Apple Butter Whoopie Pies

This recipe is derived from Delish Magazine's Apple Cider Whoopie Pies. Rather than reducing apple cider down to a syrup, we switched in our Apple Butter Syrup. The result is a delicious combo of fall flavors that fill your home as you bake. 

Cookies
3/4 cup Blackberry Patch Apple Butter Syrup
2 1/2 cup all-purpose flour
2 tbsp finely grated orange zest
2 tsp ground cinnamon
1 tsp baking powder
 3/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp ground cloves
2 large eggs
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/3 cup granulated sugar
2 tsp pure vanilla extract
1 tbsp unsalted buttere, melted
1/3 cup cinnamon sugar

Icing
4 oz. cream cheese, room temperature
4 tbsp. unsalted butter, room temperature
2 cup confectioners' sugar
1 tsp pure vanilla extract
Blackberry Patch Apple Butter Syrup

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Ina large bowl, which together flour, orange zest, cinnamon, baking powder, ginger, baking soda, nutmeg, salt and cloves until combined. 

2. In a medium bowl, whisk together eggs, Apple Butter Syrup, brown sugar, oil, granulated sugar and vanilla. 

3. Add egg mixture to dry ingredients and stir until combined. The consistency should feel like a thick cake batter. You want it thinner than most cookie doughs, so that it creates that nice smooth top recognizable as a whoopie pie! Ours was a little thick and you can see that our cookies didn't quite smooth out. 

4. Using a medium scoop (about 2 tbsp), scoop dough on baking sheets, about 1 inch apart. Bake cookies until springy to the touch, 12 to 14 minutes. Transfer to a wire rack to cool. 

5. Brush tops of cookies with melted butter and sprinkle with cinnamon sugar. 

6. While cookies cool, make the filling. In a large bowl, using a handheld mixer on medium high speed, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and beat until smooth and fluffy. Scrape into a pastry bag. 

7. Turn cookies round side down. Pipe filing into thee center of half of the cookies. 

8. Pour Apple Butter Syrup onto the center of the other half of the cookies and sandwich together. It's okay if your syrup spills over the edges here. Cover and refrigerate at last 1 hour and up to 3 days. 

Also in Recipes