Chocolate Chip Marshmallow Pumpkin Whoopie Pies

Thanksgiving…Tis the season for pumpkin…

Pumpkin Whoopie Pie

Thankful for so many amazing treats and looking forward to stuffing my face with much more through the end of the year!

These were supposed to be more cookie-like, but it didn’t turn out that way, so I made them to be pumpkin whoopie pies. Whatever you want to call them…it’s delicious.


Pumpkin Chocolate Chip and Marshmallow Cookie-Cake:

  • 2 cups all-purpose flour, sifted
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 1 cup granulated white sugar
  • 1/2 cup grapeseed oil
  • 1 1/4 cup canned pumpkin
  • 1 tablespoon 100% pure vanilla extract
  • 1 1/2 cup Ghirardelli 60% Cocoa chocolate chips
  • 6 jumbo marshmallow roasters

Cream Cheese Buttercream:

  • 1 8oz cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioner’s sugar, sifted
  • 3 tablespoons heavy cream
  • Pinch of salt
  • 1 tablespoon 100% pure vanilla extract OR 1 vanilla bean with 1 teaspoon 100% pure vanilla extract


For Pumpkin Chocolate Chip and Marshmallow Cookie-Cake:

  • Preheat oven to 350F degrees and line baking sheets with parchment paper.
  • In medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and set aside.
  • With paddle attachment to standing mixer, combine eggs and sugar on medium speed until smooth and light in color (approximately 1-2 minutes).
  • On low speed, slowly add the oil, pumpkin and vanilla. Allow the mixture to combine as you incorporate the ingredients.
  • Once blended together, add flour mixture a few tablespoons at a time and allow to mix until just combined.
  • Add in chocolate chips.
  • Use kitchen shears or rip the marshmallow roasters into smaller pieces and incorporate into the mixture.
  • Make 2 tablespoon size dough balls and place on parchment paper.
  • Place in freezer for 15-25 minutes.
  • Bake for 12-14 minutes or until the exterior of the cookie is firm.

For Cream Cheese Buttercream:

  • With paddle attachment to standing mixer, on medium speed, mix only the cream cheese until it is smooth.
  • Add butter and mix the cream cheese and butter together until creamy.
  • Add the vanilla.
  • Reduce to the speed to low and add the confectioner’s sugar.
  • Once fully incorporated, increase the speed to medium-high and add the heavy cream and salt.
  • Whipping the heavy cream will add a nice fluffy texture to your buttercream.


  • Pipe one layer of buttercream on the bottom side of the cookie and top with another cookie.



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