Make the Batter:
Carefully add the dry ingredients into the wet mix bit by bit, stirring just until everything is combined. Try not to overmix to keep the cakes light and tender.
5. Form the Pumpkin Cakes:
Use a rounded tablespoon or small cookie scoop to drop batter spoonfuls onto the prepared baking sheets. Leave about 2 inches between each so they have room to spread. If needed, gently smooth the tops.
6. Bake the Cakes:
Bake for 12 to 15 minutes. They’re ready when the tops bounce back lightly when you press them and a toothpick inserted comes out clean. Let them cool on the pans for five minutes, then transfer to a wire rack to cool fully.
7. Prepare the Filling:
In a bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and keep beating until smooth. Then beat in marshmallow fluff and vanilla until the filling is light and fluffy.
8. Assemble the Whoopie Pies:
Match up the pumpkin cakes by size. Spread or pipe a generous amount of filling onto the flat side of one cake, then gently sandwich it with the other.
9. Serve and Store:
Dust with powdered sugar if you like. Serve right away or store in an airtight container in the fridge. When you’re ready to enjoy, let them come to room temperature for the best softness.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and mash fresh pumpkin until smooth, then drain any excess liquid so your batter isn’t too wet. Use the same amount as canned pumpkin.
How Do I Store Pumpkin Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving to enjoy their soft texture.
Can I Freeze the Whoopie Pies?
Absolutely! Freeze assembled whoopie pies in a single layer on a tray, then transfer to a freezer bag. They keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
What Can I Substitute for Marshmallow Fluff?
You can swap marshmallow fluff with cream cheese frosting or even a buttercream filling for a tangier, rich flavor. Just adjust sugar to taste.
