Classic Pumpkin Whoopie Pies With Creamy Marshmallow Filling
Classic pumpkin whoopie pies are a delightful autumn treat that combines soft, spiced pumpkin cookies with a luscious marshmallow filling. These delightful desserts are perfect for fall gatherings or simply to satisfy your sweet tooth.
The preparation time is approximately 30 minutes, and the difficulty level is easy, making it a fun baking project for both beginners and experienced bakers!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup marshmallow cream
- 1/2 cup unsweetened whipped cream
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt, then set aside.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, vanilla, and egg until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Use a tablespoon to scoop the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are set and a toothpick inserted in the center comes out clean. Let them cool completely.
- In a separate bowl, mix together the marshmallow cream and whipped cream until smooth and fluffy.
- Once the cookies are cool, spread a generous amount of the marshmallow filling onto the flat side of one cookie and sandwich with another cookie.
- Repeat until all cookies are filled. Serve immediately or refrigerate until ready to enjoy!
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Spiced Pumpkin Whoopie Pies With Vanilla Fluff
Spiced pumpkin whoopie pies with vanilla fluff are a delightful twist on the classic treat, boasting an extra hint of spice and a creamy vanilla filling.
These soft, cake-like sandwiches are perfect for autumn celebrations or cozy family desserts. Preparation time is approximately 30 minutes, and the difficulty level is easy, making it an ideal recipe for bakers of all skill levels!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup vanilla frosting
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, vanilla extract, and egg until well combined.
- Gradually fold in the dry ingredients until just blended.
- Scoop tablespoon-sized amounts of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are firm and a toothpick inserted comes out clean. Let cool completely.
- In a separate bowl, combine the vanilla frosting and additional vanilla extract, mixing until smooth.
- Once the cookies are cooled, spread the vanilla fluff on the flat side of one cookie and sandwich it with another cookie.
- Repeat until all cookies have been filled. Enjoy your spiced pumpkin whoopie pies immediately, or store them in the fridge for later!
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Chocolate Drizzled Pumpkin Whoopie Pies
Chocolate drizzled pumpkin whoopie pies are an irresistible dessert that combines the warm, spiced flavor of pumpkin with a rich chocolate finish. Perfect for fall gatherings or a sweet treat any time of year, these whoopie pies are easy to make and sure to please everyone.
Preparation time is approximately 30 minutes, and the difficulty level is easy, making it suitable for bakers of all experience levels!
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips
- 1/2 cup vanilla frosting
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, vanilla extract, and egg until well combined.
- Gradually fold in the dry ingredients until just mixed.
- Scoop tablespoon-sized amounts of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are set and a toothpick inserted comes out clean. Let cool completely.
- Melt the chocolate chips in a microwave-safe bowl or using a double boiler until smooth.
- Once the cookies are cool, spread vanilla frosting on the flat side of one cookie and sandwich it with another cookie.
- Drizzle melted chocolate over the tops of the filled whoopie pies.
- Allow the chocolate to set before serving or storing in the fridge. Enjoy your chocolate drizzled pumpkin whoopie pies!
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Maple Pecan Pumpkin Whoopie Pies
Maple pecan pumpkin whoopie pies are a delightful fall treat that blends the flavors of pumpkin and maple syrup with crunchy pecans, creating a perfect sweet sandwich cookie. This recipe is simple and takes approximately 30 minutes to prepare, making it an accessible dessert for bakers of all skill levels.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chopped pecans
- 1/2 cup maple syrup
- 1 cup cream cheese frosting
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg until well blended.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the chopped pecans.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, keeping them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and a toothpick comes out clean. Allow cookies to cool completely on a wire rack.
- Once cooled, spread cream cheese frosting on the flat side of one cookie and sandwich it with another cookie.
- Drizzle maple syrup on top or serve with extra for dipping. Enjoy your maple pecan pumpkin whoopie pies!
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Gingerbread Pumpkin Whoopie Pies
Gingerbread pumpkin whoopie pies are a perfect blend of fall and winter flavors that combines the warm spices of gingerbread with the delightful sweetness of pumpkin. These soft, cake-like cookies are filled with a creamy frosting, making them an irresistible treat.
The recipe takes about 40 minutes to prepare, and it’s suitable for bakers with a moderate skill level.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting
Instructions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix until well blended.
- Gradually incorporate the dry ingredients into the pumpkin mixture, stirring until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread cream cheese frosting on the flat side of one cookie and top with another cookie to form a sandwich.
- Serve and enjoy your delicious gingerbread pumpkin whoopie pies!
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Pumpkin Whoopie Pies With Cinnamon Cream Cheese Filling
Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling are a delightful fall treat that combines soft, spiced pumpkin cookies with a rich, creamy filling. This recipe takes about 30 minutes to prepare and is suitable for bakers of all skill levels.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon ground cinnamon (for filling)
Instructions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the pumpkin mixture, stirring until just blended.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. Let cool on the baking sheets briefly before transferring to a wire rack to cool completely.
- While cooling, prepare the filling by mixing the softened cream cheese, powdered sugar, and cinnamon in a bowl until smooth and combined.
- Once the cookies are cool, spread the cinnamon cream cheese filling on the flat side of one cookie and sandwich it with another cookie.
