Pumpkin Oatmeal Whoopie Pies

Soft & spiced pumpkin oatmeal whoopie pies sandwiched together with a marshmallow filling, way beyond your typical pumpkin spice cookie!

Soft, cake-like pumpkin oatmeal cookies sandwiched with a fluffy marshmallow buttercream filling – these Pumpkin Oatmeal Whoopie Pies are the ultimate fall treat. Warm spices, hearty oats, and real pumpkin create a tender cookie that’s perfectly balanced with a sweet, creamy center.

They’re nostalgic, cozy, and just a little indulgent – everything you want in an autumn dessert.

Tips for Best Results

• Room temperature ingredients: Make sure butter and eggs are at room temperature for a smooth, creamy batter.
• Measure flour correctly: Spoon and level the flour to avoid dense cookies.
• Don’t overmix: Overmixing can make the cookies tough. Mix until just combined.
• Flatten slightly: Press the cookie batter slightly before baking for even baking.
• Cool completely: Ensure cookies are fully cooled before adding the filling, or it may melt.
• Chill filling: Refrigerating the marshmallow filling for about an hour helps it hold its shape when sandwiching the cookies.

Ingredients & Substitutions

• Butter – provides richness, moisture, and structure; can be substituted with coconut oil or dairy-free margarine for a non-dairy version.
• Brown sugar – adds sweetness and a touch of molasses flavor, helping cookies stay soft; coconut sugar or maple sugar work as alternatives.
• Eggs – bind the ingredients and add moisture; can use flax or chia eggs for a vegan option.
• Vanilla extract – enhances overall flavor; any pure vanilla extract works.
• All-purpose flour – provides structure to the cookies; gluten-free flour blends can be used if needed.
• Oats (uncooked) – add texture and chewiness, plus a subtle nutty flavor; quick oats or old-fashioned oats are fine.
• Baking powder & baking soda – leavening agents that help cookies rise and stay light.
• Cornstarch – helps create a soft, tender texture.
• Pumpkin puree – adds moisture, flavor, and color; can substitute with homemade pumpkin puree or roasted butternut squash puree.
• Pumpkin pie spice & cinnamon – give the cookies their warm, seasonal flavor; adjust to taste, or create your own mix of cinnamon, nutmeg, ginger, and cloves.
• Nutmeg & ginger – add depth and warmth; optional or can be replaced with allspice.
• Butter (for filling) – adds richness and creaminess.
• Marshmallow fluff – provides the classic sweet, fluffy filling; vegan marshmallow spread works as a substitute.
• Powdered sugar – sweetens and helps thicken the filling; coconut powdered sugar can be used.

Looking for More Pumpkin Recipes?

Check out more my favourite recipes made with pumpkin.

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

A delicious and easy to follow recipe for moist and fluffy chocolate chip pumpkin muffins – perfect for a quick breakfast or fall snack!

These pumpkin crinkle cookies are the perfect addition to your holiday baking rotation! They’re easy to make, and they taste delicious.

Pumpkin Oatmeal Whoopie Pies

Yield: 18-22 whoopie pies | Prep time: 20 minutes | Cook time: 10-12 minutes | Chill time: 1 hour

Ingredients

For the Pumpkin Oatmeal Cookies

• 1 cup unsalted butter, softened
• 2 cups light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon pumpkin pie spice
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1½ cups canned pumpkin puree

For the Marshmallow Filling

• ½ cup unsalted butter, softened
• 7 ounces marshmallow fluff
• 2 cups powdered sugar
• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 400°F. Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, oats, baking powder, baking soda, cornstarch, pumpkin pie spice, nutmeg, cinnamon, and ginger. Set aside.
3. Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and creamy.
4. Add eggs and vanilla: Beat in eggs one at a time. Mix in vanilla extract.
5. Add pumpkin: Mix in pumpkin puree until fully combined.
6. Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
7. Scoop and shape: Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart. Lightly flatten each mound.
8. Bake: Bake for 10–12 minutes, until edges are set and centers spring back lightly.
9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Filling

10. Beat butter: In a large bowl, beat butter until smooth and fluffy.
11. Add marshmallow fluff and vanilla: Mix until combined.
12. Add powdered sugar: Gradually beat in powdered sugar until smooth and creamy.
13. Chill: Refrigerate filling for about 1 hour to firm slightly.

Assemble

14. Fill cookies: Spread or pipe about 1 tablespoon of filling onto the flat side of half the cookies.
15. Top and press: Place remaining cookies on top and press gently to form sandwiches.

Serve and enjoy.