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Pumpkin Chocolate Chip Whoopie Pies

A perfect fall dessert that you need to have. Pumpkin and chocolate is always a winner in my book! Serving Sizes: 15 whoopie pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: 2 ¼ cups Flour 3 teaspoons Baking Powder 1 teaspoon Baking Soda 1 ½ teaspoon Pumpkin Pie Spice 1 teaspoon Salt 1 cup sugar 1 cup brown sugar ¾ cup canola oil 4 eggs 2 cups pumpkin puree 1 Tablespoon Vanilla 1 cup mini chocolate chips plus extra for decorating.

Whoopie Pie Procedure: 1. In a stand mixer with a paddle attachment, beat sugars and oil for about 5 minutes 2. Add eggs, pumpkin puree, vanilla and orange zest and beat until everything has come together. 3. Add the flour, baking powder, baking soda, pumpkin pie spice and salt to the mixer and allow to mix into a nice dough. 4. Add mini chips last and mix until just combined- do not over mix 5. Using an ice cream scoop or a large spoon, scoop the batter onto a greased or parchment lined cookie sheet. Each scoop should be about ¼ cup and be places 2-3 inches apart. 6. Bake in a 350 degree oven for 15 minutes or until the whoopie pies spring back to the touch. Cream Cheese Ingredient List: ½ cup butter 1 cup cream cheese 3 ¾ cup powdered sugar 1 Tablespoon Vanilla 1 teaspoon Salt Cream Cheese Procedure: 1. In a mixer with a paddle attachment cream the butter, cream cheese and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Dip the edges in the extra mini chocolate chips to have a chocolately ring around the outside of the frosting! 5. Enjoy immediately or store in the fridge in an air tight container for 3-4 days

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Pumpkin Pie Whoopie Pies

If you love pumpkin pie then you will love these whoopie pies. Tastes like a homemade pumpkin pie but in whoopie pie form- who can resist that! Serving Sizes: 15 whoopie pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: 2 ¼ cups Flour 3 teaspoons of Baking Powder 1 ½ teaspoon Pumpkin Pie Spice 1 teaspoon Salt 1 cup sugar 1 teaspoon of Baking Soda 1 cup brown sugar

4 eggs 2 cups pumpkin puree ¾ cup canola oil 1 Tablespoon Vanilla

Whoopie Pie Procedure: 1. In a stand mixer with a paddle attachment, beat sugars and oil for about 5 minutes 2. Add eggs, pumpkin puree, vanilla and orange zest and beat until everything has come together. 3. Add the flour, baking powder, baking soda, pumpkin pie spice and salt to the mixer and allow to mix into a nice dough. 4. Using an ice cream scoop or a large spoon, scoop the batter onto a greased or parchment lined cookie sheet. Each scoop should be about ¼ cup and be places 2-3 inches apart. 5. Bake in a 350 degree oven for 15 minutes or until the whoopie pies spring back to the touch. Molasses Buttercream Ingredient List: 6 cups Sugar 1 ¾ cups egg whites 2 teaspoons Vanilla Extract ½ teaspoon Salt 3 cups Butter, softened ½ cup Dark Molasses Buttercream Procedure: 1. Measure the sugar into a large pot and cover with water. Stir so there is no dry sugar at the bottom of the pot 2. Boil the sugar until it reaches 238 ̊F on a candy thermometer - do not stir the sugar while it is boiling as this may cause it to crystallize. 3. While you are waiting for the sugar to boil, place the egg whites into a mixer with a whisk attachment and then whip to soft peaks. 4. While the mixer is on, whipping the eggs, slowly add the hot sugar mixture (slowly is key here so that you do not cook the egg whites 5. After the sugar is added, continue to whip the whites for about 20 minutes or until the bowl is cool to the touch. 6. Slowly add chunks of butter to the egg white mix, continuously with the mixer on, until all the butter is in and the icing has come together to look thick and fluffy. 7. Add the vanilla, salt and molasses. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Peanut Butter Banana Whoopie Pies

