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Gingerbread Whoopie Pies – Quick and Easy recipe for a delicious homemade cream filled gingerbread whoopie pie. You have to make these!
Lately I have been really enjoying the fall weather. The cooler temperature makes for more activities outdoors for me this time of year. I also love all the ingredients of the season that begin to show up such as pumpkin and gingerbread.
There is something about this time of year when you find yourself craving anything with either pumpkin or gingerbread. Now I get the reason why pumpkin because this is the time of year when they are available, but what about gingerbread? Those ingredients are available all year round yet most of us only make it or see in available in our stores and bakeries during this time of year. Perhaps it is simply due to tradition or that fall is the only time in which we care to spend time making gingerbread. Either way I have a recipe that I will share with you today that puts a different spin on gingerbread. Now let me warn you in advance that these cookies are addictive and you may find yourself unable to eat just one.
Ingredients for 9 to 12 finished Gingerbread Whoopie Pies (depending on the size!)
- 2 cups or 10 ounces sifted all-purpose flour
- 1 1/4 teaspoon baking soda
- 2 rounded teaspoons ground ginger (3 if you like it spicy)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup dark molasses
- 1 egg, beaten
- 1/3 cup vegetable oil
- 1/3 cup boiling water
For the gingerbread whoopie pies filling (makes extra!):
- 1 package (8 oz) cream cheese, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup butter, room temperature
- 2 tsp cream or milk
- 1 teaspoon of vanilla extract
*you can adjust texture by adding more powdered sugar or milk
In a medium mixing bowl, whisk together all dry ingredients (flour, baking soda, ground ginger, cinnamon, salt, and sugar).
Then with a spoon or spatula stir in molasses, vegetable oil and egg until thick, stiff, and pretty difficult to stir.
Stir in boiling water, this will smooth out batter, and make it much easier to stir.
Spoon cookies onto baking sheet lined with parchment paper. Cookies can be about one ounce each.
Bake at 350ºF or about 12 minutes…they will still be soft due to a whoopie pie is a cross between a cake and cookie.
Allow them to cool in the pan for about 15 minutes and then remove and cool entirely on a rack while preparing the filling.
*You may stop here and have some amazing gingerbread cookies!
For Filling-With electric mixer…mix together cream cheese, powdered sugar, butter, milk, and vanilla until fluffy and smooth.
Then add to cookies and make a sandwich with two sizes that match. The easiest way is to pipe the filling with a pastry bag, but feel free to use a spoon.
*Original recipe from Food Wishes