Cookies Archives - A Classic Twist

Iced Cinnamon Apple Oatmeal Cookies

Zainab Mansaray — Tue, 22 Sep 2026 10:29:00 +0000

Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy Fall flavors. With just 10 minutes of prep and no chilling required, these apple cookies come together easily. Topped with simple icing flavored with a dash of nutmeg and vanilla, and packed with tender apple pieces, these Fall cookies are a must-bake this season!

After a day of apple picking, you need a quick treat. With just 10 minutes of prep time, these cinnamon apple oatmeal cookies are the perfect treat!

The oatmeal gives these cookies a heartiness that is perfect this time of year. And with little pieces of apple throughout the cookie, every bite is a treat.

I used the icing to add a little bit more flavor to these cookies. Just like cinnamon apple donuts have nutmeg, I added a dash of nutmeg to the icing. It gives it a warm, spiced flavor that reminds me of Fall!

I’m a big fan of using vanilla bean paste in recipes, but if you don’t have any on hand, you can absolutely use vanilla extract instead, in both the cookies and the icing. The flavor will be slightly different. Vanilla bean paste has a deeper, more intense vanilla flavor.

Now that we’ve covered the vanilla bean paste, we need to talk about storage. Most cookies can be frozen without any issues. But because these cookies are made with fresh apple pieces, I don’t recommend freezing the baked cookies. The moisture from the apples can cause the cookies to soften quite a bit as they thaw, changing that lovely soft and chewy texture.

However, the good news is that you can easily freeze the unbaked cookie dough instead. Scoop the dough into portions, freeze the dough balls on a parchment-lined plate or tray, and then transfer them to freezer bags once they’re completely frozen. When the cookie craving strikes, you can bake them straight from the freezer. Just place the frozen dough on a parchment-lined baking sheet and add about 1 to 2 minutes to the baking time.

Ingredients

all-purpose flour
old-fashioned rolled oats, not quick-cooking oats
ground cinnamon
ground ginger
ground nutmeg
baking soda
sea salt
unsalted butter
brown sugar
a few large eggs
vanilla bean paste, or vanilla extract
a Granny Smith apple
powdered sugar
milk

How to Make Iced Cinnamon Apple Oatmeal Cookies

Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.

Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.

Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes.

Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.

Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.

Using a 1-ounce (2 tablespoons) cookie scoop, scoop up level portions of the dough.

Place them at least 2 inches apart on the lined baking sheets.

Bake the cookies for 14-16 minutes, until golden around the edges and just set.

Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely.

Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk, a splash at a time, until it reaches a drizzleable consistency.

It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies.

Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.

How to Store

Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.

More Fall Cookie Recipes

What do you think of this amazing Fall cookie recipe? What would you serve with these cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Iced Cinnamon Apple Oatmeal Cookie Recipe

No Ratings

Yield: 15

Iced Cinnamon Apple Oatmeal Cookies

Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy fall flavors.

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 45 minutes

Total Time 1 hour 11 minutes

Ingredients

For the cookies

1 ½ cups all-purpose flour
1 ½ cups old-fashioned rolled oats, not quick-cooking oats
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon sea salt
½ cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla bean paste, or vanilla extract
1 cup finely chopped Granny Smith apple, or other firm apple variety

For the icing

1 cup powdered sugar, sifted
1 pinch sea salt
⅛ teaspoon ground nutmeg
¼ teaspoon vanilla bean paste, or vanilla extract
1-2 tablespoons milk

Instructions

Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.
Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.
Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.
Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.
Using a 1-ounce (2 tablespoon) cookie scoop, scoop up level portions of the dough. Place them at least 2 inches apart on the lined baking sheets. Bake the cookies for 14-16 minutes until golden around the edges and the edges are just set. Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely.
Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk a splash at a time until reaching a drizzleable consistency. It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies. Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.
Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.

Notes

Recipe Notes

Any firm apple can be used in place of the Granny Smith such as Pink Lady, Honeycrisp, or Cosmic Crisp. You’ll need 1 medium apple in order to yield 1 cup of finely chopped apple.

Recipe Tips and Testing Notes

Be sure to use old-fashioned rolled oats instead of quick-cooking oats. Quick-cooking oats absorb more moisture during baking, resulting in a softer texture rather than a chewy one.
I personally love the tartness of a Granny Smith apple in these cookies because it pairs well with the sweetness of the cookies and the icing. Feel free to use any firm apple variety here that will hold its shape during baking.
The nutmeg in the icing adds extra depth to the warm spice of the cinnamon. Freshly grated nutmeg offers the best flavor, but you can swap in additional cinnamon if you do not have nutmeg on hand.
These cookies have the best texture on the day they’re made since the pieces of apple and the icing will release moisture into the cookies over time. Their texture becomes softer and less chewy, but they’re still delicious!
The chewy texture of these cookies relies on the combination of the old fashioned oats, the extra egg yolk, the brown sugar, and baking them until they are just set.

FAQs

Can I use vanilla extract instead of vanilla bean paste? Yes, you can swap vanilla extract for the vanilla bean paste in the cookies and the icing. The cookies' flavor will vary slightly, as vanilla bean paste has a deeper, more intense flavor.

