Everything right now is apple or pumpkin. All of it. And I won’t lie, I totally found myself trying to enjoy a #PSL the other day, but they don’t make them in ‘skinny’ and I didn’t know a vente from a grande and that annoyed the young man behind the counter…. so regular coffee it was.
But I’m here in defense today of all of the amazing produce out right night. The squash are redonculous, stacked cumbersome and high at my local market, the pears, all shapes and sizes. The green fresh beautiful produce… I don’t want to miss any of it. There are apples in my cart, yes, but as for baking, I’m still holding out before I give in to the big dogs of the season and hoping that my cravings for something a little less main stream strike your fancy.
Zucchini Whoopie Pies
My filling did not come together in a thick wonderful way that would be perfect for whoopie pies, but instead was a bit thin. I would recommend letting the butter and cream cheese only sit out for 30 minutes before whipping it up.
Ingredients
- 2 cups coarsely grated zucchini 1 good sized zucchini
- 2 1/2 cups flour
- 1 1/4 teas baking soda
- 1 1/2 teas cinnamon
- 3/4 teas ginger
- 1/2 teas nutmeg
- 3/4 teas salt divided
- 3/4 cup buttermilk
- 2 teas vanilla divided
- 1 stick unsalted butter plus 1/2 stick, softened
- 1 cup light brown sugar packed
- 1 egg
- 1 cup walnuts chopped
- 8 oz package cream cheese softened
- 1 1/2 cups confectioners sugar
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
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Using a kitchen towel, squeeze any excess water from zucchini.
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In a large bowl, whisk the flour, baking soda, spices, and 1/2 teas salt.
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Beat the 8 tbs butter and sugar in the bowl of your stand mixer about 5 minutes, until light and fluffy. Scrape the sides and mix in the egg.
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Add the flour mix alternating with the buttermilk, beginning and ending with the flour until combined. Fold in the zucchini and walnuts.
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Drop 1/4 cup portions of the batter onto the prepared baking sheets, leaving a 2" boarder between each, and bake for 18 to 22 minutes. Let cool on the pan for 5 minutes before transfering to a wire rack to cool completely.
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Meanwhile, make the filling by beating the cream cheese and remaining 4 tbs butter together until smooth.Add the confectioners' sugar, vanilla, and remaining 1/4 teas salt. Mix until smooth.
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Arrange cookies so that half are facing flat side up and spread cream cheese filling over them. Top with the remaining cookies and serve. (Keep chilled in fridge if not eating right away).
Recipe Notes
We have zucchini coming out the wazoo here too! I love the idea of a whoopie pie. This looks simply gorgeous.
I guess there are other things besides pumpkin — nice to see something different and they sound delicious!
I get so blinded by pumpkin when fall comes around, that I forget about other fall harvest veggies, but there’s no way I can forget about these!! Whoopie pies are like my serious weakness…but stuffed with veggies means that I can eat 2 and practically have had a whole salad!
I feel like I have neglected zucchini this fall and that time is running out already. I resisted the flavors of fall for too long I think and now I am scrambling to absorb it all before it gets too cold.
I can only take so many PSL each year and trust me it doesn’t take too many. I would definitely choose one of these whoopies over a pumpkin treat right now.
i have yet to try a whoppie pie.your version looks delicious!!! i am not much of a PSL person although pumpkin spice is pretty darn good 🙂
I have yet to enjoy a PSL this year, but I’ve been OD’ing on everything else pumpkin. I need to not forget to enjoy the OTHER fall flavors – like zucchini and pear! These look perfect Kita.
Oh – and my husband doesn’t know the diff between a grande and vente either – I just order for him. I’m such a cad.
It’s nice to see using vegetables outside the box. It looks very tasty.
Best idea ever!