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Pumpkin Whoopie Pies with Marshmallow Filling

  • Total Time: 2 hours
  • Yield: 9 1x




  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups packed dark brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs (pasteurized if you like)
  • 2 teaspoons pure vanilla extract


  • 1 ½ cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large pasteurized egg whites, room temperature
  • ¾ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
  • ½ vanilla bean


  1. Make the cakes. Preheat oven to 350 degrees F. Line three baking sheets with parchment (if you have to bake in batches, that is okay).
  2. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. In a large bowl, mix the brown sugar and oil until combined. Then add the pumpkin puree, followed by the eggs and vanilla, mixing to combine after each addition. The mixture will be quite liquid. While stirring, slowly add the flour and mix until fully incorporated.
  3. Using a regular sized ice cream scoop, scoop the batter onto the prepared cookie sheets. Six cakes should fit onto each pan, three rows of two. Divide any remaining batter among the cakes. Bake for about 13-15 minutes until a toothpick comes out clean (a couple of crumbs are fine), rotating halfway through if necessary. Cool cakes completely on pan.
  4. Make the filling. Combine 1 ½ cup sugar, water, and corn syrup in a small saucepan with a candy thermometer clipped to the side. Bring to a boil over medium heat until the sugar dissolves, stirring occasionally. Once the sugar is dissolved, do not stir the mixture, but continue boiling until it reaches 230 degrees F on the candy thermometer.
  5. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium high speed until frothy. Add cream of tartar, stopping to scrape down bowl if necessary. Beat until soft peaks have formed, then add the remaining 2 tablespoons of sugar. Beat until stiff peaks have formed and egg whites are glossy and voluminous.
  6. When the egg whites are ready and the syrup has reached 230 degrees F, remove the syrup from the heat, turn the mixer down to medium low speed, and immediately and slowly pour the syrup down the side of the bowl. If the syrup is collecting on the sides of the bowl, turn the mixer down a little. Once all of the syrup has been incorporated, beat the mixture on medium high speed until the bottom of the bowl is cool to the touch and the frosting is fluffy and glossy (not dry), about 7 minutes. Add vanilla and scrapings from half a vanilla bean. Beat just to combine. Use immediately or store in the refrigerator covered with plastic for up to 3 days.
  7. Assemble the whoopie pies. Take one cake and dollop a generous portion (about ½ cup) of filling in the middle of the cake. Take another cake and place it on top without pressing down to prevent all the filling from coming out. Serve immediately with extra filling on the side for dipping.
  8. The cakes may be frozen, wrapped in parchment and foil, placed in a zipper bag for up to six months. Thaw at room temperature or wrapped in parchment in a 350 degree F oven for about 15 minutes. The filling and whole whoopie pies with filling may not be frozen.


Cake recipe adapted from The Martha Stewart Show, October 2008 from Baked Bakery
Filling recipe adapted from Martha Stewart Cupcakes, Spring 2009

  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins