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Dessert
Gingerbread Whoopie Pies
These Gingerbread whoopie pies are an eggciting twist on a classic! Whip them up and enjoy!
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These delightful treats are the perfect way to share the holiday spirit with your loved ones. Made with soft and moist gingerbread cakes, these pies are sandwiched with a simple yet delicious cream cheese frosting. It's a classic recipe that's easy to make and will be loved by everyone.
Ingredients
- 2 1/3 cups (292g) all-purpose flour, spooned and leveled
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. 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 Dakota Layers eggs, room temperature
- 1 tsp. vanilla
Maple Cream Cheese Filling Ingredients
- 8 oz. cream cheese, room temperature
- 1/2 cup (113 g) unsalted butter, room temperature
- 3 cups (360 g) confectioners sugar, sifted
- 1-2 tbsp. pure maple syrup (to taste)
- 1-2 tbsp. heavy cream or whole milk, as needed
Instructions
- Whisk together dry ingredients and set aside.
- Stir together hot espresso and molasses to the bowl of a stand mixer. Let cool for 5 minutes.
- Add the sugars, oil, eggs and vanilla. Use the whisk attachment to mix for one minute.
- Switch to the paddle attachment and add the dry ingredients in two additions. Mix until just barely combined. Do not over mix the batter.
- Cover and chill for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment or use a silicone baking mat.
- Scoop 1 1/2 to 2 tablespoons of batter onto the prepared cookie sheets, three inches apart. Bake for 10-11 minutes. Remove from the oven and cool completely before adding frosting.
Maple Cream Cheese Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for 1 minute.
- Add the unsalted butter and beat with the cream cheese until light and fluffy, about 2 minutes.
- Add 3 cups of sifted confectioners sugar, one cup at a time. Mix on low speed until combined.
- Add 1 to 2 tablespoons (to taste) of pure maple syrup.
- 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.
- 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.
- Store tightly covered in a cool, dry place.
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