My obsession with whoopie pies began the first summer I ever spent in Maine. Since they're not a New York thing, I'd never tasted one before but they were for sale at every bakery we walked into so clearly I had to try them.
Two soft, tender rounds that are not quite cookie and not quite cake, and certainly not at all pie. Sandwiched in between was a thick layer of cream and the whole bite together was just heavenly. It was love at first bite. And since I couldn't find them when I was back home in New York, I knew I'd have to learn to make them.
The classic combo of chocolate rounds with a vanilla cream center is amazing but I've also made them with peanut butter in the cream as well as a pumpkin flavored dough. For this gingerbread version, I added molasses as well as the classic holiday spice blend and it goes perfectly with the vanilla cream center. I've actually yet to meet a whoopie pie I didn't love. Enjoy!
Yield: 10 Servings
Gingerbread Whoopie Pies
prep time: 20 Mcook time: 13 Mtotal time: 33 M
Recipe for spiced gingerbread whoopie pies filled with vanilla marshmallow cream.
- For the Cake Rounds:
- 1 Stick (8 tablespoons) unsalted butter, softened
- 3/4 Cup brown sugar
- 1/4 Cup molasses
- 1 Egg
- 1/4 Cup buttermilk
- 1 Teaspoon vanilla
- 2 Cups all-purpose flour
- 2 Teaspoons ground cinnamon
- 1 Teaspoon ground ginger
- 1/2 Teaspoon ground nutmeg
- 1 Teaspoon salt
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- For the Filling:
- 1/2 Stick (4 Tablespoons) unsalted butter, melted
- 4 oz. Marshmallow fluff
- 1 Teaspoon vanilla
- 1 Tablespoon milk
- 1 Cup powdered sugar
- Pinch of salt
How to cook Gingerbread Whoopie Pies
- Pre-heat the oven to 350 degrees.
- Cream together the butter and brown sugar in a stand mixer. Mix in the molasses, egg, buttermilk and vanilla.
- In a separate bowl, sift together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, salt, baking powder and baking soda.
- Add the dry ingredients into the wet and stir just to combine.
- Scoop balls of dough onto a baking sheet lined with parchment paper. Note that I used a rounded 1 oz. cookie scoop and got 20 cookies, for a total of 10 sandwich cookies.
- Bake for 11 to 13 minutes and allow to cool.
- Mix together the melted butter, marshmallow fluff, vanilla, milk, powdered sugar and salt until smooth. When the cookies have cooled, place a spoonful of the filling on half and sandwich with the remaining half of the cookies. Dust with powdered sugar, if desired.
Created using The Recipes Generator
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