Gingerbread Coffee Whoopie Pies

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.

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