- Serve and enjoy your delicious Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling!
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Nutty Pumpkin Whoopie Pies With Marshmallow Frosting
Nutty Pumpkin Whoopie Pies with Marshmallow Frosting are a scrumptious twist on the classic whoopie pies, featuring soft pumpkin cookies with a delightful crunch from nuts, and a fluffy marshmallow filling.
This recipe takes about 40 minutes to prepare and is perfect for bakers of all skill levels.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (such as walnuts or pecans)
- 4 cups marshmallow fluff
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions:
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until fully combined.
4. Gradually mix in the dry ingredients until just incorporated, then fold in the chopped nuts.
5. Drop heaping tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are firm and a toothpick inserted in the center comes out clean.
Allow to cool on the baking sheets briefly before transferring to a wire rack to cool completely.
7. While cooling, prepare the marshmallow frosting by mixing the marshmallow fluff, powdered sugar, and vanilla extract in a bowl until smooth and combined.
8. Once the cookies are cool, spread the marshmallow frosting on the flat side of one cookie and top it with another cookie to form a sandwich.
9. Serve and enjoy your delightful Nutty Pumpkin Whoopie Pies with Marshmallow Frosting!
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Pumpkin Spice Whoopie Pies With Caramel Drizzle
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- ½ cup caramel sauce (for drizzling)
Instructions:
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the pumpkin mixture until just combined.
5. Scoop heaping tablespoon-sized portions of the batter onto the prepared baking sheets, leaving space between them.
6. Bake for 10-12 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
Allow to cool on the baking sheets for a few minutes before transferring to a wire rack.
7. For the filling, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
8. Once the cookies are completely cooled, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie to form a sandwich.
9. Drizzle caramel sauce over the assembled whoopie pies before serving.
10. Enjoy your delicious Pumpkin Spice Whoopie Pies with Caramel Drizzle!
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Pumpkin Whoopie Pies With Brown Butter Filling
Pumpkin Whoopie Pies With Brown Butter Filling****
These Pumpkin Whoopie Pies feature a delightful blend of warm spices and pumpkin, sandwiched with a rich and nutty brown butter filling. Perfect for fall gatherings or a cozy dessert at home, they take about 30 minutes to prepare and are of moderate difficulty due to the brown butter technique.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (for filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, mix together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a separate large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla until smooth.
- Slowly incorporate the dry ingredients into the wet mixture until combined.
- Scoop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them evenly.
- Bake for 10-12 minutes, or until the edges are just set and a toothpick comes out clean. Allow them to cool on the sheets for a few minutes before transferring them to a wire rack.
- For the brown butter filling, melt the unsalted butter in a small saucepan over medium heat, cooking until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a mixing bowl, beat the brown butter with powdered sugar and vanilla extract until smooth and creamy.
- Once the pies have cooled completely, spread a generous amount of the brown butter filling on the flat side of one cookie and top with another to create a sandwich.
- Enjoy your delectable Pumpkin Whoopie Pies with Brown Butter Filling!
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Gluten-Free Pumpkin Whoopie Pies
Gluten-Free Pumpkin Whoopie Pies
These Gluten-Free Pumpkin Whoopie Pies are a delightful treat that retains the classic pumpkin flavor while accommodating gluten sensitivities. With a preparation time of about 30 minutes and moderate difficulty, these whoopie pies are perfect for anyone looking to enjoy a seasonal favorite without gluten.
Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (for filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, baking powder, spices, and salt. Set aside.
- In a separate large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Scoop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them apart.
- Bake for 10-12 minutes, or until the edges are set and a toothpick comes out clean. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- To make the filling, melt the unsalted butter in a small saucepan over medium heat until it turns golden brown with a nutty aroma. Then allow it to cool slightly.
- Beat the brown butter with powdered sugar and vanilla extract until creamy.
- Once the cookies are completely cool, spread a generous portion of the filling on the flat side of one cookie and sandwich it with another.
- Enjoy your gluten-free pumpkin whoopie pies!
Vegan Pumpkin Whoopie Pies With Fluffy Meringue Filling
Vegan Pumpkin Whoopie Pies With Fluffy Meringue Filling****
These Vegan Pumpkin Whoopie Pies are a deliciously rich and satisfying dessert that combines the warm flavors of pumpkin with a light, airy meringue filling. With a preparation time of about 40 minutes and an easy difficulty level, they are perfect for any occasion, especially during the fall season.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup aquafaba (liquid from canned chickpeas)
- 1 teaspoon cream of tartar
- 1 cup powdered sugar
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In a large mixing bowl, combine pumpkin puree, brown sugar, applesauce, almond milk, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
- Drop tablespoon-sized amounts of the batter onto prepared baking sheets, spacing them apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Once done, cool for a few minutes on the sheets, then transfer to a wire rack to cool completely.
- In a separate bowl, beat aquafaba and cream of tartar until soft peaks form. Gradually add powdered sugar, continuing to beat until glossy stiff peaks form.
- Once the whoopie pie cookies are completely cool, spread a generous layer of fluffy meringue on the flat side of one cookie and sandwich it with another.
- Serve and enjoy your Vegan Pumpkin Whoopie Pies with Fluffy Meringue Filling!
