Oh my gosh, have you ever tried Pumpkin Spice Whoopie Pies? They’re like soft little cakes hugging sweet cream. I swear, they taste like cozy fall hugs!

Every time I bake these, the smell fills my kitchen and makes me smile. The pumpkin spice is so warm and yummy. My family just can’t wait to grab one!

Trust me, you’ll wanna make these again and again. They’re perfect with a cup of milk or hot cocoa. Plus, they’re super fun to share with friends.

So, what do you say? Let’s whip up a batch of these whoopie pies together. I promise, it’s gonna be so fun and tasty!

Why You’ll Love This Recipe

Fall-Inspired Flavor: With the warmth of cinnamon, nutmeg, and pumpkin, these whoopie pies encapsulate the essence of autumn.
Soft and Pillowy: These cakes are tender and moist, with a perfect balance of flavor and texture.
Perfect for Sharing: Ideal for parties, potlucks, or fall gatherings.
Quick and Easy to Make: These whoopie pies come together in just under an hour.
Customizable Filling: You can easily adjust the filling sweetness and spice level to your liking.
Fun to Decorate: These little pies look adorable when decorated with a dusting of powdered sugar or a drizzle of caramel.

Required Kitchen Tools

Before you start, gather these tools to help make your whoopie pies perfect:

Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet.
Electric Hand Mixer or Stand Mixer: For smooth and fluffy batter and filling.
Baking Sheets: A couple of these will be needed to bake the whoopie pies.
Parchment Paper or Silicone Baking Mat: For easy cleanup and preventing sticking.
Spoon or Cookie Scoop: For portioning the batter evenly onto the baking sheets.
Wire Rack: To let your whoopie pies cool completely before filling.
Spatula: For spreading the marshmallow spice filling evenly between the cakes.

Ingredients

Let’s break down the ingredients needed for both the pumpkin spice cakes and the marshmallow spice filling.

For the Pumpkin Spice Cakes:

1 cup pumpkin puree: Use canned or homemade pumpkin puree for a rich, moist base.
1/2 cup unsalted butter, softened: This helps create the soft and tender texture of the cake.
1 package spice cake mix (2 layer size): A box of spice cake mix is a shortcut for adding the perfect blend of spices like cinnamon, nutmeg, and cloves. It’s quick, convenient, and full of flavor.
2 large eggs: These help bind the ingredients and give the cakes structure.
1/2 cup milk: To create a smooth batter and ensure the cakes are moist.

For the Marshmallow Spice Filling:

1/2 cup unsalted butter, softened: A creamy base for the filling.
1 (8 ounce) package cream cheese, softened: For a rich and creamy texture in the filling.
2 cups powdered sugar: Adds the right amount of sweetness to balance the spices and pumpkin.
3 1/2 ounces marshmallow cream (half of a 7 oz jar): This gives the filling its signature light, fluffy, and slightly gooey texture.
1 teaspoon vanilla extract: Adds a warm, sweet note that complements the spices.
1/2 teaspoon ground cinnamon: For that spicy kick that pairs so well with pumpkin.
1/2 teaspoon ground nutmeg: Another classic fall spice that adds depth to the filling.

Variations for Pumpkin Spice Whoopie Pies

One of the best things about making pumpkin spice whoopie pies is the ability to customize them. Here are a few variations to try:

Add Chocolate Chips: For an extra layer of sweetness, fold in some mini chocolate chips into the batter before baking. They’ll melt into the whoopie pies and give a delightful burst of chocolate in every bite.
Try a Maple Cream Filling: Swap out the marshmallow cream filling for a maple cream filling. Maple syrup adds a nice, subtle sweetness that pairs perfectly with the pumpkin spice.
Use a Brown Sugar Filling: If you’re looking for a more caramel-like flavor, a brown sugar-based filling can be a delicious change.
Add Pecans or Walnuts: For a bit of crunch, stir some finely chopped pecans or walnuts into the batter or sprinkle them on top of the filling before sandwiching the cakes together.
Make it Vegan: You can substitute the butter, eggs, and cream cheese with vegan alternatives. Coconut cream or cashew cream works wonderfully in the filling!

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. This ensures the whoopie pies won’t stick, making cleanup a breeze.

2. Make the Pumpkin Spice Batter

Combine Wet Ingredients:

In a large mixing bowl, combine the pumpkin puree, softened butter, and eggs. Use a hand or stand mixer to beat until smooth and well combined.

Add Dry Ingredients:

In a separate bowl, combine the spice cake mix and milk. Gradually add this dry mixture into the wet ingredients. Mix on low speed until fully incorporated and smooth. Be careful not to overmix!

3. Scoop the Batter onto the Baking Sheets

Using a spoon or cookie scoop, portion out about 1-2 tablespoons of batter onto the prepared baking sheets. Leave about 2 inches of space between each scoop, as the batter will spread while baking.

4. Bake the Pumpkin Spice Cakes

Place the baking sheets into the preheated oven and bake for 12-15 minutes or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them after 10 minutes to avoid overbaking. These cakes should be soft and slightly puffed up.

5. Cool the Cakes

Once baked, remove the whoopie pies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cakes to a wire rack to cool completely. This step is essential so the filling doesn’t melt when you assemble the whoopie pies.

6. Make the Marshmallow Spice Filling

While the cakes are cooling, make the filling. In a large mixing bowl, combine the softened butter, cream cheese, and marshmallow cream. Use an electric mixer to beat until smooth and creamy.

Add Spices and Sweetener:

Once the butter and cream cheese mixture is smooth, add the powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Beat on low speed until everything is well combined. Then increase the speed to medium and beat for another 2-3 minutes until the filling is fluffy and smooth.

7. Assemble the Whoopie Pies

Once the pumpkin spice cakes are completely cool, flip half of them upside down. Spoon or pipe a generous amount of the marshmallow spice filling onto the flat side of the cakes. Place the remaining cakes (flat side down) on top to form a sandwich.

How to Serve Pumpkin Spice Whoopie Pies

Pumpkin spice whoopie pies are delicious as-is, but you can also get creative with how you serve and present them:

For a Festive Touch: Dust with powdered sugar or cinnamon for a charming autumn look.
As Party Favors: These make wonderful party favors when wrapped in cellophane or placed in gift boxes.
Serve with a Hot Beverage: Enjoy these whoopie pies with a hot cup of coffee, cider, or pumpkin spice latte for a true fall experience.
Add a Scoop of Ice Cream: For an extra indulgent treat, sandwich a scoop of vanilla or cinnamon ice cream between the whoopie pies for a decadent dessert.

Storing Pumpkin Spice Whoopie Pies

Room Temperature: Store the assembled whoopie pies in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh but will still be soft and delicious the next day.
Refrigeration: If you want to keep them longer, you can refrigerate the whoopie pies for up to a week. Just make sure to store them in an airtight container to prevent them from drying out.
Freezing: You can freeze the assembled whoopie pies for up to 3 months. Wrap each one tightly in plastic wrap and then place them in a freezer bag or airtight container. Let them thaw at room temperature before serving.

Nutrition (per whoopie pie)

Nutrient	Amount
Calories	280 kcal
Total Fat	14g
Saturated Fat	8g
Carbohydrates	38g
Fiber	1g
Sugar	22g
Protein	2g