Happiness comes from lots of things in life; a smile from a stranger, an email from a friend, or your favorite seasonal Green Mountain Coffee® flavors – like Fair Trade Gingerbread and Fair Trade Spicy Eggnog – coming back into rotation.
I’d never made whoopie pies before, but I had my heart set on creating them using Fair Trade Gingerbread coffee since the moment we decided that would be this month’s flavor. Can I tell you a secret? Whoopie Pies are now a full on obsession!
They’re way easier than I ever imagined. You’ll be able to bake up a dozen saucer-sized whoopie pies with tangy, creamy filling in no time at all. They’ll make a fabulous impression beside all the sugar cookies and shortbread that make an appearance this time of year.
Imagine the oohs and ahs you’ll garner when you present a tray of these festive Gingerbread Coffee Whoopie pies with Gingerbread Cream Cheese filling decorated with red, white, and green sprinkles!
Fair Trade Gingerbread Coffee Whoopie Pies with Gingerbread Cream Cheese Filling
Makes 12 saucer-sized pies
For the Pies
- 1/4 cup Green Mountain Coffee Fair Trade Gingerbread Coffee
- 1/4 cup butter flavored shortening
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 large egg
- 4 cups whole wheat pastry flour (also known as graham flour)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup full flavor molasses
- 1/2 cup buttermilk
For the Filling
- 1 8 oz package cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons Fair Trade Gingerbread Coffee
- Holiday Sprinkles (optional)
For the Pies
Brew one 4 oz cup of Green Mountain Coffee Fair Trade Gingerbread Coffee and set aside to cool. Preheat the oven to 375°F.
In a large mixing bowl, or the bowl of a stand mixer, add vegetable shortening and softened butter, and mix on medium speed until well combined, scraping the sides of the bowl a few times. Add brown sugar and beat again until well mixed, then do the same with the egg.
In a separate medium mixing bowl, combine whole wheat pastry flour, kosher salt, baking soda, ginger, cinnamon, cloves and nutmeg. Stir with a whisk for one minute (this aerates the flour so there is no need to sift), then set aside.
Add half the flour mixture to the butter mixture in the large mixing bowl and mix on low speed to combine. Scrape the sides of the bowl often. When fully incorporated, add molasses to the mixture and mix on low speed again until fully combined.
Add the rest of the dry ingredients and mix on low again. Scrape the sides of the bowl and make sure all the flour is mixed in. When this is done, add the buttermilk and cooled coffee and mix on low speed until these last two ingredients are well mixed-in.
Line a baking sheet with parchment paper, then, using a large cookie scoop or an ice cream scoop, spoon 6 portions of batter onto the sheet, well spaced apart as they will spread.
Remove cream cheese for the filling from the refrigerator at this time and leave it on the counter. It will soften while you bake off the pies. Bake for 15 minutes, then remove immediately.
Allow to cool on the baking sheet for a moment, then carefully peel the parchment paper away from each pie half. Place the cookie on a cooling rack to continue cooling, and continue baking the rest of the pies.
For the Filling
Once all the pies are baked and are cooling, begin to make the filling. In a medium bowl or the bowl of a stand mixer, whip cream cheese on high for about a minute.
One cup at a time, sift the powdered sugar and add it to the cream cheese, mixing on low at first, then on high to fully incorporate and whip.
When all the powdered sugar is mixed in, add vanilla extract and Fair Trade Gingerbread Coffee to the mixture. Whip on medium speed until the filling reaches the consistency you’d like.
If you find the filling too thick for your liking, add half and half or whipping cream one tablespoon at a time, mixing after each tablespoon, until you reach your desired consistency.
Spoon filling onto one half of a whoopie pie and spread with the back of the spoon in a circular motion towards the outside of the cookie. Top with a second cookie and press slightly so that the filling is visible from the edges.
If you would like, hold the pie over a baking tray and lightly coat the filling with holiday sprinkles. The tray will catch any sprinkles that don’t stick to the filling and make for easy clean up.
Refrigerate the pies until ready to serve, up to two days.
[Psst – if you go over to Bluebonnets & Brownies, there’s a Gingerbread coffee giveaway going on, too! Go on over and check-it out!]