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Pumpkin Whoopie Pies with Caramel Pecan Filling
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These Pumpkin Whoopie Pies are soft, cakey, and filled with a marshmallow-caramel-pecan filling that’s honestly the star of the show. The texture is pure magic… light, fluffy pumpkin cookies with a creamy center that hits that perfect balance of cozy and sweet. You’ll love this recipe because it nails that fall bakery flavor without the fuss. This is one of those recipes that instantly makes people ask for the recipe card before they finish the first bite.
Ingredient Notes + Variations
These Pumpkin Whoopie Pies use simple ingredients that create soft, spiced pumpkin cookies with a sweet, buttery filling. Here’s what makes this recipe special:
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. It gives the cookies that soft texture and rich pumpkin flavor.
- Shortening: Butter-flavored shortening helps the cookies keep their shape while staying tender.
- Spices: Cinnamon, nutmeg, and ginger bring warm flavor to the batter.
- Sour cream: Adds moisture and a touch of tang for balance.
- Caramel extract: Gives the filling that buttery-sweet caramel flavor without extra sauce.
- Pecans: Toast them first for a deeper flavor and just the right crunch.
- Marshmallow fluff: Keeps the filling light, fluffy, and sweet.
How to Make Pumpkin Whoopie Pies
These whoopie pies are easier than they look, and they bake up in no time. Once you’ve prepped the dough and filling, the rest comes together fast. For full recipe details including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pan
Preheat your oven to 350° F and line two baking sheets with parchment paper.
Step 2: Make the Pumpkin Batter
Cream together the shortening, sugars, and eggs until fluffy. Stir in pumpkin puree and vanilla extract. In another bowl, whisk the flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet, alternating with the sour cream until everything is smooth.
Step 3: Scoop + Bake
Use a cookie scoop to portion the batter onto baking sheets, leaving room for spreading. Bake for about 10 minutes, until the tops spring back when touched. Let cool completely before filling.
Step 4: Make the Caramel Pecan Marshmallow Filling
Beat the butter, shortening, powdered sugar, marshmallow fluff, vanilla extract, and caramel extract until fluffy. Fold in toasted pecans for that rich, nutty crunch.
Step 5: Assemble the Whoopie Pies
Spread or pipe about a tablespoon of filling between two cookies. Roll the edges in more chopped pecans if you’re feeling fancy.
Tips for Success
- Store the whoopie pies in a single layer to keep the filling from getting squished.
- Use a cookie scoop for even-sized pies so they bake evenly.
- Cool completely before adding filling so it doesn’t melt.
- Toast your pecans for 5–7 minutes in the oven for deeper flavor.
These Pumpkin Whoopie Pies with Caramel Pecan Filling are the kind of dessert that turns an ordinary fall day into something special. Bake them once, and you’ll be adding them to your permanent fall dessert rotation. The printable recipe card is below. Have a great day, friends!
Pumpkin Whoopie Pies with Caramel Pecan Filling
These Pumpkin Whoopie Pies are what Fall dreams are made of! This recipe produces soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.
Ingredients
- 1/2 cup butter-flavored shortening
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup pureed pumpkin 1 can
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1/4 cup sour cream
Filling:
- 1/4 cup butter-flavored shortening
- 1/4 cup butter softened
- 1 1/4 cups powdered sugar
- 2 cups marshmallow fluff
- 1 teaspoon vanilla
- 1/2 teaspoon caramel extract
- 1/2 cup pecans chopped and toasted
Instructions
- Preheat the oven to 350°F and line two light-colored baking sheets with parchment paper. Set aside.
- Mix Crisco® shortening, sugar, and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again.
- Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.
- Whisk spices, salt, leavenings, and flour together in a separate bowl.
- With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.
- Scoop the batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched.
- Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.
Filling:
- Whip Crisco® shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting.
- Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.
Notes
Storage Instructions
Store pumpkin whoopie pies in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.You can also freeze assembled whoopie pies for up to 2 months. Wrap individually in plastic wrap and thaw overnight in the fridge.
To make ahead, bake the cookies a day early and fill them before serving. The flavors deepen and taste even better the next day.
Nutrition
Calories: 305kcalCarbohydrates: 43gProtein: 2gFat: 15gSaturated Fat: 5gCholesterol: 27mgSodium: 196mgPotassium: 107mgFiber: 1gSugar: 29gVitamin A: 2243IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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Variations
- Use a cream cheese frosting instead of marshmallow fluff for a tangier filling.
- Swap pecans for walnuts if you prefer a stronger nutty flavor.
- Make mini whoopie pies for bite-sized treats—use a teaspoon scoop and bake a few minutes less.
- Add chocolate chips to the batter for pumpkin-chocolate goodness.
- Use maple extract instead of caramel for a maple pecan twist.
More Pumpkin/Fall Cookies to Try!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Now this just makes me happy! Love a different take on pumpkin pie and who doesn’t like a whoopie pie! Can’t wait to try!!!!!
These look amazing! Going to try these soon!
These look really good for the holidays . And I want to wish you and your FAMILY a great MERRY CHRISTMAS and a HAPPY NEW YEAR
I can’t wait to try these whoopie pies. I have made pumpkin whoopie pies before but never with the caramel pecan filling. This just sounds so yummy!
I love Whoopie Pies! This sounds like a great recipe but I think I will try making my own pumpkin puree with a peanut pumpkin. They say it is sweeter than other pumpkins. I had one but it spoiled too quickly so I’ll have to wait till next fall.
Whoopie Pies are my weakness!
Oh man Lauren! These look amazing! My fiancee will agree with your husband that these will be better without the pecans, but you and I are on the same page that pecans are a must-add to this recipe!
Excited to try out these pies! Thanks for posting1
High five!! We are totally right. 😉
These sound wonderful! Can’t wait to make them.
My husband LOVES whoopie pies – I need to make these for him!!
Definitely healthy for you! 😉 I came here because the frosting looked so, so good. Gonna have to try it!