These Whoopie Pies are the perfect Fall treat, the Turkey Pot Pie is quick weeknight comfort food and both are super easy to make! Watch the video below for a full replay of the Cooking Live for step by step instructions! xo Suzy

Apple Cider Donut Whoopie Pies

Yields: about 12 small whoopie pies (24 cakes sandwiched with filling)

Ingredients

For the Apple Cider Donut Cakes:

• 1 1/4 cups all-purpose flour
• 3/4 tsp baking powder 
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp Hippy Pilgrim Pumpkin Spice Vanilla Sugar (plus more for dusting)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 Tbsp unsalted butter, softened
• 2 Tbsp neutral oil (like canola or vegetable)
• 1/2 cup packed light brown sugar
• 1/3 cup reduced apple cider (see note)
• 1/4 cup lightly packed grated apple, squeezed dry in a paper towel
• 1 large egg
• 1/2 tsp Hippy Pilgrim Vanilla Extract

For the Filling:

• 4 oz cream cheese, softened
• 2 Tbsp unsalted butter, softened
• 1 1/4 cups powdered sugar
• 2 Tbsp marshmallow fluff
• 1 Tbsp Hippy Pilgrim Pumpkin Spice Vanilla Sugar
• 1/2 tsp Hippy Pilgrim Vanilla Extract
• Pinch cinnamon and nutmeg

Instructions

1. Reduce cider: Simmer 1 cup apple cider until reduced to 1/3 cup. Cool.
2. Dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, Pumpkin Spice Vanilla Sugar, cinnamon, and nutmeg.
3. Cream base: Beat butter, oil, and brown sugar until pale and fluffy. Mix in egg, vanilla, and reduced cider.
4. Stir in grated apple.
5. Combine: Gently fold dry ingredients into wet until just combined. Batter should be thick and scoopable.
6. Scoop: Using a small cookie scoop (2 Tbsp), drop mounds of batter onto a parchment-lined baking sheet, spacing 2 inches apart. Do not flatten.
7. Bake: Bake at 400°F for 5-7 minutes on a parchment lined baking sheet, until tops spring back. This higher temp helps the domes set.
8. Cool: Let cakes rest on the sheet 5 min before transferring to rack.
9. Filling: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, Pumpkin Spice Vanilla Sugar, marshmallow fluff and spices; beat until fluffy. You can make this in advance and refrigerate it until ready to use.
10. Assemble: Pair up similar-sized cakes. Pipe or spread filling onto one flat side, then sandwich with another. Dust tops with Pumpkin Spice Vanilla Sugar.

Turkey Pot Pie with Puff Pastry Crust

Ingredients

• 4 Tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 4 Tbsp all-purpose flour
• 3 cups turkey or chicken stock (homemade or store-bought)
• 1/2 cup milk or cream
• 3 cups cooked turkey, cubed
• 1 bag frozen peas and carrots
• 1 Tbsp Hippy Pilgrim Poultry Seasoning (available 10/1/25)
• 1 tsp Hippy Pilgrim Thanksgiving Garlic Salt (or to taste)
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Instructions

1. Sauté veggies: In a large skillet or saucepan, melt butter over medium heat. Add onion and garlic and sauté for a few minutes.
2. Make the roux: Sprinkle flour over the vegetables and cook, stirring, for 1–2 minutes.
3. Add liquids: Slowly whisk in turkey stock and milk plus the bag of frozen peas and carrots. Bring to a gentle simmer and cook until thickened, about 5 minutes.
4. Add meat and spices: Stir in cooked turkey, Poultry Seasoning, and Thanksgiving Garlic Salt. Adjust seasoning to taste. Remove from heat.
5. Assemble: Pour filling into a greased 9-inch pie dish. Place puff pastry sheet over the top, trimming or tucking edges as needed. Cut a few small slits for steam.
6. Bake: Brush pastry with beaten egg and top with more seasoning. Bake at 400°F for 20–25 minutes, until golden brown and puffed.
7. Serve: Let cool 5–10 minutes before serving.