Pioneer Woman Pumpkin Whoopie Pie Recipe

This soft, cake-like Pioneer Woman Pumpkin Whoopie Pie Recipe is made with warming autumn spices, pure pumpkin puree, and a fluffy marshmallow creme filling that is ready in under 45 minutes. The hero moment happens when you gently press the two spiced pumpkin rounds together, causing the sweet, creamy filling to bulge slightly at the edges. I love making these for fall gatherings because they offer all the comfort of a slice of pumpkin pie in a fun, handheld treat.

Why This Classic Works

I used to struggle with whoopie pies that were either too dense or spread out too thin on the baking sheet. What I learned making this version is that the balance of vegetable oil and brown sugar is crucial; it keeps the cookies incredibly moist without making them heavy, allowing them to rise into those perfect little domes. The use of oil instead of butter in the batter ensures they stay soft for days, rather than drying out like traditional cookies.

Another surprise for me was the filling choice. While many pumpkin desserts lean on heavy cream cheese frostings, this recipe uses a salted butter and marshmallow creme mixture that is surprisingly light and airy. It provides the perfect sweet counterpoint to the spiced pumpkin cakes without being overly tangy or rich, letting the flavor of the cinnamon and nutmeg really shine through.

Pioneer Woman Pumpkin Whoopie Pie Recipe Ingredients

For the Pumpkin Cookies:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup dark brown sugar, packed
• 1 cup vegetable oil
• 1 1/2 cups pure pumpkin puree (not pie filling)
• 1 large egg
• 3/4 teaspoon vanilla extract

For the Filling:

• 1 cup (2 sticks) salted butter, softened to room temperature
• 1 cup powdered sugar
• 1 jar (8 ounces) marshmallow creme

How To Make Pioneer Woman Pumpkin Whoopie Pie Recipe

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined and no lumps remain. Set this bowl aside.
3. Whisk Wet Ingredients: In a separate large bowl, whisk together the packed dark brown sugar and vegetable oil until smooth. Add the pumpkin puree, egg, and vanilla extract, whisking vigorously until the mixture is fully incorporated and glossy.
4. Create the Batter: Pour the dry flour mixture into the wet pumpkin mixture. Whisk or stir gently just until the flour disappears and the batter is smooth. Do not overmix, or the cakes may become tough.
5. Scoop and Bake: Using a tablespoon or a small cookie scoop, drop heaping rounds of batter onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 14 to 16 minutes, or until the tops feel set and spring back when lightly touched.
6. Cool Completely: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. They must be cold before filling, or the filling will melt.
7. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened salted butter and powdered sugar on medium speed until smooth and creamy. Add the marshmallow creme and beat again until the mixture is fluffy and uniform.
8. Assemble the Pies: Pipe or spoon a generous dollop of filling onto the flat side of half the cookies. Top with the remaining cookies, flat side down, and press gently to sandwich them together.

Recipe Tips

• Use a Scoop: For professional-looking whoopie pies, use a small ice cream scoop or cookie scoop to portion the batter. This ensures every cookie is the exact same size, making it much easier to match them up for sandwiches later.
• Check Your Pumpkin: Make sure you buy pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and thickeners that will throw off the chemistry of the batter and make the cookies too sweet and runny.
• Chill the Filling: If your kitchen is warm, the marshmallow butter filling might be a bit soft immediately after mixing. Pop it in the fridge for 10–15 minutes before piping to make it easier to handle and keep it from squishing out too much.
• Don’t Overbake: These cookies are meant to be soft and cake-like. Pull them out of the oven as soon as they spring back to the touch; if you wait until they are hard or crisp, they lose their signature whoopie pie texture.

What To Serve With Pumpkin Whoopie Pies

These sweet treats pair beautifully with a hot cup of black coffee or a spiced chai latte, as the bitterness of the coffee cuts through the sweetness of the marshmallow filling. For a kid-friendly option, serve them with a tall glass of cold milk, which complements the spiced pumpkin flavor perfectly.

How To Store

Store these whoopie pies in an airtight container in the refrigerator for up to 5 days; the filling stays firmer when chilled. You can also freeze the assembled pies individually wrapped in plastic wrap for up to 2 months, thawing them in the fridge before eating.

FAQs

• Can I use butter instead of oil in the cookie batter?
  You can, but vegetable oil is recommended for this recipe because it keeps the cakes moister for longer and ensures a softer crumb. Butter might result in a slightly drier, more biscuit-like texture.
• Can I use cream cheese instead of marshmallow creme?
  Yes, if you prefer a tangy filling, you can swap the marshmallow creme for 8 ounces of softened cream cheese. Beat it with the butter and sugar as directed for a classic pumpkin-cream cheese pairing.
• Why did my cookies spread too much?
  This usually happens if the batter was too warm or if the baking sheet was hot from a previous batch. Ensure your baking sheets are cool before scooping the batter onto them, and double-check your oven temperature.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrate: 44g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Pumpkin Chocolate Chip Cookies
• Pioneer Woman Creme Brulee Cheesecake Recipe
• Pioneer Woman Lemon Raspberry Cake