Soft and spiced pumpkin oatmeal whoopie pies sandwiched together with a buttery marshmallow filling. This fall cookie goes beyond your typical pumpkin spice cookie!
Looking for more Pumpkin Desserts?
Check out my recipe for Spiced Chai Pumpkin Bundt Cake, it’s a rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze. Perfect for autumn with a mug of hot coffee!
Pumpkin Oatmeal Whoopie Pies
Ingredients:
- 1 c butter
- 2 c light brown sugar (packed)
- 2 lg 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
For the Filling:
- ½ c butter (softened)
- 7 oz marshmallow fluff
- 2 c powdered sugar
- ½ tsp vanilla extract
Instructions:
Preheat the oven to 400° Place parchment paper, cut to fit on your baking sheet.
Combine flour, oatmeal, baking powder, baking soda, cornstarch and all dry spices. Set aside.
In a separate large 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.
Add the 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.
Bake on center rack of oven for approx. 10-12 minutes. Remove cookies to a wire cooling rack. Cool completely.
Whip marshmallow creme and butter until fluffy.
Add vanilla and powdered sugar and whip until thoroughly combined.
Chill the filling until it sets up a bit. (about 1 hour)
Place approx. 1 tbsp. of filling on half of the pies and place the remaining pies on the top of each one.
Pumpkin Oatmeal Whoopie Pies
Ingredients
- 1 c butter
- 2 c light brown sugar, packed
- 2 lg 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
- For the Filling:
- ½ c butter, softened
- 7 oz marshmallow fluff
- 2 c powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 400° Place parchment paper, cut to fit on your baking sheet.
- Combine flour, oatmeal, baking powder, baking soda, cornstarch and all dry spices. Set aside.
- In a separate large 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.
- Add the 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.
- Bake on center rack of oven for approx. 10-12 minutes. Remove cookies to a wire cooling rack. Cool completely.
- Whip marshmallow creme and butter until fluffy.
- Add vanilla and powdered sugar and whip until thoroughly combined.
- Chill the filling until it sets up a bit. (about 1 hour)
- Place approx. 1 tbsp. of filling on half of the pies and place the remaining pies on the top of each one.
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
