
Prep Time: 45 Mins
Makes: 10-12
Ingredients
GINGERBREAD WHOOPIE PIES
2 1/3 cups all-purpose flour, spooned and leveled
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup unsulphured dark molasses (not blackstrap)
1/4 hot espresso or water
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 Tbsp. vanilla
MAPLE CREAM CHEESE FILLING
8 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
pure maple syrup to taste
heavy cream or whole milk, as needed
Instructions
GINGERBREAD WHOOPIE PIES
- Whisk together dry ingredients and set aside.
- Stir together hot espresso and molasses to the bowl of a stand mixer. Let cool for 5 minutes.
- Add the sugars, oil, eggs and vanilla. Use the whisk attachment to mix for one minute.
- Switch to the paddle attachment and add the dry ingredients in two additions. Mix until just barely combined. Do not over-mix the batter.
- Cover and chill for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment or use a silicone baking mat.
- Scoop 1 1/2 to 2 tablespoons of batter onto the prepared cookie sheets, three inches apart. Bake for 10-11 minutes. Remove from the oven and cool completely before adding frosting.
MAPLE CREAM CHEESE FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for 1 minute.
- Add the unsalted butter and beat with the cream cheese until light and fluffy, about 2 minutes.
- Add 3 cups of sifted confectioners sugar, one cup at a time. Mix on low speed until combined.
- Add 1 to 2 tablespoons (to taste) of pure maple syrup.
- Mix to combine on medium speed. Frosting should be thick enough to pipe. If too thin, add more confectioners sugar. If too thick, add 1 to 2 tablespoons of heavy cream or whole milk.
- To assemble the whoopie pies, place cream cheese frosting in a large piping bag fitted with a large round tip. Pipe about 1 ½ tablespoon of frosting onto the flat side of one whoopie pie. Top with a second whoopie pie and gently press together to form a sandwich.
- Store tightly covered in a cool, dry place.