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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 32 whoopie pies


  • 2 1/2 cup all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar
  • one 7-ounce container marshmallow creme
  • 4 ounces neufchatel cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350º F. Line 2 baking sheets with parchment paper.

    Sift all of the dry ingredients into a bowl or onto a piece of parcment paper.

    In the bowl of a standing mixer, cream the butter with the sugars until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Add the pumpkin puree and the vanilla and mix until well blended. Add the dry ingredients and mix just until the ingredients come together. Do not overmix the batter.

    Transfer the batter to a piping bag, using a 1/2-inch plain tip, pipe 2-inch rounds 2-inches apart. Bake 10 to 12 minutes or until the cookies are golden and puffed up. Transfer the cookies to a wire rack to cool.




  • To make the filling: Combine the confectioners' sugar, marshmallow creme, neufchatel cheese, butter, orange zest and vanilla in the bowl of a standing mixer fitted with the paddle attachment and mix until well blended. You can make this up to 24 hours in advance. Cover and refrigerate until ready to use.

  • To assemble the cookies: Spread or pipe about 1 tablespoon of the filling over half of the cookies, and top with the remaining cookies.

    The whoopie pies can be stored in a resealable container for up to 5 days.

Recipe Details