Pumpkin Whoopie Pies with Marshmallow Buttercream

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.

Pumpkin Whoopie Pies with Marshmallow Buttercream

Pumpkin whoopie pies made with the same soft fluffy cakey pumpkin cookie base as the viral pumpkin cookies, sandwiched around a light marshmallow buttercream made by whipping butter for three minutes before adding marshmallow fluff for maximum airiness. Match cookie pairs by size before piping and chill assembled pies for twenty to thirty minutes so the filling sets perfectly. The ultimate fall dessert inspired by the most viral pumpkin cookie recipe on the blog.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course Dessert

Cuisine American

Servings 9

Ingredients

  

Wet Ingredients:

• ½ cup (113g) melted butter, cooled but liquid
• ½ cup (100g) white sugar
• ¼ cup (50g) brown sugar
• 1 whole egg + 1 yolk
• 1 tsp vanilla
• ¼ cup (60g) pumpkin purée

Dry Ingredients:

• 1⅓ cups (167g) AP flour
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp pumpkin pie spice

For the Marshmallow Buttercream:

• ½ cup 113g unsalted butter, softened to cool room temperature
• ½ cup approx. 100g marshmallow fluff
• 1 ½ to 2 cups 180g–240g powdered sugar
• ½ tsp vanilla extract
• ⅛ tsp fine sea salt
• ½ tbsp heavy cream or milk only if needed to loosen it up at the very end

Instructions

 

• Preheat your oven to 350℉ 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 20–30 minutes. This sets the butter back up so the filling stays locked in place and doesn’t squish out when someone takes a bite.

Keyword cookies, fall baking