Description
Delightfully soft and spiced pumpkin whoopie pies sandwiched with a creamy marshmallow cream cheese filling, perfect for fall gatherings and cozy 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 Oven: Preheat your oven to 350℉ and line baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, sugar, vegetable oil, eggs, and vanilla extract, mixing until smooth and well blended.
- Add Pumpkin Puree: Stir in the canned pumpkin puree until fully incorporated with the wet ingredients.
- Add Dry Ingredients: Gradually add the flour, pumpkin pie spice, baking soda, baking powder, and salt to the wet mixture, stirring until all ingredients are combined and a dough forms.
- Scoop and Bake Cookies: Using a 1 1/2 tablespoon cookie scoop or similar size, drop dough onto prepared baking sheets. Bake one pan at a time for 10 minutes until edges are set and cookies are cooked through.
- Cool Cookies: Transfer baked cookies to a wire rack and allow them to cool completely before filling.
- Prepare Filling: In a large bowl, beat the softened cream cheese and marshmallow cream together by hand or with an electric mixer until smooth and creamy.
- Sweeten Filling: Add powdered sugar and vanilla extract to the cream cheese mixture and stir until smooth and well combined.
- Fill Piping Bag: Spoon the marshmallow cream cheese filling into a piping bag or a large resealable plastic bag.
- Pipe Filling onto Cookies: Cut a small tip off the piping bag and pipe the filling onto the flat side of half of the cooled cookies.
- Assemble Whoopie Pies: Top the filled cookies with the remaining cookies, flat side down, to create sandwich whoopie pies.
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 keep filling fresh.
- Freeze unassembled cookies or completed whoopie pies for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
