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Amish whoopie pie recipe

Amish Whoopie Pie Recipe -- Pumpkin with Marshmallow Cream Filling


Pumpkin Cookies

  • 1 box yellow cake mix
  • 1 Tablespoon pumpkin pie spice
  • 15 oz. Can of Libby's pumpkin
  • ½ cup oil

Cream Filling

  • 2 ½ tsp vanilla
  • 2 sticks softened butter
  • 1 ½– 2 cups marshmallow cream
  • 2 cups powdered sugar


  1. Preheat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper
  3. In a medium bowl, combine cake mix, pumpkin pie spice, pumpkin, and oil. Using a mixer, blend until smooth.
  4. Scoop out balls of batter using a tablespoon or small scoop. Place each ball of dough about two inches apart. Bake for 13-15 minutes until the tops of cookies spring back when touched.

  5. Let fully cool to room temperature.

Cream Filling

  1. In a medium bowl, add butter and mix with mixer until it looks smooth and creamy.

  2. Slowly add powdered sugar, marshmallow cream, and vanilla until well incorporated.
  3. Spoon cream filling into an icing bag and squeeze about a tablespoon of filling onto one pumpkin cookie and then sandwich together. Continue, until all your whoopie pies are complete.