A Word From The Cook

“Pumpkin S'more Whoopie Pies are the ultimate cookie mash-up. Pumpkin Whoopie Pie cookies meet Nutella S'mores in this deliciously decadent dessert.”


Prep Time:

30 minutes

Cook Time:

12 Minutes per batch

Total Time:

1 hour, plus 45 minutes for cooling and assembly


20 Sandwich cookies


  • 1 can (15 ounce) pumpkin purée
  • 2 Cups brown sugar
  • 1 Cup vegetable oil
  • 2 Eggs
  • 1 Teaspoon vanilla
  • 3 Cups flour
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 2 Teaspoons cinnamon
  • 1/2 Teaspoon ground cloves
  • 1/2 Teaspoon ground ginger
  • 1 1/2 Cup Nutella (hazelnut spread)
  • 1 Cup marshmallow creme
  1. Step 1 – Combine Ingredients
    1. In a medium sized bowl beat together first 4 ingredients until well combined.
    2. Stir in vanilla.
    3. Whisk together flour, salt, baking soda, baking powder, and spices.
    4. Add dry ingredients to wet mixture and beat until combined.
  2. Step 2 – Bake Pumpkin Cookies
    1. Preheat oven to 350 degrees.
    2. Line two cookie sheets with parchment paper, or lightly grease the cookie sheets.
    3. Drop batter onto cookie sheets in tablespoon sized dollops, spacing 1 inch between each drop.
    4. Bake 2 cookie sheets at a time, for 12 minutes.
    5. When completely cooked, edges of cookies will be lightly browned, with tops firm and dry to the touch.
    6. Transfer cookies from baking sheets immediately to cooling rack.
    7. Repeat until all cookies are baked.
  3. Step 3 – Assemble Pumpkin S'More Whoopie Pie Cookies
    1. Allow pumpkin cookies to cool completely before assembling (20-30 minutes).
    2. Spread bottom of one cookie with Nutella.
    3. Squeeze a dollop of marshmallow creme on top of the Nutella, in the center of the cookie.
    4. Place another cookie bottom onto the filling, and gently push together.
    5. Set completed Pumpkin S'more Whoopie Pie cookie aside, and repeat for balance of cookies.
    6. Don't stack cookies on top of each other or they'll stick to each other.
    7. (To control marshmallow cream, create a decorating pipe out of a small ziplock bag. Fill a corner of the ziplock bag with marshmallow cream and clip the tip with scissors making an opening about 1/2 inch wide. Pipe the creme from the opening.)