Usually, the desserts for these Sweet Saturday posts are made the weekend before the post actually goes up. So that means, while you guys are seeing these awesome, moist, flavorful whoopie pies for the first time today. Babyface and I have actually been eating on these all this past week. Well, not all week, technically. I think these suckers were gone by Wednesday. They were so good we couldn’t make ’em stretch out.
For a hot second, I contemplated making another batch of these mid-week, but there is a reason why I make desserts on the weekend only. And that reason is because weekday evenings are reserved for important tasks like watching New Girl and reading Damn You Auto Correct with Babyface. Priorities, kids. Priorities.
My Dad happened to stop by in the middle of my epic, weekly Sunday afternoon cooking extravaganza last weekend and snatched away one of the cookies (quality control, you know) before it was filled. He said it was awesome on its own. So feel free to skip the part with the frosting and just make these sweet, carrot-cake cookies.
Although, honestly, why would anyone ever one want skip cream cheese frosting? Actually, why would anyone skip any kind of frosting? I never understood the “I don’t like frosting” people. Isn’t frosting the whole purpose of eating cake? If you don’t like frosting, I’m not sure we can be friends.
Okay, so we can totally be friends, but I’ll silently judge you for all of time.
The thing I love about these sandwich cookies is that they taste incredibly decadent, but definitely have a bit of added nutritional power. They are made mostly with whole grains (whole wheat flour and whole oats) and instead of packing the cookies full of butter or oil, I used pumpkin puree for color and moistness.