If you have been here for any amount of time you already know about the pumpkin cookies. The ones that go viral every single fall, that have been shared millions of times, and that I make every October without fail because they are just that good. Soft, fluffy, cakey, perfectly spiced, and topped with cinnamon cream cheese frosting. I have always thought those cookies had the exact texture of a whoopie pie cake and this fall I finally did something about that thought. These pumpkin whoopie pies with marshmallow buttercream are that idea fully realized and they are even better than I imagined.
The pumpkin cookie base is the same fluffy cakey texture that made the original recipe so beloved and it is the perfect whoopie pie cake for exactly that reason. That soft, pillowy, almost cloud-like crumb holds up beautifully as a sandwich cookie and gives you enough structure to hold the filling without crumbling or squishing down when you take a bite. Bake them in uniform rounds using a cookie scoop for the most consistent size and before you pipe a single drop of frosting on anything, find each cookie its perfect match. They bake a little differently and pairing them by size before assembling gives you that beautiful bakery-style look where every whoopie pie is perfectly even from every angle.
The marshmallow buttercream is the filling that makes these completely irresistible and there are two technique details worth knowing before you start. First, whip the butter alone for a full three minutes before the marshmallow fluff goes in. It should look almost white and visibly fluffy before anything else gets added. That step builds the air volume that keeps the filling light and cloud-like instead of dense and heavy, and it makes a noticeable difference in the final texture. Second, once the pies are assembled pop them in the fridge for twenty to thirty minutes before serving. Marshmallow fluff reacts quickly to the warmth of your hands during piping and the filling can feel soft right after assembly. That chill time sets the butter back up so the filling stays locked in place and does not squish out when someone takes a bite.
These pumpkin whoopie pies are the fall bake that takes the recipe everyone already loves and makes it even more special. They look completely impressive on a dessert tray, make the most beautiful addition to a fall gathering or Halloween party, and taste like the coziest, most indulgent version of pumpkin season you can hold in your hand. Make the original pumpkin cookies every year and make these every year too. They both deserve a spot on the fall baking list permanently.
Why You’ll Love This Recipe:
- These are built on the same viral pumpkin cookie base that has been shared millions of times every fall which means the cake is already proven and beloved before the marshmallow buttercream even gets involved
- The marshmallow buttercream filling is light, airy, and perfectly sweet in a way that cream cheese frosting is not and it takes these somewhere completely different from the original cookies
- Matching the cookies by size before piping gives you that beautiful bakery-style look where every whoopie pie is perfectly even and impressive from every angle
- These are completely make ahead friendly and actually hold up beautifully in the fridge making them perfect for fall gatherings, Halloween parties, and holiday dessert spreads
Key Ingredients:
- Pumpkin puree: The ingredient that gives the cake its soft, fluffy, cakey texture and that warm fall flavor. Use pure pumpkin puree and not pumpkin pie filling which has added sugar and spices that will throw off the balance of the recipe
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that gives the cake that recognizable warm fall flavor in every single bite. You can make your own blend or use a store bought version
- Butter: The base of the marshmallow buttercream and the ingredient that makes it so light and creamy. Whip it alone for a full three minutes until it looks almost white and fluffy before anything else goes in. That step is what keeps the filling from turning dense
- Marshmallow fluff: The ingredient that makes this buttercream so uniquely light and airy and different from a standard frosting. It folds into the whipped butter and creates a filling that is almost cloud-like in texture and flavor
- Cream cheese: Added to the buttercream for a subtle tang that keeps the filling from being overly sweet and adds a slight cheesecake-like depth that pairs perfectly with the warm spiced pumpkin cake
- Vegetable oil: Used in the cake batter instead of butter to keep the texture incredibly moist and soft. Oil based cakes stay tender longer than butter based ones which is what makes these whoopie pies so good even on day two
Tips for Success:
- Whip the butter alone for a full three minutes until it looks almost white and visibly fluffy before the marshmallow fluff goes in. This is the step that builds the air volume you need so the filling stays light and does not turn dense after it is piped
- Find each cookie its perfect match before you pipe a single drop of frosting. Pair them by size so every assembled whoopie pie is perfectly even and looks completely intentional from every angle
- Once assembled, refrigerate the whoopie pies for twenty to thirty minutes so the butter in the filling sets back up and the filling stays locked in place instead of squishing out when someone takes a bite
- Use a cookie scoop to portion the batter so every cake bakes to the same size and you have the least amount of mismatched pairs to deal with at assembly
Storage:
Store pumpkin whoopie pies in an airtight container in the refrigerator for up to five days. The filling firms up slightly in the fridge which actually makes them easier to handle and eat without the buttercream squishing out. Let them sit at room temperature for ten to fifteen minutes before serving if you prefer a softer filling. These also freeze beautifully for up to two months. Wrap each whoopie pie individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before serving.
