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Gingerbread Whoopie Pies Recipe

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4.6 from 108 reviews

Delight in these classic Gingerbread Whoopie Pies featuring soft, spiced gingerbread cakes sandwiched with a rich and creamy vanilla cream cheese frosting. Perfectly balanced with warm spices and sweet molasses, these festive treats are ideal for holiday gatherings or cozy winter indulgences.

Ingredients

Scale

Gingerbread Whoopie Pie Cakes

  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1/3 cup Granulated Sugar
  • 1/3 cup Dark Brown Sugar
  • 1/2 cup Vegetable Oil
  • 1/3 cup Full Flavored Molasses
  • 1 Large Egg (room temperature)
  • 1/4 cup Warm Water
  • 1 tsp Vanilla Extract

Cream Cheese Frosting

  • 1/2 cup Unsalted Butter (room temperature)
  • 8 oz Cream Cheese (room temperature)
  • 1 tsp Vanilla Extract
  • 2 cups Sifted Powdered Sugar

Instructions

  1. Preheat and Prepare Baking Sheets: Adjust the oven rack to the second level position just above center and preheat the oven to 350ºF. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until fully combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk granulated sugar, dark brown sugar, vegetable oil, molasses, room temperature egg, warm water, and vanilla extract. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
  4. Make the Batter: Slowly add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick but scoopable.
  5. Scoop Batter onto Sheets: Using a 1 1/2 tablespoon cookie scoop, drop batter onto the prepared baking sheets, spacing each dollop about 3 inches apart. Aim for 6-9 cakes per tray.
  6. Bake the Cakes: Place the baking sheets in the oven and bake at 350ºF for 8-10 minutes or until the centers spring back lightly when pressed and the cakes have a slightly domed top.
  7. Cool the Cakes: Let the gingerbread cakes cool on the baking sheets for about 5 minutes to prevent sticking, then transfer them to a wire rack to cool completely, which should take an additional 10-15 minutes.
  8. Prepare Cream Cheese Frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese together until smooth and creamy. Add vanilla extract and mix well.
  9. Add Powdered Sugar: Gradually add sifted powdered sugar to the cream cheese mixture and beat on low speed until the frosting comes together smoothly. Scrape down the sides of the bowl as needed.
  10. Assemble Whoopie Pies: Use a spatula or piping bag fitted with a 1A decorating tip to spread a generous layer of cream cheese frosting onto the flat side of one gingerbread cake, then sandwich with another cake on top. Repeat to assemble all pies.

Notes

  • Room temperature egg and cream cheese help create a smooth batter and frosting.
  • Warm water helps to activate the leavening agents for a lighter cake.
  • Chilling the batter is not necessary due to the thick dough consistency.
  • For easier assembly, chill the frosting briefly if it becomes too soft.
  • Store assembled whoopie pies in an airtight container refrigerated for up to 3 days.
  • These pies can also be frozen unassembled; thaw before frosting and assembling.

Keywords: Gingerbread, Whoopie Pies, Cream Cheese Frosting, Holiday Dessert, Spiced Cake, Molasses, Winter Treats

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