Pioneer Woman Pumpkin Whoopie Pies Recipe

This Pioneer Woman Pumpkin Whoopie Pies recipe is a soft and fluffy recipe, which is made with pumpkin puree and a sweet marshmallow creme filling. It’s the perfect fall treat, ready in about 45 minutes, plus chilling time.

Pioneer Woman Pumpkin Whoopie Pies 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

1. Prep Oven and Mix Batter: 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.
2. Combine Wet Ingredients: In another large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin puree, egg, and vanilla and whisk until combined.
3. Finish Batter and Bake: Add the flour mixture to the pumpkin mixture and whisk until fully incorporated. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 1 inch apart. Bake until the cookies are golden and set, 14 to 16 minutes. Let them cool completely on wire racks.
4. Make the Marshmallow Filling: While the cookies cool, beat the softened butter and powdered sugar in a stand mixer on medium speed until smooth. Add the marshmallow creme and beat until just combined.
5. Assemble and Chill: Pipe a large dollop of filling onto the flat side of half of the cooled cookies. Sandwich them with the remaining cookies, pressing down lightly. Refrigerate for at least 30 minutes to allow the filling to set before serving. Dust with powdered sugar just before serving.

Recipe Tips

• How to get uniform cookies? For perfectly round and evenly sized whoopie pies, use a small ice cream or cookie scoop to portion the dough onto the baking sheets.
• Can I make these ahead of time? Yes! For the best texture, you can bake the cookie halves and make the filling up to a day in advance. Store them in separate airtight containers (the cookies at room temperature, the filling in the fridge) and assemble them a few hours before serving.
• My filling is too soft to pipe. What should I do? If the filling seems too soft, you can place it in the refrigerator for 15-20 minutes to help it firm up before piping.
• How to get a light, cakey cookie? The key is not to overmix the batter once you’ve added the flour. Mix only until the ingredients are just combined.

What To Serve With Pumpkin Whoopie Pies

These sweet treats are a complete dessert on their own, but they are especially delicious with:

• A hot cup of coffee or a pumpkin spice latte
• A tall glass of cold milk
• A side of hot apple cider

How To Store Pumpkin Whoopie Pies

• Refrigerate: Due to the buttery marshmallow filling, these whoopie pies should be stored in an airtight container in the refrigerator. They will keep for up to 4 days.
• Serving: For the best texture, let them sit at room temperature for about 15-20 minutes before enjoying.

Pioneer Woman Pumpkin Whoopie Pies Nutrition Facts

• Calories: 250-300 kcal
• Fat: 15g
• Carbohydrates: 30g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pumpkin Coffee Cake Recipe
• Pioneer Woman Pumpkin Chili Recipe
• Pioneer Woman Pumpkin Sheet Cake Recipe