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Gingerbread Whoopie Pies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

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.

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At a glance

Prep
Bake
Total
Yield
10 large pies
Nutrition information

Ingredients

Choose your measure:

Cookies

  • 3 3/4 cups King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
  • 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 (8 tablespoons) 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

Instructions

  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.