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Pumpkin Whoopie Pies with Mascarpone Filling

These pumpkin whoopie pies are soft, spiced cookies filled with a luscious mascarpone-whipped cream mixture. The cookies are tender with a hint of warmth from cinnamon, ginger, and nutmeg, while the filling adds a tangy richness that balances the sweetness. Perfect for cozy fall gatherings, they come together with simple mixing, baking, and filling steps that create a charming, handheld treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1/2 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese softened
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Piping bag or spoon

Method
 

  1. Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. This forms the dry mixture for the cookies.
  3. In another bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is light, fluffy, and fragrant, about 3 minutes.
  4. Add the egg to the butter mixture and beat until fully incorporated, then mix in the pumpkin puree and vanilla extract until smooth and well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. The dough will be soft but scoopable.
  6. Using a cookie scoop or two tablespoons, dollop the batter onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon.
  7. Bake in the preheated oven for 12-15 minutes, until the edges are golden and the tops feel set but the centers are still soft.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Meanwhile, whip the chilled heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes.
  10. In a separate bowl, beat the mascarpone cheese until smooth, then fold in the whipped cream gently until combined and creamy.
  11. Transfer the mascarpone-whipped cream mixture into a piping bag or use a spoon to generously fill the flat sides of the cooled cookies. Sandwich them together to form the whoopie pies.
  12. Enjoy these cozy, spiced pumpkin treats as a delightful fall dessert or snack—perfectly soft cookies with a luscious, tangy filling.

Notes

Chill the mascarpone filling if it’s too soft for piping. Feel free to add a dash of cinnamon or nutmeg to the filling for extra spice. Store leftovers in the refrigerator for up to 2 days for best freshness.