Don’t you love the smell of gingerbread baking in the oven? It just warms your soul on a cold winter day! I love the traditional chocolate whoopie pie, but I think a spicy gingerbread whoopie pie is perfect for Thanksgiving. Even though these little beauties aren’t very dark, don’t let them fool you. They’re spicy, flavorful, and addicting. The filling is so light and delicious, I’m going to have to figure out another way to use it in another recipe! I also think that these cake-like cookies would be great with a cream cheese frosting! Just a thought…
Gingerbread Whoopie Pies
Ingredients
8 tablespoons unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3 cups flour
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil
1/3 cup molasses
1/2 cup sour cream
Filling
12 tablespoons unsalted butter, softened
1 1/4 cups confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
pinch of salt
2 1/2 cups Marshmallow Fluff
Directions
1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside.
2. Cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Add the egg and vanilla and beat until blended.
3. In a medium bowl, combine the flour, cinnamon, ginger, baking soda, salt, and nutmeg; set aside.
4. In a small bowl, combine the oil, molasses, and sour cream.
5. Alternately mix the flour mixture and molasses mixture into the creamed butter just until combined.
6. Drop 2 tablespoons of batter about 2 inches apart on the baking sheet. Bake for 14 – 16 minutes or until they spring back when touched in the center. Cool completely on a wire rack before you add the filling.
To make the filling:
1. In a large mixing bowl, beat the butter and confectioner’s sugar on medium speed until fluffy. Add the vanilla, salt, and Marshmallow until combined.
2. Add a rounded tablespoon of the filling on the center of the flat side of the cake-like cookie. Top with the flat side of another cookie and press together slightly.
This recipe is linked to:
Jane,
I have tried a ginger whoopie pie in the past and thought it was sooooo good. Yours looks divine and this recipe doesn’t look that difficult – I will have to try it!
I can already smell them! =) Looks wonderful – and I’m all for trying it with cream cheese frosting! Thanks for sharing.
I love whoppie pies but I’ve never had a ginger whoopie pie! These look amazing : )
DANG, those look SO good! I’m reading this at 9:30pm and I have to be up at 4:30 tomorrow morning, so these will have to wait until the weekend. I’m a diehard gingerbread fan, so you can bet I’ll be baking them a LOT this holiday! THANKS :-)
They look so good…..I’d like one right now!
These are great! I did not have marshmallow fluff, so I used another recipe that I had for “Twinkie” filling and flavored it with rum and a little nutmeg. I also made one other small change to the recipe: I used granulated sugar instead of brown and added an extra tbsp. of molasses. I used a cookie scoop for uniformity and got 36 (2 1/2″) cookies /18 whoopie pies. I have saved the recipe and will make them again without the filling and just a simple vanilla frosting for an “everyday” cookie. And I think that I may add some ground clove and increase the ginger to make them a little spicier.
Glad you liked them! :)
Holy cow delicious!!! Kristi sent this to me and I am so glad she did! Yum! Happy Thanksgiving!!