Apple Pie Whoopie Pie
Lightly spiced cake sandwiched between a vanilla buttercream and apple filling that celebrates the flavors of fall in one delicious sandwich cookie.
Servings Prep Time
14sandwiches 30minutes
Cook Time Passive Time
8minutes 20minutes
Servings Prep Time
14sandwiches 30minutes
Cook Time Passive Time
8minutes 20minutes
Ingredients
Spiced Cake
Vanilla Buttercream
Apple Filling
Instructions
Apple Filling
  1. In a saucepan, melt the butter and then add the apples, spices and cook for about 5 minutes. In a small bowl, combine the cornstarch and water and mix well. Add to the apples and cook about 2-3 minutes till the sauce thickens. Add the lemon juice. Pour into a bowl to cool.
Spiced Cake
  1. Preheat oven to 375 and line two baking sheets with parchment paper.
  2. In a the mixing bowl with a paddle attachment. Add the oil, sugar, buttermilk, egg, and vanilla and mix till combined. Add in the flour, baking soda, spices, and salt. Mix on medium till the batter is smooth and combined.
  3. With medium cookie scoop, scoop the batter onto the baking sheet about 2″ apart. Bake 7-8 minutes just till done. Remove from the oven and cool completely. Make the filling while the cookies are cooling.
Vanilla Buttercream
  1. In a mixing bowl with a paddle attachment, cream the butter till smooth. Add in the remaining ingredients and mix on low about a minute till it all comes together. Turn up the mixer to medium and whip one minute till its light and fluffy.
  2. Place buttercream in a pastry bag with a smaller plain tip.
Assembling the whoopie pies
  1. Place the cakes in pairs for tops and bottoms finding good matches. Turn one of the cakes upside down for each pair. Pipe a ring of buttercream around the outside of the cookie, leaving a small center empty.
  2. Place a tsp of the apple pie filling inside the ring. Top each pair and gently press to adhere to the fillings.
Recipe Notes

These are great with a drizzle of caramel sauce over them.  

To freeze:  Place whoopie sandwich pies on a cookie sheet lined with parchment .  Freeze till firm.  Then wrap individually in saran wrap and freeze in an airtight container.  Remove and bring to room temperature when ready to eat.