These cookies are not a pie, and these pies aren't even cookies! They're really little cakes. Despite their confusing name, they are delicious and fun to make.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
It is critical to weigh the flour for this recipe to work as seen in the video. Ten ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.
Nutrition Facts
Per Serving:
423 calories; protein 4.4g; carbohydrates 63.4g; fat 17.5g; cholesterol 47.3mg; sodium 371.2mg.
Full Nutrition
Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist with a strong but very pleasant molasses flavor. Filling was perfect smooth and overall not too sweet. Chef John you are one of my absolute FAVORITES. Every one of your recipes I have made has turned out marvelous. Your personal style lends to the intuitiveness of your most helpful videos even to a neonatal-novice like myself. And I SO enjoy your charming humor! Thanks again Chef!!
Read More
Since I did not see the footnote until I was finished (It was not included in the printed copy. Next time use an asterisk!) my batter was too runny for cookies. I poured it into an 8 X 8 pan and baked it for 25 minutes and iced it with a 1/2 batch of frosting. It is fine this way but not what I expected.
Read More
Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist with a strong but very pleasant molasses flavor. Filling was perfect smooth and overall not too sweet. Chef John you are one of my absolute FAVORITES. Every one of your recipes I have made has turned out marvelous. Your personal style lends to the intuitiveness of your most helpful videos even to a neonatal-novice like myself. And I SO enjoy your charming humor! Thanks again Chef!!
Read More
I watched chef John's video and followed his recipe exactly as written. Well almost exactly - I doubled the recipe for a class party. These were easy to put together with very little mess. The cakes baked up in the expected amount of time. The size came out very consistent using my cookie scoop! A stand mixer came in very handy for putting the filling together. I gave it some time on high speed to make sure it was properly fluffy (watch the video). I took the completed pies to a class of 5th graders for their holiday party and most of the kids finished them. After just one bite one boy exclaimed "I will have an order of 20!" He followed up with my daughter later to ensure they could be delivered after the holiday break:). At home we put the extras to good use. The gingerbread flavor was present but not overpowering. The combination of the gingerbread cake and the cream cheese filling was light and the textures perfect. Overall a great dessert! The doubled recipe made 28 complete whoopie pies. The cream however was probably 50% more than what was needed. No problem we will just make more whoopie(s)! We appreciated the video as it was instructive and a good length. Our 5th grader did not appreciate his quirky sense of humor but then that was not the intended audience. We will be looking for more of your recipes. Thanks Chef John!
Read More
I had to make these twice I mistakenly used a measuring cup & measured out 10oz.of flour when I reread the directions I saw the footnote from the chef so thought I could just add the remainder of the flour to measure 2 cups the cake came out like a Pfeffernusse So I tried again using 1 1/2 cups of flour & they came out perfect!
Read More
Stumbled upon this recipe and I'm glad I did! They are delicious. My son has requested more. He said they are "AMAZING"! Thank you for the recipe.
Read More
Since I did not see the footnote until I was finished (It was not included in the printed copy. Next time use an asterisk!) my batter was too runny for cookies. I poured it into an 8 X 8 pan and baked it for 25 minutes and iced it with a 1/2 batch of frosting. It is fine this way but not what I expected.
Read More
There are many varieties of whoopie pies and I ve learned you judge whoopie pies on what you are used to. I m still a big fan of the chocolate whoopie pie but this was nice variation for the fall. The cake portion in wonderful especially if eaten the following day allowing the spices to meld. The cream center was way too sweet for me and I would substitute the filling I use on my regular whoopie pies. Other than that it was a nice treat.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist with a strong but very pleasant molasses flavor. Filling was perfect smooth and overall not too sweet. Chef John you are one of my absolute FAVORITES. Every one of your recipes I have made has turned out marvelous. Your personal style lends to the intuitiveness of your most helpful videos even to a neonatal-novice like myself. And I SO enjoy your charming humor! Thanks again Chef!!
I watched chef John's video and followed his recipe exactly as written. Well almost exactly - I doubled the recipe for a class party. These were easy to put together with very little mess. The cakes baked up in the expected amount of time. The size came out very consistent using my cookie scoop! A stand mixer came in very handy for putting the filling together. I gave it some time on high speed to make sure it was properly fluffy (watch the video). I took the completed pies to a class of 5th graders for their holiday party and most of the kids finished them. After just one bite one boy exclaimed "I will have an order of 20!" He followed up with my daughter later to ensure they could be delivered after the holiday break:). At home we put the extras to good use. The gingerbread flavor was present but not overpowering. The combination of the gingerbread cake and the cream cheese filling was light and the textures perfect. Overall a great dessert! The doubled recipe made 28 complete whoopie pies. The cream however was probably 50% more than what was needed. No problem we will just make more whoopie(s)! We appreciated the video as it was instructive and a good length. Our 5th grader did not appreciate his quirky sense of humor but then that was not the intended audience. We will be looking for more of your recipes. Thanks Chef John!
I had to make these twice I mistakenly used a measuring cup & measured out 10oz.of flour when I reread the directions I saw the footnote from the chef so thought I could just add the remainder of the flour to measure 2 cups the cake came out like a Pfeffernusse So I tried again using 1 1/2 cups of flour & they came out perfect!
Since I did not see the footnote until I was finished (It was not included in the printed copy. Next time use an asterisk!) my batter was too runny for cookies. I poured it into an 8 X 8 pan and baked it for 25 minutes and iced it with a 1/2 batch of frosting. It is fine this way but not what I expected.
There are many varieties of whoopie pies and I ve learned you judge whoopie pies on what you are used to. I m still a big fan of the chocolate whoopie pie but this was nice variation for the fall. The cake portion in wonderful especially if eaten the following day allowing the spices to meld. The cream center was way too sweet for me and I would substitute the filling I use on my regular whoopie pies. Other than that it was a nice treat.
