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Pumpkin Whoopie Pies

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These Pumpkin Whoopie Pies are what Fall dreams are made of! This recipe produces soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Pumpkin Whoopie Pie with bite taken out

Pumpkin Whoopie Pies | With Caramel Pecan Filling

Get ready to live because Pumpkin Whoopie Pies are rolling out on the blog today! I am so excited to be sharing this recipe with you today because it’s a good one! Simple cookie dough is mixed together and soft baked, then filled with a marshmallow filling that is spiked with caramel and chopped pecans. It’s basically like a cross between a pumpkin sugar cookie and a pumpkin bar that takes half the time to make.

Whenever I’m on the hunt for something delicious to make, I tend to steer clear of whoopie pies. Why? Because I feel like they take too much time to make. They’re delicious and I LOVE the finished product, but it is worth it to make them?

After testing this recipe, again and again, I’m pleased to inform you that these are no more labor-intensive than baking regular cookies and adding frosting. Actually, they might even be easier than that!

Main Ingredients Needed

Just like any other cookie made from scratch, these Pumpkin Whoopie Pies are no different. Lots of common pantry ingredients needed (that you most likely already have…woot)! All exact measurements and instructions are listed in the printable recipe card at the bottom of this post.

  • Butter Flavored Shortening – while I know you’ll ask if you can substitute butter for shortening, I would suggest giving the shortening a chance! Shortening gives a lighter-textured, moist and tender finished product.
  • Granulated + Brown Sugar – I use granulated for sweetness and brown for moisture and flavor (that molasses is hard to beat!)
  • Pureed Pumpkin – I like using Libby’s canned pumpkin because it is readily available and easy to find at just about any grocery store.
  • Eggs – to hold these cookies together as they bake.
  • Cinnamon, Nutmeg + Ginger – warm spices so commonly used in Fall baking when using pumpkin. Feel free to substitute pumpkin pie spice for these spices.
  • Baking Powder + Baking Soda – both are needed to give a soft lift.
  • Sour Cream – to help keep the whoopie pies moist and tender.
  • Flour – I use unbleached because that is my personal preference, but a regular bleached would be fine as well.

How to Make Pumpkin Whoopie Pies

No surprises here! I use the creaming method to get this cookie dough together in a cinch. After baking, I make a simple frosting which is flavored with marshmallow fluff and caramel extract. Roll the edges in chopped pecans and that’s a tasty pumpkin whoopie pie! For full details, see the recipe card down below 🙂

Step 1: Preheat + Prep

Preheat the oven to 350°F and line two light-colored baking sheets with parchment paper. Set aside.

Step 2: Make Cookie Dough

MIix Crisco® shortening, sugar, and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again.

Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients. Whisk spices, salt, leavenings, and flour together in a separate bowl.

With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.

Step 3: Bake + Cool

Scoop batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched.

Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.

Step 4: Make Filling + Assemble

Whip Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla, and caramel extract until light and fluffy. Fold in toasted pecans to the frosting.

Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.

Storing Pumpkin Whoopie Pies

As long as these little babies are in airtight containers, they will last up to 3 days at room temperature. But, I actually prefer to store these in the refrigerator for up to 5 days, just because have you ever tasted a cold pumpkin whoopie pie? OH MAMA it’s good.

Freezing Instructions

And while I’m at it, YES you can definitely freeze these babies, too! Simply wrap well in plastic or place into airtight containers separating each layer of cookies with wax or parchment paper. Freeze for up to three months. Defrost in the refrigerator or at room temperature.

hand holding pumpkin whoopie pie with bite missing

More Pumpkin/Fall Cookies to Try!

So if you’re looking for the perfect Fall-inspired dessert, I’ve got your back with these mighty fine pumpkin whoopie pies. Grab a friend and go make these this weekend.

Don’t forget to print/pin/bookmark/save this recipe because she’s a good one! You’re not going to want to lose it. Have a great day, friends!

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! This recipe produces soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.
servings 18 whoopie pies
Prep Time 1 hr 15 mins
Cook Time 10 mins
Total Time 1 hr 25 mins

Ingredients

Filling:

  • 1/4 cup butter-flavored shortening
  • 1/4 cup butter softened
  • 1 1/4 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 teaspoon vanilla
  • 1/2 teaspoon caramel extract
  • 1/2 cup pecans chopped and toasted

Instructions

  • Preheat the oven to 350°F and line two light-colored baking sheets with parchment paper. Set aside.
  • Mix Crisco® shortening, sugar, and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again.
    brown sugar, sugar and butter in mixing bowl
  • Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.
    adding eggs to batter
  • Whisk spices, salt, leavenings, and flour together in a separate bowl.
    measured flour in bowl
  • With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.
    scraping sides of mixing bowl
  • Scoop the batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched.
    scooped cookie dough on baking sheet
  • Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.
    whoopie pies on cooling rack

Filling:

  • Whip Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting.
    scraping sides of bowl for filling
  • Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.
    spreading filling onto a whoopie pie

Nutrition

Calories: 305kcal | Carbohydrates: 43g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 196mg | Potassium: 107mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2243IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin Whoopie Pies

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11 Responses
  1. Seth B

    Oh man Lauren! These look amazing! My fiancee will agree with your husband that these will be better without the pecans, but you and I are on the same page that pecans are a must-add to this recipe!

    Excited to try out these pies! Thanks for posting1

  2. Karen G.

    I love Whoopie Pies! This sounds like a great recipe but I think I will try making my own pumpkin puree with a peanut pumpkin. They say it is sweeter than other pumpkins. I had one but it spoiled too quickly so I’ll have to wait till next fall.

  3. Flo Hummel

    I can’t wait to try these whoopie pies. I have made pumpkin whoopie pies before but never with the caramel pecan filling. This just sounds so yummy!

  4. SANDRA CAMPBELL

    These look really good for the holidays . And I want to wish you and your FAMILY a great MERRY CHRISTMAS and a HAPPY NEW YEAR

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