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Gingerbread Whoopie Pies
Pillowy brown sugar and spice whoopie pies sandwiched between a thick layer of cream cheese frosting. These are perfect if you like the flavor of gingerbread without the crunch!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Whoopie Pies
Calories
785
kcal
Author
Krystle Smith
Ingredients
For the Cream Cheese Whipped Cream
½
Cup
Butter
Softened
⅔
Cup
Brown Sugar
Packed
1
Egg
1
Teaspoon
Vanilla
¼
Cup
Molasses
2 ¼
Cups
All Purpose Flour
1
Tablespoon
Ginger
Ground
1 ½
Teaspoons
Cinnamon Ground
1 ¼
Teaspoons
Baking Soda
1
Teaspoon
Salt
1
Teaspoon
Nutmeg ,Ground
½
Teaspoon
Cloves
Ground
1
Cup
Buttermilk
For the Cream Cheese Frosting
12
Ounces
Cream Cheese
Softened
½
Cup
Butter
Softened
3
Cups
Powdered Sugar
2
Teaspoons
Vanilla
Instructions
For the Gingerbread Whoopie Pies
Preheat oven to 350 degrees F. Grease cookie sheet, or line with parchment paper.
In a large bowl, cream butter and brown sugar. Stir in egg, vanilla, molasses, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
Gradually add flour a little at a time. Alternate with buttermilk as needed.
Drop batter by ¼ cup onto prepared baking sheets. You should have 16 total cakes.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely.
For the Cream Cheese Frosting
In a large bowl,cream butter and cream cheese. Stir in vanilla. Gradually add powdered sugar a little at a time until just combined.
Spread or pipe frosting onto half of the whoopie pies. Top with remaining halves.
Nutrition
Calories:
785
kcal
|
Carbohydrates:
102
g
|
Protein:
8
g
|
Fat:
39
g
|
Saturated Fat:
24
g
|
Cholesterol:
132
mg
|
Sodium:
851
mg
|
Potassium:
323
mg
|
Fiber:
1
g
|
Sugar:
73
g
|
Vitamin A:
1359
IU
|
Calcium:
132
mg
|
Iron:
3
mg