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These mini pumpkin whoopie pies are soft pumpkin cookie sandwiches with cozy spices and fluffy marshmallow filling. They’re easy to make and perfect for fall!

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While there is a great whoopie pie debate over who invented the beloved American treat, one thing is certain: whoever made the first whoopie pie really knows what they’re doing!

I mean, is there really anything better than marshmallow cream sandwiched between two moist chocolate cookies?

mini pumpkin whoopie pies

But this fall, let’s put a fun twist on whoopie pies and make mini pumpkin whoopie pies!

Instead of chocolate, these dreamy bite-sized desserts are made with spiced pumpkin cookies and luscious marshmallow filling that makes them holiday-ready and perfect for the cozy season. 

What Are Pumpkin Whoopie Pies?

Mini pumpkin whoopie pies are the epitome of grab-and-go indulgence—cake-like spiced pumpkin cookies held together by a thick marshmallow cloud.

The pumpkin flavor and comforting spices in the soft, moist cakes and light marshmallow filling combine perfectly to give you the most gratifying autumn dessert in a tiny package. 

Decadent but still light enough that you’ll want to eat more than one, these pumpkin cookie sandwiches are bound to have you exclaiming their name just like the original whoopie pie.

What did I mean by that?

What Are Pumpkin Whoopie Pies

Well, it turns out whoopie pies have a very colorful history!

It is said that whoopie pies got their name from the expression yelled out by those who would find the desserts in their lunch. ?

Make this easy recipe, and see if this seasonal variation of whoopie pies will also have you shouting, “Whoopee!”

Why You’ll Love This Recipe

  • Portable Delights: These mini pumpkin hand pies are the perfect size! They’re like pre-portioned desserts that you can enjoy on the go without the need for extra utensils. 
  • Classic With A Twist: Whoopie pumpkin pies put the cozy flavors of the season on a classic favorite. They’re rich without overdoing it, so they’re guaranteed to become a hit for kids and adults alike. 
  • Easy and Fuss-Free: Pumpkin whoopie cookies will satisfy your cravings for something indulgent, like a pie or cake, with the convenience of making a cookie. You don’t need special molds to make these dessert sandwiches, and it’s even fun to assemble each pairing!
pumpkin whoopie pie

What Do Mini Pumpkin Whoopie Pies Taste Like?

Although these mini pumpkin whoopie pies have the word “mini” in their name, they’re definitely not small in flavor. 

The autumn-inspired treats perfectly combine the spicy pumpkin flavor and sweetness of marshmallow cream. And personally, I think their cute size also makes each pumpkin whoopie pie more enjoyable. 

What Do Mini Pumpkin Whoopie Pies Taste Like

The moist, soft pumpkin cookies filled with airy marshmallow cream melt in the mouth without being too dense or rich.

But hey, you’ll be the one assembling your mini pumpkin whoopie pies. It’s totally up to you if you want to break all the rules regarding the cookie-to-filling ratio!

And if the marshmallow filling in the center of these pumpkin whoopie cookies doesn’t excite you, no worries.

In just a few scrolls down, you’ll discover two delicious fillings you can use for your pumpkin whoopie pies. 

Ingredients For Mini Pumpkin Hand Pies

Pumpkin whoopie pies:

  • All-purpose flour – Measure your flour accurately because if you use too much, the whoopie pies might come out dense! 
  • Baking soda – To help the spiced pumpkin cookies rise.
  • Baking powder – Another leavening agent like baking soda. Baking powder also helps with the cake-like texture of these autumn whoopie pies. ?
  • Salt – To enhance the flavor of our pumpkin cookies for the sandwiches. 
  • Ground cinnamon – These mini pumpkin hand pies feature a combination of the warm spices we love on autumn desserts. So of course, you can’t lose cinnamon for that cozy fall flavor on these seasonal whoopie pies. 
  • Ground cloves – This fall pumpkin dessert calls for cloves for that familiar pumpkin pie flavor. 
  • Ground ginger – The zing from ginger balances the sweetness and richness of these whoopie pumpkin pies. 
  • Ground allspice – I know we already have a handful of spices in these pumpkin cookie sandwiches, but without the sweet-smoky flavor of allspice, this autumn dessert just tastes incomplete.
  • Light brown sugar – Besides the sweetness, brown sugar also helps make the cookies for these mini pumpkin hand pies moist. 
  • Vegetable oil – Another key ingredient for soft, moist pumpkin cookies!
  • Pumpkin puree – This fuss-free recipe uses canned pumpkin puree, but fresh puree also works well! Just strain it to remove the excess moisture.
  • Eggs – Use room temperature eggs for easier mixing of the dough. You can take them out of the fridge an hour before you make the cookies.
  • Vanilla extract – We can’t forget vanilla on our dreamy little desserts! 

