Pistachio Whoopie Pies

I love the flavor of any and everything pistachio and these pistachio whoopie pies are no exception. They are made with pistachio pudding in the whoopie pie batter which makes up a yummy whoopie pie.

They are fluffy, yet a little sticky in texture, which I love! The filling is a fluffy almond flavored buttercream that beautifully compliments the cookie/cake part.

Note: Don’t mind my pictures of these, I made these the night before when I had horrible kitchen lighting so these whoopie pies featured have been refrigerated over night and aren’t looking as polished as I would have liked. But at the end of the day, taste is king and these still taste delicious after a night in the fridge.

You can add more pistachios into the batter and frosting for even more nuggets of pistachio goodness through out the cookie. The pudding mix usually only has a few nuts in it and for those wanting a smooth whoopie pie that is a great option. I have added the additional pistachios as an optional ingredient on the recipe card below.

These whoopie pies would also be great with a little chocolate ganache sandwiched between them.

These whoopie pies are a little thinner than chocolate whoopie pies, do don’t be alarmed that they seem slightly flatter, they are great for sandwiching the filling and not having it be too much for one serving.

What you need to make these pistachio whoopie pies: (Printable recipe card is below)

Makes 12 whoopie pies

For the pistachio whoopie pie:

• 3/4 ounce package pistachio instant pudding
• 1/2 cup milk
• 1/2 cup salted butter – softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup chopped pistachios (optional)

For the buttercream filling:

• 1/4 cup butter
• 1 1/2 cups powdered sugar
• 1/8 teaspoon salt
• 3 tablespoons milk or cream
• 1/2 teaspoon almond extract
• 1/4 cup chopped pistachios – {optional)

Instructions

1. Preheat oven to 375 F.
2. In a mixing bowl, add pistachio pudding, milk, softened butter, sugar, eggs, flour, salt, baking powder and if adding, chopped pistachios then mix together well.
3. Spoon the wet batter onto a greased or lined cookie sheet. try to make them as circle like and uniform as possible, if you want perfect circles use a piping bag with a large round tip.
4. Bake for 8-11 minutes or until whoopie pie cakes look baked through.
5. Remove from oven and allow them to cool on the cookie sheet before transferring to a cooling wrack.
6. While the pie cakes are cooling, mix together the frosting ingredients until frosting is thick and fluffy. Stir in the chopped pistachios if using.
7. When whoopie cakes have cooled completely, build your whoopie pies with the frosting on the bottom of the whoopie cake and then sandwich it with the other bottom of another whoopie cake.
8. Serve and enjoy!

Here are a few other recipes you may also enjoy:

Chunky Snickerdoodle Cookies
Dark Chocolate and Mango Cookies
Chewy Almond Cookies