Ingredients
Gingerbread Whoopie Pies
| all-purpose flour, spooned and leveled |
2 1/3 cups (292g)
|
| ground cinnamon |
2 tsp.
|
| ground ginger |
2 tsp.
|
| ground nutmeg |
1/2 tsp.
|
| ground allspice |
1/4 tsp.
|
| baking soda |
3/4 tsp.
|
| baking powder |
1/2 tsp.
|
| salt |
1/2 tsp.
|
| unsulphured dark molasses (not blackstrap) |
1/3 cup
|
| hot espresso or water |
1/4 cup
|
| granulated sugar |
1/2 cup (100 g)
|
| dark brown sugar |
1/4 cup (50 g)
|
| vegetable oil |
1/2 cup
|
| large eggs, room temperature |
2
|
| vanilla |
1 tsp.
|
Maple Cream Cheese Filling
| cream cheese, room temperature |
8 oz.
|
| unsalted butter, room temperature |
1/2 cup (113 g)
|
| confectioners sugar, sifted |
3 cups (360 g)
|
| pure maple syrup (to taste) |
1-2 tbsp.
|
| heavy cream or whole milk, as needed |
1-2 tbsp.
|
Directions
Gingerbread Whoopie Pies
- WHISK together dry ingredients and SET aside.
- STIR together hot espresso and molasses in 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 tablespoons 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.