Wednesday, September 29, 2010

fall whoopie pies

I am ready to do some fall cooking but, because of the warm weather we have right now I am not quite ready for the apples, pumpkin and cinnamon.  I have had this recipe in my to try file since 2008!  I was asked to bring a dessert to a family dinner and this seemed like a perfect choice to kick off fall because it was both parent and kid friendly.   The cookie is not overly sweet and pairs with the rich and creamy center nicely.  I have an issue with sprinkles and sugar decorations.  I feel the need to buy them all the time so, this was a perfect opportunity to use some of those up and turn these whoopie pies super cute.

fall whoopie pies
adapted: everyday food

Makes 12
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners' sugar
  • 2 oz cream cheese, room temperature
  • nonpareils for decoration


  1. Preheat oven to 375. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
  2. In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not over mix).
  3. Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  4. Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter and cream cheese until light and fluffy. Gradually add confectioners sugar, beating until smooth.
  5. Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set. (To store cookies, keep in an airtight container at room temperature, up to 2 days.)

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