Peanut butter and banana whoopie pies may pass as a lunch or snack rather than a dessert! A perfect way to use ripe bananas to create an amazing dessert. Serving Sizes: 18 Whoopie Pies Preparation Time: 35 Minutes Whoopie Pie Ingredient List: ½ cup butter, softened 1 ½ cup sugar 2 Eggs 1 teaspoon Vanilla 2 ¼ Cups Flour 2 teaspoons Baking Soda ½ teaspoon Salt

½ cups buttermilk 2 teaspoons Lemon Juice 1 cup Mashed Bananas Banana

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, cream the sugar and butter until fluffy and light, scraping down the sides of the bowl as needed to fully mix 2. Slowly add the eggs, scraping down the bowl after each addition. 3. In a separate bowl, combine the flour, baking soda, and salt. Alternated adding the dry ingredients and the buttermilk to the mixer, again scraping down the bowl as needed 4. Add the mashed bananas last and mix until everything is fully combined. 5. Using an ice cream scoop or a large spoon, scoop the batter onto a greased or parchment lined cookie sheet. Each scoop should be about ¼ cup and be places 2-3 inches apart. 6. Bake in a 350 degree oven for 15 minutes or until the whoopie pies spring back to the touch. Peanut Butter Buttercream: 1 cup Butter 1 cup Peanut Butter ½ cup Cream Cheese 2 Tablespoons Milk 4 cups Powdered Sugar 2 teaspoons Vanilla ¼ teaspoon Salt

Peanut Butter Buttercream Procedure: 1. In a mixer with a paddle attachment, cream the butter, cream cheese and peanut butter together with the sugar until very fluffy and light. Scrape down the sides of the bowl several times to ensure all the ingredients are being mixed 2. Slowly add the milk to the mixer, scraping down the bowl again to prevent clumps. 3. Add the vanilla and salt Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Nutella Banana Whoopie Pies

While we love peanut butter and banana, Nutella and banana are even better. The chocolate hazelnut spread makes an amazing buttercream that tastes fantastic paired with these banana whoopie pies! Serving Sizes: 18 Whoopie Pies Preparation Time: 35 Minutes Whoopie Pie Ingredient List: ½ cup butter, softened 1 ½ cup sugar

2 Eggs 1 teaspoon Vanilla 2 ¼ Cups Flour 2 teaspoons Baking Soda ½ teaspoon Salt ½ cups buttermilk 2 teaspoons Lemon Juice 1 cup Mashed Bananas Banana

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the sugar and butter until fluffy and light, scraping down the side of the bowl as needed to fully mix 2. Slowly add the eggs, scraping down the bowl after each addition. 3. In a separate bowl, combine the flour, baking soda, and salt. Alternated adding the dry ingredients and the buttermilk to the mixer, again scraping down the bowl as needed 4. Add the mashed bananas last and mix until everything is fully combined. 5. Using an ice cream scoop or a large spoon, scoop the batter onto a greased or parchment lined cookie sheet. Each scoop should be about ¼ cup and be places 2-3 inches apart. 6. Bake in a 350 degree oven for 15 minutes or until the whoopie pies spring back to the touch. Nutella Buttercream Ingredient List: 6 cups Sugar 1 ¾ cups egg whites

2 teaspoons Vanilla Extract ½ teaspoon Salt 3 cups Butter, softened ½ cup Nutella Nutella Buttercream Procedure: 1. Measure the sugar into a large pot and cover with water. Stir so there is no dry sugar at the bottom of the pot 2. Boil the sugar until it reaches 238 ̊F on a candy thermometer - do not stir the sugar while it is boiling as this may cause it to crystallize. 3. While you are waiting for the sugar to boil, place the egg whites into a mixer with a whisk attachment and whip to soft peaks. 4. While the mixer is on, whipping the eggs, slowly add the hot sugar mixture (slowly is key here so that you do not cook the egg whites 5. After the sugar is added, continue to whip the whites for about 20 minutes or until the bowl is cool to the touch. 6. Slowly add chunks of butter to the egg white mix, continuously with the mixer on, until all the butter is in and the icing has come together to look thick and fluffy. 7. Add the vanilla, Nutella and salt and mix. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle.

