Eggnog Whoopie Pies

If you love the cozy flavors of eggnog but want to enjoy them in a fun, handheld treat, these Eggnog Whoopie Pies are just what you need. Soft, cake-like cookies sandwich a creamy, dreamy eggnog-flavored filling that’s bursting with the warm spices and rich vanilla notes you adore during the holiday season. Perfect for festive gatherings, cookie swaps, or simply treating yourself with a seasonal indulgence, this recipe is a celebration of everything comforting and delicious about eggnog — in a delightfully portable form.

Why This Recipe Is a Must-Try

Eggnog Whoopie Pies combine the best of both worlds: the fluffy texture of a cake with the luscious decadence of a cream-filled cookie. Unlike traditional eggnog drinks or custards, these whoopie pies deliver the flavor in a unique and fun way that’s easy to share and enjoy on the go. The soft, spiced cake layers perfectly complement the smooth, sweet filling, making every bite a holiday hug. Plus, this recipe is made using simple, wholesome ingredients that you likely already have at home, so it’s an effortless way to elevate your seasonal dessert game.

Whether you’re a longtime eggnog fan or just looking for a new festive treat to impress your friends and family, these whoopie pies will quickly become a new favorite. Plus, they’re just as delightful served chilled or at room temperature, giving you flexibility in how you enjoy them.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (freshly grated if possible)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup eggnog (store-bought or homemade without alcohol)
• 1 teaspoon vanilla extract
• For the Filling:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup eggnog (again, non-alcoholic)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

How To Make Eggnog Whoopie Pies

Step 1: Prepare the Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this mixture aside — these spices create the warm, festive flavor that defines the cake layers.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for creating a tender crumb for your whoopie pies.

Step 3: Add the Egg and Vanilla

Beat in the egg until fully incorporated, then add the vanilla extract. Mix just until combined.

Step 4: Alternate Adding Dry Ingredients and Eggnog

With the mixer on low speed, add the dry ingredients in three parts alternating with the eggnog in two parts, beginning and ending with the dry ingredients. Mix until just combined — don’t overmix, or your whoopie pies may turn out dense.

Step 5: Portion the Batter

Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded spoonfuls of batter onto the sheets, spacing them about 2 inches apart. Each should be roughly 2 inches in diameter.

Step 6: Bake the Whoopie Pies

Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the tops spring back lightly when touched. Remove from the oven and allow the cakes to cool completely on a wire rack.

Step 7: Make the Eggnog Filling

While the cakes cool, prepare the filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the eggnog, vanilla extract, and nutmeg, then beat until light and fluffy. The filling should be spreadable but firm enough to hold its shape.

Step 8: Assemble the Whoopie Pies

Match the cooled cakes in pairs of similar size. Spread or pipe a generous dollop of the eggnog filling onto the flat side of one cake, then sandwich it with the other, pressing gently to spread the filling evenly to the edges.

Step 9: Serve and Enjoy

Your Eggnog Whoopie Pies are ready to enjoy! They’re best served slightly chilled or at room temperature.

Expert Tips

• Use fresh spices: For the best flavor, grate fresh nutmeg instead of using pre-ground, and ensure your cinnamon and cloves are fresh.
• Don’t overmix the batter: Overmixing can lead to dense, tough cakes rather than soft, fluffy ones.
• Chill the filling: If your filling feels too soft, chill it for 15-20 minutes to firm up before assembling.
• Even sizing: Use a cookie scoop to ensure your whoopie pies are uniform in size, which helps with even baking and prettier presentation.
• Make ahead: The cakes and filling can be made a day ahead and stored separately in the refrigerator for easy assembly on the day of serving.

Variations and Customizations

• Chocolate Eggnog Whoopie Pies: Substitute 1/4 cup of the flour with cocoa powder for a rich chocolate twist that pairs beautifully with the eggnog filling.
• Spiked Version: If you prefer an adult version, add 1 tablespoon of your favorite rum or bourbon to the filling (be mindful of dietary preferences).
• Vegan Adaptation: Replace butter with vegan margarine, use a flax egg instead of a chicken egg, and choose a plant-based eggnog alternative.
• Nut Toppings: Roll the edges of the filled whoopie pies in crushed pecans or walnuts for added crunch and flavor.
• Frosting Swap: Substitute the eggnog filling with cream cheese frosting for a tangy complement to the spiced cakes.

How to Store Leftovers

Store leftover Eggnog Whoopie Pies in an airtight container in the refrigerator for up to 4 days. Because of the dairy in the filling, refrigeration is important to maintain freshness and prevent spoilage. Before serving, allow them to sit at room temperature for 15-20 minutes to soften the filling slightly, making them even more enjoyable. For longer storage, you can freeze the assembled whoopie pies for up to 2 months. Wrap each pie individually in plastic wrap and place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.

FAQ

Can I use store-bought eggnog for this recipe?

Absolutely! Store-bought eggnog works perfectly in both the cake batter and the filling. Just make sure to choose a non-alcoholic version if you prefer to keep the recipe alcohol-free.

Can I make these whoopie pies ahead of time?

Yes, you can prepare the cake layers and filling separately up to 1 day in advance. Store them in airtight containers in the refrigerator and assemble just before serving for the freshest taste.

How do I prevent the whoopie pies from sticking to the baking sheet?

Line your baking sheets with parchment paper or silicone baking mats to ensure the cakes release easily. Avoid greasing the sheets directly, as this can cause uneven baking.

Is there a way to make these whoopie pies without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) to make the recipe egg-free and still keep the texture moist.

Conclusion

Eggnog Whoopie Pies are a festive and delightful twist on classic holiday flavors. Their soft, spiced cake layers and creamy eggnog filling come together to create a treat that’s both nostalgic and excitingly new. Whether you’re baking for a holiday party, a cozy night in, or simply to satisfy your seasonal sweet tooth, this recipe is a sure winner. With simple ingredients and straightforward steps, it’s accessible for bakers of all levels and perfect for sharing the joy of the season in every bite. Give these Eggnog Whoopie Pies a try and watch them become a beloved tradition in your holiday baking repertoire!