Marshmallow filling:

  • Unsalted butter – Use slightly softened butter for easier whipping. 
  • Confectioners’ sugar – Besides adding sweetness, powdered sugar also helps with the structure of the marshmallow buttercream frosting. Opt for confectioners’ or powdered sugar since granulated sugar can make the frosting gritty. 
  • Marshmallow fluff – You can also make your own fluff from marshmallows and corn syrup! Check my guide below.
  • Vanilla extract – A must-have on marshmallow filling to bring out the flavor of the frosting better. 

Tools Needed To Prepare Pumpkin Cookie Sandwiches

Ingredient Additions & Substitutions For Whoopie Pumpkin Pies

Vegetable oil substitute

You can also swap half of the oil with applesauce to reduce the amount of oil in this recipe!

Applesauce will keep your pumpkin cookies moist, and its flavor even suits this autumnal take on whoopie pies. 

Maple cream cheese frosting

Besides all things pumpkin, aren’t you in the mood for desserts with maple syrup every time the crisp season rolls around?

That being said, these pumpkin cookie sandwiches will also be perfect with maple cream cheese frosting!

Just beat butter and cream cheese with sugar, maple syrup, and vanilla extract. 

Chai buttercream filling

Want something for your pumpkin whoopie pies beyond marshmallow and cream cheese filling? How about a buttercream filling with extra warmth?

Try a chai buttercream filling, which is perfect for those who like the earthiness of tea in their desserts! ?‍♀️

You only need to whip up a basic buttercream frosting, then add milk, Assam tea, cloves, black pepper, and your choice of other spices. 

How to Make Mini Pumpkin Whoopie Pies

Ingredients:

For the pumpkin whoopie pies:

For the marshmallow filling:

Tools you need:

Instructions:

STEP 1: Gather and measure the ingredients for your mini pumpkin whoopie pies. And yes, those are whole marshmallows because it’s actually super easy to make your own marshmallow fluff! (More on this later.)

mini pumpkin whoopie pies ingredients

STEP 2: Preheat the oven to 350°F. Line baking sheets with parchment paper.

STEP 3: Whisk the dry ingredients together in a large bowl. Set aside.

step 3a mini pumpkin whoopie pies
step 3b mini pumpkin whoopie pies

STEP 4: Combine brown sugar and oil in another bowl. Whisk in the pumpkin puree.

step 4a mini pumpkin whoopie pies
step 4b mini pumpkin whoopie pies

STEP 5: Add the eggs and vanilla extract to the pumpkin mixture. Mix until incorporated.

step 5 mini pumpkin whoopie pies

STEP 6: Add the flour mixture to the dry ingredients, half a cup at a time to form the dough.

step 6a mini pumpkin whoopie pies
step 6b mini pumpkin whoopie pies

STEP 7: Portion the cookie dough with a tablespoon and drop the cookies onto the prepared baking sheets about 1 inch apart.

step 7 mini pumpkin whoopie pies

STEP 8: Bake the pumpkin cookies for 15 minutes.

STEP 9: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

step 9 mini pumpkin whoopie pies

STEP 10: For the whoopie pie filling, beat the butter, sugar, marshmallow fluff, and vanilla extract on medium speed for 3 minutes until smooth. Set aside.

(Note: We made our own marshmallow fluff from marshmallows and corn syrup. You can find the easy recipe below! ?)

step 10a mini pumpkin whoopie pies
step 10b mini pumpkin whoopie pies

STEP 11: Now, we’re ready to assemble! Just spread a tablespoon of filling on the flat side of one cookie, then top it with another cookie.

step 11a mini pumpkin whoopie pies
step 11b mini pumpkin whoopie pies

STEP 12: Continue with the rest of the cookies and filling. Serve and enjoy!

What To Serve With Pumpkin Whoopie Cookies

I think many will agree with me if I say it’s mandatory to have a glass of milk when you’re eating a whoopie pie.