4. Enjoy!

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Gingerbread Whoopie Pies

While these are delicious any time of year, they are especially good around the winter holidays. Warm gingerbread flavors dance in your mouth in a way that will make you want more than just one of these whoopie pies. Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter, very soft

1 cup white sugar 3 large eggs, room temperature 2 Tablespoons molasses 1 tablespoon vanilla extract ½ cup hot water 2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda ¾ teaspoon baking powder 1 tablespoon gingerbread spice

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, eggs, molasses, sugar and vanilla until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the rest of the dry ingredients in a separate bowl and whisk together. 3. Add a half of dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth 5. Add the remaining dry ingredients and mix 6. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 7. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 8. Allow to cool completely before removing from the tray.

Molasses Buttercream Ingredient List: 6 cups Sugar 1 ¾ cups egg whites 2 teaspoons Vanilla Extract ½ teaspoon Salt 3 cups Butter, softened ½ cup Dark Molasses Buttercream Procedure: 1. Measure the sugar into a large pot and cover with water. Stir so there is no dry sugar at the bottom of the pot 2. Boil the sugar until it reaches 238 ̊F on a candy thermometer - do not stir the sugar while it is boiling as this may cause it to crystallize. 3. While you are waiting for the sugar to boil, place the egg whites into a mixer with a whisk attachment and then whip to soft peaks. 4. While the mixer is on, whipping the eggs, slowly add the hot sugar mixture (slowly is key here so that you do not cook the egg whites 5. After the sugar is added, continue to whip the whites for about 20 minutes or until the bowl is cool to the touch. 6. Slowly add chunks of butter to the egg white mix, continuously with the mixer on, until all the butter is in and the icing has come together to look thick and fluffy. 7. Add the vanilla, salt and molasses. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward.

2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Nutella Chocolate Whoopie Pies

If you are looking for a super rich whoopie pie, look no further! There is nothing quite like the combination of Nutella and chocolate. Serving Sizes: 8 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter ½ cup sugar ½ cup brown sugar 2 teaspoons vanilla extract 1 egg 2 cups flour

½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoons baking powder 1 teaspoon salt 1 cup milk 1 Tablespoon white vinegar

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, cream the butter, white sugar and brown sugar together until fluffy and light. Scrape down the bowl several times to ensure that the butter is well mixed. 2. Add the egg and vanilla to the bowl and mix again. 3. In a medium sized bowl, whisk together the remaining dry ingredients and set aside 4. In a small bowl, add the white vinegar to the milk- once mixed together, it will look chunky but that is a good thing! 5. Add 1/3 of the flour mix to the butter mix and stir together with the paddle attachment. Add ½ of the milk to the mixer and blend again. 6. Repeat set 5, scraping down the bowl frequently, until all of the flour and milk have been added and the batter is nice and smooth. 7. Scoop the batter onto a greased or parchment lined sheet tray. Each scoop should be about ¼ of a cup and about 3 to 4 inches apart. 8. Bake for about 12 minutes in a 350 degree oven. The whoopie pies should be puffy and spring back to the touch. Allow to cool completely before removing from the tray. Nutella Buttercream Ingredient List:

6 cups Sugar 1 ¾ cups egg whites 2 teaspoons Vanilla Extract ½ teaspoon Salt 3 cups Butter, softened ½ cup Nutella Nutella Buttercream Procedure: 1. Measure the sugar into a large pot and cover with water. Stir so there is no dry sugar at the bottom of the pot 2. Boil the sugar until it reaches 238 ̊F on a candy thermometer - do not stir the sugar while it is boiling as this may cause it to crystallize. 3. While you are waiting for the sugar to boil, place the egg whites into a mixer with a whisk attachment and whip to soft peaks. 4. While the mixer is on, whipping the eggs, slowly add the hot sugar mixture (slowly is key here so that you do not cook the egg whites 5. After the sugar is added, continue to whip the whites for about 20 minutes or until the bowl is cool to the touch. 6. Slowly add chunks of butter to the egg white mix, continuously with the mixer on, until all the butter is in and the icing has come together to look thick and fluffy. 7. Add the vanilla, Nutella and salt and mix. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies.

3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Grasshopper Whoopie Pie

Chocolate and mint have been paired together for ages so why not turn the combination into a whoopie pie! With a touch of green dye, these whoopie pies are beautiful and tasty! Serving Sizes: 8 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter ½ cup sugar ½ cup brown sugar 2 teaspoons vanilla extract 1 egg 2 cups flour ½ cup unsweetened cocoa powder

1 teaspoon baking soda ½ teaspoons baking powder 1 teaspoon salt 1 cup milk 1 Tablespoon white vinegar

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, cream the butter, white sugar and brown sugar together until fluffy and light. Then scrape down the bowl several times to ensure that the butter is well mixed. 2. Add the egg and vanilla to the bowl and mix again. 3. In a medium sized bowl, mix together the remaining dry ingredients and set aside 4. In a small bowl, add the white vinegar to the milk- once mixed together, it will look chunky but that is a good thing! 5. Add 1/3 of the flour mix to the butter mix and stir together with the paddle attachment. Add ½ of the milk to the mixer and blend again. 6. Repeat set 5, scraping down the bowl frequently, until all of the flour and milk have been added and the batter is nice and smooth. 7. Scoop the batter onto a greased or parchment lined sheet tray. Each scoop should be about ¼ of a cup and about 3 to 4 inches apart. 8. Bake for about 12 minutes in a 350 degree oven. The whoopie pies should be puffy and spring back to the touch. Allow to cool completely before removing from the tray. Mint Buttercream Ingredient List: 1 cup Butter

3 ¾ cup of powdered sugar 1 Tablespoon of Vanilla ½ teaspoon peppermint extract 2 Tablespoons of Milk ½ teaspoon Salt 3 drops green food coloring Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk, peppermint extract, green food coloring and vanilla and beat again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Roll the edges in crushed Andes Mints to cover any exposed buttercream 5. Enjoy!

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Banana Cream Cheese Whoopie Pies

Cream cheese frosting adds the perfect tang to this whoopie pie. The dense banana cake holds up well when sandwiched with frosting so don't be afraid to take a nice big bite! Serving Sizes: 18 Whoopie Pies Preparation Time: 35 Minutes Whoopie Pie Ingredient List: ½ cup butter, softened 1 ½ cup sugar 2 Eggs

1 teaspoon Vanilla 2 ¼ Cups Flour 2 teaspoons Baking Soda ½ teaspoon Salt ½ cups buttermilk 2 teaspoons Lemon Juice 1 cup Mashed Bananas Banana

Whoopie Pie Procedure: 7. In a mixer with a paddle attachment, cream the sugar and butter until fluffy and light, scraping down the sides of the bowl as needed to fully mix 8. Slowly add the eggs, scraping down the bowl after each addition. 9. In another bowl, mix the baking soda, flour and salt. Alternated adding the dry ingredients and the buttermilk to the mixer, again scraping down the bowl as needed 10. Add the mashed bananas last and mix until everything is fully combined. 11. Using an ice cream scoop or a large spoon, scoop the batter onto a greased or parchment lined cookie sheet. Each scoop should be about ¼ cup and be places 2-3 inches apart. 12. Bake in a 350 degree oven for 15 minutes or until the whoopie pies spring back to the touch. Cream Cheese Ingredient List: ½ cup butter 1 cup cream cheese 3 ¾ cup powdered sugar

1 Tablespoon Vanilla 1 teaspoon Salt Cream Cheese Procedure: 1. In a mixer with a paddle attachment cream the butter, cream cheese and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Bailey's Chocolate Whoopie Pies

