Kicking off September with these pumpkin spice s'more whoopie pies!
There are very few desserts that I enjoy with pumpkin, and I'll tell you that pumpkin pie is not one of them. Fight me if you want but it's true.
Pumpkin is definitely one of those textural struggles for me. Probably the reason why I don't like it in pie. When I do use it, its almost always baked with! You just can't beat the fall flavor of some canned pumpkin!
Pumpkin puree, pumpkin spice, marshmallow fluff, and melted chocolate. If we're talking about the face of fall, these whoopie pies are IT.
They're honestly a really good mashup for those still clinging to summer but subconsciously ready for fall. So let's dive in!
What the heck is a Whoopie Pie?
A whoopie pie combines two soft cookie rounds filled and smushed together with marshmallow fluff. Chocolate cake and marshmallow fluff makes up the original and most commonly made whoopie pie. Although I do love my chocolate, these pumpkin spiced ones are at the top of my list for favorite whoopie pie variations!
The cookie itself is soft, fluffy, and more cakey than cookie. Which is why they make for the perfect sandwiches!
What's in the Pumpkin S'mores Version
- pumpkin spiced cookie
- homemade marshmallow fluff (although store bought fluff is JUST as good and more convenient!)
- melted dark chocolate for dipping
- just a sprinkle of graham cracker crumbs
The homemade marshmallow fluff is the second best part and way easier to make than you think! Although in a pinch, I've definitely settled for some store bought fluff.
How to Make the Marshmallow Fluff
To make the fluff you only need a few basic ingredients:
- fresh egg whites
- agave nectar
- vanilla extract
That's it! Essentially we are making a meringue with the egg whites and then whipping it until its fluffy. The vanilla extract is what will give our fluff the classic marshmallow flavor!
To make the fluff, you'll start with room temperature egg whites. Like all meringues, you want to make sure your mixing bowl, whisk, and whites are completely clean and free from any fat or yolk residue.
In a small pot you'll add the water, sugar and agave and heat them to create a syrup. Adding this hot syrup will stabilize our meringue and will "cook" the whites to make sure they are safe to eat.
This process will move pretty quickly, so it's best to set yourself up for success. One thing you want ready to go is your egg whites. You will pour the egg whites into a stand mixer and attach the whisk. You must wait for the sugar syrup to reach a temperature of 220F before you start to whisk them!
To begin the syrup, you will boil the water and sugars on medium high, anywhere from 5-7 minutes. You do not want to stir the syrup at all during this process. Using a thermometer, carefully check the temperature of the syrup and wait until it reaches 238 degrees F. At this stage the sugars will begin to thicken and we want to add it to our egg whites to help them thicken!
Working very carefully, you want to pour the hot sugar syrup in a slow steady stream down the side of the mixing bowl with the whisk still moving. You don't want to pour the sugar too quickly or it will cook your eggs. The aim is to hit the side of the bowl and not the middle where the whisk is. When the sugar hits the whisk it will splatter and fling onto the sides of the bowl, and the sugar syrup will not incorporate into the egg whites.
Once the sugar syrup has been added, the egg whites will just whip until they're thick and cooled. You want to achieve stiff peaks with the whites, and once you have you can add the vanilla extract.
This marshmallow fluff will keep for a few days in the fridge but also can be frozen for later use!
Assembly of the Whoopie Pies
The pumpkin spice whoopie pies are assembled by simply filling and dipping!
One of the cookies halves will get smeared with some of the marshmallow fluff (store bought or homemade) and then dipped into the melted chocolate.
The cookies keep best in the fridge for a few days but I always throw them in a container in the freezer and pull one out when I'm craving one!
Pumpkin Spice S'more Whoopie Pies
Pumpkin Spice Cookies
- 1 stick butter, room temperature 4 oz butter
- ⅔ cup brown sugar
- 2 egg
- ½ cup pumpkin puree
- ½ tsp vanilla extract
- 1 cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin spice
- ¼ tsp salt
- 2 egg whites room temperature
- ½ cup sugar
- ½ cup agave
- ¼ cup water
- 2 tsp vanilla extract
- alternatively, store bought marshmallow fluff
Chocolate For Dipping
- 1 cup chocolate chips
- 2 tsp coconut oil
Making the Cookies
- In a mixing bowl, add the room temperature butter and sugar. Mix with the paddle attchment until they are both creamed together.
- Scrape down the bowl with a spatula. Add the eggs one at a time, mixing well after each addition.
- Add the pumpkin and vanilla extract and mix well.
- Add the flour, baking powder, soda, salt, and pumpkin spice. Mix until just combined. The dough will be very soft and scoopable.
- Scoop the batter onto a parchment lined tray. There will be enough for 12 standard size cookies scoops.
- Bake at 375 for 10-11 minutes, or until the top of the cookies springs back when touched gently.
Making the Marshmallow Fluff
- In a stand mixer, add the room temperature egg whites.
- In a small pot, measure your sugar, agave and water. Place on the stove and turn on medium high heat. Do NOT stir the sugar. Heat for about 3-4 minutes, or until the sugar syrup reaches a temperature of 220 degrees F. Then turn the mixer on to medium high to begin whipping the egg whites.
- Continue cooking the syrup until it reaches a temperature of 238 degrees F. Then shut off the stove and very carefully bring the pot over to the mixer. With the mixer still running, carefully pour the sugar syrup down the side of the mixing bowl into the egg whites. Pour slowly in a thin steady stream. Pouring too quickly will cook the egg whites. Try not to hit the middle of the bowl where the whisk is, or it will splatter and fling the sugar onto the sides of the bowl and it won't get incorporated into the egg whites.
- Once all of the syrup is added, turn the mixer up to high and whip until the egg whites are cool and at stiff peaks. Then add the vanilla extract.
Melting the Chocolate
- Melt the chocolate and coconut oil over a double boiler or in the microwave until fully melted and combined. Allow to cool before dipping.
Final Whoopie Pie Assembly
- Take 1 sandwhich cookie and smear some of the marshmallow fluff in the center. Sandwich with another cookie half. Dip the pie into the melted chocolate and then place on a wire rack. Store in an airtight container in the fridge or freezer to keep fresh!