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.
Keyword pumpkin whoopie pies
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
For the pies
2 1/4teaspoonground cinnamon
For the cream filling
1/2cupbutter - softened
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.
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.