Serving Sizes: 8 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter ½ cup sugar ½ cup brown sugar 2 teaspoons vanilla extract 1 egg 2 cups flour ½ cup of cocoa powder (unsweetened) 1 teaspoon baking soda ½ teaspoons baking powder

1 teaspoon salt 1 cup milk 1 Tablespoon white vinegar

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, cream the butter, white sugar and brown sugar together until fluffy and light. Scrape down the bowl several times to ensure that the butter is well mixed. 2. Add the egg and vanilla to the bowl and mix again. 3. In a medium sized bowl, whisk together the remaining dry ingredients and set aside 4. In a small bowl, add the white vinegar to the milk- once mixed together, it will look chunky but that is a good thing! 5. Add 1/3 of the flour mix to the butter mix and stir together with the paddle attachment. Add ½ of the milk to the mixer and blend again. 6. Repeat set 5, scraping down the bowl frequently, until all of the flour and milk have been added and the batter is nice and smooth. 7. Scoop the batter onto a greased or parchment lined sheet tray. Each scoop should be about ¼ of a cup and about 3 to 4 inches apart. 8. Bake for about 12 minutes in a 350 degree oven. The whoopie pies should be puffy and spring back to the touch. Allow to cool completely before removing from the tray. Irish Cream Buttercream Ingredient List: 1 cup Butter 3 ¾ cup powdered sugar 1 Tablespoon Vanilla

4 Tablespoons Irish Cream Liquor (such as Bailey's) ½ teaspoon Salt Irish Cream Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, Irish cream liquor and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Dip the edges of the whoopie pies in mini chocolate chips to coat the visible buttercream. 5. Enjoy!

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Lavender Vanilla Whoopie Pies

A beautiful purple color is not the only thing amazing about these whoopie pies. The subtle lavender flavor will blow you away and make eating flowers your new favorite thing! Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter, very soft 1 cup white sugar 3 large eggs, room temperature 1 teaspoon lavender extract

½ cup hot water 2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda ¾ teaspoon baking powder 1 tablespoon crushed dried lavender 1 drop purple food coloring

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, sugar, eggs and lavender extract until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the dry ingredients in a separate bowl and whisk together. 3. Add half of the dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth. 5. Add the remaining dry ingredients and mix 6. Add the food coloring and stir until even 7. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 8. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 9. Allow to cool completely before removing from the tray. Vanilla Buttercream Ingredient List: 1 cup butter

1 Tablespoon Vanilla 3 ¾ cup powdered sugar 2 Tablespoons Milk ½ teaspoon salt Vanilla Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Lemon Strawberry Whoopie Pies

These whoopie pies instantly remind me of summer. Light lemon cake with strawberry buttercream is a perfect combination for a summer dessert. Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter, very soft 1 cup white sugar 3 large eggs, room temperature 2 teaspoons lemon extract 1 teaspoon lemon zest ½ cup hot water 2 cups all purpose flour 1 teaspoon salt

1 teaspoon baking soda ¾ teaspoon baking powder

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, sugar, eggs, lemon zest and lemon extract until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the dry ingredients in a separate bowl and whisk together. 3. Add half of the dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth 5. Add the remaining dry ingredients and mix 6. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 7. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 8. Allow to cool completely before removing from the tray. Strawberry Buttercream Ingredient List: 1 cup butter ¾ cup cocoa powder 2 teaspoons Vanilla 4 cups powdered sugar 2 Tablespoons Milk ½ teaspoon salt ½ cup diced strawberries

Strawberry Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. Add the cocoa powder and mix together. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. 3. Add the diced strawberries and mix again until the strawberries are crushed into the buttercream. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Raspberry Lemonade Whoopie Pies

Is it possible for a dessert to be refreshing? Well, if so, these raspberry lemonade whoopie pies are doing it! Fresh bright flavors make this recipe one you will want to make again and again! Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter, very soft

1 cup white sugar 3 large eggs, room temperature 2 teaspoons lemon extract 1 teaspoon lemon zest ½ cup hot water 2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda ¾ teaspoon baking powder

