Description
These Pumpkin Whoopie Pies are soft, spicy, and filled with a creamy marshmallow cream cheese filling, perfect for fall gatherings and holiday treats.
Ingredients
Scale
Cookies:
- 1 cup brown sugar
- 1 cup sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla
- 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
Instructions
- Preheat and Prepare: Preheat oven to 350℉ and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, sugar, vegetable oil, eggs, and vanilla, mixing until smooth and well blended.
- Add Pumpkin Puree: Stir in the pumpkin puree until evenly incorporated into the wet mixture.
- Incorporate Dry Ingredients: Add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet ingredients and stir until just combined, creating the cookie dough.
- Scoop and Bake Cookies: Using a size 40 cookie scoop (about 1 1/2 tablespoons), scoop the dough onto prepared baking sheets. Bake one pan at a time for 10 minutes until cookies are set.
- Cool Cookies: Remove cookies from oven and transfer to a wire rack to cool completely before filling.
- Prepare Filling: In a large bowl, mix softened cream cheese and marshmallow cream by hand or with an electric mixer until smooth and creamy.
- Add Sweeteners: Stir in powdered sugar and vanilla extract until the filling is smooth and spreadable.
- Fill Piping Bag: Spoon the filling into a piping bag or large resealable plastic bag, then cut off the tip for piping.
- Assemble Whoopie Pies: Pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Notes
- Use a size 40 cookie scoop (approximately 1 1/2 tablespoons) for uniform cookies.
- Refrigerate assembled whoopie pies for up to 5 days to maintain freshness.
- Freeze whoopie pies for up to 3 months; alternatively, freeze the unassembled cookies and fill them later.
Nutrition
- Serving Size: 1 sandwich (2 cookies with filling)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
