Description
These Zucchini Whoopie Pies are a delightful twist on the classic treat, featuring moist, spiced zucchini cakes sandwiched with a creamy, tangy cream cheese filling. Perfect for using up summer zucchini, they offer a soft, cake-like texture with a hint of cinnamon and nutmeg.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini, excess moisture squeezed out
- ½ cup buttermilk
- For the filling:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add egg and vanilla; beat until combined.
- Stir in shredded zucchini. Alternately add the flour mixture and buttermilk, beginning and ending with flour, mixing just until combined. Do not overmix.
- Drop rounded tablespoons of batter (about 1.5 inches apart) onto prepared baking sheets. Bake for 10-12 minutes, or until edges are set and tops spring back lightly when touched. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until creamy.
- Pair cooled cookies by size. Spread or pipe filling on the flat side of one cookie, then top with another cookie. Gently press together. Refrigerate for at least 30 minutes before serving for best texture.
Notes
- Be sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel or paper towels to prevent the cookies from being too wet.
- Store whoopie pies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
- For a nutty variation, add ½ cup chopped walnuts or pecans to the batter.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg