Pumpkin Oatmeal Whoopie Pies

These Pumpkin Oatmeal Whoopie Pies feature soft, spiced pumpkin oatmeal cookies sandwiched with a fluffy marshmallow filling.

These Pumpkin Oatmeal Whoopie Pies are soft, spiced pumpkin cookies with just the right amount of chew from the oats, sandwiched together with a fluffy marshmallow filling. They have all the warm flavours you expect from a fall dessert, balanced with a light, creamy centre that keeps every bite tender and satisfying.

Perfect for bake sales, holiday gatherings, or weekend baking, these whoopie pies are easy to make and even easier to love. The pumpkin keeps the cookies moist, while the blend of spices gives them that classic seasonal flavour that pairs beautifully with the sweet marshmallow filling.

Tips for Best Results

• Use pure pumpkin puree – Make sure you’re using plain pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Bring ingredients to room temperature – Softened butter and room temperature eggs blend more smoothly and create a better cookie texture.
• Measure flour correctly – Spoon and level the flour to avoid dense, heavy cookies. Too much flour will make them dry.
• Don’t overmix the batter – Mix just until combined to keep the cookies soft and tender.
• Flatten slightly before baking – A gentle press helps the cookies bake evenly and maintain a uniform shape for sandwiching.
• Cool completely before filling – Even slightly warm cookies can melt the marshmallow filling.
• Chill the filling – Refrigerating the filling for about an hour makes it easier to spread or pipe and helps it hold its shape.
• Match similar sizes when assembling – Pair cookies of similar size for evenly shaped whoopie pies.

Ingredients & Substitutions

• Butter – Adds richness, flavor, and structure to both the cookies and filling. You can substitute with margarine or a dairy-free butter alternative if needed.
• Brown sugar – Provides sweetness and moisture while adding a subtle molasses flavor that keeps the cookies soft. Coconut sugar can be used as an alternative.
• Eggs – Help bind the ingredients and create structure. For an egg-free option, flax or chia eggs can be used, though texture may be slightly softer.
• Vanilla extract – Enhances the overall flavor of both the cookies and filling. Pure vanilla extract is recommended for best taste.
• All-purpose flour – Gives the cookies structure. A 1:1 gluten-free flour blend can be substituted if necessary.
• Oats – Add chewiness and a hearty texture. Old-fashioned or quick oats both work, though quick oats produce a softer cookie.
• Baking powder & baking soda – Provide lift and ensure the cookies bake up soft and tender.
• Cornstarch – Helps create a softer, more delicate texture.
• Pumpkin puree – Adds moisture, flavor, and natural color. Be sure to use pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree or roasted butternut squash puree can be substituted.
• Pumpkin pie spice, cinnamon, nutmeg, and ginger – Create the warm, classic fall flavor profile. You can adjust amounts to taste or use your own homemade spice blend.
• Marshmallow fluff – Forms the base of the sweet, fluffy filling. A vegan marshmallow spread can be used if needed.
• Powdered sugar – Sweetens and thickens the filling for a smooth, pipeable consistency. Coconut powdered sugar may be substituted.

More Pumpkin Dessert Recipes

Our pumpkin cake roll is filled with whipped cream and dusted with powdered sugar for a simple, classic autumn dessert.

This moist Pumpkin-Pecan Crumb Cake is the ultimate fall treat – tender spiced pumpkin cake topped with a buttery pecan crumble.

Make this delicious Fall treat with our easy recipe! Lightly spiced and perfectly creamy, these pumpkin cheesecake bars are sure to be a hit.

Pumpkin Oatmeal Whoopie Pies

Yield: 18-22 whoopie pies (36-44 cookies) | Prep time: 20 minutes | Cook time: 10-12 minutes per batch | Chill time: 1 hour

Ingredients

• 1 cup butter
• 2 cups packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ cups uncooked oatmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon pumpkin pie spice
• ½ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1½ cups canned pumpkin puree

Filling

• ½ cup butter, softened
• 7 ounces marshmallow fluff
• 2 cups powdered sugar
• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 400°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, oatmeal, baking powder, baking soda, cornstarch, and spices. Set aside.
3. In a large bowl, beat butter and brown sugar with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Add pumpkin puree and mix until combined.
5. Gradually add dry ingredients to the wet mixture and mix just until incorporated.
6. Drop rounded tablespoonfuls of batter onto prepared baking sheets, spacing about 2 inches apart. Lightly flatten each mound.
7. Bake on the center rack for 10–12 minutes. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Filling

1. Beat butter and marshmallow fluff until light and fluffy.
2. Add vanilla and powdered sugar and beat until smooth and fully combined.
3. Refrigerate filling for about 1 hour to firm slightly.
4. Spread about 1 tablespoon of filling onto the flat side of half the cookies. Top with remaining cookies and press gently to form sandwiches.

Continue to Content

Pumpkin Oatmeal Whoopie Pies

Print

Ingredients

Toggle ingredient group

• 1 c butter
• 2 c light brown sugar, packed
• 2 lg eggs, room temperature
• 1 tsp vanilla extract
• 2 c all-purpose flour
• 1½ c uncooked oatmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ tsp pumpkin pie spice
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1½ c. can pumpkin

Filling

Toggle ingredient group

• ½ c butter, softened
• 7 oz marshmallow fluff
• 2 c powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 400° Place parchment paper, cut to fit on your baking sheet.
2. Combine flour, oatmeal, baking powder, baking soda, cornstarch and all dry spices. Set aside.
3. In a separate large bowl, combine butter and brown sugar with an electric mixer on high speed until creamy. Add in eggs, one at a time, mixing after each addition. Mix in vanilla extract.
4. Add the dry ingredients and the pumpkin into the wet ingredients. Mix until thoroughly combined.
5. Place rounded tablespoonfuls of cookie batter, two inches apart on the baking sheet. Flatten the cookie slightly with a drinking glass or the bottom of your measuring cup.
6. Bake on center rack of oven for approx. 10-12 minutes. Remove cookies to a wire cooling rack. Cool completely.

Filling

1. Whip marshmallow creme and butter until fluffy.
2. Add vanilla and powdered sugar and whip until thoroughly combined.
3. Chill the filling until it sets up a bit. (about 1 hour)
4. Place approx. 1 tbsp. of filling on half of the pies and place the remaining pies on the top of each one.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!