This post first appeared on Real Housemoms where I am a contributor.
Eggnog Whoopie Pies are a holiday treat that the whole family loves. Easy to make and even more fun to eat, everyone will want the last one!
Why We Love Whoopie Pies
- Who doesn’t love frosting sandwiched between two big flat cakes?! Whoopie pies are a nostalgic dessert that every generation falls in love with. They bring back memories from my childhood and that’s all the reason I need to stuff one in my mouth.
- Eggnog is one of my favorite holiday flavors. Nutmeg, rum, and cream make the best combination. So I’m turning it into a whoopie pie!
- Eggnog Whoopie Pies are a fun spin for the holidays. They’re so good you’ll want to add them to your Christmas treat plate
Ingredients You’ll Need to Make Eggnog Whoopie Pies
EGGNOG: Pick any brand you prefer. I like to substitute eggnog in place of milk in the cakes to boost that yummy eggnog flavor.
DRY INGREDIENTS: You will need flour, baking powder, baking soda, salt, sugar, and ground nutmeg.
WET INGREDIENTS: In addition to the eggnog, you’ll need butter and eggs.
EGGNOG WHOOPIE PIE FILLING: We’re making an eggnog buttercream to fill the pies. You’ll need butter, powdered sugar, spiced rum, eggnog, vanilla, and ground nutmeg for this frosting.
How to Make Whoopie PiesJump to Recipe
STEP 1 Preheat your oven to 350 degrees F. Line a baking sheet with a silicone mat. In a medium mixing bowl stir together the flour, nutmeg, baking powder, baking soda, and salt. Set that aside for now.
STEP 2 In a large mixing bowl, beat together the butter and sugar until it’s pale and fluffy. Then mix in the eggs. Add half the dry ingredients to the butter mixture and beat to combine. Pour in the eggnog, mix, and then add the rest of the dry ingredients. Mix everything together until just combined.
STEP 3 Use a cookie scoop to portion the cake batter onto the lined baking sheet at least 2-inches apart. (They will spread!) Bake for 10-12 minutes until the edges of the cakes are lightly golden brown. Remove from the oven and let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
STEP 4 To make the filling, beat together the butter, powdered sugar, rum, vanilla, and nutmeg in a medium bowl until smooth. Transfer the frosting to a piping bag or a Ziploc bag with a corner cut off.
STEP 5 Flip half of the whoopie pie cakes over. Pipe a generous amount of frosting onto the cake bottoms facing up – add as much as you like. Then place a second cake on top of the frosting to make a sandwich.
Tips & Tricks
- I usually have unsalted butter on hand for baking. If you happen to have salted butter instead, no worries. Just skip adding any salt to the cake batter and you’ll be set. It’s fine to use salted butter in the frosting too.
- If you don’t want to use rum in the frosting, you can substitute 1/2 teaspoon of rum extract or skip it altogether. Though it does help bring that classic eggnog flavor to the whoopie pie.
- It’s important to make sure the cakes cool completely before you fill them. Otherwise, the filling will melt and run out of the sides.
- This is a sandwich-style dessert and as such the filling is going to squeeze out the sides some when you take a bite. Since we’re filling the cakes with buttercream, you can pop the whoopie pies in the fridge until the filling has firmed up to help prevent it from squishing out.
Eggnog Whoopie Pie Recipe FAQ
What is a whoopie pie?
A whoopie pie is a sandwich-style dessert made of two mounded cakes/cookies with a creamy filling or frosting.
They can be considered a cake, cookie, pie, or sandwich. This of course has led to many a debate about what a whoopie pie really is. All I know is that they are delicious.
Can you freeze whoopie pies?
Yes. Whoopie pies can be frozen for up to 2 months. After assembling the pies, wrap each one in plastic wrap and then foil. Pop them into a food storage bag and you’re ready to freeze them.
When you’re ready to eat the whoopie pies, let them thaw in the fridge overnight before you unwrap and enjoy them.
What is the filling in whoopie pies made of?
Traditional chocolate whoopie pies have a marshmallow cream filling. But you can fill them with buttercream or frosting for your choice. It’s fun to play with the cake and filling flavors.
Other Recipes You May like
- Cinnamon Spritz Sandwich Cookies
- Santa’s Trash Cookie Bars
- Christmas Pinwheel Cookies
- 5-Ingredient Vanilla almond Snowball Cookies
- Buttered Rum Fudge
- Christmas Crack
Eggnog Whoopie Pies
- 1 ¼ cups all-purpose flour
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt (see note)
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- ½ cup unsalted butter at room temperature
- 2 ½ cups powdered sugar plus more as needed
- 2 tablespoons spiced rum (see note)
- 1 tablespoon eggnog
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together flour, nutmeg, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, beat together butter and sugar until pale and fluffy, 1 to 2 minutes. Add the eggs and mix to combine, scraping the bowl as needed.
- Add in half the flour mixture and mix. Add in the eggnog and mix. Then add the remaining flour mixture and mix until just combined.
- Portion level cookie scoops of the batter (about 1 tablespoon) into your prepared baking pan, working in batches. You want to leave at least 2-inches between cakes. (I can fit 8 per pan.)
- Bake for 10 to 12 minutes, or until the edges of the cakes are a light, golden brown. Remove from the oven and cool in the pan for 5-10 minutes. Then transfer to a wire rack to cool completely.
- In a large bowl, beat together butter, powdered sugar, rum, vanilla, and nutmeg until smooth.
- Turn half of the cakes upside down. Using a piping bag or a ziptop plastic bag with a corner cut off, pipe a generous amount of frosting onto each upside-down cake. (at least 1 tablespoon)
- Place another cake on top, with the bottoms facing each other, and gently press down until the frosting spreads to the edges. Serve immediately or store in an air-tight container.
- If you don’t have unsalted butter on hand you can use salted butter. Just skip adding any salt to the batter for the cakes. You can swap out for salted butter in the frosting too.
- If you don’t want to use rum in the filling, you can substitute 1/2 teaspoon of rum extract instead.
- I like less frosting on our whoopie pies, so I make half a batch of buttercream. Traditional whoopie pies have LOTS of frosting. This recipe makes enough buttercream to be generous with the filling.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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