Pioneer Woman​ Pumpkin Whoopie Pies

This delicious Pioneer Woman Pumpkin Whoopie Pie recipe is a quick and easy treat perfect for fall. With its creamy marshmallow filling and soft, spiced cookies, it’s a delightful dessert that you can make using common ingredients. Enjoy these sweet bites at any gathering or cozy night in!

Ingredients Needed:

For the Cookies:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 ½ teaspoons pumpkin pie spice
• 1 cup packed dark brown sugar
• 1 cup vegetable oil
• 1 ½ cups canned pure pumpkin puree
• 1 large egg
• ¾ teaspoon vanilla extract

For the Filling:

• 2 sticks salted butter, at room temperature
• 1 cup powdered sugar, plus more for dusting
• 1 (8-ounce) jar marshmallow creme

How To Cook Pioneer Woman​:

1. Prepare the Oven and Baking Sheets: Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
2. Make the Cookie Dough: In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon kosher salt, and 1 ½ teaspoons pumpkin pie spice; set aside. In another bowl, whisk together 1 cup packed dark brown sugar, 1 cup vegetable oil, 1 ½ cups canned pure pumpkin puree, 1 large egg, and ¾ teaspoon vanilla extract until combined. Gradually add the flour mixture to the pumpkin mixture, whisking until fully incorporated.
3. Bake the Cookies: Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 1 inch apart. Bake for 14 to 16 minutes until golden and set. Let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
4. Make the Filling: In a stand mixer fitted with a paddle attachment, beat together 2 sticks salted butter and 1 cup powdered sugar on medium speed until smooth. Add the marshmallow creme and beat until combined.
5. Assemble the Whoopie Pies: Scrape the filling into a resealable plastic bag and snip off one corner. Pipe a large dollop of filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down lightly. Refrigerate the assembled whoopie pies for 30 minutes before serving. Dust with powdered sugar before serving.

Recipe Tips

• Measure Accurately: Use the right measuring cups for dry and liquid ingredients. Accurate measurements help the cookies turn out perfectly every time.
• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps them blend better, resulting in a smoother batter.
• Don’t Overmix the Dough: Mix just until the ingredients are combined. Overmixing can make the cookies tough instead of soft and fluffy.
• Cool Cookies Completely: Allow the cookies to cool completely on a rack before adding the filling. This prevents the filling from melting and makes for a better whoopie pie.
• Chill Before Serving: Refrigerate the assembled whoopie pies for at least 30 minutes before serving. This helps the filling set and makes the pies easier to handle.

How To Store Leftovers

• Refrigerate: Put leftover pumpkin whoopie pies in an airtight container or wrap them in plastic wrap. They will stay fresh in the fridge for up to 3 days.
• Freeze: Wrap leftover pumpkin whoopie pies in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, move them to the fridge for a few hours or leave them out at room temperature for about 30 minutes before serving.

Nutrition Facts

Serving Size: 1 whoopie pie (about 85g)

• Calories: 350
• Total Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 140mg
• Total Carbohydrate: 43g
• Dietary Fiber: 0g
• Sugars: 31g
• Protein: 2g

More Pioneer Woman Recipe:

• Pioneer Woman Pumpkin Banana Bread
• Pioneer Woman Pumpkin Bars​
• Pioneer Woman Pumpkin Coffee Cake
• Pioneer Woman Pumpkin Pie​
• Pioneer Woman Pumpkin Cinnamon Rolls