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Close up of pumpkin whoopie pies - featured image.
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5 from 5 votes

Pumpkin Pie Whoopie Pies

These Maine Whoopie Pies are packed with pumpkin & autumn spices but they also have the most amazing marshmallow buttercream centre. Plain Delicious.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Baking
Cuisine: American
Servings: 8
Calories: 536kcal


For the Pumpkin Puree

  • 1 Pumpkin suitable for culinary use

Spice Mix (see notes)

  • 3 teaspoon Ground cinnamon
  • 2 teaspoon Ground ginger
  • ½ teaspoon Ground allspice
  • ½ teaspoon Ground cloves
  • ½ teaspoon Ground mace
  • ½ teaspoon Ground nutmeg


  • 275 g/ 2 ¼ cups Plain flour all-purpose
  • ¼ teaspoon Salt
  • ½ teaspoon Baking powder
  • ½ teaspoon Bicarbonate of soda
  • 3 teaspoon Spice mix
  • 120 ml/ ½ cup Groundnut oil (sunflower is a good alternative)
  • 200 g/ 1 cup Soft light brown sugar
  • ½ teaspoon Vanilla bean paste
  • 1 Large egg
  • 100 g/ ½ cup Fresh pumpkin purée (see notes)

Posh Buttercream

  • 60 g/ ¼ cup Butter softened
  • 120 g/ 1 cup Icing sugar (plus extra for dusting)
  • 60 g/ ½ cup Cream cheese
  • ½ teaspoon Vanilla bean paste
  • 75 g/ 10 tbsp Vanilla marshmallow fluff (near the peanut butter in most supermarkets)


Make the Pumpkin purée

  • Cut the pumpkin in half vertically and scoop out the seeds
  • Place cut side down on a baking tin lined with parchment and roast for 60-75 minutes at 200C/ 400F/ GM 6 until the flesh is soft when poked with a sharp knife
  • Let cool slightly, then scoop out the flesh and purée it all in a food processor until smooth
  • Let cool completely, then store in the frdge until ready to use

Make the Pumpkin Spice Mix

  • Mix all the spice blend ingredients together and store in an airtight jar (keeps for around 3 months)

Make the Whoopie Pies

  • Pre-heat the oven to 170ºC/ 325ºF/ GM 3 and line 2 baking sheet with baking parchment
  • Sift the flour, baking powder, bicarbonate of soda, spice mix and salt together into a bowl
  • Put the oil, sugar and vanilla bean paste into a large bowl and mix with electric beaters until well combined
  • Add the pumpkin purée, mix again, then add the egg, followed by a final beat
  • Add half of the flour mixture and blend well on a medium speed, scraping the edges of the bowl to incorporate all dry ingredients. Add the remaining flour and mix again, being careful to not over beat once all dry ingredients have been incorporated
  • Using a dessert spoon/ cookie scoop or small ice cream scoop place neat blobs of the cake batter onto baking sheets - aim for circles around 3cm in diameter and spaced at least 3cm apart as the mixture spreads significantly in the oven. Aim for around 8 portions per sheet.
  • Bake for 12-14 minutes, until golden and springy to the touch. Cool on the baking sheet for a minute then transfer to a wire cooling rack

Assembling the Whoopie Pies

  • Make the filling by sieving the icing sugar and beating together with the butter
  • Next beat in the cream cheese and the vanilla bean paste. Finally mix in the marshmallow fluff
  • Once the cake domes are completely cool, pair up similar shapes & sizes then use the buttercream to sandwich them together
  • When ready to serve, dust the tops with a little icing sugar


  • The ingredients for the spice mix will give you enough to make this recipe about 3 times
  • If making your own pumpkin purée, you will end up with plenty of leftovers. These can be stored in the fridge for up to 5 days, or frozen. I suggest freezing in 100g portions, so they can be pulled out one at a time and used in baking several times over
  • It is vital to allow the pumpkin purée to cool to at least room temperature before using it in this recipe otherwise it will activate the baking powder before the pies get to the oven
  • You can use canned pumpkin purée if desired
  • When it comes to putting the mixture onto the baking sheet you can either use a spoon, a cookie scoop or even an ice cream scoop. Just keep in mind the size of the tool you are using in relation to how many whoopie pies you intend to make and swap for a smaller/ larger tool as necessary
  • I don't recommend piping the mixture onto the baking sheet as this will deflate the air that has been beaten into the batter
  • Ensure you create an even number of cake batter portions on the baking sheet so you don't' have a lonely pie dome leftover
  • I've stated that the recipe makes 8 large pies with a diameter of approximately 6-7 cm. You can, of course, make smaller pies. This recipe could comfortably produce 10-12 such pies
  • When assembling the pies take the time to pair domes of similar shapes & sizes. The end result will look so much better if you do
  • Though you can apply the buttercream with a blunt knife, a neater finish can be achieved by piping the buttercream onto one dome of each pie before topping with the other one


Calories: 536kcal | Carbohydrates: 76g | Protein: 5g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 246mg | Potassium: 150mg | Fiber: 1g | Sugar: 46g | Vitamin A: 2263IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg