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.

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 its a good one! A 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.

Pumpkin Whoopie Pies..what my Fall dreams are made of!

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 then that!

Love pumpkin? Here are some of my favorite pumpkin recipes: Pumpkin Risotto, Caramel Filled Pumpkin Blondies, Pumpkin Chocolate Chip Bread, Pumpkin Cheesecake.

Basic Ingredients Needed

Just like any other cookie made from scratch, this recipe is 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.
• sugar + brown sugar– I use granulated for sweetness and brown for moisture and flavor (that molasses is hard to beat!)
• 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.
• all purpose 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!

1. Cream shortening and sugars together until light and fluffy.
2. Stir in eggs, vanilla and pumpkin. Scrape the sides and mix again.
3. Whisk flour, baking powder, baking soda, salt and spices together until well incorporated.
4. Slowly stir in dry ingredients to create cookie dough.
5. Add in sour cream and scrape edges to ensure an evenly mixed batter.
6. Scoop onto baking sheets and bake for 10 minutes at 350 degrees F.
7. Beat shortening with butter, powdered sugar, marshmallow fluff, vanilla and caramel extract.
8. Spread filling in between each cookie and roll edges with chopped pecans.

Storing Whoopie Pies

As long as these little babies are in air tight 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 its good.

And while I’m at it, YES you can definitely freeze these babies, too! Simply wrap well in plastic or place into air tight 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.

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 loose it. Have a great day, friends!

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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

• 1/2 cup Butter Flavored Shortening1/2 cup Butter Flavored Shortening
• 1/2 cup granulated sugar1/2 cup granulated sugar
• 1/2 cup packed brown sugar1/2 cup packed brown sugar
• 2 eggs2 eggs
• 1 teaspoon vanilla1 teaspoon vanilla
• 1 cup canned pumpkin1 cup canned pumpkin
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger1/2 teaspoon ground ginger
• 1 teaspoon salt1 teaspoon salt
• 1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda1/2 teaspoon baking soda
• 1 3/4 cups All Purpose Flour1 3/4 cups All Purpose Flour
• 1/4 cup sour cream1/4 cup sour cream

Filling:

• 1/4 cup Butter Flavored Shortening1/4 cup Butter Flavored Shortening
• 1/4 cup butter softened1/4 cup butter softened
• 1 1/4 cups powdered sugar1 1/4 cups powdered sugar
• 2 cups marshmallow fluff2 cups marshmallow fluff
• 1 teaspoon vanilla1 teaspoon vanilla
• 1/2 teaspoon caramel extract1/2 teaspoon caramel extract
• 1/2 cup chopped, toasted pecans1/2 cup chopped, toasted pecans

US Customary - Metric

Instructions

• HEAT 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.
  
• 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.
  
• 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.
  

Filling:

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

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