Pumpkin Whoopie Pies
Indulge in the irresistible flavors of fall with these soft and spiced Pumpkin Whoopie Pies, a delightful twist on the classic treat. Featuring tender pumpkin cookies infused with warm cinnamon, ginger, and cloves, they're paired with a luscious marshmallow cream filling for the ultimate seasonal dessert. Easy to prepare and bursting with autumnal charm, these whoopie pies are perfect for Halloween parties, Thanksgiving gatherings, or as a cozy snack on chilly evenings. Whether you're a pumpkin enthusiast or a lover of handheld desserts, this recipe is sure to satisfy your sweet tooth while celebrating the best of pumpkin spice season.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Unsalted butter, room temperature
- 2 cups Granulated sugar
- 2 Eggs, large
- 1 teaspoon Pure vanilla extract
- 1 can (15 oz) Pumpkin puree
- 0.5 cup Heavy cream
- 1.5 cups Powdered sugar
- 7 ounces Marshmallow fluff
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In another large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually mix in the pumpkin puree and beat until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Using a tablespoon or a small scoop, drop batter onto prepared baking sheets, leaving about 2 inches between each mound.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, in a medium bowl, beat the heavy cream until stiff peaks form.
In another bowl, beat the powdered sugar and marshmallow fluff until smooth.
Fold the whipped cream into the marshmallow mixture until combined.
To assemble the whoopie pies, spread a generous amount of filling on the flat side of one cookie and sandwich with another cookie.
Repeat with remaining cookies and filling.
Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
6766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.7 g | 330% | |
| Saturated Fat | 152.8 g | 764% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 1050.1 g | 382% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 711.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 301 mg | 23% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1391 mg | 30% | |
*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.
