Gingerbread whoopie pies filled with a tangy cinnamon cream cheese filling are the stuff that dreamy after-school snacks are made of. Not to mention midnight snacks …
Satisfy your sweet tooth with this easy-to-make recipe for One-Bowl Gingerbread Whoopie Pies.
1. Info for One-Bowl Gingerbread Whoopie Pies
- Cook Time: 1 hr 35 min
- Total Time: 1 hr 35 min
- Servings: 18
- Calories: 419.13 kcal
2. Ingredients for One-Bowl Gingerbread Whoopie Pies
- 3/4 cup vegetable oil
- 1 1/4 cup light brown sugar (packed)
- 2 tsp. vanilla extract
- 6 Tbsp. molasses
- 2 large eggs
- 1 large egg yolk
- 1/4 cup buttermilk
- 3 cup all-purpose flour
- 1 1/4 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1 tsp. salt
- 1 Tbsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. white pepper (or black pepper)
- Softened butter (optional)
- 1/2 cup unsalted butter (softened)
- 1 pkg. cream cheese (softened, 8 oz. per package)
- 1 Tbsp. vanilla extract
- 3 cup confectioners sugar
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
Place the oil, brown sugar, vanilla, and molasses in a stand mixer bowl or large mixing bowl and whisk to combine.
Add the eggs and yolk one at a time, whisking after each addition. Add the buttermilk and whisk again.
Put a sheet of parchment paper or a plate on a work surface and sift the flour, baking powder, baking soda, salt, and spices onto it. Add dry ingredients to wet in three additions, folding them together until well blended.
Cover the bowl and freeze until batter is scoopable (it will hold a soft shape on a spoon), about 1 hour.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper or grease with butter.
Scoop or measure 15 portions of dough onto the prepared baking sheet, using about 1 1/2 tablespoons for each and spacing them evenly apart. Return remaining batter to freezer.
Bake the whoopie pies on middle rack of oven for 5 minutes. Rotate pan and continue baking until whoopie pies are dry and center bounces back when gently pressed, 8-10 minutes.
Check to see that whoopie pies are done. Remove from oven or add time as needed. Transfer whoopie pies to cooling racks. Repeat scooping and baking steps with the remaining batter. When done, let whoopie pies cool completely.
Place the butter, cream cheese, and vanilla in the stand mixer bowl or large mixing bowl. Beat on medium speed until smooth, scraping bowl as needed.
Put a sheet of parchment or a plate on a work surface and sift confectioners sugar, salt, and cinnamon onto it. Add dry ingredients to cream cheese mixture a little at a time, mixing on low speed to incorporate between each addition.
Increase speed to medium to medium-high, and beat mixture until smooth.
Flip half of the cooled whoopie pies flat-side up. Scoop about 2 tablespoons of filling onto each flat whoopie pie, then press a rounded-side-up whoopie pie on top until filling comes out to edges. Or, generously spread flat filling on whoopie pies to edges, using a small offset spatula or butter knife and smoothing edges if desired, then top each with a rounded-side-up whoopie pie.
Serve whoopie pies immediately, or refrigerate for 1 hour and serve cold. Wrap leftover whoopies in waxed paper or plastic wrap and refrigerate in a container for up to 3 days, or freeze for up to 1 month.