These Apple Pie Whoopie Pies are two spiced apple cake pieces stuffed with cinnamon marshmallow filling and apple pie filling. Instead of making an entire apple pie, simply whip up these single-serving, unique, and flavorful ode to the classic. These are sure to impress any crowd and would be the perfect treat to bring to Thanksgiving dinner!
What Are Whoopie Pies?
Whoopie pies originated in the northern states of America and are basically handheld cake sandwiches.
- Two, small, moist, and flavorful cake disks
- Smooth, creamy, sweet filling
These Apple Pie Whoopie Pies are made of apple-flavored cake disks, are filled with a cinnamon filling, and have apple pie filling sandwiched in there too! What could be better?
Whoopie Pie Ingredients
- All Purpose Flour: Using plain, simple, white all purpose flour will do the trick in these whoopie pies. Use a kitchen scale to measure the flour or use a spoon to transfer the flour from the bag to your measuring cups before using a knife to level off the top. If you pack the flour into your measuring cups, you will overmeasure, leading to dry and hard cake disks.
- Baking Powder & Baking Soda: These two work together to help these slabs of batter turn into risen cake disks. Use both and measure them properly!
- Salt: Salt brings out extra sweetness and completes the flavor of these whoopie pies.
- Cinnamon & Nutmeg: These two spices together? Pure magic. They add the perfect hint of fall and truly enhance the apple flavor!
- Vegetable Oil: Vegetable oil is the base of this recipe and adds moisture that lasts. You can substitute vegetable oil for any unflavored oil of choice.
- Egg: You’ll need one large egg at room temperature for this recipe. Your batter will not combine properly and the texture of the cake pieces will, therefore, be altered if you use a cold egg. If you forget to leave the egg out ahead of time, place it in a bowl of warm water for 5-10 minutes or run hot water over it for about 2 minutes.
- Vanilla Extract: Vanilla extract rounds out the flavor and ties these babies together!
- Light Brown Sugar & Granulated Sugar: Both light brown sugar and granulated sugar contribute to sweetness, flavor, color, structure, moisture, and texture… they are so crucial to this recipe, so make sure to properly measure and use both without substituting one for the other.
- Applesauce: Applesauce adds extra moisture and additional apple flavor!
Making Apple Pie Filling
- Chop Granny Smith (or other tart) apples into small chunks, none larger than 1/2 inch in size.
- Combine butter and chopped apple pieces in a medium saucepan over medium-high heat until soft, about 5 minutes total.
- Add light brown sugar and cinnamon to the apples, and lower heat. Continue cooking on medium-low heat for an additional 3-5 minutes until the apples are soft enough to squish with a spoon or spatula.
- Allow the filling to cool before storing in the fridge for use later or while you prepare the cake disks and cinnamon frosting.
If your whoopie pies are flat, you either did not measure your ingredients properly, did not let your batter sit for 10 minutes at room temperature, scooped more than 1 tablespoon of batter per whoopie pie, or shook the cookie tray too much when transferring the pan.
Whoopie pie filling is made of butter, marshmallow fluff or creme, cinnamon, and heavy whipping cream. It’s smooth, creamy, velvety, and so so soft!
Store these whoopie pies, individually wrapped in cling wrap or plastic wrap, at room temperature for up to 1 day, in the fridge for up to 4 days, or in the freezer for up to 3 months.
Expert Tips & Tricks
Let the Batter Sit: Let the batter sit at room temperature for about 10 minutes before spooning it onto your cookie sheet. This lets the batter gain some structure and firm up. If you skip this step, the whoopie pies will overspread in the oven.
1 Tablespoon of Batter: I’m telling you… do not use more than 1 tablespoon of batter for each whoopie pie. They will spread out rather than up. 1 tablespoon of batter is the perfect amount for whoopie pies that bake nicely, do not spread too much, and have a slight dome.
Cling Wrap: Cling wrap or plastic wrap will save your life. Whoopie pies are notoriously sticky. They will stick to any surface… except cling wrap. If you are assembling the whoopie pies later, individually wrap each disk in cling wrap. Once you have assembled the whoopie pies, individually wrap each whoopie pie in cling wrap. It may seem tedious, but it will keep your whoopie pies intact and will make them easier to assemble and serve!
Meet Apple Pie Whoopie Pies- 2 apple cake disks stuffed with cinnamon marshmallow filling and apple pie filling chunks. These unique, impressive, and simple treats pay homage to a classic apple pie in a simpler, less time-consuming, and more approachable way!
