Cream cheese and Gingerbread? YES PLEASE. And I will get seconds.
Gingerbread Whoopie Pies
2 C flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground cloves
3/4 tsp baking soda
3/4 C light brown sugar (packed)
8 TBSP unsalted butter ( melted)
1/4 C molasses
1 large egg
1/4 C buttermilk
1 tsp vanilla
Cream Cheese Filling Ingredients:
6 Tbsp unsalted butter (room temp)
1 1/2 C Powdered sugar
6 oz. cream cheese
1/2 teaspoon vanilla extract
Pinch of salt
Need another fall recipe? Check out these Pumpkin Patch Cupcakes!
Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
Add the flour, cinnamon, ground ginger, nutmeg, salt, cloves, and baking soda together in a medium bowl. Whisk to blend them together. Set aside.
In a second bowl whisk the brown sugar, melted butter, molasses until combined
Add in the egg, buttermilk, and vanilla into the brown sugar mixture whisking completely until combined.
Slowly add 1 cup of the flour mixture at a time in the other bowl of mixed ingredients stirring with a rubber spatula just until the dough comes together.
Using a small ice cream scooper, scoop out 12 rounds of dough onto 1 cookie sheet and bake in the oven for 11-13 minutes
Allow to cool completely on the counter while you make the frosting
Cream Cheese Filling Directions:
Using a standing mixer, beat together the butter, cream cheese and powdered sugar until smooth
Mix in the vanilla and salt
Scoop into a piping bag fitted with a star tip
Match up the cookies to their size partner and place onto another cookie sheet
Remove the top cookie and pipe a decent size dollop of frosting in the middle
Put the top cookie back on and lightly push down