It’s a little early for gingerbread, but I had no cans of pumpkin, and I wasn’t about to roast the sugar pumpkin I picked up at the farm for my raviolis. I’ve been into warm, spicy foods lately (can’t get enough chai!), and so I went in search for a gingerbread whoopie pie recipe (adapted from here).
For the pies:
- 3 cups flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 stick unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/3 cup sour cream, room temperature
- 1/3 cup molasses
- 1/4 cup vegetable oil
Preheat the oven to 350 F. Combine the flour, ginger, cinnamon, baking soda, salt and nutmeg in a bowl. Set aside. Beat the butter and brown sugar together until fluffy, about two to three minutes. Add the egg and vanilla and beat until combined.
In a two cup glass measuring cup, measure the sour cream, molasses and vegetable oil. Whisk until combined. Alternatively add the molasses mixture and the flour mixture until completely combined.
Using a whoopie pie pan, or a cookie sheet lined with foil, scoop out two tablespoons of dough and shape slightly into a fat round disc. If you’re using a cookie sheet, space the pies out two inches apart.
Bake one sheet at a time for 10 minutes, or until you can touch the pie and it doesnt sink in. Remove, and let cool for at least 10 minutes before moving to a wire rack.
For the egg nog filling:
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 2 cups Fluff
- 1/2 tablespoon brandy (or dark rum)
- 3/4 teaspoon ground nutmeg
- 2 1/2 cups sifted powered sugar
Sift the powdered sugar and set aside. Beat the butter until fluffy. Add the fluff and beat until combined. Add the brandy, nutmeg and 1/3 of the powdered sugar. Beat until combined. Add the next 1/3 of powdered sugar and combine. Add the remaining amount and combine. Fill a large piping bag (or giant Ziplock) with the filling and pipe onto half of the cooled whoopie pies. Place the other on top.