Gingerbread Whoopie Pies With Tahini Cream Filling

Gingerbread Whoopie Pies with Tahini Cream Filling
Anita Schecter
  • 37 mins
  • Prep: 25 mins,
  • Cook: 12 mins
  • Yield: 10 Servings
Ratings (4)

Whoopie pies might be the state treat of Maine, but that doesn't mean they can't be enjoyed everywhere. Typically made with two soft, round mini chocolate cakes with a marshmallow cream center, the dessert lends itself to a whole host of delicious variations. 

It's common to find a pumpkin version in autumn, and a gingerbread one during the winter holidays. In addition, although less traditional, the marshmallow cream filling is sometimes substituted with a cream cheese frosting.

Adding tahini to the cream is definitely not traditional, but it is greats an amazing taste that you should treat yourself to. The buttery marshmallow filling can be overly sweet due to the amount of powdered sugar needed to thicken it. The sesame paste tones down the sweetness a bit and brings in a wonderful nutty, sesame flavor. It's a great match to the gingerbread flavor and it's so good you may find yourself slathering it on everything.

What You'll Need

  • For the Gingerbread Whoopie Pies:
  • 1 egg
  • 3/4 cup light brown sugar
  • 1/4 cup molasses
  • 1 stick (8 tablespoons) unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • For the Tahini Cream Filling:
  • 4 ounce marshmallow fluff (homemade or store bought)
  • 1 cup powdered confectioner's sugar
  • 3 tablespoons unsalted butter (melted and cooled)
  • 1 tablespoon milk
  • 1 tablespoon sesame paste (tahini)
  • 1 teaspoon vanilla
  • Pinch of sea salt

How to Make It

  1. To make the gingerbread whoopie pies, pre-heat the oven to 350 F.
  2. Add the egg and light brown sugar to a large bowl. Using a stand or hand mixer, beat until smooth and slightly lightened in color. Beat in the molasses, melted butter and vanilla extract.
  3. In a separate bowl, sift together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg and salt.
  4. Stir the dry ingredients into the wet batter.
  1. Using a 1 ounce cookie scoop, scoop the batter onto a baking sheet lined with parchment paper or a baking mat, and keep the scoops at least 2" apart because they will spread in the oven. You can use a couple of baking sheets or just work in batches, but you should end up with about 20 scoops.
  2. Bake for 10 to 12 minutes. Allow to cool thoroughly before handling.
  3. To make the tahini cream filling, whisk together the marshmallow fluff, powdered sugar, melted butter, milk, sesame paste, vanilla and sea salt until smooth. Let sit for a few minutes while the whoopie pies cool to let the filling set and thicken a bit. This will help the filling stay put when you spread it between the two pies.
  4. To assemble the whoopie pies, place about a tablespoon of tahini cream in between the bottoms of two of the cookies (use more if you want them thicker) and gently sandwich together.
  5. Enjoy!