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Apple Pie Whoopie Pies

Apple Pie Whoopie Pies

A cream filling plus an apple pie filling make these whoopie pies doubly delicious.


Spiced Apple Cookies

  • 2 cups flour, sifted
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract

Apple Pie Filling

  • 1 large Granny Smith apple, peeled, cored, and chopped into 1/8-inch cubes
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

Mascarpone Frosting

  • 4 ounces (1 stick) unsalted butter, softened
  • 1 cup (8 ounces) Wisconsin mascarpone cheese, room temperature
  • 1 3/4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt


  1. Heat oven to 350 degrees F.
  2. For spiced apple cookies: Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt in medium bowl. Set aside.
  3. In bowl of stand mixer fitted with paddle attachment, cream brown sugar and butter 1 to 2 minutes, until combined. Add oil, applesauce, egg and vanilla; beat just until smooth.
  4. With mixer on low speed, slowly add dry ingredients, 1/2 cup at a time, mixing just until combined.
  5. Use small cookie scoop to drop 2-teaspoon-sized balls of batter 2 inches apart onto baking sheet lined with silicone mat or parchment paper. Bake for 10 to 12 minutes, until tops bounce back when lightly touched.
  6. Remove from oven; cool on baking sheet 2 to 3 minutes before transferring to wire rack to cool completely.
  7. For apple pie filling: Place apple cubes, butter, brown sugar, flour, cinnamon, nutmeg and salt in medium skillet over medium heat and cook 3 to 5 minutes, or until apples soften. Remove from heat; transfer to bowl to cool.
  8. For mascarpone frosting: In bowl of stand mixer, beat butter on medium-high speed 1 minute. Add mascarpone; beat 1 minute, until light and fluffy. With mixer on medium speed, add powdered sugar, 1/2 cup at a time, scraping sides as needed. Beat until completely combined. Add vanilla and salt; beat until combined. Transfer frosting to piping bag fitted with 1/4-inch round tip.
  9. Just before serving, spread apple pie filling on 1 cookie.
  10. Spread frosting on second cookie.
  11. Place second cookie over top to make a sandwich; press lightly to secure.
  12. Repeat with remaining cookies.

Yield: 25 pies

Best if served immediately.

Recipe and photo credit: Dairy Farmers of Wisconsin.


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