Pumpkin Whoopie Pies with Dulce de Leche Filling

This post and recipe, Pumpkin Whoopie Pies with Dulce de Leche Filling, are a part of the “Bake a Difference with OXO for Cookies for Kids’ Cancer and Dorie Greenspan” campaign. The recipe is from Dorie’s upcoming book Dorie’s Cookies. This was originally posted on 10/21/2016.

I was recently contacted by the lovely people at OXO about making cookies for Cookies for Kids’ Cancer, and trying some of their fantastic baking toys.

I’m always honored to participate in Cookies for Kids’ Cancer; it’s an amazing organization that has raised over $17 million granted to the leading pediatric cancer research centers across the country.

Did you know that cancer is the #1 disease killer of children in the US? I also found out that the foundation only receives 4% of the annual budget from the National Institutes of Health. That’s eye opening.

1 in 285 children will be diagnosed by the time they are 20. This is a definitely a fight I can get behind.

Now, let’s talk cookies. 

Pumpkin Whoopie Pies with Dulce de Leche Filling

These cookies aren’t just any cookies.

They’re Dorie Greenspan’s cookies, and they’re from her delicious book Dorie’s Cookies. It’s so much fun just looking through the book.

Dorie's Cookies

I highly suggest getting this for your coffee table.

It’s just that pretty.

Pumpkin Whoopie Pies with Dulce de Leche Filling

I definitely have an affinity for OXO – their products are superior.

These cookies are so much easier to make than I expected.

You know me, I don’t make that many dessert recipes, but this one I had to because….well, Dorie, of course. You can never go wrong with a Dorie recipe.

Pumpkin Whoopie Pies with Dulce de Leche Filling

Aren’t these Pumpkin Whoopie Pies the cutest?

The cranberry isn’t overwhelming at all; it adds just the right bit of contrast to the pumpkin, and the Dulce de Leche filling was brilliant.

These are the tools OXO sent to use for the Pumpkin Whoopie Pies, and I highly recommend every one of them.

Non-stick Pro 12 Cup Muffin Pan
OXO 12 Cup Muffin Pan
It’s scratch, stain, corrosion and abrasion-resistant. It’s definitely durable and has an impressive nonstick surface.

It also wipes clean SO much easier than typical metal pans.

Medium Cookie Scoop
OXO Medium Cookie Scoop

I have a plethora of scoops of all sizes, and this medium scoop is hands down the best I’ve ever used.  Everything from the comfy grip to the ease of the release makes this a superior scoop. 

Medium Silicone Spatula
OXO Medium Spatula

If you spend any amount of time in the kitchen, you know that a good spatula is a serious necessity. This one will be your ride-or-die. 

On Bright Illuminating Digital Hand Mixer


This is a pretty unique tool.

It’s a hand mixer that’s convenient for both right and left-handed users, 6-speed settings including intuitive digital controls to steadily increase or decrease speed, and a light (optional, turns on and off with a button) that illuminates the bowl as you mix. 

Let’s make Pumpkin Whoopie Pies

Pumpkin Whoopie Pies with Dulce de Leche Filling

Pumpkin Whoopie Pies with Dulce de Leche Filling

Yield: 12 Cookies

Soft pumpkin spiced cookies sandwiching luscious Dule de Leche filling.


  • 1 3/4 cups (238 grams) all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
  • 3/4 cup (150 grams) sugar
  • 1/2 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup (113 grams) pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup (120 ml) buttermilk, preferably at room temperature
  • 3/4 cup (about 75 grams) fresh cranberries, coarsely chopped (if frozen, don’t thaw)

For the Filling:

  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
  • 1 cup (96 grams) marshmallow crème (or Marshmallow Fluff)
  • 1/4 cup (30 grams) confectioners’ sugar
  • Pinch of fine sea salt
  • 1/4 cup (75 grams) dulce de leche, homemade or store-bought


  1. Whisk the flour, cinnamon, cardamom, baking powder and baking soda together.
  2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 2 minutes.
  3. Add the egg and beat for another 2 minutes or so, until creamy.
  4. Beat in the vanilla and reduce the mixer speed to low.
  5. Add the pumpkin puree and beat until it’s fully incorporated; don’t be discouraged when the mixture curdles — it will soon smooth out.
  6. Turn off the mixer, scrape down the bowl and add half of the dry ingredients.
  7. Pulse to begin the mixing and then mix on low, scraping the bowl as needed, until the flour mixture is blended in.
  8. Beat in the buttermilk.
  9. Turn off the mixer, add the remaining dry ingredients, pulse and then mix on low until you have a lovely smooth batter.
  10. Switch to a flexible spatula and fold in the cranberries. Don’t be too thorough — it’s better to have an uneven mix than to break the berries and turn the batter red.
  11. Using a medium cookie scoop, scoop out level portions of dough, or use a tablespoon to get rounded spoonfuls, and fill the muffin tins. The scoops of dough will sit upright in the center of the tins, but when baked they’ll melt evenly into the cups.
  12. Bake the whoopie pies for 11 to 12 minutes, rotating the pans top to bottom and front to back after 6 minutes, or until they are puffed, golden brown and springy to the touch.
  13. Transfer the pan to a rack and let the cookies rest for 5 minutes, then turn them out on the racks and allow them to cool completely.
  14. !To Make the Filling:
  15. Working with a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, beat the butter, marshmallow crème, sugar and salt together on medium-high speed, scraping the bowl and beater(s) as needed, for about 3 minutes, until very smooth.
  16. Lower the mixer speed, add the dulce de leche and beat until thoroughly blended.
  17. Using a spoon or a small cookie scoop, place the filling on the flat sides of half of the cookies; sandwich with the other cookies, flat sides down.
  18. The cookies can be eaten now, but the filling benefits from a 30-minute stay in the refrigerator.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 194mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 2g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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