Can I freeze these cookies? Freezing the baked cookies is not recommended, as their texture softens significantly as they thaw due to the apple pieces. However, you can easily freeze balls of unbaked dough and bake them straight from the freezer. Use a scoop to portion the dough, freeze the portions on a parchment-lined plate or tray, and then transfer them to freezer bags once fully frozen. When you are ready to bake, place the frozen dough balls onto a parchment-lined sheet and bake according to the recipe instructions, adding 1–2 minutes to the total baking time.

Brown Butter Chai Snickerdoodles

Zainab Mansaray — Tue, 08 Sep 2026 10:00:00 +0000

These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist. Nutty brown butter and fragrant chai spices come together in a cookie with crackly sugar-coated edges and a soft, chewy center. They’re rich, buttery, and incredibly comforting, and the dough doesn’t require any chilling or resting before baking.

There’s nothing quite like the smell of brown butter and warm spices filling up the kitchen. It’s cozy, it’s nostalgic, and it makes the whole house smell like fall (even if it’s the middle of July).

If you’ve been craving a snickerdoodle with a little something extra, this recipe is for you.

These brown butter chai snickerdoodles combine everything you love about the classic bakery-style snickerdoodle — that crackly, sugar-coated exterior and soft, chewy center — with nutty brown butter and a warming blend of cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.

I love how simple these cookies are to put together. There’s no chilling, no resting, and no fancy equipment required — just a skillet for the brown butter and a stand mixer (or hand mixer) for the dough. You’ll have warm cookies in under an hour.

Now, let’s talk about a few tips to make sure these cookies turn out perfectly. First, make sure your brown butter has cooled completely and re-solidified before you use it. If it’s still warm or liquid, it will make the dough too soft, and the cookies will spread too thin.

I also recommend using room-temperature eggs. Cold eggs can cause the brown butter to seize up, making the dough clumpy rather than smooth. I like to set my eggs out as soon as the brown butter comes off the stove, so they have plenty of time to reach room temperature.

Don’t skip mixing the chai spices into both the sugar and the dough. I tested a batch using the chai sugar only as a coating, and the spice flavor was much more muted throughout the cookie. Using it in both places really packs in that cozy chai flavor.

These brown butter chai snickerdoodles are everything you love about a classic snickerdoodle, dressed up with warm spice and nutty depth. They’re soft, chewy, and packed with cozy flavor that will have everyone reaching for seconds.

Ingredients

unsalted butter
granulated sugar
ground cinnamon
ground cardamom
ground ginger
ground cloves
ground nutmeg
black pepper
all-purpose flour
baking soda
cream of tartar
sea salt
brown sugar
a large egg + an egg yolk
vanilla bean paste

How to Make Brown Butter Chai Snickerdoodles

Add the butter to a large skillet or frying pan and set it over medium heat. Once melted, keep an eye on it — when it starts to bubble and pop, stir regularly, scraping up the browned bits from the bottom of the pan. Once the bubbling slows and the bits have turned golden brown, remove the pan from the heat and let the brown butter cool completely to room temperature until it re-solidifies.

Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl until the spices are evenly distributed. Set the chai-spiced sugar aside.

Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl, then set aside.

Add the cooled brown butter to the bowl of a stand mixer fitted with the whisk attachment, along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy, about 2-3 minutes. Add the egg, egg yolk, and vanilla, then beat on medium-low until smooth and well combined, about 1-2 minutes.

With the mixer running on low, gradually add the dry ingredients until just combined. The dough will be fairly stiff and will start to ball up on the paddle when it’s ready.

Use a 1-ounce scoop to portion the dough, roll into balls, then roll each ball in the remaining chai sugar to coat. Place on the lined baking sheets, spacing the dough about 2 inches apart.

Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. Allow the cookies to cool completely on the baking sheets before enjoying — they’ll continue to set as they cool.

How to Store

Store baked and cooled cookies in an airtight container on the counter for 4-5 days.

To freeze: Place a small piece of parchment paper between each cookie, then transfer to a freezer bag or airtight container, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter for 20-30 minutes before enjoying.

More Cozy Cookie Recipes

What do you think of these brown butter chai snickerdoodles? Do you have a favorite chai-spiced treat? Let me know in the comments below!

If you make these, share a photo on social media and tag me so I can see your beautiful cookies come to life.

Happy baking, friends!

FAQs

Do I need to chill the dough? No, you do not need to chill the dough for this recipe. Chilling the dough prevents the cookies from spreading as much during baking, resulting in a softer texture rather than a chewy one.

Can I freeze leftover cookies? Yes, these cookies freeze beautifully. Place a small piece of parchment paper in between each leftover cookie, then place the cookies in a freezer bag or airtight container. Try to remove as much air as possible. Freeze for up to 3 months. Whenever you’re ready to eat a cookie, remove it from the freezer and let it thaw on the counter for about 20-30 minutes.

Can I use a store-bought chai spice blend instead of individual spices? Yes — substitute 2 tablespoons of a pre-made chai spice blend for the cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.

