Carrot Cake Oatmeal Whoopie Pies, With Pineapple Cream Cheese filling
Whoopie pies are a classic American dessert. Is it a pie? Is it a cookie? Is it a sandwich? I say, it's all of the above. This version is a take on carrot cake in a cookie form, filled with a pineapple-cream cheese filling. O.M.G. So good!
Course Dessert
Cuisine American
Keyword Carrot Cake Whoopie Pies, Whoopie Pies
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Servings 8
Calories 632kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the whoopies pies:
1-1/2cupsbrown sugar
1/2cupwhite sugar
1-1/2sticksunsalted butterroom temperature (3/4 cup)
2large eggsroom temperature
1tspvanilla extract
2-1/2cupsflour
1tspbaking soda
1tspbaking powder
1/2tspcoarse saltor 1/2 tsp table salt
1tspcinnamon
1/2tspground nutmeg
1/2tspground ginger
2cupsquick cooking oats
1-1/2cupsgrated carrotsabout 2 carrots**
1-1/4cupsgolden raisinsoptional
For the filling:
3cupsconfectioners' sugar
1/2stickunsalted buttersoftened
4oz.cream cheese
1teaspoonpure vanilla extract
3Tablespoonspineapple jamoptional
1/4cupsweetened coconuttoasted at 325F for about 10 minutes and cooled (optional)
Instructions
Preheat the oven to 350F. Line two baking sheets with parchment paper or a Silpat baking mat. (I used a Norpro Muffin Top baking pan, but this isn't mandatory.)
In the bowl of a stand mixer, with the paddle attachment (or a hand held mixer), combine the sugars and butter. Beat until fluffy--about 3 to 4 minutes.
Add the vanilla and eggs, and beat until well combined.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Slowly add the flour mixture to the butter mixture; mix on low speed until just combined.
Stir in the oats, carrots and raisins with a spatula.
Using a medium ice cream scoop, scoop dough onto the prepared sheets, leaving at least 2 inches between cookies. Gently press the cookies until flat. Bake between 12-15 minutes, turning halfway through to ensure even baking. They should be lightly golden brown around the edges.
NOTE: These make 8 HUGE whoopie pies, so user a smaller scoop to make smaller whoopie pies. Reduce the baking time between 10-12 minutes each.
Transfer to a wire rack to cool completely.
To make the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
Add cream cheese and beat until well combined.
Add confectioners' sugar and vanilla, beat just until smooth. Add the pineapple jam (if using). NOTE: Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
To assemble the whoopie pies, turn one cookie with the baked bottom facing up. Scoop some filling, and gently press another cookie on top. Wrap in plastic wrap.
Keep whoopie pies refrigerated, and bring to room temperature about 30 minutes before eating. Stores for up to 5 days, refrigerated.
Notes
You could leave out the grated carrots and these would simply become Oatmeal Whoopie Pies