Pumpkin Marshmallow Whoopie Pies

Pumpkin Marshmallow Whoopie Pies

This Local recipe is from Sweet! Bakery
100 Bronte Road #1, Oakville


Pumpkin whoopie pie

1 cup brown sugar

1/2 cup vegetable oil

1 egg

1/2 teaspoon vanilla

1.5 cups pumpkin puree

1.5 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon cinnamon

1/2 tablespoon ground ginger

1/2 tablespoon nutmeg

1 teaspoon ground cloves



Preheat oven to 350 F. Line baking sheet(s) with parchment paper.

Mix sugar and oil together. Beat in egg, vanilla and pumpkin. Add flour, leaveners and spices and mix until combined.

Scoop batter using medium ice cream scoop or about 2-3 tbsp at a time onto baking sheets, spaced 1-2" apart. Bake for about 12 minutes, until tops bounce back when lightly tapped. Let cool.


Marshmallow filling Ingredients:

1 cup butter

1 jar (213g) marshmallow fluff

3 1/4 cups icing sugar

1/2 teaspoon vanilla



Beat butter and marshmallow fluff together until combined. Slowly add icing sugar and vanilla.



Spread or pipe 1-2 tablespoons marshmallow filling on flat sides of half the whoopie pies and then sandwich with the other half.



Pumpkin Marshmallow Whoopie Pies

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