Gingerbread Whoopie Pies
These gingerbread whoopie pies are soft, spiced little cakes sandwiched around a fluffy cream cheese filling, and they taste like Christmas morning in dessert form. Soft on the outside, pillowy in the middle, and packed with warm molasses and spice flavor. Simple enough for a weeknight baking project but pretty enough to bring to a holiday party.
Equipment
- Large mixing bowls
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Silicone baking mat (optional)
- Wire cooling rack
- Piping bag with a round tip (optional, for filling)
Ingredients
- 2 1/4 cups all purpose flour 270g
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, softened
- 1 cup light brown sugar 200g, packed
- 1/2 cup unsulphured molasses 170g
- 1 large egg
- 1/2 cup buttermilk 120ml
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese 227g, softened
- 1/4 cup unsalted butter 57g, softened
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Whisk together all purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
- Beat softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add molasses and beat until combined and glossy.
- Add the egg, vanilla, and buttermilk to the butter mixture, mixing on low just until smooth. Do not overmix.
- Add the dry ingredients in two batches, mixing on low after each until just combined. Dough will be thick and slightly sticky.
- Cover and refrigerate the dough for at least 30 minutes to firm up the butter and prevent spreading.
- Preheat oven to 350°F and line baking sheets with parchment or silicone mats.
- Scoop rounded dough portions 2 inches apart onto baking sheets. Bake for 10-12 minutes until tops spring back when touched.
- Cool cakes on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes) before filling.
- Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy (2-3 minutes).
- Match cakes into pairs. Pipe or spread filling onto the flat side of one cake, then top with the second cake, pressing gently until filling reaches the edges.
Notes
- Always chill the dough for at least 30 minutes. Skipping this leads to flat, greasy cakes.
- Use room temperature butter, eggs, and cream cheese for the smoothest batter and filling.
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
- Keep all cakes roughly the same size using a cookie scoop so they pair together neatly.
- Do not skip cooling the cakes completely before filling them to prevent the filling from melting.
- Assembled whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days.
- Let refrigerated whoopie pies sit at room temperature for about 10 minutes before serving for the best texture.
- Unfilled cakes can be frozen in a single layer, then transferred to a freezer bag for up to 2 months. Thaw before filling.
- For a flavor variation, try adding a pinch of ground cardamom or black pepper to the dry ingredients for a spicier profile.
- Substitute maple extract or 1 tablespoon of maple syrup for the vanilla in the filling to make a maple cream cheese filling.
Nutrition
Serving: 1whoopie pieCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUCalcium: 4mgIron: 10mg
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