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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies
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Gingerbread Whoopie Pies combine soft, spiced gingerbread cake layers with a luscious, creamy cream cheese filling to create a perfect holiday treat. Aromatic with ginger, cinnamon, and molasses, these moist and tender whoopie pies bring warmth and festive flavor to any winter gathering or cozy snack time.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or 1:1 gluten-free baking flour for gluten-free version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Filling

  • 8 oz cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Batter: Whisk together all dry ingredients including flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a large bowl. In a separate bowl, beat softened butter and brown sugar until fluffy. Add eggs one at a time, beating well after each addition, then mix in molasses and vanilla extract. Gradually alternate adding the dry mixture and buttermilk to the wet ingredients, beginning and ending with the dry mixture, to form a smooth, thick batter.
  2. Bake the Gingerbread Cakes: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or spoon, drop uniform rounds of batter about 2 inches apart onto the prepared sheets. Bake for 10 to 12 minutes or until the cakes spring back when lightly pressed. Remove from oven and allow cakes to cool completely on a wire rack.
  3. Make the Cream Cheese Filling: In a chilled mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar while continuing to beat until well combined and fluffy. Stir in vanilla extract. The filling should be firm enough to hold its shape but soft enough to spread easily.
  4. Assemble the Whoopie Pies: Once the gingerbread cakes are fully cooled, spread or pipe a generous dollop of the cream cheese filling onto the flat side of one cake. Gently press a second cake on top to form a sandwich. Repeat with the remaining cakes and filling. For best results, chill the assembled whoopie pies briefly before serving to set the filling.

Notes

  • Use room temperature ingredients to ensure smooth batter and fluffy filling.
  • Do not overmix the batter; stir just until combined to keep the cakes tender.
  • Use a cookie scoop to portion the batter evenly for uniform baking.
  • Allow cakes to cool completely before filling to avoid melting the filling.
  • Store finished whoopie pies in airtight containers at room temperature for up to 4 days or refrigerate to maintain filling firmness.
  • Freeze individually wrapped whoopie pies for up to 2 months and thaw before serving.
  • Microwave briefly (10-15 seconds) to gently warm, avoiding overheating to keep filling intact.

Nutrition

Keywords: Gingerbread, Whoopie Pies, Holiday dessert, Cream cheese filling, Spiced cake, Gluten-free option, Festive treats

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