Description
Warm spiced whoopie pies baked with apple cider and applesauce, filled with a tangy cream cheese glaze. Autumn in a cookie sandwich, soft and autumnal with cinnamon, nutmeg, and clove.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups apple cider
1 cup unsweetened applesauce
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling: 1/2 cup vegan butter (non-hydrogenated oil-based)
2 1/2 cups powdered sugar
1/2 cup apple cider
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
In a bowl, whisk flour, sugar, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt
In a separate bowl, beat butter, applesauce, and eggs until smooth
Gradually add dry ingredients to wet ingredients using a spatula
Pipe or spoon rounded dough onto prepared sheets, leaving 2 inches between each
Bake for 12-15 minutes until golden and slightly springy
Cool completely on wire racks
For the filling: whip vegan butter, powdered sugar, cider, vanilla, and cinnamon until light and fluffy
Ladle filling into a piping bag and pipe between each whoopie pie pair
Notes
Store in airtight containers in fridge up to 3 days
For higher yield, pipe filling in coils before stacking
Halal option: use certified halal yogurt instead of applesauce, substitute vegan butter with clarified oil-based ghee
Topping variation: dust with cinnamon-sugar mixture or add caramel dip
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 18g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 0.7g
- Protein: 2.5g
- Cholesterol: 30mg