I love whoopie pies! Remember my pumpkin whoopie pies?
Last year I made snickerdoodle cookies and frosted them with eggnog frosting. These whoopie pies were inspired by those cookies. I put eggnog in the whoopie pie batter and in the filling. The combination of the cinnamon and nutmeg with the eggnog is so pleasant and oh so delicious!!
- 3/4 cup unsalted butter (170 grams), softened
- 1 cup granulated sugar (200 grams)
- 1/2 cup light brown sugar (110 grams), packed
- 2 large eggs, room temperature
- 2/3 cup eggnog (170 grams), room temperature
- 1 teaspoon vanilla bean extract
- 3 cups all-purpose flour (370 grams)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons cinnamon
Cream Cheese Eggnog Filling
- 1/2 cup (113 grams) unsalted butter, softened
- 2 ounces cream cheese – softened
- 1 teaspoon vanilla extract
- pinch of fine kosher salt
- 3 cups powdered sugar (360 grams), sifted
- 2 tablespoons eggnog (or more as needed)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a small bowl, stir the cinnamon and sugar together until completely combined. Set aside until ready to use.
Whisk the flour, cinnamon, nutmeg, cream of tartar, baking soda and salt until combined and set aside.
Cream butter and sugars until light and fluffy (3-4 minutes). Add eggs, eggnog and vanilla and mix until combined.
Add the flour mixture to the wet batter and mix until fully incorporated.
Scoop batter onto prepared baking sheets. Sprinkle cinnamon/sugar mixture on top.
Bake for 13-15 minutes. Remove from oven and allow to cool completely on rack.
Prepare the filling by placing the butter, cream cheese and vanilla in a bowl. Mix until light and fluffy. Add the confectioners’ sugar and eggnog. Mix on low speed until incorporated and increase speed and mix until smooth and creamy. Add more eggnog if needed.
Place some filling on one half, and top with the other half.
Whoopie pies can be stored in an airtight container at room temperature for up to 3 days. You can freeze whoopie pies by wrapping individually and placing in a storage bag or airtight container. Remove from freezer and let them come to room before eating.
I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!