No Ratings

Yield: 25 cookies

Brown Butter Chai Snickerdoodles

These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
¾ teaspoon sea salt
½ cup brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla bean paste, or vanilla extract

Instructions

Add the butter to a large skillet or frying pan, then set it over medium heat. Once the butter has fully melted, keep an eye on it. When it starts to bubble and pop, stir it regularly, making sure to scrape up the bits on the bottom of the pan. Once the bubbling slows and the bits on the bottom of the pan have turned golden brown, remove the pan from the heat. Allow the brown butter to cool completely to room temperature. It’s ready once it has re-solidified (see photos).
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl. Mix well so that the spices are evenly distributed throughout the sugar. Set aside the chai-spiced sugar.
Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
Add the cooled brown butter to the bowl of a stand mixer along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy (about 2-3 minutes), then add the egg, egg yolk, and vanilla. Beat on medium low until smooth and well combined, about 1-2 minutes.
With the mixer running on low, gradually add the dry ingredients until just combined. The cookie dough will be fairly stiff and will start to ball up on the paddle when it’s ready.
Use a 1-ounce scoop to scoop up portions of the dough. Roll the dough into a ball, then roll in the remaining chai sugar to coat. Place the dough on the lined baking sheet. Continue with the remaining dough, spacing the balls of cookie dough about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers are still underdone. Allow the cookies to cool completely on the baking sheets before enjoying.
Baked and cooled cookies can be kept on the counter in an airtight container for 4-5 days.

Notes

The cookies will continue to finish baking once you remove them from the oven, so make sure to allow them to cool fully on the baking sheets.
You’ll have leftover chai-spiced sugar. You can use it in coffee, tea, or combine it in a 1 to 1 ratio with water to make a chai simple syrup.

Recipe Tips and Testing Notes

During testing, I tried the cookies with 2 whole eggs and with 1 egg and an egg yolk. I ended up preferring the texture of the batch made with 1 egg and an egg yolk because they had a chewier texture. If you prefer a slightly more cakey and softer snickerdoodle, you can use 2 whole room-temperature eggs.
In order to really pack in the chai spices, the chai sugar is used in the cookie dough as well as the balls of dough being coated in it. I tried a batch without the chai sugar in the cookie dough and the flavor was very muted.
If you happen to have a chai spice blend on hand, you can use 2 tablespoons of it in the recipe in place of all of the spices listed.
Make sure that your egg and egg yolk are at room temperature. This will allow them to incorporate into the dough more easily and prevent the brown butter from seizing up. I like to set my eggs out once the brown butter is finished to allow plenty of time to take the chill off.
If you prefer, you can make the brown butter several days ahead of time and keep it in a bowl in the fridge. Allow it to come to room temperature before using it to make the cookies.

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The post Brown Butter Chai Snickerdoodles appeared first on A Classic Twist.

Frosted Sugar Cookie Bars

Zainab Mansaray — Tue, 09 Dec 2025 11:00:00 +0000

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! The sugar cookie dough base is pressed into a pan and baked until just set to ensure the perfect texture. Once cool, the bars are slathered with a vanilla cream cheese frosting and decorated with festive sprinkles. Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.

Hey there, and welcome back, friends.

You are in for a sweet holiday treat!

If you love classic sugar cookies but want something quick, easy, and perfect for sharing, these sugar cookie bars with frosting are going to be your new go-to treat. Plus, they require no cookie cutters!

You can’t beat a snack that comes together with just 15 minutes of prep time, making them ideal for busy days. Our time over the holidays is precious, so let’s save some time where we can.

Enjoying my favorite cookie recipes in bar form is something I have shared on the blog many times over the years. Give these festive Frosted Gingerbread Bars and Browned Butter Eggnog Cookie Bars a try.

I have a few other cookie bars that are equally delicious but not holiday-themed like these S’mores Cookie Bars, Chocolate Bar Cookie Bars, Salted Caramel Twix Cookie Bars, and Salted Caramel Chocolate Chip Cookie Bars that are great all year-round.

The base of these bars is a simple sugar cookie dough that gets pressed directly into a baking pan, which means no rolling, no shaping, and absolutely no cookie cutters required! There’s so much to love about this recipe!!!

The cookie dough is buttery, soft, and lightly sweet. The bars are tender and chewy instead of dry or cakey.

The recipe is practical to make since there’s no need to chill the dough before baking. You can mix the dough, press it into the pan, and pop it straight into the oven. It’s perfect if you want to let your little ones help you.

Let’s talk about the frosting!!! Sugar cookie bars need a great frosting. For this recipe, I used a cream cheese-based one that is sweet and tangy. Of course, I slathered the bars with a generous layer of the frosting.

To make these sugar cookie bars perfect for the holiday season, I sprinkled them with a handful of festive sprinkles, but if you’re making them any other time of the year, use your favorite sprinkles.

I almost forgot, you can make these bars ahead of time. Once the bars are baked and cooled, you can freeze the unfrosted bars for up to two months, which is incredibly helpful during the holiday season and for adding to holiday gift boxes.

Thaw the bars in the fridge, then frost, slice, and serve. Just let them thaw in the fridge, then spread on the frosting, slice them into squares, and serve. They taste freshly baked, even after time in the freezer.

Ingredients

all-purpose flour
cornstarch
salt
unsalted butter
granulated sugar
light brown sugar
a large egg
vanilla extract
some milk
cream cheese
vanilla extract
a pinch of salt
powdered sugar
sprinkles

How to Make Sugar Cookie Bars

Preheat the oven to 350 degrees. Lightly grease and line a baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan.

Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for a minute, then scrape down the sides of the bowl.

Add the granulated sugar and brown sugar. Beat for a few minutes on medium until creamy.

Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl, then add the dry ingredients.

Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle.

Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point.

Bake the bars on the center rack of the preheated oven for just under half an hour, until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting.

Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium until creamy, for about two minutes.

Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated.

Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.

Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife.

Decorate the top with sprinkles, then slice into sixteen equal squares and serve.

How to Store

Leftovers store best in an airtight container in the fridge. Enjoy cold, or let them sit at room temperature for 15-20 minutes before eating.

More Holiday Cookie Recipes

What do you think of this amazing sugar cookie bar recipe? What would you serve with these bars? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Frosted Sugar Cookie Bar Recipe

No Ratings

Yield: 16 bars

Frosted Sugar Cookie Bars

These frosted sugar cookie bars are soft and chewy and require just 15 minutes of prep time! Enjoy these sugar cookie bars as part of a holiday spread or any time you’re craving a delicious and easy sweet treat.

Prep Time 15 minutes

Cook Time 27 minutes

Additional Time 2 hours

Total Time 2 hours 42 minutes

Ingredients

For the bars:
1 ½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg, at room temperature
1 ½ teaspoons vanilla extract
1 tablespoon milk, at room temperature
For the frosting:
½ cup unsalted butter, softened
¼ cup (2 ounces) cream cheese, softened
1 ½ teaspoons vanilla extract
1 pinch salt
1 ½ cups powdered sugar, sifted
Sprinkles

Instructions

Preheat the oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan on all sides with parchment paper. To keep the parchment paper in place, you can attach a binder clip to each side of the pan.
Add the flour, cornstarch, and salt to a medium bowl and whisk to combine. Set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, then scrape down the sides of the bowl and add the granulated sugar and brown sugar. Beat for 1-2 minutes on medium until creamy. Beat in the egg, vanilla, and milk until combined. Scrape down the sides of the bowl then add the dry ingredients. Mix on low until the dough comes together. It should be fairly soft and will not ball up around the paddle.
Scoop the dough into the lined baking pan and spread it into an even layer. It’s more important to spread it into an even layer than to smooth the top of the surface since it will be covered with frosting. If you’re using binder clips to hold the parchment in place, you can remove them at this point.
Bake the bars on the center rack of the preheated oven for 23-27 minutes until the edges are lightly golden and the center is just set. Remove the bars from the oven and place the pan on a wire cooling rack. Allow the bars to cool completely before frosting.
Once the bars are cool, add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until creamy, about 1-2 minutes. Scrape down the sides, then add the vanilla, salt, and about half of the powdered sugar. Beat on low, gradually working up to medium until the powdered sugar has been fully incorporated. Scrape down the sides of the bowl once more, then add the remaining powdered sugar. Beat on low, gradually working up to medium until you have a light and fluffy frosting.
Use the parchment to remove the cookies from the baking pan. Spread the frosting over the top of the bars in an even layer with a palette knife. Decorate the top with sprinkles, then slice into 16 equal squares and serve.
Leftovers store best in an airtight container in the fridge. Enjoy cold or allow them to sit out at room temperature for 15-20 minutes before eating.

Notes

FAQs

Can I bake the bars in a larger 9-inch pan? I do not recommend using a larger pan because the bars will be too thin.

Do I need to chill the dough before baking? Nope! There is no need to chill the dough before baking the bars.

Can I freeze the bars? Once the bars are baked and cooled, you can freeze the unfrosted bars for up to 2 months. Thaw the bars in the fridge, then frost, slice, and serve.

Recipe Tips

The easiest way to spread the cookie dough into an even layer is to place plastic wrap over the surface and press it down. Remove the plastic wrap, then level out the surface with an offset spatula.
To get clean, even slices, place the frosted bars in the fridge for 15-20 minutes to allow the frosting to firm up. Then, use a sharp knife to slice the bars, wiping off the blade in between each cut.
In order to ensure the soft and slightly chewy texture of the bars, bake them just long enough for the edges to turn lightly golden brown. This will take between 23-27 minutes, depending on your oven and baking pan.
Make sure the bars are completely cool before you frost them, or the frosting will melt.

Gingerbread Thumbprint Cookies

Zainab Mansaray — Thu, 04 Dec 2025 11:02:00 +0000

With soft, chewy insides and a smooth vanilla bean white chocolate filling, these gingerbread thumbprint cookies are ideal for holiday baking! Molasses, cinnamon, ginger, and cloves yield a classic and bold gingerbread flavor that pairs well with the sweet white chocolate.

You are in for a holiday treat!

If you love classic gingerbread cookies over the holidays, I just know you will love these gingerbread thumbprint cookies! They have already earned a spot in my holiday cookies that I bake every year. They would be perfect in Christmas cookie boxes, too!

These cookies are a little addictive! Let me tell you why I can’t get enough of them. The outside has a crispy texture thanks to the turbinado sugar, but the inside of the cookie remains soft and perfectly chewy.

The white chocolate filling adds a little bit of a luxurious feel because you can see specks of vanilla in the white chocolate. White chocolate complements gingerbread so well.

A classic gingerbread cookie always starts with molasses, then you add warm spices like ginger, cinnamon, cloves, & nutmeg. These cookies are sweetened with brown sugar instead of white sugar, which adds a nice depth of flavor.

