Pumpkin Whoopie Pies

Soft pumpkin cookies sandwiched with a fluffy marshmallow filling make the perfect fall treat.

70 min Serves 24 serving(s) Medium

Our own summary of the original by Ree Drummond — the full post and photos live at thepioneerwoman.com.

These pumpkin whoopie pies feature spiced pumpkin cookies with a creamy marshmallow buttercream filling. They're easy to make and perfect for Halloween or autumn gatherings. Chill before serving for the best texture.

Directions

Preheat the oven to 350°F. 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.

In another large bowl, whisk the brown sugar and vegetable oil together. Add the pumpkin puree, egg, and vanilla, and whisk until smooth. Pour the flour mixture into the pumpkin mixture and whisk until just combined.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 14 to 16 minutes, until golden and set. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

While the cookies cool, make the filling: In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until smooth. Add the marshmallow creme and beat until well combined.

Transfer the filling to a resealable plastic bag and snip off a corner. Pipe a generous dollop of filling onto the flat side of half the cookies. Top with the remaining cookies, pressing down gently. Refrigerate for 30 minutes before serving. Dust with powdered sugar.