It's probably been a hot minute since you last had a whoopie pie. And that needs to change. For the uninitiated, this New England tradition of cream-filled, cake-like dessert sandwiches is thought to come from the Amish. As to how they got their name, that remains unknown, but one can only hope it had something to do with shouting "whoopie!" Our pies are cleverly infused with Gingerbread Avocado Oil Spray, cinnamon, nutmeg, and molasses (because... fall). Enjoy them with hot tea or cocoa.
Gingerbread Whoopie Pies
Makes: 12 whoopie pies
Time: 30 minutes
Note: Make sure you chill the dough for 2 hours (can be made the night before)
Ingredients
Gingerbread
- 2 and ¼ cups all-purpose flour (or sub gluten-free mix here)
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup of molasses or honey (or sub dark brown sugar, which contains molasses)
- ¼ cup hot water
- ⅓ cup granulated sugar of choice (brown sugar, coconut sugar, dark monk fruit sugar)
- ½ cup Chosen Foods Avocado Oil
- 1 large egg, room temperature
- Chosen Foods Gingerbread Avocado Oil Spray (or Avocado Oil Spray)
Cream Cheese Filling
- 1 stick unsalted butter, softened to room temperature
- 8 oz cream cheese, softened to room temperature
- 1 cup confectioner sugar
Instructions
- In a bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.
- In a separate bowl, whisk the molasses or honey with warm water to thin it out. Let it cool, then whisk in the sugar, oil, and egg.
- Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or use a mixer on medium speed. (FYI: The dough is heavy and looks oily. Don’t be concerned; it will harden and set in the fridge.)
- Cover and chill in the refrigerator for at least 2 hours. (We recommend making it the night before.)
- Preheat the oven to 350°F and spray 1 large or 2 small baking sheets with Gingerbread Spray or Avocado Oil Spray.
- Using a spoon or an ice cream scooper, scoop 24 evenly-sized balls onto the baking sheet and set them about 3 inches apart. (They will seem wet.)
- Bake the cookies for 12 minutes or until the edges are golden brown. Remove from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- Cream Cheese Filling: You’ll want to do this step while the cookies are baking. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on high speed until completely smooth (about 2 minutes). Add the confectioner's sugar and beat until combined.
- Match the cookies into pairs based on their size. Using a knife or zip lock bag with the corner cut off, pipe the frosting onto the flat side of one cookie, then top it off with the other cookie to create a sandwich.
- Repeat with remaining cookies.
- Store covered in the refrigerator.
