Gingerbread Whoopie Pies

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

Author: Anita Schecter

Gingerbread Whoopie Pies

prep time: 20 Mcook time: 13 Mtotal time: 33 M

Recipe for spiced gingerbread whoopie pies filled with vanilla marshmallow cream.

ingredients:

• 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

instructions:

How to cook Gingerbread Whoopie Pies

1. Pre-heat the oven to 350 degrees.
2. Cream together the butter and brown sugar in a stand mixer. Mix in the molasses, egg, buttermilk and vanilla.
3. In a separate bowl, sift together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, salt, baking powder and baking soda.
4. Add the dry ingredients into the wet and stir just to combine.
5. 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.
6. Bake for 11 to 13 minutes and allow to cool.
7. 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.

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