Butternut Squash & Apple Butter Whoopie Pies

Fall in Love with Every Bite: Butternut Squash & Apple Butter Whoopie Pies

Hey, hey, kitchen pals! 👋 Emily here, apron dusted with cinnamon and heart full of autumn excitement. Picture this: golden hour light streaming through your window, a crisp breeze carrying the scent of fallen leaves, and your kitchen smelling like a cozy harvest festival. That’s exactly where these Butternut Squash & Apple Butter Whoopie Pies come in. They’re not just cookies—they’re edible hugs from fall itself! �🎃 Imagine pillowy, spiced squash cookies hugging a luscious apple butter filling that tastes like your favorite orchard visit. Perfect for lunchboxes (kids beg for these), bake sales (you’ll be a legend), or savoring with coffee while pretending adulting can wait. Let’s turn that gorgeous seasonal produce into handheld joy!

My Grandma’s Apron & A Happy Accident

Funny story—this recipe started as a “kitchen rescue mission.” Years ago, I’d roasted way too much butternut squash for soup. My frugal grandma’s voice (bless her thrifty soul!) whispered, “Waste not, want not, Em!” So I mashed the extra squash, tossed it into my favorite muffin batter… and ended up with sad, dense muffins. 😂 But! That earthy sweetness stuck with me. Fast-forward to last fall, when I was swirling apple butter into oatmeal. Lightbulb moment! What if I paired roasted squash (for moisture and warmth) with apple butter (for that nostalgic, caramel-kissed tang) in a whoopie pie? Friends, the first test batch vanished in 10 minutes flat. My toddler even hid one in her toy purse. That’s when I knew—we’d created magic.

Gathering Your Autumn Treasure Trove

For the Cookies:

• 1 cup roasted butternut squash purée – Roast it yourself (so easy! Halve squash, drizzle oil, bake at 400°F until fork-tender) or grab canned pumpkin in a pinch. Pro tip: Squash adds deeper flavor!
• ½ cup brown sugar – Hello, molasses notes! Light or dark works—dark gives extra richness.
• ¼ cup granulated sugar – Balances the brown sugar’s moisture. Swap coconut sugar for less refined vibes.
• ½ cup vegetable oil – Keeps cookies crazy moist. Melted coconut oil works too!
• 1 egg – Room temp binds everything. For vegan? Use flax egg (1 tbsp ground flax + 2.5 tbsp water).
• 1 tsp vanilla extract – Warm depth booster. Try bourbon vanilla for fun!
• 1½ cups all-purpose flour – Measure by spooning into cup, then leveling. Gluten-free? 1:1 GF flour rocks here.
• ½ tsp baking soda + ½ tsp baking powder – Dynamic rise duo! Check expiry dates—they lose oomph over time.
• 1 tsp cinnamon + ½ tsp ground ginger + ¼ tsp salt – Salt amplifies sweetness. Add a pinch of nutmeg or cardamom if you’re feeling sassy.

For the Filling:

• ½ cup apple butter – Store-bought or homemade (my fave!). Not applesauce—too thin. Need sub? Simmer ½ cup applesauce + 1 tbsp maple syrup until thick.
• ¼ cup softened cream cheese – Tangy backbone. Vegan? Tofutti cream cheese saves the day.
• ¼ cup softened butter – Unsalted, please! Vegan butter substitutes beautifully.
• ¾ cup powdered sugar – Sift it! No one wants lumpy filling.
• Pinch of cinnamon – Because extra spice is always a good idea.

Let’s Bake Some Autumn Sunshine!

Step 1: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (Pro tip: Silicone mats work too! No sticking drama.)

Step 2: In a big bowl, whisk squash purée, brown sugar, granulated sugar, oil, egg, and vanilla until silky-smooth. (See those tiny sugar granules disappear? That’s the goal! No streaks.)

Step 3: In another bowl, whisk flour, baking soda, baking powder, cinnamon, ginger, and salt. (Ever overmix? Stop when flour disappears—overworking = tough cookies. Sad face.)

