Zucchini Whoopie Pies
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Here’s another zucchini recipe to add to your collection—and trust me, it’s a keeper. These spiced zucchini whoopie pies were a huge hit in my house, especially with my husband, who couldn’t stop raving about them. I discovered the recipe at Cook Woman Food, and it’s a delightful twist on traditional whoopie pie, with warm spices like cinnamon, nutmeg, and cloves that give the cookies a cozy, aromatic flavor.
The texture is soft and cakey, and once you sandwich a generous layer of cream cheese filling between two of them, you’ve got a treat that’s both nostalgic and indulgent. The zucchini adds moisture without being overpowering, making this a perfect way to use up summer’s bounty. I used a cookie scoop to portion the dough, which helped keep the pies uniform in size—ideal for stacking, gifting, or just admiring before they disappear!
Ingredients for Zucchini Whoopie Pies
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- GROUND CINNAMON
- NUTMEG
- GROUND CLOVES
- FINELY CHOPPED NUTS (OPTIONAL, I DIDN’T USE)
- SALT
- GRANULATED SUGAR
- VEGETABLE SHORTENING
- EGG
- ZUCCHINI
- MILK
- VANILLA EXTRACT
- CREAM CHEESE
- UNSALTED BUTTER
- CONFECTIONERS’ SUGAR
Instructions for Zucchini Whoopie Pies
In a large mixing bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg until fully incorporated. Add the milk and continue mixing until smooth.
In a medium bowl, whisk together the dry ingredients. Gradually stir them into the wet mixture until just combined. Fold in the shredded zucchini and vanilla extract, blending gently until evenly distributed.
Using a cookie scoop, drop uniform mounds of batter onto a greased large baking sheet, spacing them about 2 inches apart.
Bake at 350°F oven for 12–15 minutes, or until the bottoms are golden brown and the tops are set. Allow the cookies to cool completely on a wire rack.
Once cooled, spread or pipe a generous layer of cream cheese filling onto the flat side of one cookie, then top with another to create a sandwich.
To make the cream cheese filling: Beat all the filling ingredients together in a mixing bowl until the mixture is light, smooth, and fluffy. Adjust sweetness to taste, if desired.
Frequently Asked Questions
Do I need to peel the zucchini before grating it?
Nope! The peel is soft and blends right into the batter. Just wash the zucchini well and grate it with the skin on.
How do I prevent soggy cookies?
Be sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth. This helps the cookies bake up soft and cakey—not wet or dense.
Can I make these ahead of time?
Yes! You can bake the cookies a day in advance and store them in an airtight container. Assemble with filling just before serving, or refrigerate the finished pies for up to 3 days.
Can I freeze zucchini whoopie pies?
Absolutely. Wrap each pie individually in plastic wrap and store in a freezer-safe container. They’ll keep for up to 2 months. Let them thaw in the fridge or at room temperature before serving.
What’s the best way to portion the cookies?
A cookie scoop works wonders for uniform size and even baking. Aim for about 1 to 1½ tablespoons of dough per cookie.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or mini chocolate chips would be delicious. Just keep mix-ins to about ½ cup total so the cookies hold their shape.
Why is my filling too soft or runny?
Make sure your butter and cream cheese are softened but not melted. If the filling is still too loose, chill it for 15–20 minutes before assembling the pies.
FOR MORE RECIPES LIKE THIS, TRY:
- Lemon Zucchini Cookies
- Zucchini Cake/Bars
- Frosted Zucchini Brownies
- Double Chocolate Zucchini Cookies
Zucchini Whoopie Pies
Real Mom Kitchen
Equipment
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- 1 cup nuts finely chopped (optional, I didn't use)
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable shortening
- 1 large egg
- 1 cup grated zucchini-squeezed
- ½ cup milk
- 1 tsp vanilla extract
Filling:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 ¼ cups confectioners sugar
- ½ tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
- Add in dry ingredients and stir. Blend in the zucchini and vanilla.
- Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.Cool and sandwich cookies with cream cheese filling.
- For the filling – beat all ingredients together until light and fluffy.
