This whoopie pie recipe is similar to spiced cake mix, scooped into cookies and sandwiched between sweet cinnamon frosting. These cookies are a creative variation of traditional whoopie pies, but one you will love making.
Whoopie pie may be a funny name for a cookies, but there's nothing funny about the delicious flavor and texture these cookies offer.
Why are they called whoopie pies?
It's said that whoopie pies were created from the remnants of cake batter and frosting. Which would make sense because of the cake-like texture these cookies have. It's also said they were named this because when Amish women would put them in their husband's lunchboxes they'd exclaim, "whoopie!"
What's the difference between gobs and whoopie pies?
There is no difference between whoopie pies and gobs when it comes to the chocolate cake and white creamy filling, which is the traditional way to make these. But gobs tend to only be that: chocolate and white frosting. Whereas whoopie pies can come in all variations like these chai whoopie pies. Additionally, gobs is a term used mostly by those from Pennyslvania.
Ingredients needed for whoopie pies (plus substitues):
- All-purpose flour (I also tested these with 1:1 gluten free flour)
- Baking soda
- Chai spices: cinnamon, ginger, cardamom, nutmeg, all spice and cloves
- Palm oil shortening (I prefer this for a cleaner option but you could use vegetable shortening as well)
- Granulated sugar (or use coconut sugar)
- Egg
- Vanilla extract
- Buttermilk (or you could use a mixture of lemon juice and almond milk for a dairy free option—see recipe notes)
- Warm water
How to make chai whoopie pies:
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silpat mats and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all spice and cloves and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes. Do not skip this step.
- Add in the egg, vanilla, buttermilk (or vegan buttermilk) and warm water and mix until the ingredients are fully incorporated.
- Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
- Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 7-8
Why are my cookies flat?
You want to have the right ratios of dry to wet filling, so if you're batter is too wet they could flatten out. The dough will be wet, but not runny.
You also want to make sure you cream the shortening and butter together for the full 3 minutes so it has time to develop air pockets which helps it rise. Once last reason is because there is too much batter. If you make the cookies too large they will spread more so try not to scoop out more than 1 tablespoon.
What is the filling made of?
Traditional whoopie pie filling is similar to cake frosting. I've also seen it made with marshmallow fluff! You have a few filling options for these whoopie pies:
- Homemade buttercream frosting
- Store bought buttercream frosting mixed with cinnamon
- Store-bought paleo-friendly frosting made from coconut oil like Simple Mills Vanilla Frosting
How do you keep whoopie pies fresh?
The best way to keep them fresh is by storing them in an air tight container and keeping them in the fridge for up to one week.
How to freeze them: if you want to make these cookies in advance, you can bake the cookies and them freeze them in an air tight container before filling and sandwiching them together.
If you love this spicy take on the classic whoopie pie, don't forget to leave a comment and star review. I'd also love to connect with you on Instagram and see what you made!
More healthy cookies:
Chai Whoopie Pies [Dairy Free and Gluten Free Options]
INGREDIENTS
For the whoopie pies:
- 2 1/2 cups all purpose flour use 1:1 gluten free flour with xanthum gum in it for GF option
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon each: cardamom nutmeg, all spice and cloves
- 1/2 cup palm oil shortening vegetable shortening works too
- 1 cup granulated sugar or coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk see notes for dairy free option
- 1/4 cup warm water
For the Frosting (see notes for dairy free):
- 8 ounces cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
INSTRUCTIONS
- Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper or silpat mats and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all spice and cloves and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes. Do not skip this step.
- Add in the egg, vanilla, buttermilk (or vegan buttermilk) and warm water and mix until the ingredients are fully incorporated.
- Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
- Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 7-8 until the cookies set around the edges and are just set on top.
- Allow the cookies to cool on the baking sheets for 5 minutes then transfer to wire racks to cool completely for filling.
- While they're cooling, make the frosting (if you're making homemade). In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 powdered sugar, vanilla, cinnamon and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes until thick and smooth.
Richelle says
These are SO good! So much flavor and the cream cheese frosting adds so much to it.
Molly Thompson says
Thank you, Richelle!