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, sugar, eggs, lemon zest and lemon extract until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the dry ingredients in a separate bowl and whisk together. 3. Add half of the dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth 5. Add the remaining dry ingredients and mix 6. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 7. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 8. Allow to cool completely before removing from the tray. Raspberry Buttercream Ingredient List: 1 cup butter

¾ cup cocoa powder 2 teaspoons Vanilla 4 cups powdered sugar 2 Tablespoons Milk ½ teaspoon salt 34 cup fresh raspberries Raspberry Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. Add the cocoa powder and mix together. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. 3. Add the diced strawberries and mix again until the strawberries are crushed into the buttercream. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Strawberry Basil Whoopie Pies

A refreshing whoopie pie that is perfect in the summer when both strawberry and basil are in season. Sweet and slightly savory, these are always a hit! Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter, very soft 1 cup white sugar 3 large eggs, room temperature 1 tablespoon vanilla extract ½ cup hot water

2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda ¾ teaspoon baking powder

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, sugar, eggs and vanilla until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the dry ingredients in a separate bowl and whisk together. 3. Add half of the dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth 5. Add the remaining dry ingredients and mix 6. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 7. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 8. Allow to cool completely before removing from the tray. Strawberry Basil Buttercream Ingredient List: 1 cup butter ¾ cup cocoa powder 2 teaspoons Vanilla 4 cups powdered sugar 2 Tablespoons Milk ½ teaspoon salt

½ cup diced strawberries ¼ cup diced fresh basil Strawberry Basil Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. Add the cocoa powder and mix together. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. 3. Add the diced strawberries and basil and mix again until the strawberries are crushed into the buttercream. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Tropical Carrot Cake Whoopie Pies

Cream cheese frosting fills this tropical carrot cake whoopie pie for a nice tangy and sweet combination. With pineapple laced throughout the whoopie cakes, these whoopie pies are sure to please! Serving Sizes: 18 whoopie pies Preparation Time: 5 minutes Carrot Cake Whoopie Ingredient List: 4 Eggs 1 cup Oil

2 cups sugar 1 teaspoon Vanilla 2 ¼ cups Flour 2 teaspoons Baking Soda 3 teaspoons Baking Powder ½ teaspoon Salt 2 teaspoons Cinnamon 3 cups Grated Carrots 1 cups Pecans ½ cup Canned Pineapple chunks

Carrot Cake Whoopie Procedure: 1. In a mixer with a paddle attachment, mix the eggs, oil, sugar and vanilla together until fully combined 2. Turn the mixer off and add the Flour, baking soda, baking powder, salt and cinnamon. Continue mixing until a thick batter forms 3. Add the carrots, nuts and drained pineapple chunks and mix briefly, just to quickly incorporate the remaining ingredients. 4. Scoop the batter onto a greased or parchment lined sheet tray. Each scoop should be about ¼ of a cup and about 3 to 4 inches apart. 5. Bake for about 12 minutes in a 350 degree oven. The whoopie pies should be puffy and spring back to the touch. Allow to cool completely before removing from the tray. Cream Cheese Ingredient List: ½ cup butter 1 cup cream cheese 3 ¾ cup powdered sugar

1 Tablespoon Vanilla 1 teaspoon Salt Cream Cheese Procedure: 1. In a mixer with a paddle attachment cream the butter, cream cheese and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Birthday Cake Whoopie Pies

Perfect for any birthday thanks to the colorful rainbow sprinkles. Kids and adults alike will love these whoopie pies! Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List:

½ cup butter, very soft 1 cup white sugar 3 large eggs, room temperature 1 tablespoon vanilla extract 2 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda ½ cup hot water ¾ teaspoon baking powder ¼ cup rainbow sprinkles

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, sugar, eggs and vanilla until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the dry ingredients in a separate bowl and whisk together. 3. Add half of the dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth 5. Add the remaining dry ingredients and mix. 6. Stir in the rainbow sprinkles. 7. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 8. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 9. Allow to cool completely before removing from the tray.

