Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter-flavored shortening; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup pureed pumpkin (1 can); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon salt; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 3/4 cups all-purpose flour; 1/4 cup sour cream; 1/4 cup butter-flavored shortening; 1/4 cup softened butter; 1 1/4 cups powdered sugar; 2 cups marshmallow fluff; 1 teaspoon vanilla extract; 1/2 teaspoon caramel extract; 1/2 cup chopped and toasted pecans

By:

dani

Published:

September 30, 2025

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Pumpkin Whoopie Pies are a delightful twist on your classic autumn desserts! Imagine two soft, cake-like cookies, perfectly spiced with cinnamon and nutmeg, hugging a creamy marshmallow filling. Sounds dreamy, right? The moment you take a bite, you’ll be instantly transported to cozy fall afternoons, surrounded by the scent of pumpkin and spices. Whether you’re gathering with friends or simply treating yourself, these whoopie pies make every occasion feel special. Plus, they’re ridiculously easy to whip up, ensuring more time for enjoying them and less time in the kitchen. So, let’s embrace this fall favorite together and make your kitchen smell wonderfully festive!

Why This Recipe Works

Pumpkin Whoopie Pies combine the classic flavors of autumn in a delightful, cake-like cookie format. The balance of spices with pumpkin creates a warm, inviting taste, while the creamy marshmallow pecan filling adds a layer of indulgence. The texture remains soft and flavorful, making these treats not just appealing to the eye but also heavenly to the palate.

Why You’ll Love This Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are the perfect way to embrace the spirit of fall. They capture the essence of seasonal flavors, making them ideal for gatherings, desserts, or simply a cozy afternoon snack. The combination of spices, pumpkin, and a rich filling will keep everyone coming back for more!

Ingredients

For the Cookies:
1/2 cup butter-flavored shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pureed pumpkin (1 can)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/4 cup sour cream
For the Filling:
1/4 cup butter-flavored shortening
1/4 cup softened butter
1 1/4 cups powdered sugar
2 cups marshmallow fluff
1 teaspoon vanilla extract
1/2 teaspoon caramel extract
1/2 cup chopped and toasted pecans

Preparing the Pumpkin Whoopie Pies

Preheating and Mixing the Batter

Preheat your oven to 350°F and line two light-colored baking sheets with parchment paper. In the bowl of a stand mixer, beat together the butter-flavored shortening, granulated sugar, and brown sugar until the mixture is light and fluffy. Scrape down the sides of the bowl, then add the eggs one at a time, followed by the vanilla extract and pureed pumpkin. Mix until well incorporated.

Combining Dry Ingredients

In a separate bowl, whisk together the spices, salt, baking powder, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet mixture with the mixer on low. Once combined, add the sour cream and mix briefly. Remember to scrape the bowl sides again and mix by hand for about 10 seconds to evenly combine all ingredients.

Baking the Cookies

Using a 1 1/2 tablespoon cookie scoop, portion the batter onto the prepared baking sheets. Bake in the preheated oven for 10 minutes, or until the cookies spring back when touched. Allow them to cool on the baking sheets for about 10 minutes before transferring them to a cooling rack. If you like, you can remove the parchment paper with the cookies attached and place it on the cooling rack. Let them cool for 1-2 hours before filling.

Making the Filling

In a mixing bowl, whip together the butter-flavored shortening, softened butter, powdered sugar, marshmallow fluff, vanilla extract, and caramel extract until the filling is light and fluffy. Once mixed, gently fold in the toasted pecans.

Assembling the Whoopie Pies

Fill each cooled cookie with about 1 tablespoon of the marshmallow filling, spreading it to the edges. For added texture, roll the edges of the filling in additional chopped pecans, if desired.

Serving Suggestions

Serve your Pumpkin Whoopie Pies with a warm cup of apple cider or spiced chai tea for an elevated fall treat. These pies are perfect for Halloween parties, Thanksgiving gatherings, or simply as an everyday delight.

Tips for Success

Make sure your shortening and butter are at room temperature for the best mixing results.
Use lightly toasted pecans to enhance their flavor.
Avoid overmixing the cookie batter to keep them soft and cake-like.

Variations

Substitute the pecans with walnuts or almonds for a different nutty flavor.
Try adding chocolate chips or caramel bits to the cookie batter for an extra sweet surprise.
For a spicier kick, increase the amount of ginger or add a dash of cloves.

Storage Tips

Store your Pumpkin Whoopie Pies in an airtight container at room temperature for up to 4 days. If you’d like to keep them fresh longer, refrigerate them for up to 10 days. You can also freeze individually wrapped pies for several months—just thaw them in the fridge when you’re ready to enjoy.

Pairing Ideas

Pair your cookies with a scoop of cinnamon ice cream for a delightful dessert experience! They also go well with pumpkin spice lattes or classic coffee.

FAQs

Q1: Can I make Pumpkin Whoopie Pies ahead of time?
A1: Yes! You can prepare the cookies and filling in advance and assemble them just before serving for the best texture.

Q2: Can I use fresh pumpkin instead of canned?
A2: Absolutely! Just make sure to puree the fresh pumpkin until smooth and measure out the equivalent of 1 cup.

Q3: How do I store the leftover cookies?
A3: Place them in an airtight container at room temperature or refrigerate for longer storage.

Q4: What can I substitute for marshmallow fluff?
A4: You can replace marshmallow fluff with a buttercream frosting for a different flavor.

Q5: Are Pumpkin Whoopie Pies suitable for freezing?
A5: Yes! You can freeze the filled pies for up to 3 months. Just thaw at room temperature before serving.

Pumpkin Whoopie Pies are more than just cookies; they are a celebration of fall’s comforting flavors. The soft, spiced cookies combined with the creamy, nutty filling create an irresistible treat that everyone will adore. Perfect for sharing or savoring alone, prepare to delight your taste buds with this uniquely satisfying recipe. Whether at a festive gathering or simply as an afternoon snack, these whoopie pies will undoubtedly become a seasonal favorite. Enjoy the process of baking, the joy of sharing, and the delicious satisfaction of these delectable treats!