Fresh peaches, brown sugar, cream cheese, and peach schnapps create the dreamiest Peaches and Cream Whoopie Pies—sweet, fruity, and irresistible.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So this recipe kind of started by accident. I had a bowl of peaches sitting on the counter—those late-summer ones that are juuust starting to look like they might turn on you. You know what I mean? Bruised here, a little too soft there… but still fragrant and begging to be turned into something magical. I didn’t feel like making cobbler for the 800th time (no shade, cobbler, I love you), and somehow I landed on whoopie pies.
I’d had a version of them once at a farmers’ market in South Carolina—peach something filled with whipped cream—and the memory of that sticky, sweet bite just hit me while staring down those peaches. One mixing bowl and a very messy kitchen later, these were born. And I gotta say, they’re pure summer in your hands.
Why You’ll Love This Peaches and Cream Whoopie Pies Recipe?
Okay, let me hype them up for just a sec:
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They’re soft, like mini peach cakes you can hold in one hand.
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There’s fresh peach in both the batter and the filling (none of that fake extract stuff).
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The cream cheese frosting has a whisper of peach schnapps. It’s cheeky and delightful.
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They’re impressive without being fussy. You could serve them at a picnic or a bridal shower.
Also? They’re fun to eat. I mean, name one dessert that says “I’m having a great time” more than a whoopie pie.
Ingredient Notes:
You don’t need anything wild for this recipe, but a few things deserve a little shout-out.
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Peaches: Ripe but not mushy. If they’re too soft, your batter can get watery. Think “good for biting into,” not “should be jam.”
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Brown sugar: Keeps the cookies moist and gives that caramel-y depth that pairs so well with peaches.
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Canola oil + cream: Moisture is key here. We’re not making dry hockey puck whoopie pies.
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Peach schnapps: Totally optional but adds a fun, grown-up twist to the frosting. You could sub peach nectar or even a little lemon juice.
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Cream cheese: Bring it to room temp or you’ll be cursing lumps while trying to mix.
How To Make Peaches and Cream Whoopie Pies?
Step 1: Chop the peaches.
Use a food processor to pulse until you’ve got small bits—not baby food. You want juicy texture, not mush.
Step 2: Mix the batter.
Brown sugar and oil first, then peaches and cream. Eggs go in one at a time—don’t rush it. Add the dry mix in two parts and don’t overmix. This dough is sensitive, okay?
Step 3: Chill it.
30 minutes in the fridge. Helps everything hold its shape when baking and stops them from becoming flat sad puddles.
Step 4: Bake.
Scoop dough onto parchment-lined baking sheets and bake at 350°F for 10–12 minutes. They’ll look set and feel springy on top. Cool them completely before frosting or you’ll have a melty mess.
Step 5: Make the frosting.
Cream cheese and powdered sugar get whipped into submission. Add vanilla, schnapps, and chopped peaches last. Chill if it’s too soft to spread.
Step 6: Assemble!
Flip half the cookies over, spread a fat dollop of filling, and sandwich with another cookie. Press gently so the filling reaches the edges (but doesn’t ooze out like a crime scene).
Want To Save This Recipe?
Storage Options:
Once filled, store these in the fridge in an airtight container for up to 3 days. Just take them out 15–20 minutes before serving to soften the filling a bit. You can also make the cookies ahead and freeze them—just fill day-of for best texture.
Variations and Substitutions:
Because life (and baking) isn’t always predictable:
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No schnapps? Use peach juice, peach nectar, or a splash of lemon juice.
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No fresh peaches? Frozen works—just thaw and drain them well. Canned peaches might work in a pinch, but drain and pat dry like your reputation depends on it.
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Make it gluten-free: Sub in a 1:1 GF flour mix and call it a day.
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Add spice: A little ginger or cardamom in the batter gives cozy vibes.
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Go dairy-free: Vegan cream cheese and a plant-based whipping cream can actually work pretty well here!
What to Serve with Peaches and Cream Whoopie Pies?
These are total scene-stealers, but they love good company.
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Drink pairing: Peach iced tea, sparkling rosé, or even sweet tea vodka for a grown-up twist.
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Other eats: Fresh berries, lemon bars, or a scoop of vanilla bean ice cream.
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Party spread: Add them to a summer dessert board alongside mini fruit tarts and shortbread cookies.
Frequently Asked Questions:
Can I freeze them?
Absolutely. Freeze the cookies unfilled, then thaw and fill the day you plan to serve.
Why is my frosting runny?
Too much peach juice or not enough chilling. Pop it in the fridge to firm up, or add more powdered sugar to tighten it up.
Can I skip the schnapps?
Of course! These are just as dreamy without the booze.
Making these Peaches and Cream Whoopie Pies is like bottling up summer and sneaking it into your kitchen. They’re soft, sweet, a little bit messy—and every bite feels like something special.
If you end up making them (and I hope you do), drop me a comment or tag me on Instagram. Bonus points if you eat one over the sink so no one can judge you.
Can’t wait to hear what you think!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peaches and Cream Whoopie Pies
Ingredients
For the Peach Whoopie Pies:
- 1 cup approximately 5 oz fresh peaches, peeled and quartered (ripe but firm)
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 2 cups light brown sugar
- ⅔ cup canola oil
- ½ cup heavy whipping cream
- 2 large eggs
For the Peach Cream Cheese Filling:
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons peach schnapps
- 2 tablespoons finely chopped fresh peaches ripe but firm
Instructions
Prepare the Peaches:
- Place the peeled and quartered peaches into the bowl of a food processor. Pulse in short bursts until the fruit is finely chopped but not puréed. Set aside.
Combine Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Mix Wet Ingredients:
- In a large mixing bowl, combine the brown sugar and canola oil. Stir well until any lumps in the sugar have dissolved. Incorporate the chopped peaches and heavy cream. Mix until fully combined, then add the eggs one at a time, stirring gently between each addition.
Incorporate the Dry Ingredients:
- Gradually fold the dry mixture into the wet mixture in two batches. Mix only until the batter is just combined—do not overmix. Cover and refrigerate the batter for 30 minutes to allow it to firm slightly.
Bake the Whoopie Pies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a tablespoon or a small cookie scoop, drop heaping spoonfuls of the chilled dough onto the prepared sheets, spacing them approximately two inches apart. Bake for 10 to 12 minutes or until the tops are firm and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and powdered sugar until smooth and fluffy. Add the vanilla extract, peach schnapps, and finely chopped peaches. Continue beating until the mixture is well incorporated and smooth.
Assemble the Whoopie Pies:
- Turn half of the cooled cookies flat-side up. Using a spoon or piping bag, place a generous dollop of the peach cream cheese filling in the center of each. Place another cookie, flat-side down, over the filling and press gently until the filling spreads evenly to the edges. Repeat until all cookies are paired and filled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
