Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Little pumpkin cakes sandwiched with marshmallow fluff buttercream. Why they’re called “pies” I’ll never know because whoopie “cakes” is more fitting. To their credit whoopie “pies” is cuter.

The word on the street is that pumpkin is out of season already. I refuse to believe it. It’s just a rumor pumpkin haters would have you believe. A big mistake. They can’t be out of season if Thanksgiving is still ahead of us. Thanksgiving was made for pumpkin pie eating. And in case you forgot pumpkin comes in a can! Helloooo. . .That means it is never out of season in my heart of hearts.

So these whoopie pies are like one of the best little treats for making people happy. Tuck them into lunches, backpacks and share them with your best friend, coworkers and whoever else you want to see smile.

Everywhere whoopie pies go happiness follows. That’s just how they roll.

Pumpkin Spice Whoopie Pies

Pumpkin Whoopie Pies

Rating: 51

Cook Time: 12 minutes

Yield: about 22 whoopie pies

Pumpkin Whoopie Pies

Little pumpkin cakes sandwiched with marshmallow fluff buttercream.


1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, at room temperature
1 (15-ounce can) pumpkin puree
3 1/4 cups all-purpose or white whole wheat flour (I like King Arthur)
2 sticks butter, slightly softened but not too soft (I left it on the counter about 20 minutes)
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups marshmallow fluff


  1. Preheat the oven to 375°F. Lightly grease a whoopie pie pan or two baking sheets - or line them with silpats or parchment paper.
  2. In a large mixing bowl or in a stand mixer beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices together on medium speed until well combined.
  3. Scrape down the the bowl and then beat in the eggs one at a time, until fluffy and well-combined.
  4. Beat in the pumpkin on low speed.
  5. Add the flour in two additions mixing well on low speed after each addition. The batter will be thick.
  6. Use a small ice cream scoop (2 tablespoon size) to drop the batter onto the baking sheets about 2" apart or fill the whoopie pie pan 1/2 to 2/3 full.
  7. Bake about 10 - 12 minutes until the cookies are firm on top and lightly brown around the edges.
  8. Cool on baking sheets for 5 minutes then move to wire racks to cool completely.
  9. To make the filling beat the butter on medium speed 2 minutes. Add all the confectioners' sugar and the vanilla. Beat on medium 5 minutes. It should be thick and fluffy.
  10. Scrape down the bowl and add the marshmallow fluff. Beat on low just unti combined no more than 1 minute.
  11. You can scoop the filling into a large piping bag fitted with a big, plain tip to fill or just dollop big spoonfuls onto the middle of the flat side, top with another and press together.
  12. Store in one layer in a tightly covered container up to 5 days or wrap each one with plastic wrap.


Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


I’m linking this to the 12 Weeks of Winter Squash hosted by Joanne of Eats Well With Others and Heather of Girlichef! If you make a recipe this week using squash please link it below.

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  1. says

    Hope those roll right on over here! :) Looks yummy Reeni!

    Moon, hope you’re enjoying a sunpuddle or two! Love and purrs, Angel & Isabella

  2. says

    “that’s just how they roll” -> made my day. Love it! You can never have enough pumpkin, especially when they are little cakes in the form of pies (I’d never really thought about how strange that it, but you’re right, it isn’t right!) slathered in frosting. They are the perfect size for small holiday desserts and the colors are gorgeous.

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