Gingerbread Whoopie Pies
By Erika BrucePublished on October 8, 2015
Time
1½ hours, plus 1 hour chilling
Yield
Makes 24 sandwich cookies
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour 4 teaspoons pumpkin pie spice ¾ teaspoon baking soda ½ teaspoon salt ¾ cup packed (5 ¼ ounces/149 grams) light brown sugar 8 tablespoons unsalted butter, melted, plus 6 tablespoons unsalted butter, softened¼ cup molasses 3 tablespoons finely chopped crystallized ginger 1 large egg ¼ cup buttermilk 1 ½ cups (6 ounces/170 grams) confectioners' sugar, plus extra for dusting6 ounces (170 grams) cream cheese, cut into 6 pieces and softened
Before You Begin
This version of the beloved whoopie pie uses soft, cakey gingerbread for the cookies and tangy cream cheese frosting for the filling. Full of warm, seasonal spices with a nice gingery bite, these cookies will get you into the spirit.
Instructions
- Whisk flour, pumpkin pie spice, baking soda, and salt together in bowl. Whisk brown sugar, melted butter, molasses, and ginger together in large bowl until combined. Whisk in egg and buttermilk until combined. Add flour mixture and stir with rubber spatula until dough just comes together. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 1 scant tablespoon dough at a time, roll into 1-inch balls and space them evenly on prepared sheets, about 24 per sheet. Bake, 1 sheet at a time, until cookies have puffed and are just set, 11 to 13 minutes. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Using stand mixer fitted with paddle, beat confectioners’ sugar and remaining 6 tablespoons butter on medium-high speed until fluffy, about 2 minutes. With mixer running, add cream cheese, 1 piece at a time, and continue to beat until smooth, about 30 seconds. If frosting is very soft, refrigerate for 15 minutes before filling cookies. Spread or pipe 1 tablespoon frosting onto bottoms of half of cookies; sandwich frosting with remaining cookies, bottom side down, pressing gently to adhere. Dust with confectioners’ sugar and serve.
Time
1½ hours, plus 1 hour chillingYield
Makes 24 sandwich cookiesIngredients
2 cups (10 ounces/283 grams) all-purpose flour
4 teaspoons pumpkin pie spice
¾ teaspoon baking soda
½ teaspoon salt
¾ cup packed (5 ¼ ounces/149 grams) light brown sugar
8 tablespoons unsalted butter, melted, plus 6 tablespoons unsalted butter, softened
¼ cup molasses
3 tablespoons finely chopped crystallized ginger
1 large egg
¼ cup buttermilk
1 ½ cups (6 ounces/170 grams) confectioners' sugar, plus extra for dusting
6 ounces (170 grams) cream cheese, cut into 6 pieces and softened
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
4 teaspoons pumpkin pie spice
¾ teaspoon baking soda
½ teaspoon salt
¾ cup packed (5 ¼ ounces/149 grams) light brown sugar
8 tablespoons unsalted butter, melted, plus 6 tablespoons unsalted butter, softened
¼ cup molasses
3 tablespoons finely chopped crystallized ginger
1 large egg
¼ cup buttermilk
1 ½ cups (6 ounces/170 grams) confectioners' sugar, plus extra for dusting
6 ounces (170 grams) cream cheese, cut into 6 pieces and softened
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
4 teaspoons pumpkin pie spice
¾ teaspoon baking soda
½ teaspoon salt
¾ cup packed (5 ¼ ounces/149 grams) light brown sugar
8 tablespoons unsalted butter, melted, plus 6 tablespoons unsalted butter, softened
¼ cup molasses
3 tablespoons finely chopped crystallized ginger
1 large egg
¼ cup buttermilk
1 ½ cups (6 ounces/170 grams) confectioners' sugar, plus extra for dusting
6 ounces (170 grams) cream cheese, cut into 6 pieces and softened
Why This Recipe Works
This version of the beloved whoopie pie uses soft, cakey gingerbread for the cookies and tangy cream cheese frosting for the filling. Warm seasonal spices and crystallized ginger add complexity and a nice gingery bite.
Before You Begin
This version of the beloved whoopie pie uses soft, cakey gingerbread for the cookies and tangy cream cheese frosting for the filling. Full of warm, seasonal spices with a nice gingery bite, these cookies will get you into the spirit.
Instructions
- Whisk flour, pumpkin pie spice, baking soda, and salt together in bowl. Whisk brown sugar, melted butter, molasses, and ginger together in large bowl until combined. Whisk in egg and buttermilk until combined. Add flour mixture and stir with rubber spatula until dough just comes together. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 1 scant tablespoon dough at a time, roll into 1-inch balls and space them evenly on prepared sheets, about 24 per sheet. Bake, 1 sheet at a time, until cookies have puffed and are just set, 11 to 13 minutes. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Using stand mixer fitted with paddle, beat confectioners’ sugar and remaining 6 tablespoons butter on medium-high speed until fluffy, about 2 minutes. With mixer running, add cream cheese, 1 piece at a time, and continue to beat until smooth, about 30 seconds. If frosting is very soft, refrigerate for 15 minutes before filling cookies. Spread or pipe 1 tablespoon frosting onto bottoms of half of cookies; sandwich frosting with remaining cookies, bottom side down, pressing gently to adhere. Dust with confectioners’ sugar and serve.
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