Pumpkin Whoopies
Member recipe

Pumpkin Whoopies

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(1 ratings)

Member recipe by


Serves 1 - 16 Portions

Soft mounds of pumpkin flavoured cake/cookie sandwiched together with marshmallow.

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  • For the sponge
  • 120ml vegetable oil
  • 200g brown sugar (light or dark or mix 50:50)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 200g pumpkin puree (I used Libby's canned)
  • 250g plain flour - sifted
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1-2 tsp cinnamon
  • 1 tsp ground ginger or mixed spice
  • For the filling
  • 16 - 18 marshallows - I used Haribo's


    1. Preheat oven to 180C and line a baking tray with parchment
    2. Whisk together the oil, sugar and vanilla untill combined.
    3. Add pumpkin puree and whisk until creamy then add the egg and combine.
    4. Sift the flour, raising agents and spices in to the pumpkin mixture and fold until fully combined.
    5. Spoon mixture in to a piping bag fitted with a round nozzle and pipe the mixture on to the prepared baking trays. Try to make 30 - 36 round mounds , you may need to use 2-3 trays or bake in batches as they should be 2-3cm appart as they may spread during baking. If you dont have a piping bag just spoon the mixture on to the trays.
    6. Bake in the oven for 10 - 15 minutes or until the mounds spring back when lightly pressed.
    7. Remove 1/2 the whoopies from the oven and place on a cooling rack. Turn over the other 1/2 of the whoopies over so that the flat bottom is facing up and place a whole marshmallow on the top . Return them to the oven for 1-2 minutes until the marshmallows are just starting to soften. (Don't let them get too soft or else they will make a big mess when you try to join them together!)
    8. Remove the whoopies from the oven and sandwich one with marshmallow to one without.

Comments, questions and tips

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31st Oct, 2012
Lovely! I don't eat marshmallows as I'm veggie, but these were so good without a filling, I might just leave them as little cakes. I left out the ginger/mixed spice and just used cinnamon, and I only had egg whites, but they turned out great. I baked in 2 batches for 12 mins each.
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