Pumpkin Whoopie Pies | The Surfers Kitchen
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Pumpkin Whoopie Pies

pumpkin whoopie pie
  • Cook Time: 12 minutes
  • Total Time: 12 minutes


  • Cookie
  • 1 cup ½ pumpkin puree
  • 1 cup ½ All purpose flour
  • cup ½ I Can’t Believe its not Butter Sticks
  • cup ½ White Sugar
  • cup ½ Brown Sugar
  • teaspoon ½ heaped nutmeg
  • teaspoon ½ allspice
  • teaspoon ½ kosher salt
  • teaspoon ½ baking soda
  • teaspoon ½ baking powder
  • 1 teaspoon vanilla extract
  • 1 egg
  • Creme Filling
  • cup ½ butter
  • cup ½ Marshmellow Fluff
  • 2 cup Confectioner’s Sugar
  • 2 teaspoon vanilla extract


  1. Cookie
  2. Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a Slipmat.
  3. For the cookies, mix the dry ingredients together; spices, baking soda, baking powder, salt and flour. Set aside. In a mixing bowl, whip together the pumpkin, I Can’t Believe Its Not Butter Stick and sugars. Once well mixed, add the egg and vanilla. Add the dry mixture to the wet slowly.
  4. Using a small cookie scoop, place dough on cookie sheet; spaced about 1 inch apart. Bake for 10-12 minutes. They will puff up and shouldn’t expand horizontally very much.
  5. Let cookies cool on a wire rack until completely cool before filling.
  6. Creme Filling
  7. In a stand mixer, whip together the butter and the marshmallow fluff, the vanilla and the confectioners sugar.
  8. I used a Wilton 1M tip, and filled a piping back with creme filling. I piped a glop in the middle of a cookie and then sandwiched another one on top.
  9. Store covered in the refrigerator for up to on week.