Ho Ho Ho Pies are a holiday treat that feels like a classic even when you’re taking your very first bite! These sandwich cookie cakes are filled with creamy, tangy cream cheese icing infused with all the classic warm holiday spices! Meanwhile, the golden-brown cakes are almost gingerbread-like in their spicy-sweetness! You really can’t go wrong with Ho Ho Ho Pies… you’ll be feeling as jolly as St. Nick in no time!
Ingredients
For the cakes:
- 2 1/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsulphured or dark molasses (not blackstrap), such as Grandma’s® Original Unsulphured Molasses
- 1/4 cup hot water
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
For the spiced cream cheese filling:
- 6 ounces full-fat brick cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- ground ginger, to taste
- ground cinnamon, to taste
- ground nutmeg, to taste
- ground cloves, to taste
Directions
Step 1 –In a bowl, add the flour, 2 teaspoons of the ginger, 2 teaspoons of the cinnamon, 1/2 teaspoon of the nutmeg, 1/2 teaspoon of the cloves, the baking soda, the baking powder, and the salt and whisk to combine.
Step 2 –In a separate bowl, add the molasses and the hot water and whisk to combine.
Step 3 –Allow the molasses mixture to cool slightly.
Step 4 –Add the granulated sugar and the vegetable oil to the molasses mixture and whisk to combine.
Step 5 –Add the egg to the molasses mixture and whisk to combine.
Step 6 –Add the wet ingredients mixture into the dry ingredients mixture and combine, using a handheld mixer on medium speed, until the dough is combined, with a slightly oily appearance.
Step 7 –Cover the dough and chill it in the refrigerator for at least 2 hours and up to 2 days.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Line two large baking sheets with parchment paper or silicone baking mats.
Step 10 –Spoon or scoop 1 1/2-tablespoon-sized mounds of the batter onto the prepared baking sheets, separating them by about 3 inches.
Step 11 –Bake until the edges appear set, about 13-14 minutes.
Step 12 –Transfer the cakes from the oven and allow them to cool for 5 minutes on the baking sheets.
Step 13 –Transfer the cakes to a wire rack to cool completely.
Step 14 –In the large bowl of a stand mixer fitted with a paddle or whisk attachment or in a large bowl using a handheld mixer, add the cream cheese and beat it on high speed, until completely smooth and creamy, about 2 minutes.
Step 15 –Add the butter and beat until smooth and combined.
Step 16 –Add the confectioners’ sugar, the vanilla, the extra ginger, the extra cinnamon, the extra nutmeg, and the extra cloves and beat on medium until combined.
Step 17 –Taste the filling mixture for flavor and seasoning.
Step 18 –Pair the cakes based on size.
Step 19 –For each pair, spread or pipe the filling on the flat side of one of the cakes, then sandwich the filling with the other cake.
Step 20 –Repeat until all of the pies are filled and assembled.
Step 21 –Serve.
