Ginger Whoopie Pies

Fall is creeping in…………so a nice way to usher it in and warm up the soul is to make a batch of these ginger whoopie pies.

I was experimenting with the sizing and started with a 2″ scoop but wanted a more bite-sized nugget so I switched to the 1″ scoop. The batter is thinner than thick so it spreads out a bit making the first pan of cakes a bit too big. My purpose was to have a bite-sized sweet without much guilt. . WHEN I MAKE THESE AGAIN, I will try adding a bit less buttermilk for a more dense batter to see if it gives the cakes more height and density. 

Regardless, these do WARM THE SOUL!

Once all the cakes are baked and cooled on the rack, I flip half of them over to prepare for adding the filling.  

While these are cooling, make the filling. Have everything at room temperature and cream it all together in a stand mixer. This can also be done by hand, too! Though the stand mixer will make it a bit more airy and light.

Time to add the filling!!!!

I added the powdered sugar for BLING and in this case they should be served right way. However, it was a super humid day when I made these so it was necessary to preserve them in the freezer. Once in the freezer, the powdered sugar will disappear. For longevity, I store these in an airtight container in the freezer but they can be kept in the refrigerator as well (stays more fresh).  These take only ~ 15 min to thaw since they are so small so plan accordingly, depending upon if you like them cold or at room temp.

When serving, you can add the BLING effect again for a gorgeous, fresh-out-of-the-oven presentation.

I take one out at a time (or maybe two) when my sweet tooth needs ‘something good!!’

If you need a chocolate fix, check out the Whoopie Pies w/hint of Coffee recipe

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Ginger Whoopie Pies

the perfect way to kickstart the fall season….this yummy warm and spicy (in a ginger/nutmeg/clove/cinnamon kinda way) bite-sized treat satisfies your sweet tooth without adding too much guilt

Course: Dessert, Snack, sweet

Keyword: cakes, ginger, pumpkin, spiced, whoopie pie

Servings: 23

Author: modified from James Beard Foundation website

Ingredients

'Pie 'Ingredients:

• 1/2 cup unsalted butter = 1 stick
• 2/3 cup dark brown sugar (I used light brown b/c I did not have dark)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 TBSP ground ginger
• 1 1/2 tsp ground cinnamon
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 cup buttermilk (for thicker batter, use less)

Filling:

• 2 8-ounce pkgs. light cream cheese (may use regular as well)
• 1/2 cup unsalted butter = 1 stick
• 1/2 cup crisco shortening
• 1 cup marshmallow fluff
• 1-1/2 cups sifted confectioner's sugar
• 1 tsp pure vanilla extract
• 1/4-1/2 cup minced crystallized ginger

Instructions

Making the Pie batter:

1. Preheat the oven to 350ºF.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and light or dark brown sugar.

3. Add the egg, vanilla extract, and molasses and beat until light and creamy.

4. In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves and whisk to combine.

5. Add the dry ingredients to the contents of the stand-mixer bowl in three additions, alternating with additions of buttermilk, being sure to scrape down the sides of the bowl so that everything is well combined.

6. Using a 1" or 2" scoop mounds of batter on parchment paper–lined baking sheets, spacing them about 1 1/2 inches apart.

7. Bake for 15 to 18 minutes (the cakes should bounce back when gently poked). Remove from the oven and let cool completely.

8. While the 'pies' are cooling, make the filling.

Filling:

1. Using stand mixer, add all ingredients and mix until creamy and smooth.

2. Take a basic kitchen storage bag and place filling in bag.

3. Snip one corner off and this becomes your DIY piping bag.

Assembling the Pies

1. Turn half of the cooled pies so the flat side faces up. This is where you will place the filling.

2. Squeezing from the top of the bag to push it toward the snipped end, place filling on all flat-sided pies.

3. Top with other halves. Dust with powdered sugar if desired to serve immediately.

4. Otherwise, place back on baking sheet and place in freezer or refrigerator to set up.

5. Once set-up, place in an airtight container and store in the freezer or refrigerator for best freshness.

Recipe Notes

• this version made 10 larger pies and 13 smaller pies,  it depends upon what size you prefer on how many the recipe will yield.
• using light brown sugar makes for a lighter color pie and less ‘gingerbready’ taste.
• low-fat buttermilk should work equally well here or other milk substitute like almond milk, soy milk, cashew milk, etc.  
• in my next try for this recipe, I will add less milk for a thicker consistency batter and perhaps a more ‘puffy’ and dense pie (vs. a cake-like pie)