Spiced cream cheese frosting binds thick, chewy gingerbread cookies together. This divine treat can be prepared several days before holiday gatherings.
Gingerbread Whoopie Pies
For the cookies:
2 and 1/4 cups all-purpose flour
5 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons Grandma’s Original molasses
1/4 cup hot water
2/3 cup granulated sugar
1/2 cup vegetable oil
1 large egg, room temperature
For the filling:
6 ounces cream cheese, softened to room temperature
1/4 cup (1/2 stick; 60g) unsalted butter, softened
1 and 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt together. Set aside.
Whisk the molasses and hot water together, then whisk in the sugar and oil. Finally, whisk in the egg. Pour the wet ingredients into the flour mixture. Fold everything together until combined. Dough will look oily.
Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.
Preheat the oven to 350°F. Line large baking sheets with parchment paper and set aside.
Using a cookie scoop, place batter on the pan two inches apart.
Bake the cookies for 12-13 minutes or until the edges appear set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In the meantime, make the filling. Using a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth and creamy, about 2 minutes. Add the butter and beat until smooth. Add the powdered sugar, vanilla and pumpkin pie spice. Beat on medium speed until combined.
Spread or pipe the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.