Peaches and Cream Whoopie Pies
Soft peach whoopie pies filled with creamy peach cream cheese frosting, made with fresh peaches, brown sugar, cinnamon, and vanilla.
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Ingredients
For the Peach Whoopie Pies
- 1 c peeled and quartered peaches ripe but firm
- 3 ½ c all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp salt
- 2 c light brown sugar
- ⅔ c canola oil
- ½ c heavy whipping cream
- 2 large eggs
For the Peach Cream Cheese Frosting
- 8 oz cream cheese softened
- 4 c powdered sugar
- 1 tsp vanilla extract
- 2 tsp peach schnapps
- 2 tbsp finely chopped peaches ripe but firm
Instructions
Step 1: Prepare the Peaches
- Place the peeled and quartered peaches in the bowl of a food processor fitted with the metal blade.
- Pulse in short bursts until the peaches are chopped into small pieces.
- Do not puree the peaches.
- Set aside.
Step 2: Combine the Dry Ingredients
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Set the mixture aside.
Step 3: Combine the Brown Sugar and Oil
- In a large mixing bowl, combine the light brown sugar and canola oil.
- Mix thoroughly, breaking up any lumps in the brown sugar.
Step 4: Add the Peaches and Cream
- Add the chopped peaches and heavy whipping cream to the brown sugar mixture.
- Mix until evenly combined.
Step 5: Add the Eggs
- Add the eggs one at a time.
- Mix after each addition until just combined.
Step 6: Add the Flour Mixture
- Add the flour mixture to the wet mixture in two additions.
- Fold gently after each addition until no dry streaks remain.
- Do not overmix the batter.
Step 7: Chill the Batter
- Cover the bowl.
- Refrigerate the batter for 30 minutes.
Step 8: Prepare the Oven and Baking Sheets
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
Step 9: Portion the Batter
- Drop heaping tablespoons of batter onto the prepared baking sheets.
- Space each portion approximately 2 inches apart.
Step 10: Bake
- Bake for 10 to 12 minutes, or until the tops feel firm and a toothpick inserted into the center comes out clean.
Step 11: Cool
- Remove the baking sheets from the oven.
- Allow the whoopie pie halves to cool on the baking sheets for 10 minutes.
- Transfer them to a wire rack and allow them to cool completely.
Step 12: Prepare the Peach Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and powdered sugar.
- Beat until smooth.
- Add the vanilla extract, peach schnapps, and finely chopped peaches.
- Beat until fully combined and smooth.
Step 13: Arrange the Whoopie Pie Halves
- Turn half of the cooled whoopie pie halves upside down, with the flat side facing up.
- Pair them with similar-sized halves for even assembly.
Step 14: Add the Filling
- Place a large dollop of peach cream cheese frosting onto the flat side of each bottom half.
- Leave approximately a ¼-inch plain edge around the filling.
Step 15: Assemble
- Place a second whoopie pie half, flat side down, over the filling.
- Press gently until the filling spreads toward the edges.
- Repeat with the remaining whoopie pie halves and filling.
Step 16: Serve
- Serve immediately, or refrigerate briefly before serving if a firmer filling is preferred.
Notes
To make these Peaches and Cream Whoopie Pies gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Confirm that the baking powder, baking soda, powdered sugar, vanilla extract, cream cheese, peach schnapps, canola oil, heavy cream, brown sugar, cinnamon, salt, eggs, and peaches are gluten-free and free from cross-contact warnings. If using peach nectar or juice instead of schnapps, check the label as well. Use clean mixing bowls, measuring tools, baking sheets, parchment paper, spatulas, food processor parts, and cooling racks to prevent gluten contamination.