Pumpkin Moon Pies
Transform your fall baking with these delectable Pumpkin Moon Pies, where soft, spiced pumpkin cookies meet a dreamy marshmallow creme filling for a seasonal twist on the classic treat. Perfectly moist and infused with warm autumn flavors like cinnamon, ginger, and nutmeg, these homemade moon pies are a cozy yet indulgent dessert that’s sure to impress. With a creamy, fluffy filling crafted from marshmallow and buttery sweetness, each bite offers a balance of texture and flavor that’s impossible to resist. Ideal for holiday gatherings, bake sales, or simply treating yourself, these pumpkin moon pies are easy to make and store beautifully. Whether enjoyed as a festive snack or a post-dinner dessert, this recipe will become a family favorite year after year! Keywords: Pumpkin Moon Pies, fall baking, pumpkin cookies, marshmallow filling, autumn dessert recipe.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 cup Pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 7 ounces Marshmallow creme
- 0.5 cup Unsalted butter, softened (for filling)
- 1.5 cups 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 large mixing bowl, cream together 0.5 cups of softened butter, 0.75 cups of brown sugar, and 0.25 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, large egg, and 1 teaspoon of vanilla extract to the mixture. Mix well until fully combined.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 0.5 teaspoons of ground ginger, 0.25 teaspoons of ground nutmeg, and 0.5 teaspoons of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain and the dough is smooth.
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear puffy. Let the cookies cool completely on a wire rack.
Meanwhile, prepare the marshmallow filling. In a medium mixing bowl, beat 0.5 cups of softened butter until creamy.
Add the marshmallow creme, 1.5 cups of powdered sugar, and 1 teaspoon of vanilla extract to the butter. Mix on medium speed until smooth and fluffy.
Once the cookies are completely cooled, spread a generous dollop of marshmallow filling onto the flat side of one cookie. Top with another cookie to create a moon pie.
Repeat with the remaining cookies and filling.
Store the Pumpkin Moon Pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Enjoy!
Nutrition Facts
Calories |
5204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 799.0 g | 291% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 513.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 336 mg | 26% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