For the Apple Pie Filling
- 2 medium Granny Smith Apples, peeled and chopped (about 325g of chopped apples)
- 1 Tablespoon (14g) unsalted butter
- 1/4 cup (60g) light brown sugar, packed
- 1 teaspoon (4g) cinnamon
For the Apple Whoopie Pies
- 1 1/2 cups (210g) all purpose flour, spooned and leveled
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/4 teaspoon (2g) salt
- 2 teaspoons (5g) cinnamon
- 1/2 teaspoon (2g) nutmeg
- 1/3 cup (67g) vegetable oil
- 1 large egg (50g), room temperature
- 1/2 teaspoon (2g) vanilla extract
- 1/2 cup (120g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 1/2 cup (130g) unsweetened applesauce
For the Cinnamon Filling
- 1/2 cup (110g) unsalted butter, room temperature
- 3/4 cup (90g) powdered sugar
- 1 cup (130g) marshmallow fluff
- 1 tablespoon (15g) heavy whipping cream
- 3/4 teaspoon (3g) cinnamon
For the Apple Pie Filling
- In a large saucepan over medium-high heat, heat chopped apples and butter together for about 5 minutes until the apples are soft and begin to turn slightly browner in color. Mix consistently to ensure that the apples heat evenly.
- Add light brown sugar and cinnamon to the apple mixture, and lower heat to medium-low. Heat for an additional 3-5 minutes until the apples are soft enough to break apart when you push down on them with a spoon.
- Remove the apple pie filling from the heat and let the mixture cool as you prepare the whoopie pies and cinnamon filling. If baking or assembling later, allow the apple pie filling cool before storing in an airtight container or covering with cling wrap, plastic wrap, aluminum foil. Place the filling in the fridge for up to 6 days and heat for about 1 minute in the microwave before adding to the whoopie pies.
For the Apple Whoopie Pies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. This is crucial for ensuring the whoopie pies remove from the pan cleanly after baking and cooling.
- In a medium bowl, whisk all purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together with a whisk until combined.
- In a large bowl, whisk vegetable oil, room temperature egg, vanilla extract, light brown sugar, granulated sugar, and applesauce together with a whisk until smooth.
- Slowly, mix the dry ingredients into the wet ingredients. Use a spatula to scrape down the sides and the bottom of the bowl to make sure all of the ingredients are properly incorporated. Do not overmix. Only mix until you see the dry ingredients completely disappear and until the batter is smooth. Mixing past this point will lead to drier whoopie pies and will impact how the whoopie pies rise.
- Allow the batter to sit at room temperature for 10 minutes to allow the batter to firm up and gain structure. If you skip this step, the whoopie pies will overly spread as they bake rather than rising.
- Divide the batter into 1 tablespoon-sized dollops at least 2 inches apart on your parchment-lined baking sheets.
- Bake the whoopie pies for 9-12 minutes or until the whoopie pies look dry on top, a toothpick inserted into the center comes out with moist crumbs, and the tops spring back when quickly poked in the center with your pointer finger.
- Allow the whoopie pies to cool on the baking sheet before using a greased spatula to help remove them from the parchment paper.
For the Cinnamon Frosting + Assembly
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. This should take about 2 minutes.
- Slowly, add the powdered sugar to the butter while mixing on low speed. Use a spatula to scrape down the sides of the bowl as needed. Continue mixing until the mixture is smooth.
- Add marshmallow fluff to the mixture on medium speed and beat until smooth. Pour the heavy whipping cream and cinnamon into the frosting and beat on medium high speed for 3 minutes until smooth and velvety.
- If desired, transfer the filling to a piping bag with a tip of your choice or large Ziploc bag with the corner of the bag cut off. This will make the filling of the whoopie pie sandwiches easier, but you are more than welcome to use a spoon or knife.
- Top half of the disks with cinnamon marshmallow filling on the flat side. Then, top each of the frosted whoopie pies with about 1 1/2 tablespoons (about 35g) of apple pie filling, placing the filling towards the center. Top each disk with another disk, flat side on top of the apple pie filling.
- Individually wrap each whoopie pie in cling wrap to ensure they do not stick to one another when storing. Store the whoopie pies at room temperature for up to 1 day or in the fridge for up to 4 days. Whoopie pies can be frozen, individually wrapped, for up to 3 months after assembly.
Keywords: Whoopie Pies, Apple Pie, Apple Whoopie Pies, Cinnamon Filling, Fall Desserts