Description
Soft, spiced pumpkin cake rounds sandwiched with a rich, creamy vanilla filling—these Pumpkin Whoopie Pies are the ultimate fall indulgence. Fluffy, moist, and warmly fragrant with cinnamon and nutmeg, each bite melts into a delicious blend of cake and cream.
Ingredients
Units
Scale
- 1 cup canned pumpkin purée
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla.
- In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients into the wet, stirring until just combined.
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the cakes spring back when touched lightly. Cool completely on a wire rack.
- For the filling, beat butter until fluffy. Add powdered sugar and beat until combined.
- Add marshmallow creme and vanilla extract. Beat until smooth and creamy.
- Spread filling on the flat side of one cake and sandwich with another.
- Refrigerate for 30 minutes before serving for the best texture.
Notes
- For a firmer texture, chill the assembled whoopie pies longer.
- Store in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of clove or allspice for deeper spice flavor.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
