Marry This Pioneer Woman Pumpkin Whoopie Pies Recipe is a soft and cake-like recipe, which is made with pure pumpkin puree and a fluffy marshmallow creme filling. It’s the perfect fall treat, ready in about 45 minutes plus cooling and chilling time.
Jump to RecipePioneer Woman Pumpkin Whoopie Pies Recipe Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. kosher salt
- 1 1/2 tsp. pumpkin pie spice
- 1 cup packed dark brown sugar
- 1 cup vegetable oil
- 1 1/2 cups canned pure pumpkin puree
- 1 large egg
- 3/4 tsp. vanilla extract
For the Filling:
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup powdered sugar, plus more for dusting
- 1 (8-ounce) jar marshmallow creme
How To Make Pioneer Woman Pumpkin Whoopie Pies
- Prep and Combine Dry Ingredients: Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk together the brown sugar and vegetable oil until combined. Add the pumpkin puree, egg, and vanilla extract, and whisk until everything is smooth.
- Make the Batter: Add the dry flour mixture to the wet pumpkin mixture and whisk until just fully incorporated. Be careful not to overmix.
- Scoop and Bake: Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, leaving about 1 inch of space between each one. Bake for 14 to 16 minutes, or until the cookies are golden and feel set to the touch.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.
- Make the Filling: While the cookies cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and powdered sugar on medium speed until smooth. Add the marshmallow creme and beat again until light, fluffy, and combined.
- Assemble the Whoopie Pies: Scrape the filling into a piping bag or a large resealable plastic bag and snip off a corner. Pipe a generous dollop of filling onto the flat side of half of the cooled cookies.
- Chill and Serve: Gently press the remaining cookies on top to create sandwiches. Refrigerate the assembled whoopie pies for at least 30 minutes to allow the filling to set. Dust with powdered sugar just before serving.
Recipe Tips
- How do I get evenly sized cookies? For uniform whoopie pies, use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough. This ensures all your cookie halves will match up perfectly.
- Why is my filling so soft? If the butter is too warm, the filling can be soft and difficult to work with. Make sure your butter is at room temperature but not melty. If the filling seems too loose, you can chill it in the refrigerator for 15-20 minutes to help it firm up before piping.
- How do I know when the cookies are done? The cookies should look set and feel springy when you gently touch the top. Avoid overbaking, as that will make them dry instead of soft and cake-like.
- Can I make these without a stand mixer? Yes. You can use a hand-held electric mixer to make the filling. If you don’t have an electric mixer, you can beat the ingredients together with a wooden spoon, but it will require significant effort to get the filling light and fluffy.
What To Serve With Pumpkin Whoopie Pies
These delightful treats are perfect on their own, but also pair wonderfully with:
- A glass of cold milk
- A warm mug of hot apple cider
- A cup of black coffee or a pumpkin spice latte
How To Store Pumpkin Whoopie Pies
Store: Due to the butter and marshmallow creme in the filling, these whoopie pies must be stored in the refrigerator. Place them in an airtight container, separating layers with parchment paper. They will keep for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Pumpkin Whoopie Pies Nutrition Facts
- Calories: ~380 kcal per whoopie pie
- Protein: 3g
- Fat: 22g
- Carbohydrates: 42g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, but you must ensure it has the right consistency. Fresh puree is often more watery than canned. You should cook, drain, and puree it, then let it sit in a fine-mesh sieve to drain off any excess liquid before using.
My cookies came out flat. What went wrong?
This can happen if your baking powder or baking soda is expired. Always check the dates. Overmixing the batter after adding the flour can also lead to flat cookies. Mix only until the flour streaks disappear.
Can I freeze pumpkin whoopie pies?
Yes, they freeze very well. For best results, wrap each assembled whoopie pie individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature.
Try More Recipes:
- Pioneer Woman Pumpkin-Shaped Challah Recipe
- Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe
- Pioneer Woman Pumpkin Rum Cake Recipe
Pioneer Woman Pumpkin Whoopie Pies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes16
minutes380
kcalSoft, cake-like pumpkin spice cookies are sandwiched together with a sweet and fluffy marshmallow creme filling for the ultimate nostalgic fall treat.
Ingredients
Cookies: 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp kosher salt, 1 1/2 tsp pumpkin pie spice, 1 cup dark brown sugar, 1 cup vegetable oil, 1 1/2 cups pumpkin puree, 1 large egg, 3/4 tsp vanilla.
Filling: 1 cup (2 sticks) salted butter, room temp, 1 cup powdered sugar, 1 (8-oz.) jar marshmallow creme.
Directions
- Preheat oven to 350°F. Whisk together all dry cookie ingredients.
- In a separate bowl, whisk together all wet cookie ingredients.
- Combine the wet and dry mixtures until just incorporated.
- Drop tablespoonfuls of dough onto parchment-lined baking sheets and bake for 14-16 minutes. Cool completely.
- For the filling, beat butter and powdered sugar until smooth. Beat in marshmallow creme until fluffy.
- Pipe filling onto the flat side of half the cookies and sandwich with the remaining cookies.
- Refrigerate for 30 minutes to set. Dust with powdered sugar before serving.
Notes
- Use a cookie scoop to create uniform cookies that will match up perfectly.
- Ensure cookies are completely cool before filling, otherwise the marshmallow creme will melt.
- The filling can be chilled for 15 minutes before piping if it seems too soft.
- Store finished whoopie pies in an airtight container in the refrigerator.
