Continuing in our whoopie pie series, today I’m going to share a recipe for a spice whoopie pie. I found the base recipe on cooks.com, but made so many changes, I’ve included the recipe with all my changes. Click here for the original recipe from cooks.com. Among my changes, I halved the original recipe. This still gave me about 20 whoopie pies.
Spice Whoopie Pie
- 2 c. brown sugar
- 1 c. vegetable oil
- 2 eggs
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 c. flour
- 1 c. milk
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. all spice
- 1 tsp. baking soda
- 1/2 C. butter
- 1/2 C. Brown sugar
- 1/3 C. Milk
- 3 C powdered sugar
- 8 oz cream cheese
- Preheat oven to 350 degrees F.
- Cream together, sugar, oil, eggs, vanilla and salt.
- Sift flour, baking soda and spices.
- Alternately add the dry ingredients and milk to the sugar mixture, beginning and ending with dry ingredients.
- Scoop onto a cookie sheet (lined with parchment) with a small ice cream scoop. Give them plenty of room as they will spread.
- Bake for 8-14 minutes (10 was perfect in my oven) until inserted toothpick comes out clean.
- Melt 1/2 C butter in a medium size sauce pan on medium-low heat.
- Add 1/2 C brown sugar (I always use dark) and bring to a boil. Let it boil for 2 minutes, stirring constantly.
- Add 1/3 C milk and whisk until combined. Bring mixture back to a boil and let it boil for another 2 minutes, without stirring.
- Let mixture cool to lukewarm.
- Add caramel mixture to 8 oz cream cheese and mix with a hand mixer.
- Add 3 C powdered sugar, and beat until smooth.
- Spread frosting between two cookies, making a sandwich.
These cookies are amazing. My sister-in-law came for the weekend and absolutely loved them. They are still not my favorite whoopie pies, but they are extremely close. I will definitely make these whoopie pies again.