30-Minute Pumpkin Whoopie Pies
Soft pumpkin cake cookies sandwiched with fluffy marshmallow-powdered sugar filling. Warm spice and sweet marshmallow create a nostalgic fall treat perfect for dessert tables, lunch boxes, or holiday gatherings. This version uses convenient cookie mix as the base, delivering homemade flavor with minimal effort—ideal for bakers seeking seasonal appeal without complex technique.
Ingredients
- 1 pouch (17.5 oz) sugar cookie mix
- 1 tablespoon all-purpose flourgluten-free 1-to-1 flour1:1gluten-freegluten-free
may slightly alter texture
- ½ cup canned pure pumpkin, not pumpkin pie mix
- ⅓ cup butter, softened
- 2 teaspoons ground cinnamon
- 1 large egg
- ⅝ cup marshmallow creme, from 7-oz jarmarshmallow fluff1:1vegangluten-free
slightly thinner consistency
- ⅝ cup powdered sugar
Instructions
- 1
Heat oven to 375°F.
- 2
Stir together cookie mix and flour in large bowl.
- 3
Add pumpkin, softened butter, cinnamon, and egg; stir until stiff dough forms.
- 4
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- 5
Lightly press tops with floured fingertips to flatten slightly.
- 6
Bake 8 to 10 minutes until set.
- 7
Cool on sheets 2 minutes; transfer to cooling racks and cool completely, about 15 minutes.
- 8
Beat marshmallow creme and powdered sugar with electric mixer until light and fluffy.
- 9
Spread about 2 teaspoons filling on bottom of one cooled cookie.
- 10
Top with second cookie, bottom side down; gently press together.
- 11
Store tightly covered in refrigerator. Sprinkle with powdered sugar before serving if desired.
Tips
Use canned pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that will throw off flavors and texture.
Assemble whoopie pies just before serving or up to 2 hours ahead; longer storage softens cookies as filling releases moisture.
For neater assembly, use a small offset spatula or spoon to spread filling evenly and prevent squishing the delicate cookies.
Good to Know
Tightly covered in refrigerator up to 3 days.
Assemble pies up to 2 hours before serving. Unbaked dough can be refrigerated up to 24 hours or frozen up to 1 month.
At room temperature or chilled. Optional powdered sugar dusting just before serving.
Common Mistakes
Use pure pumpkin puree, not pumpkin pie mix, to avoid over-spicing and sugar imbalance
Don't overbake; check at 8 minutes to avoid dry, hard cookies
Don't assemble too far ahead; filling moisture will soften cookies within hours
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may slightly alter texture
FAQ
Can I make these ahead and freeze them?
Yes. Assemble cooled pies, wrap individually in plastic wrap, then store in airtight container up to 2 months. Thaw at room temperature 1-2 hours before eating. Filling may soften slightly but flavor remains good.
What if my filling is too thick or too thin?
If too thick, beat in cream or milk 1 teaspoon at a time. If too thin, add powdered sugar 1 tablespoon at a time. Mixture should hold soft peaks and spread easily without running.
How long do assembled whoopie pies keep?
Refrigerated in airtight container, up to 3 days. Filling absorbs moisture from cookies over time, softening them. Flavor remains good but texture becomes cake-like rather than crisp-bottomed.