Whoopie pies are not pies at all, but soft, cake-like cookies sandwiched around a buttercream filling. For this version we made lightly spiced cookies that are incredibly tender, thanks to a secret ingredient – applesauce! – that creates a soft, delicate texture. For the filling we’re using our tahini frosting, which matches the spices in the cookies perfectly.
Using a hand or stand mixer, beat the egg, applesauce, brown sugar, oil and molasses for 5 minutes. Add the flour, cinnamon, ginger, baking powder baking soda and kosher salt and beat till well combined. Cover and refrigerate for at least one hour (or up to 3 days).
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Transfer the batter to a plastic bag and cut a 1/2" opening in one corner. Pipe 1 – 2” circles on your baking sheets, spacing the circles 1 – 2” apart. Bake until light golden brown around the edges, 8 – 10 minutes. Transfer to a wire rack to cool completely.
Place the frosting in a plastic bag and cut a 1/2” opening in one corner. Turn half the cookies over so that the flat sides are facing up. Pipe some of the frosting onto each and top with the other half of the cookies, pressing down slightly so that the filling spreads to the edges. Chill till ready to serve.