The secret to these cookies keeping their thumbprint shape is to pre-chill them! To keep the thumbprint shape and prevent spreading, the cookie dough is scooped and then chilled before baking. Rolling the chilled dough in turbinado sugar lends a beautiful sparkle and delicious crunch!

I always use a small measuring spoon to create the perfect thumbprint indent.

What’s nice about this recipe is that you can make the dough up to two days in advance. This is so helpful during the holidays, given our busy schedules.

Don’t skip rolling the dough in turbinado sugar. It adds this irresistible crunch and makes the cookies look extra sparkly. You can use castor sugar instead if you don’t have any turbinado on hand.

I chose white chocolate as the filling for these cookies. I felt they needed a little extra vanilla flavor to make them pop. I used vanilla bean paste instead of vanilla extract because extract can make the chocolate seize. Plus, the tiny flecks of real vanilla bean give the filling a beautiful look that feels both rustic and elegant.

I hope you try out these cookies this holiday season. I know you won’t be disappointed!

Ingredients

all-purpose flour
warm spices like ground ginger, cinnamon, cloves, & nutmeg
sea salt
unsalted butter
brown sugar
unsulphured molasses
a large egg
turbinado sugar
heavy cream
white chocolate chips
vanilla bean paste

How to Make Gingerbread Thumbprint Cookies

Clear out some room in your fridge for a large plate, platter, or baking sheet. Whisk the flour, spices, and salt together in a large bowl until combined.

Beat the softened butter and brown sugar on medium speed in a stand mixer fitted with the paddle attachment until creamy, for a few minutes.

Add the molasses and the egg and beat on medium speed until smooth, scraping the bottom and sides of the bowl as needed.

With the mixer on low, slowly add the flour mixture about half a cup at a time, mixing until the dough is smooth and beginning to clump around the paddle. Stop and scrape the sides of the bowl as needed during mixing.

Scoop up portions of the dough with a 1.5 tablespoon (0.75-ounce) cookie scoop, then place on a parchment-lined plate, platter, or baking sheet. Cover the dough loosely with plastic wrap and chill for about two hours until completely firm.

After chilling the dough, preheat the oven and line two large baking sheets with parchment paper. Place the turbinado sugar on a plate or in a wide, shallow bowl.

Roll each portion of dough into a ball, then roll it in the turbinado sugar. Place the cookies on the lined sheet about two inches apart.

Use the back side of a rounded teaspoon measuring spoon to create the thumbprint indentation in the middle of each cookie, pressing gently.

Bake the cookies in batches (i.e., one baking sheet at a time) for twelve minutes or until just set but still soft.

As soon as the cookies come out of the oven, reinforce the thumbprint indentation gently as needed with the back of the teaspoon. Allow the cookies to cool on the baking sheet for about fifteen minutes, then move to a wire cooling rack to cool completely before filling.

Once the cookies have cooled, add the cream and white chocolate chips to a double boiler. Stir until fully melted and smooth, then stir in the vanilla bean paste.

Remove from the heat and carefully fill the thumbprint of each cookie with the melted white chocolate using a spoon.

Allow the white chocolate filling to set fully, which takes about an hour, before serving or storing in an airtight container.

How to Store

Keep the homemade thumbprint cookies in an airtight container at room temperature for up to 5 days.

More Holiday Cookie Recipes

What do you think of this amazing gingerbread cookie recipe? What would you serve with these cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Gingerbread Thumbprint Cookie Recipe

No Ratings

Yield: 24 cookies

Gingerbread Thumbprint Cookies

Prep Time 35 minutes

Cook Time 24 minutes

Total Time 59 minutes

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon sea salt
½ cup unsalted butter, softened
½ cup + 2 tablespoons brown sugar, packed
¼ cup + 2 tablespoons unsulphured molasses
1 large egg, at room temperature
½ cup turbinado sugar, for rolling
3 tablespoons heavy cream
1 cup white chocolate chips
1 teaspoon vanilla bean paste

Instructions

Clear out some room in your fridge for a large plate, platter, or baking sheet. Whisk the flour, spices, and salt together in a large bowl until combined.
Beat the softened butter and brown sugar on medium speed in a stand mixer fitted with the paddle attachment until creamy, about 2 minutes. Add the molasses and the egg and beat on medium speed until smooth, scraping the bottom and sides of the bowl as needed. With the mixer on low, slowly add the flour mixture about ½ cup at a time, mixing until the dough is smooth and beginning to clump around the paddle. Stop and scrape the sides of the bowl as needed during mixing.
Scoop up portions of the dough with a 1.5 tablespoon (0.75-ounce) cookie scoop, then place on a parchment-lined plate, platter, or baking sheet. Cover the dough loosely with plastic wrap and chill for 1 ½ - 2 hours until completely firm.
After chilling, preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Place the turbinado sugar on a plate or in a wide, shallow bowl.
Roll each portion of dough into a ball, then roll it in the turbinado sugar. Place the cookies on the lined sheet about 2 inches apart. Use the back side of a rounded teaspoon measuring spoon to create the thumbprint indentation in the middle of each cookie, pressing gently.
Bake the cookies in batches (i.e., one baking sheet at a time) for 8-12 minutes or until just set but still soft. As soon as the cookies come out of the oven, reinforce the thumbprint indentation gently as needed with the back of the teaspoon. Allow the cookies to cool on the baking sheet for 10-15 minutes, then move to a wire cooling rack to cool completely before filling.
Once the cookies have cooled, add the cream and white chocolate chips to a double boiler. Stir until fully melted and smooth, then stir in the vanilla bean paste. Remove from the heat and carefully fill the thumbprint of each cookie with the melted white chocolate using a spoon. Allow the white chocolate filling to set fully, about 1 hour, before serving or storing in an airtight container. Keep the cookies in an airtight container at room temperature for up to 5 days.

