whoopie pie – Active Ashley's Kitchen

November 13, 2023

Vanilla Whoopie Pies with Chocolate Buttercream

Whoopie pies are one of my favorite bite size treats. These feature a soft vanilla cookie with a delectable chocolate buttercream in the center. If you want to make these truly indulgent you can add a little peanut butter on one of the cookies before …

Desserts

by Ashley

November 4, 2023

Pumpkin Whoopie Pies

Whoopie pies are a treat I didn’t discover until I was an adult. If you have never had one imagine a pillowy soft cookie with a delicious filling in the middle. These are a perfect fall treat with a pumpkin cookie and cream cheese frosting …

Desserts

by Ashley

March 16, 2023

Key Lime Pie Whoopie Pies

These are a light and tasty treat any time of year. I made these for a St. Patrick’s Day celebration this year to bring a little taste of spring while enjoying a slightly “green” dessert.

Ingredients:

Cookies-

2 cups all-purpose flour

½ cup graham cracker crumbs

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup granulated sugar

1 stick unsalted butter at room temperature

1 large egg

1 teaspoon vanilla extract

1 cup nonfat milk

Zest of 1 lime

Optional- a few drops of green food coloring

Filling-

2 cups confectioners sugar

1 stick unsalted butter at room temperature

8 ounces reduced fat cream cheese

1 cup marshmallow crème

1 tablespoon milk

Zest and juice of 6 key limes

Directions:

Cookies-

Sift the flour, graham cracker crumbs, baking soda, baking powder, and salt in a larger bowl.
Beat the granulated sugar and butter together on medium high speed until light and fluffy about 5 minutes.
Add the egg and beat until incorporated.
Add the vanilla.
Gradually add the dry ingredients alternating that with milk.
Add the lime zest and food coloring if using.
Transfer the dough to a bowl, cover, and chill for at least an hour.
Preheat the oven to 400 degrees. Line 2 large baking sheets with parchment paper.
Use a medium cookie scooper to form balls and place them at least 3 inches apart on the baking sheet.
Bake until the cookies puff up and the tops are no longer glossy about 7 minutes.
Let the cookies cool on the baking sheet then transfer to cooling racks to cool completely.

Filling-

Beat the confectioners’ sugar, butter, and cream cheese in a stand mixer on medium until fluffy.
Add the marshmallow crème, milk, lime zest, and lime juice and beat until light and airy about 5 minutes.
Flip over half of the cookies to make a flat surface.
Use an icing tool or a cookie scooper to place a heaping tablespoon of filling on the base of half of the cookies.
Use the remaining cookies to place on top to make whoopie pies.
Store in an air-tight container.
Enjoy!

Desserts

by Ashley

February 14, 2023

Carrot Cake Whoopie Pies with Ginger Cream Cheese Filling

These taste like carrot cake in miniature form with a cream cheese filling. The grated carrots help to make these a healthy snack. Ingredients: Cookies- 2 cups all purpose flour 1 ½ teaspoons baking soda 1 ½ teaspoons ground cinnamon 1 teaspoon baking powder 1 …

Desserts

by Ashley

February 26, 2022

Lemon Lover Whoopie Pies

Germs have been flowing through my house, so my son decided we should make some lemon whoopie pies. He said the vitamin C in the lemons would help everyone get better. I love lemon, so I was okay with his logic.

Ingredients:

Cookies-

1 ¼ cups all purpose flour

1 scoop vanilla protein powder

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

6 ounces butter at room temperature

1 ¼ cups granulated sugar

2 eggs

2 tablespoons lemon juice (zest from ½ lemon)

1 teaspoon vanilla extract

½ cup plain nonfat Greek yogurt

Filling-

8 ounces reduced fat cream cheese at room temperature

6 ounces butter at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon juice (zest from ½ lemon)

3 cups powdered sugar

Directions:

Preheat oven to 350 and line 2 large baking sheets with parchment paper.
Whisk flour, protein powder, salt, baking powder, and baking soda in a medium bowl.
Beat butter and sugar on medium in a stand mixer until light and fluffy.
Add lemon zest, lemon juice, vanilla extract, yogurt, and eggs and continue to beat on medium.
Add dry ingredients 1 cup at a time beating on medium scraping down the sides of the bowl.
Use a small cookie scooper to make tablespoon size balls 2 inches apart.
Bake for 10 minutes until cookies are just starting to brown on the edges.
Let cookies cool on baking sheet for two minutes before transferring to a wire rack.
For the filling add butter, cream cheese, vanilla, lemon juice, and lemon zest to a stand mixer. Mix on medium until smooth. Add powdered sugar one cup at a time.
Transfer filling to a piping bag or icing tool.
Flip over half of the cookies and pipe the filling. Top cookies with another cookie a press down slightly.
Enjoy!

Lemon whoopie pies before topping with a second cookie

Desserts

by Ashley

February 13, 2022

Mocha Whoopie Pies with Espresso Buttercream

I made these for my co-workers on a PD day! Let me tell you the chocolate and coffee was the perfect combination. These quickly disappeared and helped us have a productive and happy day. Ingredients: Cookies- 1 2/3 cups all purpose flour 1 scoop chocolate …

Desserts

by Ashley

January 29, 2022

Chocolate Whoopie Pies with Cookies and Cream Filling

Whoopie pies are so light and fluffy. These are filled with an Oreo and cream cheese filling that you won’t be able to resist. These were the perfect snow day treat. Ingredients: Whoopie Pie- 1 ½ cups all purpose flour 2/3 cup unsweetened cocoa powder …

Desserts

by Ashley

November 20, 2021

Pumpkin Pie Whoopie Pies

I hadn’t made whoopie pies in a few years, but a craving drew me to this recipe. OMG! These whoopie pies are literally bursting with flavor. They are so light, soft, and delicious.

Recipe adapted from Food Network

Ingredients:

Cookies-

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoons ground cloves

2 cups packed dark brown sugar

1 cup unsweetened applesauce

3 cups chilled pumpkin puree

2 large eggs

½ teaspoon vanilla extract

Filling-

3 cups confectioners’ sugar

½ cup unsalted butter room temperature

8 ounces reduced fat cream cheese room temperature

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
In a large bowl whisk the dry ingredients (flour, salt, baking soda, cinnamon, ginger, cloves, baking powder).
Add brown sugar and applesauce to a stand mixer. Mix on low to combine. Add the pumpkin puree and scrape down the sides. Mix to combine on low. Add eggs and vanilla and mix to combine.
Fold in the flour mixture on low. Scrape down the sides to mix all the batter evenly. Do not over mix.
Use a medium cookie scooper to release the dough on the prepared baking sheets. Cook for 12-14 minutes until cookies are starting to crack on the top and a toothpick inserted in the center comes out clean.
Remove the cookies from the oven and remove parchment paper from baking sheets to allow cookies to cool.
Add the cream cheese and butter to a stand mixer. Mix on medium to combine.
Add the confectioners’ sugar beating on low. Add the vanilla extract and scrape down the sides to fold in all of the sugar.
Assemble the whoopie pies. Turn half of the cookies upside down. Pipe filling on the cookie with an icing tool or place a dollop with a small cookie scooper. Place another cookie on top and press down gently.
Refrigerate for 30 minutes to firm up prior to serving. Store in the refrigerator.
Enjoy!

Desserts

by Ashley

Tag: whoopie pie