Mini Pumpkin Whoopie Pies

These mini pumpkin whoopie pies with marshmallow filling taste like a mix of pumpkin cake and cookie, filled with fluffy marshmallow for an easy fall treat.

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Course: Desserts

Cuisine: American

Keyword: mini pumpkin whoopie pies with marshmallow filling

Prep Time: 10

Cook Time: 15

Additional Time: 10

Total Time: 35

Servings: mini pies

Calories: 255kcal

Author: Louisa

Equipment

Ingredients

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

Instructions

Gather the ingredients.
Preheat the oven to 350°F and line your baking sheets with parchment paper.
Whisk the dry ingredients together until combined.
In another bowl, mix the brown sugar and oil. Whisk in the pumpkin puree.
Add the eggs and vanilla extract to the pumpkin mixture and mix until incorporated.
Add the flour mixture to the wet ingredients, half a cup at a time, until a dough forms.
Portion the dough with a tablespoon and drop it onto the prepared baking sheets, about an inch apart.
Bake the cookies for 15 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Beat the marshmallow filling ingredients together on medium speed for 3 minutes or until smooth.
Spread a tablespoon of marshmallow fluff filling on the flat side of one cookie, then top with another cookie.
Repeat with the remaining cookies and filling.

Notes

For perfectly soft mini pumpkin whoopie pies with marshmallow filling, measure the flour properly and do not overmix the cookie batter!
Let the pumpkin cookies cool completely before assembly, or the marshmallow filling will melt and make a mess. For the best flavor and texture, refrigerate the mini pumpkin whoopie pies for at least 30 minutes before serving.
Did you know it’s easy to make your own marshmallow fluff with just marshmallows and corn syrup? You’ll find the instructions in this post's FAQ section!

*This recipe was originally published on 11/2010 by Jaclyn. Notes and photos were updated on 9/2025.

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