40 + Christmas Desserts

Ingredients

• 375 g (3 cups)plain flour
• 1 teaspoonsalt
• 1 teaspoonbaking powder
• 1 teaspoonbicarbonate of soda
• 2 tablespoonsground cinnamon
• 1 tablespoonground ginger
• 1 tablespoonground cloves
• 400 g (2 cups), firmly packedbrown sugar
• 240 ml (1 cup)vegetable oil
• 720 g (3 cups), chilledpumpkin purée
• 2 largeeggs
• 1 teaspoonvanilla extract
• 360 g (3 cups)icing sugar
• 113 g (½ cup), at room temperatureunsalted butter
• 227 g (8 oz), at room temperaturecream cheese
• 3 tablespoonsmaple syrup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Mix dry ingredients

   Whisk the flour, salt, baking powder, bicarbonate of soda, cinnamon, ginger and cloves together in a large bowl, then set aside.

3. 3

   Mix the dough

   In a separate large bowl, whisk the brown sugar and oil until combined. Whisk in the pumpkin purée, then the eggs and vanilla. Add half the flour mixture and combine, then mix in the rest until the dough is well combined.

4. 4

   Bake the cakes

   Use a small ice-cream scoop to drop heaped tablespoons of dough onto baking sheets lined with silicone baking mats. Bake for 13–15 minutes, or until a toothpick inserted in the centre of a cake comes out clean. Leave the cakes to cool completely on the trays, then move them to a wire rack.

5. 5

   Beat the filling

   In a medium bowl, beat the butter and cream cheese with an electric mixer until smooth and free of lumps.

6. 6

   Finish the filling

   Add the icing sugar, maple syrup, vanilla and cinnamon, then beat until smooth. Avoid overbeating, as the filling may lose its structure.

7. 7

   Prepare to pipe

   Spoon the filling into a piping bag or a 1-litre zip-top bag. If using the bag, snip about 6 mm from one corner; no piping nozzle is needed.

8. 8

   Assemble the pies

   Turn half of the completely cooled cakes upside down and pipe about 1 tablespoon of filling onto each. Place the remaining cakes on top, flat side down, and press gently. Refrigerate until the filling firms slightly; keep any leftovers in the fridge.

What are gingerbread whoopie pies?

Whoopie pies are sandwich-style treats made from two soft, cake-like rounds with a creamy filling between them. Their name and history are commonly associated with American baking, and this version brings in the familiar winter spices of gingerbread.

Pumpkin purée gives the rounds a moist, tender texture, while maple syrup adds a mellow note to the tangy cream-cheese filling. Together, they make a seasonal variation that is softer than a crisp ginger biscuit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2080 calories, 28g protein, 313g carbs, 86g fat.

The flour, brown sugar, icing sugar and pumpkin provide most of the carbohydrates, while the oil, butter and cream cheese contribute much of the fat. Eggs and cream cheese add some protein. These are rich dessert portions, so serve one with fresh fruit or share a pie as part of a larger dessert plate.

Building the spiced cakes

Dry ingredients: whisk the flour, raising agents, salt and spices thoroughly so the leaveners and flavour are evenly distributed.

Wet ingredients: mix the sugar and oil first, then incorporate the chilled pumpkin, eggs and vanilla. Adding the flour in two batches helps bring the dough together without overmixing it.

Getting even rounds

Portion the dough with a small scoop or a tablespoon, keeping the heaps similar in size so the cakes bake at roughly the same rate. Leave room between them on the trays, as the dough will spread.

A silicone-lined tray is specified in the method. If you use baking paper instead, keep the rounds evenly spaced and avoid moving them until they have cooled.

Checking when they are baked

The recipe gives a baking window of 13–15 minutes at 180°C. Check the centre with a toothpick: it should come out clean, rather than carrying wet dough.

Let the cakes cool fully before filling. Warm cakes can soften or melt the filling, and may break when you turn them over.

Making a stable filling

Room-temperature butter and cream cheese are easier to beat together smoothly, so take them out of the fridge ahead of time. Work out any lumps before adding the icing sugar and maple syrup.

Stop beating once the filling is smooth. The method warns that overbeating can make it lose structure, which makes piping and sandwiching harder.

Serving and sharing

Chill the assembled pies until the filling firms slightly, then serve them cool or let them stand briefly so the filling softens. They suit a festive dessert spread alongside fruit, tea or coffee.

For neater portions, pair cakes of a similar size and press the top down only gently. That helps keep the filling between the layers rather than squeezing it out.

Recipe notes & tips

• Chill the pumpkin purée as directed before mixing the dough.
• Measure heaped tablespoons consistently so the cakes finish baking at a similar time.
• Use a toothpick to check the centre near the end of the baking window.
• Cool the cakes completely before adding any filling.
• Beat the filling only until it is smooth and stop before it loses structure.
• Refrigerate the assembled pies briefly to help the filling firm up.

Variations

• Extra ginger: add a little more ground ginger to the dry mixture for a sharper spice note.
• Citrus lift: add finely grated orange zest to the filling for a fresh contrast.
• Pecan crunch: scatter finely chopped toasted pecans over the filling before sandwiching.
• Smaller treats: scoop smaller rounds and begin checking them earlier, as they will bake faster.
• Spice adjustment: vary the cinnamon, ginger and cloves to suit your preferred gingerbread flavour.

Common mistakes to avoid

• Uneven portions: cakes of different sizes bake at different rates; use the same scoop for each one.
• Overmixing the dough: too much mixing after adding flour can make the cakes less tender; combine only until no dry streaks remain.
• Crowded trays: rounds placed too close may spread into each other; leave space between each scoop.
• Filling warm cakes: heat can soften the cream-cheese mixture; wait until the cakes are completely cool.
• Overbeating the filling: it can lose its structure; stop as soon as it is smooth.
• Pressing too firmly: filling can squeeze out of the sides; join the cakes with a light touch.

How to store

Keep the assembled whoopie pies in a covered container in the fridge; the method specifically says to refrigerate leftovers. Bring them out briefly before serving if you prefer the filling less firm. The recipe does not give a storage duration.

Frequently asked questions