Pumpkin Whoopie Pies

Pumpkin whoopie pies are a delicious fall treat to share with the family. Made with pumpkin oatmeal cookies and marshmallow cream filling these are so good you will be licking your fingers afterward. 

Pumpkin Whoopie Pies

pumpkin whoopie pies on a white plate with a blue linen

It’s pumpkin season which means we are consuming everything pumpkin in our house like pumpkin bread, pumpkin chili, and oh that delicious pumpkin fluff! Have you tried it yet?

But this weekend the kids were feeling like cookies so we decided to create these pumpkin whoopie pies and can I tell you they were so good! 

They have the perfect amount of pumpkin mixed in with the oatmeal whoopie pie flavor that we all love! 

These are definitely a must-try this fall!

What are Pumpkin Oatmeal Whoopie Pies?

Do you remember those delicious Little Debbie Oatmeal Cream Pies from when you were a kid? These are like a huge step up from those because these have pumpkin in them too. It’s the perfect kid-friendly pumpkin treat for fall. 

Pumpkin Oatmeal Cream Pies

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glass of milk with 3 pumpkin whoopie pies around it.

Prep Time: 20 minutes

Bake Time: 10-12 minutes

Rest Time: 1 hour

Total Time: 90 minutes

Serves 6

Ingredients

  • 1 c butter
  • 2 c light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 1½ c uncooked oatmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp pumpkin pie spice (Try this homemade easy recipe!)
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1½ c. can pumpkin

Filling

  • ½ c butter (softened)
  • 7 oz marshmallow fluff
  • 2 c powdered sugar
  • ½ tsp vanilla extract

You’ll also want to have the following tools to make it easier:

How to Make Pumpkin Oatmeal Whoopie Pies

  • Preheat oven to 400°
  • Cut and place parchment paper on your baking sheet.
  • In a large bowl, combine flour, oatmeal, baking powder, baking soda, cornstarch, and all dry spices. Set aside.
  • In a separate bowl, combine butter and brown sugar with an electric mixer on high speed until creamy. Add in eggs, one at a time, mixing after each addition. Mix in vanilla extract.
  • Gradually add dry ingredients and the pumpkin into the wet ingredients. Mix until thoroughly combined.
  • Place rounded tablespoonfuls of cookie batter, two inches apart on the baking sheet.
  • Flatten the cookie slightly with a drinking glass or the bottom of your measuring cup to get a nice round even shape.
  • Bake on center rack of the oven for approximately 10-12 minutes. 
  • Remove cookies to a wire cooling rack. 
  • Cool completely.

How to Make Filling for Pumpkin Oatmeal Whoopie Pies

  • Whip marshmallow creme and butter until fluffy.
  • Add vanilla and powdered sugar and whip until thoroughly combined.
  • Chill the filling in the fridge until it sets up for about 1 hour

To assemble cookie, put about 1 tbsp. of filling on half of the cookie pies and place the remaining pies on the top of each one. 

And there you have it! A delicious pumpkin oatmeal whoopie pie!

Baking Tips and FAQ

  • Don’t overbake your cookies! Pull them out as soon as you see the edges crisp up a bit. The middle may still look like it isn’t done, but it will set up as it cools.
  • Be sure to let your pumpkin oatmeal whoopie pies cool completely before putting the filling in them. If you try to put the filling in while the cookies are still warm, you will have a melty mess on your hands.
  • If you don’t like chunky oatmeal in your cookies, you can pulse your oats in a food processor a few times. This can help the texture of the oats be a bit finer. 
  • Let your butter sit out on the counter for at least 1 hour before starting so your butter will be room temperature and not too stiff for your filling. 
  • When measuring your flour, make sure to scoop and level so you can get really exact measurements. 

Storage

Room Temperature

These pumpkin oatmeal whoopie pies are best stored at room temperature. It’s best to individually wrap each cookie and then store in an airtight container on the counter. They are best eaten within 3-5 days.

Freezer 

These cookies freeze well, but be sure to wrap each one individually and put them in a freezer Ziploc bag. Let them thaw completely at room temperature before consuming them. 

These cookies freeze well, but be sure to wrap each one individually and put them in a freezer Ziploc bag. Let them thaw completely at room temperature before consuming them. 

2 pumpkin whoopie pies on a plate

Love Pumpkin recipes? Try these!

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: Serves 12

Pumpkin Whoopie Pies

3 whoopie pies with a glass of milk

Pumpkin whoopie pies are a delicious fall treat to share with the family. Made with pumpkin oatmeal cookies and marshmallow cream filling these are so good you will be licking your fingers afterward.

Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 32 minutes

Ingredients

  • Ingredients
  • 1 c butter
  • 2 c light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 1½ c uncooked oatmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp pumpkin pie spice
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1½ c. can pumpkin
  • Filling
  • ½ c butter (softened)
  • 7 oz marshmallow fluff
  • 2 c powdered sugar
  • ½ tsp vanilla extract

Instructions

    How to Make Pumpkin Oatmeal Whoopie Pies
    Preheat oven to 400°
    Cut and place parchment paper on your baking sheet.
    In a large bowl, combine flour, oatmeal, baking powder, baking soda, cornstarch, and all dry spices. Set aside.
    In a separate bowl, combine butter and brown sugar with an electric mixer on high speed until creamy. Add in eggs, one at a time, mixing after each addition. Mix in vanilla extract.
    Gradually add dry ingredients and the pumpkin into the wet ingredients. Mix until thoroughly combined.
    Place rounded tablespoonfuls of cookie batter, two inches apart on the baking sheet.
    Flatten the cookie slightly with a drinking glass or the bottom of your measuring cup to get a nice round even shape.
    Bake on center rack of the oven for approximately 10-12 minutes.
    Remove cookies to a wire cooling rack.
    Cool completely.

    How to Make Filling for Pumpkin Oatmeal Whoopie Pies
    Whip marshmallow creme and butter until fluffy.
    Add vanilla and powdered sugar and whip until thoroughly combined.
    Chill the filling in the fridge until it sets up for about 1 hour

    Put about 1 tbsp. of filling on half of the cookie pies and place the remaining pies on the top of each one.

    And there you have it! A delicious pumpkin oatmeal whoopie pie!

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