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Gingerbread Latte Whoopie Pie Recipe

Smooth cream cheese filling between light and fluffy gingerbread cookies make these cookies irresistible.
Course Dessert, Snack
Cuisine American
Keyword Cookies, Fillings
Prep Time 45 minutes
Cook Time 10 minutes
Dough Chill 1 hour
Servings 12 cookies

Equipment

  • Stand Mixer
  • Piping Bag with large frosting tip
  • Wire cooling rack

Ingredients

Cookies

  • 2-1/4 cup all-purpose flour
  • 2 tsp Cinnamon
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 2/3 cup White Sugar
  • 1/2 cup Vegetable oil
  • 1/4 cup Plus 2 tbsp Molasses
  • 1/4 cup Warm water
  • 1 Large Egg room temperature

Whoopie Pie Filling

  • 2 cups Powdered Sugar
  • 6 oz Cream cheese
  • 1/2 stick Unsalted Butter, softened
  • 1/4 tsp Kosher Salt
  • 1 tbsp Espresso Powder
  • 1 tsp Vanilla Extract

Instructions

Cookie Dough Instructions

  • Whisk flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves together in a medium bowl and set aside.
  • Whisk the sugar, oil, molasses, water, and egg together in a large bowl until well combined.
  • Fold the flour mixture into the molasses mixture with a spatula until well combined.
  • Cover with plastic wrap and place in the fridge to chill for at least one hour.

Cream Cheese Filling Instructions

  • In the stand mixer with the whisk attachment, combine the powdered sugar, cream cheese, butter, and salt and mix on low speed until smooth.
  • In a separate small bowl, add the espresso powder to the vanilla extract and stir until espresso powder is dissolved.
  • Add espresso vanilla mixture to cream cheese mixture and beat on medium speed until combined and entire mixture is very smooth, around 2 minutes. Cover with plastic wrap in the fridge until ready to use.

Baking and Assembly

  • Preheat oven to 350 deg F with racks in the upper and lower third of the oven.
  • Line two rimmed baking trays with parchment paper
  • Take 1 tablespoon of dough, shape it into a ball and place onto the baking tray, leaving 3 inches between each cookie and the edge. Once tray is ready, put it immediately in the oven in the lower third rack. If left out too long, the cookie won't bake up to be light and fluffy.
  • Bake for 8-10 minutes or until edges of cookies appear to be set.
  • Let cookies cool in the tray for 5 minutes and then transfer to a wire rack to cool completely, around 30 minutes
  • With about 5-10 minutes left in the cooling time, take the cream cheese frosting out of the fridge to warm up so that its easier to pipe.
  • Place the frosting in a piping bag with a large tip and pipe frosting on the flat side of half of the cookies.
  • Top the frosted cookies with the remaining cookies to make sandwiches and enjoy.
  • Cookies can be stored in an airtight container in the fridge for 1 week but they taste best when fresh.