Zucchini Bread Cookie Whoopie Pies Recipe

Yields: About 18 whoopie pies
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 10-12 minutes

Ingredients for the Cookies

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup (4 oz) unsweetened applesauce
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, excess moisture squeezed out
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Ingredients for the Frosting

  • 2 tablespoons unsalted butter, softened
  • 4 oz cream cheese (1/3 less fat is fine), softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


1. Make the Cookie Batter

  • In a large bowl, beat together the butter, applesauce, granulated sugar, and brown sugar until light and creamy (about 2 minutes).
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Stir in the zucchini and oats.
  • Cover and refrigerate the dough for at least 1 hour to allow it to firm up.

2. Bake the Cookies

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are set and slightly golden.
  • Let the cookies cool completely on the baking sheets before transferring them to a wire rack.

3. Prepare the Frosting

  • In a medium bowl, beat together butter and cream cheese until light and fluffy.
  • Gradually add the powdered sugar, beating until smooth.
  • Beat in the vanilla extract.

4. Assemble the Whoopie Pies

  • Match up cookies of similar size.
  • Spread a generous amount of frosting on the flat side of one cookie.
  • Top with another cookie, creating a sandwich.
  • Repeat with the remaining cookies.


  • Make sure the zucchini is grated finely and excess moisture is squeezed out. This prevents the cookies from getting too soggy.
  • Chill the dough! This helps prevent the cookies from spreading too much in the oven.
  • Experiment with spices: Consider adding a little nutmeg or ginger to enhance the warm, cozy flavors.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.


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