FAQ:
Can I make these ahead of time?
Yes and they are actually one of the best make ahead fall desserts because they hold up so well in the fridge. Make the cakes and filling up to two days ahead, store them separately, and assemble the day you plan to serve them. Or assemble completely and refrigerate for up to five days. The flavors deepen as they sit and they taste incredible on day two.
Why does the filling feel soft right after piping?
Marshmallow fluff reacts quickly to the warmth of your hands during piping which softens the butter in the filling slightly. This is completely normal and not a sign that anything went wrong. Once you sandwich the cakes together and refrigerate for twenty to thirty minutes the butter sets back up and the filling stays perfectly locked in place. Do not skip the chill after assembly.
Can I add a cinnamon cream cheese frosting instead of marshmallow buttercream?
Absolutely and it would be delicious. The cinnamon cream cheese frosting from the viral pumpkin cookies would work beautifully here if you prefer a tangier, more traditional filling. The marshmallow buttercream is what makes these feel different and special compared to the original cookie recipe but both fillings are completely incredible with the pumpkin cake.
Pumpkin Whoopie Pies with Marshmallow Buttercream
Ingredients
Wet Ingredients:
- ยฝ cup (113g) melted butter, cooled but liquid
- ยฝ cup (100g) white sugar
- ยผ cup (50g) brown sugar
- 1 whole egg + 1 yolk
- 1 tsp vanilla
- ยผ cup (60g) pumpkin purรฉe
Dry Ingredients:
- 1โ cups (167g) AP flour
- ยฝ tsp baking soda
- ยฝ tsp salt
- ยฝ tsp cinnamon
- ยผ tsp pumpkin pie spice
For the Marshmallow Buttercream:
- ยฝ cup 113g unsalted butter, softened to cool room temperature
- ยฝ cup approx. 100g marshmallow fluff
- 1 ยฝ to 2 cups 180gโ240g powdered sugar
- ยฝ tsp vanilla extract
- โ tsp fine sea salt
- ยฝ tbsp heavy cream or milk only if needed to loosen it up at the very end
Instructions
- Preheat your oven to 350โ and line a baking sheet with parchment paper.
- In a large bowl or the bowl of a stand mixer, combine butter and both sugars and mix until smooth.
- Add egg, egg yolk, vanilla and pumpkin puree and mix until combined.
- In a medium mixing bowl whisk together all dry ingredients.
- Add dry ingredients into wet ingredients in 2-3 additions, stopping as soon as you don't see any more floury bits.
- Using a 1 tbs cookie scoop, scoop dough onto baking sheet (I usually do 6-8 cookies per sheet)
- Bake for 8-10 minutes until the edges are golden brown.
For the Marshmallow Buttercream:
- In a medium mixing bowl, beat the butter with a hand mixer or stand mixer until light and fluffy.
- Add marshmallow fluff and whip until smooth.
- Add powdered sugar and mix until combined.
- Add vanilla, salt and milk only if needed and mix until combined and smooth.
- Transfer buttercream to a piping bag with a large star tip.
Assemble:
- Pipe a layer of buttercream on the bottom of one of the whoopie pies.
- Place another whoopie pie on top to make a sandwich and repeat with remaining whoopie pies.
Notes
- Whip the butter first for 3 minutes until it looks white and fluffy before adding the marshmallow fluff. This builds the air volume you need so the filling doesn’t turn dense.
- Find the whoopie pies perfect match BEFORE you pipe the frosting on. They can all bake a little differently so match them up with the closest size before adding the frosting for the perfect bakery look.
- Chill the assembled pies: Because marshmallow fluff reacts quickly to the warmth of your hands, the buttercream might feel a little soft right after piping. Once you sandwich the cakes together, pop the whoopie pies into the fridge for 20โ30 minutes. This sets the butter back up so the filling stays locked in place and doesn’t squish out when someone takes a bite.
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