Make these Pumpkin Spice Gingerbread Whoopie Pies now and you can take them anywhere you are going this year. Or, if you are staying home and being safe, you can just as simply wow your family. Either way, this pumpkin and ginger whoopie pies recipe will be a huge hit.
This is the time of year for all things pumpkin spice. So, as usual I am playing around with all of the delicious pumpkin recipes that I can find or think of trying out. That led me to these Pumpkin Spice Gingerbread Whoopie Pies.
Harvest Season is Special
Actually, I adore all of the gourds and squashes the harvest season brings. So, squash is a mainstay many nights as our vegetable of choice. Pumpkin, on the other hand, is like a magical ingredient for soups, coffees, lattes, teas, desserts and treats too.
Is it a Cookie, a Cake or a Pie?
What do you think? Is a whoopie pie a cookie, cake or pie? Maybe it’s a bit of all three. Who cares what you call it anyways? Labels are for people whose mouths aren’t full eating scrumptious treats like these. I think that when you are eating these, you won’t care so much about what they are called, just how they taste. And they taste rich and creamy with the right spice notes for the Fall and Winter seasons.
These pumpkin spice gingerbread whoopee pies are not hard to make at all.
Amazing Pumpkin Spice Gingerbread Whoopie Pies
- mixing bowls
- Measuring cup
- piping bag and tip
- 3¾ cup flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 3 tsp pumpkin pie spice
- ¾ cup unsalted sweet cream butter softened
- ¾ cup light brown sugar packed
- 1 large egg
- ¾ cup molasses
- ¾ cup buttermilk
- ½ cup unsalted sweet cream butter softened
- 6 oz cream cheese softened
- 2½ cups powdered sugar
- ¼ tsp pure vanilla extract
- 1 large piping bag with a tip
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
- Beat in egg until well combined.
- With the mixer on low speed, add molasses, buttermilk and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
- Drop tablespoons of batter onto the prepared baking sheet.
- Place into the oven and bake until the edges are golden brown but the center is still moist, about 10-12 minutes.
- Remove from the oven and cool completely on a wire rack before frosting.
- Using a standing mixer, beat together all ingredients until combined and stiff with peaks.
- Scoop into the piping bag.
- Match up the cookies to their size partners.
- Pipe a dollop of frosting onto the bottom cookie. Place the top cookie on top of the frosting and lightly press the cookies together. Plate and serve!
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If you like ginger and gingerbread and are a fan of coffee and tea, then this Gingerbread chai latte might be a great recipe for you too.
More Whoopie Pie Ideas
Looking for a wide range of whoopie pie recipes to get you through the next year? Here’s a fun couple of books that I would recommend perusing.
Slap ‘EM Together Whoopie Pies recipe book by Carla Hale and also…
The Whoopie Pie Lover’s Recipe Book available on both Kindle and in paperback.
Love recipes like this, then do go check my Pinterest Cooking With Kids Board for more ideas.