Description
Deliciously soft and spiced gingerbread whoopie pies sandwiched with a creamy, spiced cream cheese filling. Perfect for festive occasions or cozy treats, these whoopie pies combine warm gingerbread flavors with a smooth, subtly spiced frosting for a classic comfort dessert.
Ingredients
Scale
Gingerbread Whoopie Pies
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
- 1/4 cup (60ml) hot water
- 2/3 cup (130g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg, at room temperature
Spiced Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt until combined.
- Combine Wet Ingredients: In another bowl, whisk together the molasses and hot water. Let this mixture cool slightly for about a minute, then whisk in the granulated sugar and vegetable oil. Finally, add the room temperature egg and whisk until fully incorporated.
- Form Dough: Pour the wet ingredients into the dry ingredients. Fold everything together gently using a silicone spatula or wooden spoon until the batter is combined and heavy with a slightly oily look. Avoid overmixing.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours, or up to 2 days to allow flavors to develop and the batter to firm up.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop Cookies: Using a spoon or cookie scoop, place mounds of batter about 1 and 1/2 Tablespoons each, spaced roughly 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 14 minutes or until the edges are set and cookies appear firm. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling: In a large bowl, beat the softened cream cheese with a mixer on high speed for about 2 minutes until smooth and creamy. Add the softened unsalted butter and beat until well combined and smooth. Then add the sifted confectioners’ sugar, pure vanilla extract, and a pinch of ground ginger, cinnamon, nutmeg, and cloves. Beat on medium speed until fully mixed and fluffy. Adjust spices to taste.
- Assemble Whoopie Pies: Pair cooled cookies by size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie and sandwich with its paired partner. Repeat until all cookies are sandwiched.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze individually wrapped whoopie pies for up to 3 months.
Notes
- Filling can be made 2 days ahead, covered, and refrigerated until needed.
- The whoopie pie dough can be prepared and refrigerated for up to 2 days before baking without the need to warm before scooping.
- Freeze baked and filled whoopie pies individually wrapped for up to 3 months; thaw in refrigerator or at room temperature before serving.
- To double the recipe, double all ingredients except oil. Use 3/4 cup (180ml) oil instead of 1 cup to prevent excessive greasiness.
- For smaller whoopie pies, use 1 scant tablespoon of batter per cookie; decrease baking time by 1 minute.
- Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses as it is too bitter.
- Add spices in the filling sparingly, taste as you go, and increase if desired, especially cinnamon for extra warmth.