Vanilla Buttercream Ingredient List: 1 cup butter 1 Tablespoon Vanilla 3 ¾ cup powdered sugar 2 Tablespoons Milk ½ teaspoon salt Vanilla Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Place ½ cup of rainbow sprinkles on a plate and dip the edges of the whoopie pies in the sprinkles, coating the exposed buttercream all the way around. 5. Enjoy!

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Carrot Cake Whoopie Pies

Cinnamon and nutmeg make these carrot cake whoopie pies super flavorful. Fresh grated carrot makes these whoopie pies a healthy dessert (yes!). Serving Sizes: 18 whoopie pies Preparation Time: 5 minutes Carrot Cake Whoopie Ingredient List: 4 Eggs 1 cup Oil 2 cups sugar 1 teaspoon Vanilla 2 ¼ cups Flour 2 teaspoons of Baking Soda

½ teaspoons nutmeg 2 teaspoons Cinnamon 3 teaspoons of Baking Powder 3 cups Grated Carrots ½ teaspoon Salt

Carrot Cake Whoopie Procedure: 1. In a mixer with a paddle attachment, mix the eggs, oil, sugar and vanilla together until fully combined 2. Turn the mixer off and add the Flour, baking soda, baking powder, salt, nutmeg and cinnamon. Continue mixing until a thick batter forms 3. Add the carrots mix briefly, just to quickly incorporate the remaining ingredients. 4. Scoop the batter onto a greased or parchment lined sheet tray. Each scoop should be about ¼ of a cup and about 3 to 4 inches apart. 5. Bake for about 12 minutes in a 350 degree oven. The whoopie pies should be puffy and spring back to the touch. Allow to cool completely before removing from the tray. Cream Cheese Ingredient List: ½ cup butter 1 cup cream cheese 3 ¾ cup powdered sugar 1 Tablespoon Vanilla 1 teaspoon Salt Cream Cheese Procedure: 1. In a mixer with a paddle attachment cream the butter, cream cheese and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!

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Vanilla Whoopie Pies

While vanilla may seem plain, it is far from it! These whoopie pies are full of rich vanilla flavor and will satisfy any sweet craving. Serving Sizes: 12 Whoopie Pies Preparation Time: 30 minutes Whoopie Pie Ingredient List: ½ cup butter, very soft 1 cup white sugar 3 large eggs, room temperature 1 tablespoon vanilla extract ½ cup hot water 2 cups all purpose flour 1 teaspoon salt

1 teaspoon baking soda ¾ teaspoon baking powder

Whoopie Pie Procedure: 1. In a mixer with a paddle attachment, mix the butter, sugar, eggs and vanilla until smooth. Scrape down the bowl as needed to incorporate everything. There should be no butter lumps! 2. Mix all of the dry ingredients in a separate bowl and whisk together. 3. Add half of the dry ingredients to the mixer and allow a thick batter to form. 4. Add the hot water to the mixer and scrap down the bowl. Mix until the batter is smooth 5. Add the remaining dry ingredients and mix 6. Scoop the batter onto a greased or parchment lined cookie tray. The scoops should be about 4 tablespoons each and 3-4 inches apart. 7. Bake in a 375 degree F oven for about 10 minutes. The whoopie pies should be golden brown and spring back to the touch, 8. Allow to cool completely before removing from the tray. Vanilla Buttercream Ingredient List: 1 cup butter 1 Tablespoon Vanilla 3 ¾ cup powdered sugar 2 Tablespoons Milk ½ teaspoon salt Vanilla Buttercream Procedure: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super fluffy and light- the mix should turn white- remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down the bowl to incorporate everything. Whoopie Pie Assembly: 1. Line up the whoopie pies with the flat side facing upward. 2. Scoop about 2 tablespoons of the filling onto half of the whoopie pies. 3. Place a whoopie pie on top of the filling, creating a sandwich with two whoopie pies and filling in the middle. 4. Enjoy!