Notes

A 1.5 tablespoon (0.75-ounce) cookie scoop will yield uniform cookies and is ideal for pairing with the teaspoon measuring spoon for the thumbprint indentation.
Make sure to use unsulphured molasses, NOT blackstrap molasses, as the flavor will be too overpowering.
To make a double boiler, nest a heat-safe bowl over a small pot of simmering water. The bottom of the bowl should not touch the surface of the water.
During testing, I ended up preferring the batch rolled in turbinado sugar over the one rolled in granulated sugar. It produces a prettier, sparkly texture and delicious crunch that pairs well with the chewy texture of the cookies.
You need to avoid cracks when creating the thumbprint in the cookie dough, as the filling will leak out. In order to avoid cracks, make sure to roll the dough in your hands to warm it slightly, then press down gently and evenly with the teaspoon. If cracks appear, re-roll the dough in your hands, then try again.
The cookie dough is scooped and portioned before being chilled. In testing, this proved ideal since the dough is very hard to scoop once chilled!
Resist the urge to overbake the cookies! Due to the combination of molasses and brown sugar, if you overbake them, they will be very crisp once they cool. Baking them until they are just set and still soft (8-12 minutes) means that they will firm up as they cool and have a crisp exterior with a chewy and soft interior.

FAQ's

How far ahead can I make the cookie dough? You can make it up to two days in advance. Once the cookie dough is fully mixed, go ahead and pre-scoop the dough as directed in the recipe. Make sure to wrap well with plastic wrap before placing it in the fridge so the dough doesn’t dry out.

Can I use vanilla extract instead of vanilla bean paste? I prefer vanilla bean paste in the white chocolate filling as it doesn’t have the tendency to make the chocolate seize up once it is added like traditional vanilla extract can. The added bonus is that you can see the beautiful flecks of vanilla bean in the set filling!

Chocolate Hazelnut Espresso Slice and Bake Cookies

Zainab Mansaray — Wed, 19 Nov 2025 11:00:00 +0000

Buttery shortbread meets bold espresso and rich chocolate in these chocolate-hazelnut espresso slice-and-bake cookies! Buttery and crisp, these cookies combine the irresistible pairing of chocolate and hazelnut with aromatic espresso in a classic shortbread dough. Logs of chilled dough are sliced and baked, making prep short and easy. These slice-and-bake cookies pair perfectly with coffee and are a great addition to a holiday cookie box!

If you’re a coffee lover, you’ll adore these shortbread cookies! They have just the right touch of espresso flavor, perfectly balanced with rich chocolate and hazelnuts.

I have a few other shortbread recipes on the blog that are great for the holidays, like these Cinnamon Pecan Shortbread Cookies, Spiced Shortbread Cookies, Shortbread Thumbprint Cookies, and Toasted Coconut Shortbread Cookies. But these shortbread cookies in particular are like biting into a chocolate mocha with hazelnuts.

This is a simple holiday slice-and-bake cookie recipe, which makes it ideal for the busy holiday season when we already have so much on our plates. The dough comes together in no time.

After making the dough, shape it into logs and chill until firm, because this makes slicing a breeze. Just before baking, roll the chilled logs in chopped hazelnuts for extra flavor and that stunning, eye-catching finish that makes these cookies a star.

I also love how versatile this recipe is. If you don’t have hazelnuts on hand or don’t like them, you can easily swap the nuts for something else, like walnuts. Walnuts pair really well with chocolate and espresso, as well as with pecans and almonds.

These cookies are perfect for adding to your annual holiday cookie boxes. If you need a guide on how to put one together, I share tips for how to make the best holiday cookie box. Not only are you guided on how to make these boxes, but I also share my best cookies to add to them.

The holidays are such a special time of year. I hope you enjoy making these chocolate slice-and-bake cookies and some memories!

Ingredients

whole roasted hazelnuts
unsalted butter, softened
granulated sugar
a large egg
vanilla extract
some all-purpose flour
unsweetened cocoa powder
espresso powder
sea salt

How to Make Chocolate Hazelnut Espresso Slice and Bake Cookies

Roughly chop half of the hazelnuts and set them aside in a small bowl. Place the remaining half cup of hazelnuts in a food processor and pulse until finely chopped to make the hazelnut coating on the edges of the cookies. Or, finely chop by hand. Set aside for now.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium for a minute until creamy.

Scrape down the sides of the bowl, then add the sugar.

Beat on medium until fluffy, for about two minutes.

Separate the egg yolk from the egg white. Reserve the egg white in a small bowl, then place it in the fridge for later.

Add the egg yolk to the butter and sugar mixture along with the vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.

Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl, then whisk to combine.

With the mixer on low, slowly add the dry ingredients. Once they’ve all been added, add the roughly chopped hazelnuts and pulse until fully incorporated. The dough should be thick and start to form a ball around the paddle.

