Amish Pumpkin Whoopie Pies
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5 from 8 votes

Amish Pumpkin Whoopie Pies

These Amish pumpkin whoopie pies are the perfect fall treat. They are soft and fluffy with a delicious marshmallow filling.
Course Dessert
Cuisine American
Keyword Amish pumpkin whoopie pies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 10 people
Author Two Pink Peonies

Ingredients

For the cookies

  • 2 1/4 cups all purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 tbsp vanilla extract
  • 2 eggs beaten
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2/3 cup vegetable or safflower oil

For the filling

  • 1.5 cups marshmallow fluff or cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 stick butter slightly softened

Instructions

For the cookies

  • Begin by preheating your oven to 350 degrees and greasing two large cookie sheets.
  • In a large bowl, combine the dry ingredients.
  • Next add in the wet ingredients except for the eggs.
  • Mix well with a hand mixer and then slowly add the beaten eggs in. Mix for about three minutes with a hand mixer on medium speed.
  • Drop the dough by heaping tablespoons onto the baking sheets.
  • Bake at 350 degrees for about ten minutes or until the edges are slightly browned.
  • Set aside to cool.

For the filling

  • To make the filling for these whoopie pies, combine the marshmallow creme, vanilla extract, powdered sugar, and slightly softened butter (do not completely melt the butter) in a mixing bowl.
  • Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
  • Use a tablespoon to spread the mixture on the bottom of half of the cooled cookies and then press them together.
  • Refigerate for about 20 to 30 minutes before serving.
  • Store any left over cookies in the refrigerator for up to three days.