Whoopie Pies are something I recently started making. My mom owns a bakery in the Outer Banks of North Carolina and sells gluten free chocolate whoopee pies, and wow are they good! I decided to get creative and make a more festive variation, and that’s how these were born!

Makes 10 Whoopie Pies 

 2 ¼ Cups (280g) All Purpose Flour

1 Tsp( 3g)Baking Soda

1 ½ Tsp (3g) Ground Cinnamon

1 ½ Tsp (3g) Ground Allspice

1 ½ Tsp (3g) Ground Ginger

¾ Tsp (2g) Ground Cloves

¾ Tsp (2g) Ground Nutmeg

¼ Tsp (1g) Salt

1 Cup (220g) Brown Sugar, Packed

½ Cup (120mL) Room Temperature Buttermilk

½ Cup (112g, 120mL) Vegetable oil

¼ Cup (85g, 60mL) Molasses

1 Large Room Temperature Egg

1 ½ Tsp (6g) Vanilla Extract

For the Filling:

½ Stick (4Tbs, 1/4 Cup, 56g) Unsalted Butter at Room Temperature

4 oz (115g) Cream Cheese at Room Temperature

2 Cups (240g) Confectioner’s Sugar

2 Tbs (42g) Maple Syrup

1/8 Tsp (a pinch) Salt

2 Tsp (8g) Vanilla Extract

 Directions:

1.     Place the racks in your oven in the upper and lower third of the oven, then preheat the oven to 375 Degrees F (190 C). Line a few sheets with parchment paper. 

2.     In a large bowl, combine the flour, baking soda, cinnamon, allspice, ginger, cloves, nutmeg and salt and set aside. 

3.     In a separate large bowl, use a whisk to combine the brown sugar, buttermilk, vegetable oil, molasses, egg and vanilla until well combined. 

4.     Add the dry mixture to the wet and whisk until just combined, use a rubber spatula to scrape the bowl and finish the mixing so you don’t overmix. 

5.     Using a 1 3/4-inch cookie scoop, scoop the batter on to the sheets with parchment, keeping 2 inches of space between each one. 

6.     Bake for 8-11 minutes, until a toothpick comes out clean or when they spring back when gently touched. 

7.     Allow to cool on the pans for 5 minutes, then transfer to a cooling rack and cool completely. 

8.     For the filling, add the butter and cream cheese to the bowl of a stand mixer with the paddle attachment and mix on medium-high speed for 2-3 minutes, until very smooth. 

9.     Add the vanilla, maple syrup and salt and mix until combined. Scrape the bowl down with a spatula. 

10.  Add one cup of the confectioner’s sugar and combine on low speed, then add the other cup and mix until combined. 

11.  You can either pipe the filling on to the cooled cookies in a piping bag with a large round tip, or you can just use a spoon to spread it. Once the filling is on half of the cookies, place the other half on top of all of them to create the whoopie pies. 

-Store in an airtight container in the refrigerator for up to 5 days.