Step 4: Gently fold dry mix into wet ingredients. Folding, not stirring! Use a spatula in “J” motions until just combined. Batter will be thick like muffin mix—perfect!

Step 5: Scoop tablespoon-sized rounds onto sheets. (Cookie scoop = MVP here! Space them 2 inches apart—they spread.) Bake 10–12 minutes until edges set. They’ll look soft—that’s okay! They firm up cooling. Overbaking = dry cookies. 😱

Step 6: Cool completely on wire racks. Patience, grasshopper! Warm cookies melt filling. (Voice of experience…)

Step 7: Beat apple butter, cream cheese, butter, powdered sugar, and cinnamon until fluffy (2–3 mins). Pro hack: Chill filling 10 mins if too soft. Pipe it later for pretty swirls!

Step 8: Spread or pipe filling onto flat side of one cookie. Top with another. Gently press. Voilà! Edible autumn clouds.

Serving Your Masterpiece

Slide these onto a rustic wooden board with extra cinnamon dusted on top. Pack ’em in mason jars for gifting (tie with twine—so cute!). They shine at brunches with spiced chai, or as a sweet surprise in lunchboxes. Store leftovers (ha!) in an airtight container—they get even softer and dreamier on day two!

Mix It Up, Buttercup!

1. Maple-Pecan Crunch: Add ⅓ cup chopped toasted pecans to batter + 1 tbsp maple syrup to filling.
2. Vegan Delight: Use flax egg, vegan butter/cream cheese, and coconut oil.
3. Gingerbread Twist: Swap ginger for 1 tsp molasses + ½ tsp extra ginger in batter.
4. Savory-Sweet: Add ¼ cup crumbled crispy bacon to filling (trust me!).
5. Mini Pies: Use teaspoon scoops—perfect for parties! Bake 8–9 minutes.

Emily’s Extra Sprinkles of Wisdom

This recipe evolved from my infamous squash muffins! Early versions used cream cheese only in filling, but butter made it fluffier. Funny fail: Once I forgot baking powder—flat, sad “pancake pies.” My dog happily taste-tested them. 🙈 Now, I test leavenings by dropping a pinch in vinegar—if it bubbles, we’re golden! Also—freeze unbaked scoops for “emergency pie dough.” Bake straight from frozen (+1–2 mins). You’re welcome!

Your Pie Problems, Solved!

Q: Can I use canned pumpkin instead of squash?
A: Absolutely! Pumpkin’s sweeter, so reduce brown sugar to ⅓ cup. Texture’s nearly identical—still delish.

Q: My filling’s runny! Help!
A: Two fixes: 1) Chill it longer. 2) Add extra powdered sugar (1 tbsp at a time) until pipeable. Soft butter/cream cheese is key!

Q: Cookies spread too much—why?
A: Oven too cold, or dough too warm. Chill batter 15 mins pre-scooping. Also, check oven temp with a thermometer!

Q: How long do they keep?
A: 3 days room temp, 1 week refrigerated (let sit 10 mins before eating). Freeze unfilled cookies up to 3 months!

Nutritional Nibbles (per whoopie pie)

Calories: 230 | Fat: 10g | Carbs: 33g | Sugar: 20g | Protein: 2g

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Final Thoughts: Autumn Joy, Handheld & Hug-Worthy 🍂💛

And just like that, you’ve turned humble squash and cozy apple butter into the fall treat of dreams. These Butternut Squash & Apple Butter Whoopie Pies are the kind of dessert that feels like pulling on your favorite flannel, wrapping yourself in a warm blanket, and biting into nostalgia—all at once. They’re soft, spiced, and a little bit magical (just like you, baker friend!).

Whether you’re sharing them at a bake sale, sneaking one with your morning coffee, or delivering a batch to a friend who needs a sweet pick-me-up, these little pies are joy in sandwich form. No need for perfection—just heart, spice, and maybe a dash of butter on your cheek.

Until next time,
Stay cozy, bake boldly, and pass the pie love forward.
—Emily 🎃🍎✨