But for these mini pumpkin whoopie pies, it’s only fitting to add a seasonal flair to milk and make a spiced, warm beverage to cozy up with. 

You can easily make one with our pumpkin spice syrup!

Some other autumnal beverages you can pair with these soft pumpkin whoopie pies are apple tea and brown sugar latte. ?

What To Serve With Pumpkin Whoopie Cookies

If you want to channel your inner barista, you can also make our apple crisp frappuccino and pumpkin pie smoothie!

And if you want to assemble your pumpkin whoopie cookies with other pumpkin-filled sweets, our pumpkin curd and pumpkin spice butter definitely have a place in these cookie sandwiches.

Tips About Making Pumpkin Whoopie Pies with Marshmallow Filling

  • To ensure that your cookies will be uniform and make the pairing of your pumpkin whoopie pies easier, you can portion the dough with a small cookie scoop!
  • Instead of spreading the frosting on these pumpkin cookie sandwiches, you can pipe the frosting on them to cut on prep time. 
  • You can make these pumpkin whoopie cookies in advance! I actually prefer them after chilling in the fridge for 30 minutes, as this gives the pies some time to set for better flavor and texture. 
mini pumpkin hand pies

How To Store Mini Pumpkin Whoopie Pies

These pumpkin whoopie pies with marshmallow frosting can be made beforehand, so they’re great for hosting. You can prepare everything a day or two in advance. 

Just store the cookies and filling separately in the fridge, then do the assembly before serving the pies. 

Now, for leftovers, here’s how you can store them:

  • Fridge: Store your leftover pumpkin whoopie pies in the fridge for up to 3 days. Just use an airtight container. To take the chill off, take the pies out of the fridge a few minutes before serving. 
  • Freezer: For longer storage, wrap the cookie sandwiches individually in foil. Then, store them in a freezer-safe bag for 2 to 3 months. Thaw the whoopie pies at room temperature and enjoy!
How To Store Mini Pumpkin Whoopie Pies

What Is the Difference Between a Whoopie Pie and a Gob Cake?

Since whoopie pie and gob cake are desserts made by sandwiching a filling between two soft cookies, the best way to differentiate them is their origin. 

However, the history of these simple desserts, ironically, is not that simple. 

Some say that whoopie pies can be traced back to the Amish, while the identical-looking dessert, the gob, originated in Western Pennsylvania, where it was trademarked by Harris-Boyer bakery.

Like the whoopie pie, the gob is a dessert made with two cake-like treats with icing in between.

Since the most commonly made whoopie pie is chocolate and the gob is made with chocolate cakes, it’s not surprising that the two are often confused with each other.

pumpkin cookie sandwiches

How to Make Homemade Marshmallow Fluff

As promised, here’s how you can transform two ingredients into a delicious marshmallow fluff! You only need 20 pieces of marshmallows and 2 teaspoons of corn syrup!

how to make marshmallow fluff
PHOTO CREDIT: DEPOSIT PHOTOS

Start by melting the marshmallows over low heat using a double boiler. Once they become sticky, stir in the corn syrup.

At this point, stir the marshmallows frequently until the mixture is lump-free, or you’ll end up with a scorched mixture! (I definitely learned from my mistakes. ?)

You can then transfer your homemade marshmallow fluff (while it’s still warm) to your storage container.

homemade marshmallow fluff
PHOTO CREDIT: DEPOSIT PHOTOS

How to Make Whoopie Pies

Making whoopie pies is pretty straightforward. After you bake the cake-like cookies, allow them to cool before assembling them with the filling. 

For classic chocolate whoopie pies, you just need to combine flour, baking soda, baking powder, cocoa powder, and salt. Then, cream butter and sugar until fluffy in a mixer bowl. 

Add buttermilk, eggs, and vanilla extract to the wet ingredients before slowly adding the flour mixture to form the batter. 

From here, you’ll just scoop the cookies onto the lined baking pan and bake them for 12 minutes at 400°F. 

What about the filling? Since we’re going for classic whoopie pies, you can just beat marshmallow fluff, sugar, and shortening. Some also like to add vanilla and salt.

Once done, just assemble the cookie sandwiches with the marshmallow filling.

How Do You Know When Mini Pumpkin Pies Are Done?

Your mini pumpkin whoopie pies are done once the cookies appear dry. If unsure, you can insert a toothpick in the center of the cookies.

