These homemade Pumpkin Spice Twinkies are a delightful fall treat — soft, spiced cakes filled with rich, creamy filling. Perfect for autumn gatherings, Halloween parties, or just a cozy evening with a warm drink, they capture the comforting flavors of pumpkin pie in a fun, handheld dessert.

Why You’ll Love This Recipe

Perfectly soft and moist pumpkin cake with warm spices.
Filled with a luscious, buttery cream filling.
Great for fall celebrations or homemade gifting.
Easy to make with simple pantry ingredients.
Customizable — enjoy with or without marshmallow fluff or cream cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin cake:
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp pumpkin pie spice
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup pumpkin puree
¼ cup vegetable oil

For the cream filling:
½ cup unsalted butter, softened
½ cup powdered sugar
½ tsp vanilla extract
¼ cup marshmallow fluff or cream cheese (optional for extra creaminess)

Directions

Preheat oven
Preheat your oven to 350°F (175°C). Grease a Twinkie pan or line a mini loaf pan with parchment paper.
Make the cake batter
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another bowl, beat sugar and eggs until light and fluffy. Add pumpkin puree, vegetable oil, and vanilla extract; mix until smooth.
Gradually fold in the dry ingredients until just combined — avoid overmixing.
Bake
Spoon the batter into Twinkie molds, filling each about three-quarters full. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before removing from the molds.
Make the cream filling
In a bowl, beat butter until creamy. Add powdered sugar and vanilla extract; beat until smooth and fluffy.
For an extra creamy texture, fold in marshmallow fluff or cream cheese.
Transfer the filling to a piping bag fitted with a small round tip.
Fill the Twinkies
Insert the piping tip into the bottom or back of each cooled Twinkie and squeeze a small amount of filling into the center.
Serve and enjoy
Optionally dust with powdered sugar or drizzle with white chocolate for a decorative finish.

Servings and timing

Servings: 8–10 Twinkies
Prep time: 15 minutes
Cook time: 18 minutes
Cooling and filling time: 20 minutes
Total time: Approximately 50–55 minutes

Variations

Cream cheese filling: Use cream cheese instead of marshmallow fluff for a tangy twist.
Chocolate drizzle: Top with a light drizzle of melted white or dark chocolate.
Mini muffins: Use a mini muffin tin for bite-sized versions.
Spice blend: Adjust pumpkin pie spice to your liking — add a pinch more cinnamon or nutmeg for deeper flavor.
Frosted version: Instead of filling, frost the top with the cream filling for a cupcake-style dessert.

Storage/Reheating

Store Pumpkin Spice Twinkies in an airtight container at room temperature for up to 3–4 days.
For longer storage, refrigerate for up to a week or freeze for up to 2 months.
To serve from frozen, let them thaw at room temperature for 1–2 hours.
Do not microwave, as it may melt the cream filling — instead, enjoy them at room temperature.

FAQs

How do I make pumpkin pie spice at home?

Combine cinnamon, nutmeg, ginger, and cloves in equal parts to create your own pumpkin pie spice blend.

Can I use fresh pumpkin instead of canned puree?

Yes, just make sure it’s cooked and well-puréed to achieve a smooth texture similar to canned pumpkin.

What can I use if I don’t have a Twinkie pan?

You can use a mini loaf pan or even a muffin tin; just adjust the baking time slightly as smaller cakes bake faster.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.

Can I make these dairy-free?

Replace butter with dairy-free margarine and use a plant-based filling substitute such as coconut cream.

How do I get the filling perfectly inside?

Use a piping bag with a narrow tip and insert it gently into the base or side of each Twinkie to fill evenly.

Can I reduce the sugar in this recipe?

You can slightly reduce the granulated sugar to ⅓ cup, but the texture and sweetness will change slightly.

Do I need to refrigerate them?

Only if you’ve used cream cheese in the filling; otherwise, they’re fine stored at room temperature for a few days.

Can I make the batter ahead of time?

It’s best to bake immediately after mixing, but you can refrigerate the batter for up to 12 hours before baking.

How do I keep the cakes moist?

Avoid overbaking and store them in an airtight container to retain moisture. Adding a touch of oil also helps maintain softness.

Conclusion

Pumpkin Spice Twinkies are a cozy, festive dessert that brings together the best of fall flavors and classic snack nostalgia. With their tender pumpkin cake and creamy filling, these treats are sure to impress guests and satisfy sweet cravings all season long. Perfect for baking, gifting, or simply enjoying with a cup of tea or coffee — these homemade Twinkies are autumn perfection in every bite.