Turn the dough out onto a large piece of parchment paper. The dough should be easy to handle without being sticky. If the dough does feel sticky, lightly dust your hands and the parchment with flour.

Divide the dough into two equal pieces. Shape and roll each piece of dough into a log that is about 8 inches long.

Wrap each dough log in plastic wrap and place it in the fridge to chill for a few hours or overnight.

Preheat the oven to 350 degrees and line a few large baking sheets with parchment paper.

Place the finely chopped hazelnuts on a tray or large plate. Remove the reserved egg white from the fridge.

Unwrap the first log of dough. Brush the egg white on the outside of the dough, then roll it in the finely chopped hazelnuts.

Repeat with the second log. Trim off the very ends of each log and discard.

Use a sharp knife to slice the dough into half-inch-thick cookies. Place the cookies at least one to half an inch apart on the lined baking sheet. Depending on the size of your baking sheet, you may need a second sheet in order to have enough room for all of the cookies.

Bake the cookies in the preheated oven for 14-18 minutes until the tops look more matte than shiny and the cookies are fully set.

Cool the cookies on the sheet for 10-15 minutes before moving them to a rack to cool completely.

How to Store

Since these are made with a shortbread-style dough, they will last up to a week, though I find the flavor best when enjoyed within 5 days. Keep them in an airtight container at room temperature or in the fridge.

More Holiday Cookie Recipes

What do you think of this amazing chocolate shortbread cookie recipe? What would you serve with these cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Hazelnut Slice and Bake Cookie Recipe

No Ratings

Yield: 22 cookies

Chocolate Hazelnut Espresso Slice and Bake Cookies

Prep Time 20 minutes

Cook Time 18 minutes

Cooling Time 3 hours

Total Time 3 hours 38 minutes

Ingredients

1 cup whole roasted hazelnuts
¾ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, at room temperature
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour, plus extra for handling the dough as needed
½ cup unsweetened cocoa powder
1 heaped tablespoon espresso powder
½ teaspoon sea salt

Instructions

Roughly chop ½ cup of the hazelnuts and set them aside in a small bowl. Place the remaining half cup of hazelnuts in a food processor and pulse until finely chopped. Or, finely chop by hand. Set aside for now.
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium for 1 minute until creamy. Scrape down the sides of the bowl then add the sugar. Beat on medium until fluffy, about 2 minutes. Separate the egg yolk from the egg white. Reserve the egg white in a small bowl then place it in the fridge for later. Add the egg yolk to the butter and sugar mixture along with the vanilla extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
Sift together the flour, cocoa powder, espresso powder, and salt into a medium bowl then whisk to combine. With the mixer on low, slowly add the dry ingredients. Once they’ve all been added, add the roughly chopped hazelnuts and pulse until fully incorporated. The dough should be thick and start to form a ball around the paddle.
Turn the dough out onto a large piece of parchment paper. The dough should be
easy to handle without being sticky. If the dough does feel sticky, lightly dust your hands and the parchment with flour. Divide the dough into two equal pieces. Shape and roll each piece of dough into a log that is about 8 inches long. Wrap each dough log in plastic wrap and place in the fridge to chill for 3-4 hours or overnight.
Preheat the oven to 350 degrees and line 1-2 large baking sheets with parchment paper. Place the finely chopped hazelnuts on a tray or large plate. Remove the reserved egg white from the fridge. Unwrap the first log of dough. Brush the egg white on the outside of the dough then roll in the finely chopped hazelnuts. Repeat with the second log. Trim off the very ends of each log and discard. Use a sharp knife to slice the dough into ½-inch thick cookies. Place the cookies at least 1 ½ inches apart on the lined baking sheet. Depending on the size of your baking sheet, you may need a second sheet in order to have enough room for all of the cookies.
Bake the cookies in the preheated oven for 14-18 minutes until the tops look more matte than shiny and the cookies are fully set. Cool the cookies on the sheet for 10-15 minutes before moving them to a rack to cool completely.
Store cookies in an airtight container and enjoy within 5-7 days.

Notes

If you want to freeze the dough for baking later, chill the shaped and wrapped logs for 2 hours in the fridge until solid, then double-wrap them and place them in the freezer
If you want to freeze the dough for baking later, chill the shaped and wrapped logs for 2 hours in the fridge until solid, then double-wrap them and place them in the freezer. Freeze for up to 1 month. When ready to bake, allow them to thaw in the fridge overnight, then proceed with the recipe.
Whole raw hazelnuts can be used instead of roasted ones, though I prefer the roasted ones since most of the outer skin has been removed.
Use a sharp knife to slice the cookies. Rather than sawing back and forth, make a quick cut from top to bottom. This ensures the dough stays intact without breaking and yields beautiful, even slices.
The dough needs to be chilled for a minimum of 3 hours in order to allow the flour to hydrate and for the butter to solidify. It can be chilled for up to 2 days before sliced and baked.
Though you can use either Dutch process cocoa or natural cocoa here, I prefer the flavor of Dutch process cocoa in these cookies. It has a smoother flavor that pairs well with the espresso and hazelnuts.
These cookies lend themselves well to packing in tins and boxes for the holidays!

