Easy Pineapple Whoopie Pies – Tropical Cream Filled Cookie Sandwiches Recipe
These Easy Pineapple Whoopie Pies are soft, cake-like sandwich cookies bursting with bright tropical pineapple flavor. Featuring tender pineapple-infused cookie layers and a smooth, creamy vanilla-cream cheese filling, they strike a perfect balance between fruity freshness and comforting sweetness. Ideal for spring and summer gatherings, these whoopie pies are easy to make with pantry staples, bring a cheerful vibe to any dessert table, and store well refrigerated or frozen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: About 24 whoopie pies (48 cookie layers) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pineapple Whoopie Pies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup crushed pineapple, very well drained
- 1/3 cup buttermilk
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons heavy cream or milk, as needed for texture
Optional Garnish:
- 2 tablespoons finely toasted coconut for sprinkling
- 1 teaspoon finely grated lemon zest for a brighter finish
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper to prevent sticking and help with even baking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to combine evenly.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter with light brown sugar and granulated sugar using a mixer on medium speed until light and fluffy, about 2 to 3 minutes. This aerates the mixture for soft cakes.
- Add the egg and flavoring: Beat in the large egg and pure vanilla extract until fully incorporated, ensuring the mixture is smooth and uniform.
- Add pineapple and buttermilk: Stir in the very well-drained crushed pineapple, then add the buttermilk. Mix on low speed just until combined. The batter will be soft but not overly runny.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently and just until there are no dry streaks left. Overmixing can toughen the cakes.
- Scoop the batter: Using a medium cookie scoop or about 1 1/2 tablespoons of batter, drop rounds evenly spaced about 2 inches apart onto the prepared baking sheets for even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the tops are set and springs back lightly to the touch. Avoid overbaking to maintain soft, cake-like texture.
- Cool completely: Let the cakes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully, which is important to prevent the filling from melting during assembly.
- Make the filling: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Add powdered sugar and vanilla extract, and beat until fluffy. Add heavy cream or milk 1 tablespoon at a time to achieve a spreadable consistency.
- Assemble the whoopie pies: Pair the cooled cakes by size. Spread or pipe the cream filling onto the flat side of one cookie, then place the matching cookie on top, pressing gently to sandwich.
- Finish and chill if needed: Optionally, sprinkle the edges with toasted coconut or lemon zest for a finishing touch. Chill the assembled pies for 15 to 20 minutes to firm the filling before serving if preferred.
Notes
- Drain the crushed pineapple very well to avoid overly loose batter and flat cakes.
- Use a cookie scoop for consistent, even-sized cake layers.
- Do not overmix the batter once dry ingredients are added to keep cakes tender.
- Make sure butter and cream cheese for filling are softened for a smooth texture.
- Store the whoopie pies in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
- Whoopie pies can be frozen individually wrapped for up to 2 months; thaw overnight in the fridge.
- Optional filling variations include vanilla buttercream, whipped frosting, or coconut frosting for tropical flair.
- Add citrus zest or a pinch of cinnamon to the batter for flavor variations.
Keywords: pineapple whoopie pies, tropical dessert, cream filled cookies, pineapple cookies, whoopie pies recipe, soft cake cookies, summer dessert, party treats
