Who doesn’t love a whoopee pie? Two incredibly soft cookies sandwiched together with a creamy, sweet filling. They’re irresistible for kids and adults alike.
The typical whoopie pie is chocolate cookies with a white center. But I’ve made some fall-inspired whoopee pies- Apple Spice.
The cookies are flavored with applesauce and apple pie spice and the filling has a hint of apple flavoring too with some apple cider that has been reduced to a syrup. In traditional whoopie pie fashion, the cookies have a touch of sweetness, but not too much. Most of the sweetness comes from the filling which is ultra-thick and rich.
Normally I like whoopie pies served at room temperature, but these Apple Spice Whoopie Pies actually taste really good eaten straight from the refrigerator. And since the filling has cream cheese, I would keep them in the refrigerator if they won’t be eaten right away.
Have you ever made Whoopie Pies before?
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons butter, softened
- 4 tablespoons shortening
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 cup unsweetened applesauce
- 2 teaspoons apple pie spice
- 1/4 cup apple cider, not apple juice
- 1/4 cup butter, softened
- 4 ounces cream cheese, room temperature
- 3 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1-2 teaspoons half and half
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together eggs, buttermilk, vanilla, applesauce, and apple pie spice until blended well.
In a mixing bowl for your electric mixer place flour, sugar, baking powder, salt, baking soda, butter, and shortening.
Add half of the egg mixture to the flour mixture and beat on medium speed for 2 minutes.
Add remaining liquid and beat for 2 additional minutes.
To place batter on baking sheets, use a 1/4 measuring cup. For large whoopie pies fill the cup and for smaller whoopee pies, only fill half way. Space the cookies leaving 2 inches in between. The batter should be like pancake batter and you can easily use your finger or back of a spoon to coax the batter into a near perfect circle.
Bake 8-12 minutes, until edges just begin to brown. Cool and then peel cakes from parchment paper.
For filling, place apple cider in a small saucepan and heat over medium-high heat until reduced to 1 tablespoon. Let cool.
Beat butter and cream cheese using an electric mixer. Gradually add confectioners' sugar. Mix in vanilla, cinnamon, allspice, and reduced apple cider.
Thin filling to desired consistency with half and half.
Turn whoopee cakes so bottom faces up. Spread filling on half of them. This is sometimes easier to do using a pastry bag. Top with the cookies that don't have filling to make sandwiches.
Recipe Source: adapted from King Arthur Flour