Apple Butter Whoopie Pies

I Love the texture of a good Whoopie pie, they are basically Muffin Tops- not cookies. They are extra decadent rolled in cinnamon sugar and the Brown Sugar Buttercream is the cherry on top! This is a great beginner recipe and if your local to Oxford County, you can get Wellesley Apple Butter at your local farmers market, select grocery stores or pick up any apple butter you can find after Apple Picking!

Makes Roughly 12 Whoopie Pies

In your Mixer add Wet Ingredients:
3/4 cup Apple Butter
1/2 cup softened salted Butter
1/4 cup brown sugar
1/2 cup white sugar
(cream together in your mixer until fluffy)
2 Eggs (add in 1 at a time)

Add in all Dry Ingredients together before mixing again:
2 cups flour
pinch of sea salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin spice

Mix on Low just until combined

In a Seperate Bowl- mix up 3/4 cup white sugar and 1/2 tsp cinnamon to roll your dough balls in (using a wide bowl is best)

Once your dough is combined- It wont be as stiff as a cookie dough it will be fairly fluffy. Using a Cookie scooper (to try to get the same size/shapes to make for easy sandwich making), drop your dough ball into the cinnamon sugar mixture and place on your parchment lined baking sheet , only put 12 per cookie sheet because these spread quite a bit! Once your oven is at 350, place both cookie sheets in and bake for 13-15 minutes. They should look firm and spring back to your touch. Allow them to fully cool before the next step.

Brown Sugar Buttercream:
1/2 cup softened salted butter
1/4 cup brown sugar
1/2 cup-1 cup powdered sugar
1/2 tsp vanilla
(Whip/Beat until it is fluffy and lightened in color 2-5minutes, adding more powdered sugar if it’s not stiff enough to spread)

Assemble your Whoopie pies like Oreos and Enjoy!! These are best the day of (Not that they’ll last till tmrw anyways!)