Gingerbread Whoopie Pies worth a shout

(Vanilla and Nutella mascarpone filling is layered between gingerbread cookies)

Gingerbread is something best reserved for fall, when cloves and nutmeg start to dominate the seasoning picks for pies and other desserts.

I came across this recipe for Gingerbread Whoopie Pies from the folks at McCormick, who often send samples of the company's latest spices, blends and new packaging ideas, along with some creative recipes.
It's been a bit brisk in the valley and I was hankering for something with a little spice to bake, so I decided to give these Whoopie Pies a try.

Who could resist a homemade Whoopie Pie? It made me think back to Drake's Devil Dogs I used to devour as a kid. Soft, chewy cookies that sandwich a sweet filling sounded really good.

I read somewhere Whoopie Pies were made by Amish women who packed the treats in their husbands lunchboxes as they headed off to work. The men, in turn, would be pleased as punch to find these little treats, often exclaiming, "Whoopie!" when they discovered what was for dessert.

I just like the name, Woopie Pie, and seeing as it's fall, a gingerbread cookie seemed like the perfect thing to make on a cool, rainy weekend. I also like the little containers McCormick uses for its spices and herbs. There are certain spices you don't use all the time, so having a small container makes it easy to keep your stash fresh.

The recipe from McCormick was for Gingerbread Woopie Pies with Lemon Creme, which you can check out at the company's site.
I liked the idea of gingerbread cookies sandwiching a filling, but I'm not a big fan of marshmallow cream. It also called for lemon extract and a roll through some crushed peppermint candies. The finished product does look quite festive, but I wanted to keep it simple. I also tweaked the cookie recipe a bit, substituting a little white sugar instead of all brown.
For the filling, I figured how could you go wrong with mascarpone. Vanilla seemed logical, but then I spied the Nutella in the cupboard and decided to make some of each.



Here's the adapted recipe using mascarpone for the filling, which would have worked with chocolate as well. Either way, one bite of these little treats and you're likely to shout, "Whoopie!"

Gingerbread Woopie Pies with Vanilla/Nutella Mascarpone Filling

For the cookies:

1. 3 cups flour
2. 2 teaspoons ground ginger
3. 1 teaspoon ground cinnamon
4. 1/4 teaspoon ground nutmeg
5. 1 teaspoon baking soda
6. 1/4 teaspoon salt
7. 1 1/2 sticks unsalted butter or Earth Balance, softened
8. 1/2 cup brown sugar
9. 1/4 cup white sugar
10. 1/2 cup molasses
11. 1 egg
12. sugar for rolling

For the filling:

1. 8 ounces mascarpone
2. 3 tablespoons confectioner's sugar
3. 1 teaspoon vanilla
4. 2 tablespoons Nutella

• Mix the flour, ginger, cinnamon, nutmeg, baking soda and salt in a bowl. Set aside.
• In a mixer, beat the butter and white and brown sugars on medium until light and fluffy.
• Add the molasses and egg; beat well.
• Lower the speed and gradually add the flour mixture.
• Form the dough into a ball (it will be a bit sticky), plop it into a plastic bag and refrigerate for at least 4 hours or overnight.
• Shape the dough into 1-inch balls.
• Sprinkle some sugar onto a plate and roll the balls through it.
• Place the dough balls 2 inches apart on ungreased baking sheets.
• Bake in a preheated 350-degree oven for about 10 minutes until the cookies begin to brown.
• Remove form the oven and place on rack to cool.

• Meanwhile, beat the mascarpone and confectioner's sugar in a bowl until light and fluffy.
• Divide the filling in half.
• To one half, add the vanilla and mix well.
• To the other half add the Nutella and mix well.
• Place about 1 tablespoon of filling on the flat side of one cookie.
• Top with a second cookie, pressing gently to spread the filling.
• Repeat with the remaining cookies.

Store the Whoopie Pies between layers of wax paper in an airtight container in the refrigerator or freeze some for another time.