If it comes out clean, the whoopie pie cookies are ready.

Why Do My Whoopie Pies Come Out Flat?

Make sure your batter for the whoopie pies is not too watery! If it’s too thin, it can spread out in the oven, and the whoopie pies might come out flat.

whoopie pumpkin pies

How to Keep Whoopie Pies from Getting Sticky?

Whoopie pies are prone to getting sticky. The solution?

Don’t forget to line the cookie sheets with parchment paper. Some also recommend dusting the pies with flour before baking them. 

And before you take the baked whoopie pies out of the pan, allow them to cool first so they’ll be easier to remove. 

pumpkin whoopie cookies

FAQ About Whoopie Pies

Should you refrigerate whoopie pies? 

Yes, you should refrigerate your homemade whoopie pies if you won’t eat them immediately. If you bought them from a store, check the packaging. Some whoopie pies like those from Box of Maine are even recommended to be stored in the freezer. 

Can I substitute pumpkin pie spice for the spices in this pumpkin whoopie pie recipe?

This pumpkin whoopie pie recipe features different warm spices, but to keep things simple, you can just substitute them with pumpkin pie spice.

Can you use a muffin pan for whoopie pies?

These mini pumpkin whoopie pies don’t need a particular mold, but you can also bake them in a muffin pan. To be specific, you can get a muffin top pan for these treats.

Why do my whoopie pies crack?

Whoopie pies can sometimes crack if baked at a high temperature too quickly. Consider lowering the temperature and baking them slowly. 

How do you fix a runny whoopie pie filling?

Chilling the whoopie pie filling can help it firm up if it’s too runny to assemble the cookie sandwiches. You can also add shortening to thicken the mixture. 

Mini Pumpkin Whoopie Pies with Marshmallow Filling

Mini Pumpkin Whoopie Pies

Yield: 30
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

These mini pumpkin whoopie pies are soft pumpkin cookie sandwiches with cozy spices and fluffy marshmallow filling. They're easy to make and perfect for fall!

Instructions

  1. Gather and measure the ingredients for your mini pumpkin whoopie pies.
  2. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  3. Whisk the dry ingredients together in a large bowl. Set aside.
  4. Combine brown sugar and oil in another bowl. Whisk in the pumpkin puree.
  5. Add the eggs and vanilla extract to the pumpkin mixture. Mix until incorporated.
  6. Add the flour mixture to the dry ingredients, half a cup at a time to form the dough.
  7. Portion the cookie dough with a tablespoon and drop the cookies onto the prepared baking sheets about 1 inch apart.
  8. Bake the pumpkin cookies for 15 minutes.
  9. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  10. For the whoopie pie filling, beat the butter, sugar, marshmallow fluff, and vanilla extract on medium speed for 3 minutes until smooth. Set aside.
  11. Now, we're ready to assemble! Just spread a tablespoon of filling on the flat side of one cookie, then top it with another cookie.
  12. Continue with the rest of the cookies and filling. Serve and enjoy!

Notes

  • Consider using a small cookie scoop to portion the cookie dough! This way, you can ensure that your cookies will be evenly sized, and you won't have a hard time pairing them up when assembling the pumpkin whoopie pies.
  • Making these mini pumpkin whoopie pies for a crowd? Save time in assembly by piping the frosting on the cookies!
  • You can serve these mini pumpkin pies immediately after assembling them, but I find them more enjoyable if you allow them to set in the fridge for at least 30 minutes before serving.
  • Did you know it's actually pretty easy to whip up your own marshmallow fluff using marshmallows and corn syrup? The fuss-free instructions on how to make homemade marshmallow fluff are included in this post!

*This recipe was originally published on 11/2010 by Jaclyn. Notes and photos were updated on 11/2023.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 7mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

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Conclusion

They might be called mini pumpkin whoopie pies, but they’re big on delicious pumpkin flavor.

This autumnal variation on the classic dessert is brimming with the season’s comforting spices, plus a generous marshmallow filling to hold the moist pumpkin cookies together.

They’re like part frosted cake, part cookie!

So, if you’re looking for the perfect pumpkin dessert that isn’t pumpkin pie, bake these whoopie pies! They’re super easy to make, and they even store well.

pumpkin whoopie pies

Want to solve your pumpkin cravings and sweet tooth but don’t want to make something as big as a pie? You’ll love these perfectly-portioned pumpkin treats:

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