By Hannah Hassler
Hey Guys! The holidays are rolling towards us quickly, and I am getting in the spirit with these coffee inspired whoopie pies! They are pretty easy to make if you ask me, and I decided to up the gingerbread taste with adding in our Green Mountain Coffee® Gingerbread coffee!
Hope you enjoy!
1 ½ Cup all purpose flour (if the batter is runny, add in a tablespoon at a time until thicker consistency)
1/2 Cup white sugar
1/2 Cup dark molasses
2 1/2 Teaspoons ground ginger, or more to taste
1 1/4 Teaspoons baking soda
1 Teaspoon ground cinnamon
3/4 Teaspoon salt
1/3 Cup vegetable oil
1 Egg, beaten
1 Green Mountain Coffee® Gingerbread K-Cup pack, brewed at 6 ounces very hot (save the remaining 2 ounces for the filling).
2 1/2 cups confectioners’ sugar
1 (8 ounce) Package cream cheese, room temperature
1/4 Cup butter, room temperature
2 Teaspoons heavy whipping cream, or as needed
2 Tablespoons Green Mountain Coffee® Gingerbread K-Cup pack, cooled
1 Teaspoon vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Pie Directions: Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in hot coffee and whisk until smooth. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a small cookie scoop. Bake about 12 minutes. Pies should be fluffy looking. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
Filling Directions: Beat confectioners’ sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until fluffy. Spread 2 teaspoons of filling onto the bottom of a pie, top with another similarly sized pie. Repeat with remaining cookies. Chill for 30 minutes.