Red Velvet Whoopie Pies

Whoopie pies are the new cupcakes!  What's a whoopie pie, you ask?  It's two cakey cookies with frosting in between them, kind of like a moon pie.  They are yummy, easy to pop into a lunch bag, and pretty easy to make.  These would be perfect for a Valentine's day treat!

Red Velvet Whoopie Pies
Source: Bakerella
Printable Recipe

Ingredients:
Cookies:
1 box German Chocolate cake mix
1/2 cup butter, softened
2 eggs
1 (1 ounce) red food color
1 tablespoon unsweetened baking cocoa
Cream Cheese Filling:
1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
2 cups powdered sugar

Directions:
Heat oven to 350 degrees.  Spray cookie sheets generously with cooking spray (or use parchment paper).
In medium bowl, beat all cookie ingredients with electric mixer on medium speed until blended.  Onto cookie sheet, drop batter by rounded tablespoons about 2 inches apart.
Bake 11 to 13 minutes or until set.  Cool 2 minutes before removing to cooling rack; cool completely.
In medium bowl, beat butter, the cream cheese and vanilla with electric mixer until blended.  Gradually, add powdered sugar, 1 cup at a time, beating on low speed until smooth.  For each sandwich cookie, spread 1 generous tablespoon of filling on bottom of 1 cookie.  Top with second cookie, bottom side down; gently press together.  Store covered in refrigerator.

Amy's Notes:
The last (and only) time I made whoopie pies, they were quite....fluffy.  This time I sprayed a little non-stick spray on the back of a spoon and pressed down the batter before putting them into the oven.  They baked out very nicely into a good consistent shape, thanks to my cookie scoop.  I also used a piping bag to dispense the frosting evenly, but you definitely could just use a knife to spread it.  I think these are perfect for Valentine's day--I've seen mixes being sold in stores!  And you could even cut them into heart shapes!

Pumpkin Whoopie Pies

I've been trying to get in as much fall baking as I can.  And that means a lot of pumpkin, which I love but my husband doesn't love.  My husband will be happy to learn that I have exhausted my list of pumpkin recipes to try this fall and will be moving onto my (very long) list of baked goods to try.  Ever since I heard about whoopie pies, I knew I needed to make them.  It's pretty much a cakey-cookie sandwich with creme or frosting in the middle.  I have another recipe for red velvet whoopie pies that I must try soon, but first, enjoy these!

Pumpkin Whoopie Pies

Ingredients:
Cookies:
1 pouch (1 pound, 1.5 ounce) sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup canned pumpkin
1/3 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 egg
Filling:
2/3 cup marshmallow creme (from 7 ounce jar)
1/3 cup butter or margarine, softened
2/3 cup powdered sugar

Directions:
Heat oven to 375 degrees.  In large bowl, stir together cookie mix and flour.  Add remaining cookie ingredients; stir until stiff dough forms.
Onto ungreased cookie sheets, drop dough by 36 rounded teaspoons 2 inches apart.  Lightly press tops with floured fingertips to flatten slightly.
Bake 8-10 minutes or until set.  Cool 2 minutes; remove from cookie sheets to cooling racks.  Cool completely, about 15 minutes.
In medium bowl, beat filling ingredients with electric mixer until light and fluffy.  For each whoopie pie, spread about 2 tablespoons of the filling on bottom of 1 cooled cookie.  Top with the second cookie, bottom side down; gently press together.  Store tightly covered in refrigerator.  Sprinkle with additional powdered sugar just before serving.

Amy's Notes:
Sometimes when I am following a recipe I get so excited to make the recipe that I miss steps.  I tend to skim over recipes too quickly because I just want to get to the baking.  It's not a good thing.  Not only does it lead to missing steps but sometimes leads to not having all the ingredients on hand.  And that leads to my husband being irritable because I sent him to the store for eggs or milk.  Like as I was typing this recipe just a minute ago, I read the step that says, "lightly press tops with floured fingertips to flatten slightly" and have no recollection reading that while I was baking them.  And because of that, my pumpkin whoopie pies are pretty thick, but otherwise delicious.

The cookies are done and ready to be frosted

whoopie pie!