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Pumpkin Snickerdoodle Whoopie Pies

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 18 whoopie pie cookies
Author: Cyndi


  • Pumpkin Snickerdoodle:
  • 2 sticks unsalted butter softened
  • 1 cup granulated sugar plus 4 tablespoons, divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp pumpkin pie spice
  • 1/2 teaspoon cinnamon plus 2 tablespoons, divided
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Cream Filling:
  • 3 cups powdered sugar
  • 1 jar 7 oz marshmallow creme
  • 3/4 cup butter softened
  • 6 teaspoons milk


  • Pumpkin Snickerdoodle:
  • In a stand mixer, beat the butter and 1 cup sugar on medium speed for about 3 minutes, until light and fluffy. Add the egg and vanilla, beat for another minute. Add the pumpkin and beat until combined.
  • In a separate medium sized bowl, whisk together the flour, pumpkin pie spice, 1/2 teaspoon cinnamon, salt, baking powder, baking soda. Turn the mixer to a low speed and add the dry ingredients slowly. Mix until just combined.
  • Cover the bowl with plastic wrap and refrigerate cookie dough for one hour.
  • Preheat oven to 350 degrees F.
  • In a small bowl, combine the 4 tablespoons of sugar and then 2 tablespoons of cinnamon. Form the cookie dough into 1 1/2 inch balls and roll in the cinnamon/sugar mixture.
  • Place cookie dough balls 2 inches apart on a cookie sheet.
  • Bake for 12 minutes. Let cool for 5 minutes, then transfer to a wire rack.
  • Cream Filling:
  • In a stand mixer, use your whisk attachment and beat all filling ingredients on medium speed for about 2 minutes or until light and fluffy.
  • Spoon dollops of the cream filling onto the underside of the cooled cookies and top with another cookie. Repeat until all cookies are sandwiched together. Store in tightly covered container.