Eggnog Whoopie Pies

Dessert Baking Holidays

What happens to a classic whoopie pie when master drink mixer and culinary creative force Carrissa Pearce gets her hands on it? Well, it gets very festive! These decadent cookies are rich in chocolate and feature a white chocolate ganache filling spiked with pumpkin-infused eggnog. Make your own nog with her aged chocolate cherry eggnog recipe from the Winter 2024 issue. Wow! Happy Holidays and bon appetit!

By Carissa Pearce / Photography By Carissa Pearce | December 20, 2024

Ingredients

½ cup shortening or room temperature butter
1 cup sugar
2 egg yolks
2 cups all purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
¼ cup eggnog, ¾ cup white chocolate chips, ¼ cup pumpkin puree (see note)

Preparation

Make the Whoopie Pie Batter

Preheat the oven to 375 F, and line a baking sheet with parchment paper.

Cream the butter or shortening, sugar, egg yolks, and vanilla. In a separate bowl, whisk to combine cocoa powder, flour, salt, and baking powder.

Add the dry ingredients to the wet and stir gently to combine. Using a 2-tablespoon scoop, measure the thick batter onto the parchment, leaving 2 inches between cookies. Bake for 15 minutes. Allow to cool completely before filling.

Make the Eggnog Ganache Filling

A note about the filling: If you'd like a hit of pumpkin in this recipe, add ¼ cup pumpkin puree to 1 quart of eggnog and whisk to combine. Enjoy the rest of your pumpkin-infused nog, and use ¼ cup of the pumped-up nog in this recipe.

Warm the eggnog in a small saucepan and add the chocolate chips, stirring until everything is smooth. Allow to cool (the fridge can speed this up) until the filling has a spreadable consistency. Use a piping bag, or just a frosting knife, to apply filling to ½ of the cookies. Cover with a cookie top and garnish with powdered sugar.