Pumpkin Whoopie Pies With Marshmallow filling

These incredible pumpkin whoopie pies are made with two soft and fluffy pumpkin cake-like cookies and a layer of marshmallow filling sandwiched in between. It’s a fun and perfect little treat you can eat right out of your hands.
Course Dessert
Cuisine American
Keyword pumpkin whoopie pies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 325kcal


For the pies

  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin puree
  • 1 egg
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 2 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 teaspoon ground cloves

For the cream filling

  • 1 cup powdered sugar
  • 1 cup marshmallow creme
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter - softened
  • 1 egg white


  • Preheat your oven to 350 degrees.
  • Lightly spray your baking sheet or Whoopie Pie pan with nonstick spray.
  • Combine oil and brown sugar. Mix in pumpkin and egg until well combined.
  • Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix until all combined.
  • Drop spoonfuls of pie batter onto a baking sheet or Whoopie Pie pan. If using a baking sheet, try to make it as circular as possible as this will be your pie shape.
  • Bake for 10-12 minutes.
  • Let cool.
  • Spread cream filling on one pie, while using another pie to press it down.
  • Enjoy immediately or wrap in plastic wrap to store.

For cream filling

  • In a large bowl, beat together all of the ingredients until fluffy.


You can bake the cakes a day before assembling the whoopie pies; store them unfilled at room temperature. Once the pies are assembled, refrigerate them in an airtight container. They'll stay fresh for a couple of days.


Calories: 325kcal