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!
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.
What Does It Taste Like? The autumn-inspired treats perfectly combine the spicy pumpkin flavor and sweetness of marshmallow cream. And personally, their cute size also makes each pumpkin whoopie pie more enjoyable.
FOR THE PUMPKIN WHOOPIE PIES: – 3 cups all-purpose flour – 1 tsp baking soda – 1 tsp baking powder – 1 tsp salt – 2 tbsp ground cinnamon – 1 tsp ground cloves – 1 tsp ground ginger – 1 tsp ground allspice – 2 cups light brown sugar, packed – 1 cup vegetable oil – 2 1/2 cups pumpkin puree – 2 large eggs, room temperature – 1 tbsp vanilla extract FOR THE MARSHMALLOW FILLING: – 1 stick unsalted butter, room temperature – 1 1/4 cups confectioners' sugar – 2 cups marshmallow fluff – 1 tbsp vanilla extract
1. Preheat the oven to 350°F. Line baking sheets with parchment paper. 2. Whisk the dry ingredients together in a large bowl. Set aside. 3. Combine brown sugar and oil in another bowl. Whisk in the pumpkin puree.
4. Add the eggs and vanilla extract to the pumpkin mixture. Mix until incorporated. 5. Add the flour mixture to the dry ingredients, half a cup at a time to form the dough. 6. Portion the cookie dough with a tablespoon and drop the cookies onto the prepared baking sheets about 1 inch apart.
7. Bake the pumpkin cookies for 15 minutes. 8. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
9. For the whoopie pie filling, beat the butter, sugar, marshmallow fluff, and vanilla extract on medium speed for 3 minutes until smooth. Set aside. 10. 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.
Serve and Enjoy!