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Peaches and Cream Whoopie Pies

adapted from Sweet Pea's Kitchen
Whoopie pies featuring the taste of peaches
Servings 24


Cream Cheese Filling

  • 8 oz full-fat cream cheese softened
  • 5-7 cups confectioners sugar
  • 1 tsp vanilla extract
  • 2 tsp Triple Sec
  • 1 Tbsp Peachtree peach schnapps
  • 3 Tbsp finely chopped donut peaches
  • 1-2 pinches fine sea salt


  • 1 3/4 cups light brown sugar lightly packed
  • 2/3 cup extra virgin olive oil
  • 1 cup finely chopped donut peaches about 4 whole donut peaches, peeled
  • 1/2 cup light cream
  • 2 large eggs room temperature
  • 1 cup whole wheat pastry flour
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp fine sea salt


  • In the bowl of a stand mixer, combine the cream cheese and 5 cups of confectioners sugar. Blend until smooth, then add the vanilla extract, Triple Sec, Peachtree, chopped peaches, and sea salt. Add confectioners sugar as needed to achieve desired consistency. Refrigerate until ready to use.
  • In a large mixing bowl, combine the brown sugar and olive oil. Stir until there are no clumps of sugar left. Stir in the chopped peaches and then the light cream. Once blended well, add the eggs, incorporating completely. Add half the flour and all the rest of the dry ingredients and stir until it just comes together. Add the rest of the flour and again, stir until it just comes together. Cover and refrigerate for at least 30 minutes (I ended up refrigerating for 4 hours because I had to run some errands).
  • When ready to bake, preheat oven to 350 degrees Fahrenheit. Remove batter from refrigerator and using a cookie scoop (I have an OXO one, but I’m not sure what the actual size is–small or medium), drop mounds of batter onto your cookie sheets. Bake for about 10 minutes, or until the tops spring back when lightly touched. Remove from cookie sheet immediately to a wire rack to cool.
  • Once completely cooled, you can assemble. The easiest way is to slather some cream cheese filling with a butter knife on the flat side of one whoopie, apply the flat side of another, and press lightly together. But you may tear the bottoms that way, so you can also use a pastry bag and tip to apply the cream cheese filling, if you so choose. I have an Easy Accent Decorator from Pampered Chef and that’s what I used.
  • Wrap individually in plastic wrap or put in an air-tight container and store in the refrigerator up to 3 days. Serve at room temperature.