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Gingerbread Whoopie Pies (and Ten Delicious Holiday Desserts)

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Gingerbread whoopie pies are pillowy soft, perfectly spiced and filled with a sweet maple cream cheese frosting. A must-make holiday treat the whole family will love!

Ingredients

Units

Whoopie Pies

  • 2 1/3 cups (292g) all-purpose flour, spooned and leveled
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsulphured dark molasses (not blackstrap)
  • 1/4 cup hot espresso or water
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla

Maple Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3 cups (360 g) confectioners sugar, sifted
  • 1 to 2 tablespoons pure maple syrup (to taste)
  • 1 to 2 tablespoons heavy cream or whole milk, as needed

For Cinnamon Sugar Topping

  • 3 tablespoons granulated sugar
  • 1-2 teaspoons ground cinnamon
  • pinch of nutmeg

Instructions

Whoopie Pies

  1. Whisk together dry ingredients and set aside.
  2. Stir together hot espresso and molasses to the bowl of a stand mixer. Let cool for 5 minutes.
  3. Add the sugars, oil, eggs and vanilla. Use the whisk attachment to mix for one minute.
  4. Switch to the paddle attachment and add the dry ingredients in two additions. Mix until just barely combined. Do not over mix the batter.
  5. Cover and chill for 30 minutes.
  6. Preheat the oven to 350°F. Line two baking sheets with parchment or use a silicone baking mat.
  7. Scoop 1 1/2 to 2 tablespoons of batter onto the prepared cookie sheets, three inches apart. Bake for 10-11 minutes.
  8. Remove from the oven and cool completely before adding frosting.

Maple Cream Cheese Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for 1 minute.
  2. Add the unsalted butter and beat with the cream cheese until light and fluffy, about 2 minutes.
  3. Add 3 cups of sifted confectioners sugar, one cup at a time. Mix on low speed until combined.
  4. Add 1 to 2 tablespoons (to taste) of pure maple syrup.
  5. Mix to combine on medium speed. Frosting should be thick enough to pipe. If too thin, add more confectioners sugar. If too thick, add 1 to 2 tablespoons of heavy cream or whole milk.
  6. To assemble the whoopie pies, place cream cheese frosting in a large piping bag fitted with a large round tip. Pipe about 1 ½ tablespoons of frosting onto the flat side of one whoopie pie. Top with a second whoopie pie and gently press together to form a sandwich.

Optional: mix together the sugar, cinnamon and nutmeg in a small bowl. Sprinkle on tops and bottoms of cookie sandwiches once assembled. 

 

 

Notes

Store tightly covered in the refrigerator for up to 3 days.

May be frozen. 

Find it online: https://athomebyheather.com/gingerbread-whoopie-pies/