Gingerbread Whoopie Pies

Name: Gingerbread Whoopie Pies
Yield: Makes 24 sandwich cookies
Ingredients: 2 cups (10 ounces), all-purpose flour; 4 teaspoons, pumpkin pie spice; 3/4 teaspoon, baking soda; 1/2 teaspoon, salt; 3/4 cup packed (5 1/4 ounces), light brown sugar; 8 tablespoons, unsalted butter, melted, plus 6 tablespoons unsalted butter, softened; 1/4 cup, molasses; 3 tablespoons finely chopped, crystallized ginger; 1 , large egg; 1/4 cup, buttermilk; 1 1/2 cups (6 ounces), confectioners' sugar, plus extra for dusting; 6 ounces, cream cheese, cut into 6 pieces and softened

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Appears in Cook's Country December/January 2016

Desserts or Baked Goods

We dug deep into the cookie jar this year and found some unexpected treats.

SERVESMakes 24 sandwich cookies

TIME1½ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

This version of the beloved whoopie pie uses soft, cakey gingerbread for the cookies and tangy cream cheese frosting for the filling. Warm seasonal spices and crystallized ginger add complexity and a nice gingery bite.

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