½cup(113 g or 1 stick) unsalted butter, room temperature
¾cup(150 g) packed light brown sugar
1large egg, room temperature
1teaspoonpure vanilla extract
½cup(120 ml) unsulphured molasses
¼ to ⅓cup(60 to 80 ml) buttermilk, room temperature
Cream Cheese Filling
1cup(225 g or 8 oz) block cream cheese, room temperature
¼cup(57 g) unsalted butter, room temperature
2cups(240 g) confectioners’ sugar, sifted
½teaspoonpure vanilla extract
Pinchof salt
Instructions
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and spices. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla. Mix until smooth. Mix in the molasses and buttermilk. Scrape down the sides of the bowl as needed.
Add the dry ingredients to wet ingredients and mix just until combined.
Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined. Finally, mix in vanilla and a pinch of salt.
Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.
Notes
Buttermilk: It's best to use real buttermilk (not substitute) for whoopie pies. However, in a pinch, you can whisk together 1 teaspoon white distilled vinegar with 5 Tablespoons milk. Let it sit 10 minutes before using.Cream cheese: Use block-style for the best structure in your frosting. If it turns out too soft, place the frosting in the refrigerator for 15 to 20 minutes, then stir it a couple times before using.Store in an airtight container in the refrigerator for up to one week.Freeze for up to 2 months. Wrap whoopie pies in plastic wrap to prevent freezer burn, then place in an airtight container. Defrost in the refrigerator before bringing to room temperature.