FAQs

Can I make these with different nuts? Yes, you can use different nuts. Walnuts pair really well with the chocolate and espresso flavors along with pecans and almonds.

How long will these cookies last once baked? Since these are made with a shortbread style dough, they will last up to a week though I find the flavor best when enjoyed within 5 days. Keep them in an airtight container at room temperature or in the fridge.

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The post Chocolate Hazelnut Espresso Slice and Bake Cookies appeared first on A Classic Twist.

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

Zainab Mansaray — Tue, 26 Aug 2025 10:07:00 +0000

These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices. They’re sandwiched with a luscious and tangy cream cheese filling flavored with vanilla and cinnamon that complements the pumpkin perfectly. This indulgent treat is easy to make and is the perfect way to savor the flavors of Fall.

These little whoopie pies are like a Fall hug in snack form. They’re soft, cake-like, tender morsels of joy that are perfect for biting into. So when the air starts to turn crisp, I know it’s time to pull out my pumpkin recipes like this one for the family.

Speaking of pumpkin recipes, I can’t wait to make a few of my favorites this season, like Pumpkin Swirl Cheesecake, No Bake Pumpkin Cheesecake, Naked Pumpkin Layer Cake, Instant Pot Pumpkin Cheesecake, and Pumpkin Spice Angel Food Cake. Can you tell how much I love pumpkin cheesecake!!!

Each hand-held pumpkin spice whoopie pie is filled with a creamy, tangy cream cheese filling spiced with warm cinnamon.

These whoopie pies are perfect for brightening your kid’s day as an afterschool snack or adding to their school lunches. Don’t forget about spoiling yourself by biting into one of these with a warm cup of cinnamon apple tea.

These whoopie pies use pumpkin spice, but if you don’t have pumpkin pie spice blend, you can substitute with a mixture of cinnamon, ginger, nutmeg, and cloves. The full recipe is in the recipe card at the bottom.

This recipe is very versatile. You can make them smaller or larger. To adjust their size, use a smaller or larger scoop, but be sure to adjust the baking time accordingly.

Keep in mind that regardless of the size you make them, they will spread slightly in the oven, and the final yield will increase or decrease depending on whether you make them smaller or larger.

Ingredients

all-purpose flour
pumpkin pie spice & ground cinnamon
some sea salt
baking powder & baking soda
pumpkin puree
brown sugar
a few large eggs
vanilla extract
vegetable oil
some block cream cheese
unsalted butter
powdered sugar

How to Make Pumpkin Whoopie Pies

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.

Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl.

In a separate, smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth.

Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.

Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart.

Once you’ve filled the first baking sheet, put it in the oven and bake until the centers of the pies spring back when gently touched and a tester comes out clean.

While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.

Cool the baked whoopie pies on the baking sheets for about 15 minutes before moving to a wire rack to cool completely.

Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for a few minutes with the paddle attachment on medium-low speed until creamy and smooth.

Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add a cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed.

Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional few minutes to ensure a smooth texture.

Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere.

Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.

How to Store

More Fall Recipes

What do you think of this fun Fall recipe? What would you serve with these pumpkin whoopie pies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pumpkin Whoopie Pie Recipe

No Ratings

Yield: 20 whoopie pies

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

For the whoopie pies:

3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 can pumpkin puree
1 ½ cups brown sugar, packed
½ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
¾ cup vegetable oil

For the filling:

1 8-ounce block cream cheese, softened
½ cup unsalted butter, softened
1 pinch sea salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
4 cups powdered sugar

Instructions

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl. In a separate smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth. Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.
Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart. Once you’ve filled the first baking sheet, put it in the oven and bake for 13-16 minutes until the centers of the pies spring back when gently touched and a tester comes out clean. While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.
Cool the baked whoopie pies on the baking sheets for 10-15 minutes before moving to a wire rack to cool completely.
Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for 1-2 minutes with the paddle attachment on medium-low speed until creamy and smooth. Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add 1 cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed. Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional 1-2 minutes to ensure a smooth texture.
Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere. Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.
Store leftovers in the fridge in an airtight container and enjoy within 5-6 days.

Notes

Depending on the size of your baking sheets, you may need to bake these in 2 or 3 batches. I do not recommend baking multiple trays at once as this will keep them from baking as evenly and will require more attention in order to rotate the trays halfway through the baking time.
The pumpkin keeps these whoopie pies very moist. If you are not immediately serving and eating them, keep them in the fridge. The combination of pumpkin puree and vegetable oil ensures a soft, moist texture, even straight from the fridge!

FAQs

Can I use melted oil in the batter instead of vegetable oil? I do not recommend using melted butter here as it can produce a drier texture. The vegetable oil ensures a soft, springy texture.

Can I make these a different size? Yes, you use a smaller or larger scoop to make these different sizes but you will have to adjust the baking time accordingly. Keep in mind that no matter the size you make them, they will spread a bit in the oven and the final yield will increase or decrease depending on whether you make them smaller or larger.

Is there a substitute for the pumpkin pie spice? If you don’t have this seasonal spice blend, you can use 1 ½ teaspoons cinnamon, 1 teaspoon ginger, and a ¼ teaspoon each of nutmeg and cloves in place of the tablespoon that is called for.

Cookies Archives - A Classic Twist

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Gingerbread Thumbprint Cookies

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Chocolate Hazelnut Espresso Slice and Bake Cookies

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