Gingerbread Whoopie Pies

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whole grain
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Hands-on time:
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Yield: 10 large pies

Recipe photo

Gingerbread is a perfect match for whole wheat flour, because it's impossible to tell it's been used in these moist, tender, cake-like cookies. When sandwiched around cream cheese filling with flecks of candied ginger in it, the result is a whoopie pie that brings back favorite childhood food memories.

Gingerbread Whoopie Pies

star rating (3) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 10 large pies
Published: 01/01/2010

Ingredients

Cookies

  • 3 3/4 cups King Arthur whole wheat flour, White or Traditional
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup vegetable shortening
  • 1/2 cup (1 stick) unsalted butter, soft
  • 3/4 cup brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 3/4 cup buttermilk

Filling

  • 1 (8 ounce) package cream or Neufchatel cheese
  • 3 1/2 cups glazing or confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk as needed
  • 1/2 cup diced crystallized ginger or ginger mini-chips

Tips from our bakers

  • For a smaller snack, scoop the dough with a tablespoon scoop. The recipe will make 20 to 22 smaller whoopie pies. Bake the cookies for 12 minutes.

Directions

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1. Preheat the oven to 375°F. Lightly grease three baking sheets, or line them with parchment paper.

2. In a medium bowl, whisk together the flour, salt, baking soda, and spices; set aside.

3. In a large mixer bowl fitted with a paddle, combine the shortening, butter and brown sugar; beat until the mixture is smooth and fluffy.

4. Add the egg, beating until incorporated; stop the mixer and scrape the sides and bottom of the bowl.

5. Add half the dry ingredients, mix to combine, then mix in the molasses, the remainging dry ingredients, and the buttermilk.

6. Once the dough is made, scoop by the 1/4-cup, 6 to a baking sheet, and bake for 15 minutes, until a pick inserted in the center of each cookie comes out clean. Remove from the oven and place the pan on a rack to cool completely before removing from the baking sheet.

7. For the filling: Place the cream cheese and confectioners' sugar in a mixing bowl. Mix at low speed until the mixture begins to come together.

8. Scrape the bowl, add the vanilla, and continue mixing until the filling is smooth.

9. Add the crystallized ginger, if using, and adjust the consistency of the filling with a little milk, if needed.

10. To assemble: Spread a generous 2 tablespoons of filling on the bottom of one cookie.

11. Top with another cookie and press together gently to make the whoopie pie.

Nutrition information

Serving Size: 1 large pie, 179g Servings Per Batch: 10 Amount Per Serving: Calories: 590 Calories from Fat: 128 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 48mg Sodium: 463mg Total Carbohydrate: 109g Dietary Fiber: 1g Sugars: 70g Protein: 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 12/13/2014
  • Jen from Middletown, CT
  • We made the pumpkin whoopie pies this fall so figured these would be just as fantastic. They're bland and too thick so they're not like whoopie pies at all. I'm disappointed.
  • star rating 06/05/2009
  • from
  • I guessed on the butter amount, too. These are delicious, what a wonderful snack. But they remind me of bran muffins. If I make these again I'll only use half whole wheat and half all-purpose flour. Yes, I used the white whole wheat! Yeah, I'll be making these again, but I will definitely opt for the smaller size.
  • star rating 06/04/2009
  • Lise M. from Indiana
  • These were a real hit with my family - an unexpected flavor in a whoopie pie, but familiar, too! I made this recipe before the butter amount was listed in the ingredients and guessed, adding just 1/4 cup butter ( I see now that I should have added another 1/4 cup), but the cakes were still moist. This may replace the classic chocolate pie as a favorite at our house. Thanks for the new twists on this treat.
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