Gingerbread Whoopie Pies

Gingerbread Whoopie Pies

Day 12 of the 12 Days of Christmas Treats! I can’t believe we are at the end of the 12 Days of Christmas Treats for this year. But good news – I saved one of the best for last. :) You will love these gingerbread whoopie pies! I love trying different flavors of whoopie pies (in the past I’ve made pumpkin, s’mores and red velvet versions), and these are just as good, if not better, than previous versions.

For those who aren’t familiar, a whoopie pie is just 2 cake-like cookies sandwiched around a creamy filling. In this case the cookies are gingerbread flavored, and the filling is a simple cream cheese icing. The gingerbread flavor is strong, which I love, but be careful if you’re not a huge gingerbread fan. The cream cheese icing is the perfect accompaniment, and these cookies are so fun to make and eat. Plus, they look pretty cute and impressive on your cookie tray! I sprinkled powdered sugar on top for an extra festive top, but feel free to leave it off if you prefer. Enjoy!!

Gingerbread Whoopie Pies

Gingerbread Whoopie Pies

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Gingerbread Whoopie Pies

Yield: Makes about 32 whoopie pies

Ingredients:

2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/4 cup brown sugar, firmly packed
1 large egg
3/4 cup molasses
1/2 cup buttermilk

Filling:
2 cups confectioners' sugar
2/3 cup cream cheese, softened
5 Tbsp soft butter
1 1/4 tsp vanilla extract

Directions:

To make the cakes: Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.

In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon, and cloves; set aside.

In a large bowl, combine the butter and brown sugar, beating until the mixture is fluffy. Beat in the egg, scraping the bottom and sides of the bowl. Add half the dry ingredients and mix to combine, then beat in the molasses, the remaining dry ingredients, and the buttermilk.

Use a rounded teaspoonful to drop the batter onto the prepared baking sheets, leaving at least 1" between cakes to allow for spread. Bake cakes until puffed and set, about 10 to 12 minutes. Remove from the oven, and cool on the pans until set enough to move to a cooling rack to cool completely.

Make the filling: Beat together the cream cheese, butter, and vanilla until smooth. Gradually beat in the powdered sugar until smooth and creamy.

To assemble the cakes, spread a heaping teaspoonful of filling onto the flat side of half the cakes. Top each filled cake with a second, unfilled cake, rounded side up, and refrigerate until ready to serve.

from King Arthur Flour

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Click to see the rest of the 12 Days of Christmas Treats 2013. Or check out all of the previous Christmas treats I’ve posted.

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8 Responses to “Gingerbread Whoopie Pies”

  1. 1

    Becki's Whole Life — December 12, 2013 @ 7:38 am

    I love gingerbread -and in whoopie pie form all the better!!

  2. 2

    Debra — December 12, 2013 @ 12:03 pm

    Can these be frozen?

    • megan replied: — December 12th, 2013 @ 2:37 pm

      Yes, I have them in my freezer right now :)

  3. 3

    Mimi @ Culinary Couture — December 12, 2013 @ 4:37 pm

    These are gorgeous! You certainly did save the best for last!

  4. 4

    Joanne T Ferguson — December 12, 2013 @ 10:35 pm

    G’day Megan! I LOVE gingerbread and whoppie pies, true!
    VERY fond childhood memories, so your photos and recipes make me smile today! Thank you!
    Cheers! Joanne

  5. 5

    Dina — December 13, 2013 @ 9:30 am

    they look delish!

  6. 6

    Nutmeg Nanny — December 23, 2013 @ 10:11 pm

    Whoopie pies are so fun :) I am sure this gingerbread recipe is perfect!

  7. 7

    Rosanne Monroe — December 11, 2014 @ 11:23 am

    This is the second time I am making these in a week. Great idea, perfect to take to a holiday party and they look perfect. I used a 2 oz scoop and tinted my icing a slight green….. so pretty.

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