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?
Apple Spice Whoopie Pies
- 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