Description
These soft, cake-like whoopie pies wrap all the cozy flavors of fall into a hand-held treat. Roasted butternut squash brings warmth and moisture to the spiced cookies, while the creamy apple butter filling adds sweet, nostalgic depth. Perfect for lunchboxes, bake sales, or just a bite of autumn joy.
Ingredients
For the Cookies:
1 cup roasted butternut squash purée
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil
1 egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp salt
For the Filling:
½ cup apple butter
¼ cup softened cream cheese
¼ cup butter, softened
¾ cup powdered sugar
Pinch of cinnamon
Instructions
Preheat oven to 350°F (175°C) and line baking sheets.
Whisk squash, sugars, oil, egg, and vanilla until smooth.
In another bowl, mix flour, baking soda/powder, spices, and salt.
Combine wet and dry mixtures to form batter.
Scoop tablespoon-sized rounds onto sheet and bake for 10–12 minutes. Cool completely.
Beat filling ingredients until fluffy.
Sandwich filling between two cookies to make pies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 230 / pie
- Sugar: 20g / pie
- Fat: 10g / pie
- Carbohydrates: 33g / pie
- Protein: 2g / pie