Gingerbread Whoopie Pies Recipe – Soft, spicy and chewy gingerbread cookies stuffed with a scrumptious cream cheese frosting. A family holiday favorite your sure to love also!
Gingerbread Whoopie Pies.. are they a cookie, a pie, a sandwich or are they a little cake? I say who cares since they are yummo!! Call them what you like I will eat them.
It is believed that the whoopie pie was first made in 1920. According to the history of the whoopie pie the state of Maine likes to claim the fame of inventing it. However, residents of Pennsylvania like to say they are the first who originated the whoopie pie. There are also those who give the Amish credit for making the original whoopie pie. Enough of the whoopie pie history lesson.
Let’s talk about the delicious whoopie pie itself. They have all the warm flavors of Fall that we love. While they are baking the house smells amazing. So warm and comforting.
These whoopie pies will be on your list of must make cookies/ desserts for the holidays. Once you make them you will be asked to make them year after year! They are a big hit at cookie swaps. It’s nice having people fight over your cookies lol
They are amazingly delicious. I mean first they are gingerbread and have all the goodness that makes gingerbread so amazing like molasses, nutmeg and cloves and then the gingerbread cookies are filled with the fluffiest cream cheese filling! I love homemade frosting BTW!! It’s so easy to make. I think once you whip up a batch and see how simple it is you will be buying those premade canned frostings less and less.
You will love these Gingerbread Whoopie Pies! Oh my gosh what’s not to love?!
Make these Gingerbread Whoopie Pies for your family and friends!!
Gingerbread Whoopie Pies Recipe - Soft, spicy and chewy gingerbread cookies stuffed with a scrumptious cream cheese frosting. A family holiday favorite your sure to love also!
- 2 cups flour
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 3/4 tsp baking soda
- 3/4 cup light brown sugar (packed)
- 1 stick unsalted butter ( melted)
- 1/4 cup molasses
- 1 large egg
- 1/4 cup buttermilk
- 1 tsp vanilla
- 6 tbsp unsalted butter (room temp)
- 1 1/2 cups powdered sugar
- 6 oz. cream cheese
- 1/2 tsp vanilla extract
- pinch of salt
1.Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Add the flour, cinnamon, ground ginger, nutmeg, salt, cloves, and baking soda together in a medium bowl. Whisk to blend them together. Set aside.
3. In a second bowl whisk the brown sugar, melted butter, molasses until combined. Add in the egg, buttermilk, and vanilla into the brown sugar mixture whisking completely until combined.
4. Slowly add 1 cup of the flour mixture at a time in the other bowl of mixed ingredients stirring with a rubber spatula just until the dough comes together.
5. Using a small ice cream scooper, scoop out 12 rounds of dough onto 1 cookie sheet and bake in the oven for 11-13 minutes
6. Allow to cool completely on the counter while you make the frosting
Cream Cheese Filling Directions:
1.Using a standing mixer, beat together the butter, cream cheese and powdered sugar until smooth. ix in the vanilla and salt
2. Scoop into a piping bag fitted with a star tip
3. Match up the cookies to their size partner and place onto another cookie sheet
4.Remove the top cookie and pipe a decent size dollop of frosting in the middle
5. Put the top cookie back on and lightly push down
NOTE: You can add the filling with a spoon if you like instead of using a piping bag 🙂