Gingersnap Whoopie Pies with Cranberry Orange Ganache


I recently moved out of Philadelphia and back to my family's bed & breakfast the Bridgeton House on the Delaware in Upper Black Eddy, Pennsylvania. Our 1836 Inn overlooks the Delaware River and is riddled with my childhood memories. I remember all the incarnations of the Inn's kitchen and I always loved sitting at the counter, watching the chef prepare breakfast, but mostly I was in it for the cakes & cookies. 

Today was the first day I had free reign of the kitchen and prepared breakfast for the guests. While mastering my omelet game & making pumpkin cornbread waffles, I made a simple cranberry orange compote. After breakfast was all said and done it was time to make cookies for tea time (my dream). I decided to make a simple ginger snap but also wanted to get rid of my excess cranberry sauce. After baking off the snaps, I decided to take the compote add a little sugar and cream cheese and make a filling for whoopie pies! The color alone is super fun and they taste even better.  

Gingersnap Whoopie Pies with Cranberry Orange Ganache 


makes about 4 dozen cookies


2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon table salt

3 teaspoons ground ginger

1 teaspoon cinnamon

1/2 teaspoon allspice

2 sticks unsalted butter (room temperature)

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1/3 cup unsulphured molasses


Combine dry ingredients. In a large mixing bowl, cream butter and sugars. Slowly add the egg and molasses and beat until combined, scraping the edges of the bowl often. Slowly add dry ingredients and scrape sides of bowl until mixed. Transfer dough into plastic wrap and refrigerate for and hour or until firm.

Preheat oven to 350. With a small ice cream scoop or spoon, roll into 1 inch balls. Place on a greased cookie sheet and bake for 15 minutes or until deep brown. Sprinkle with Turbinado suagr for a festive pop.

Cranberry Orange Ganache

3 cups Fresh Cranberries

1 or 1/2 cup Maple Syrup

Zest of 1 Orange

1/2 cup Cream Cheese

In a sauce pan over medium heat, add cranberries and simmer until berries burst and release juices(5-10 minutes). Add zest and syrup to taste and let cool. In a mixing bowl, add the cranberry mixture and cream cheese and combine. 



Take two like sized ginger snaps and place about a tablespoon of the ganache in the center. Press together and practice serious self control in trying not to eat them all!

Sugar Pumpkin Hand-Pies with Ginger Snap Crust

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We've had a bit of an Indian Summer in Philadelphia. As Fall has fallen, the 80 degree weather hasn't stopped me from craving some of my favorite Fall harvests. When I saw sugar pumpkin on sale at market, I was giddy to break it down and make the most of it. I think people generally have only ever carved a pumpkin for Halloween to let it rot on their stoop. However there is so much goodness waiting inside! With one pumpkin I made Pumpkin Curry, a Pumpkin pie, half a dozen cupcakes and a whole mess of Cinnamon toasted Pumpkin seeds! I'll assume you're an expert at cutting open the pumpkin, you can tackle it the old fashion way and cut the top and scoop the guts out, or you can halve it and have easier access. I can't tell you what a difference using fresh pumpkin was in this recipe as opposed to the canned variety. Pumpkins also have a great shelf life of around 2 months! So stock up on these fall goodies, throw them on the table or stairs as a festive reminder of the season and use them as you get to them. 

Sugar Pumpkin Hand-Pies with Ginger Snap Crust

makes about 24 hand pies 


2 cups fresh sugar pumpkin, peeled and quartered

1 1/2 cup heavy cream

1/2 cup brown sugar

1/3 cup white sugar

1/2 teaspoons salt

2 whole eggs

1 egg yolk

1 tablespoon good cinnamon

1 teaspoon grated fresh ginger

1/2 teaspoon nutmeg, ground clove, caramon

Peel & quarter pumpkin. Steam for about 5 minutes, or until tender and mash. In a separate bowl, combine dry ingredients. Beat eggs and pour over pumpkin mash, add dry ingredients. Stir in cream and blend till combined. Set aside.

Ginger Snap Crust- 

2 cups gingersnap crumbs, homemade is best (Sweetzels of Philadelphia is my favorite store bought brand)

1/4 cup brown sugar

a dash flour

1/2 teaspoon salt

1/2 stick butter, melted

Combine all dry ingredients and slowly stir in melted butter. In two cupcake pans with liners, press crumb mixture to the bottom of each liner, about a tablespoon. Pour about a 1/4 cup of filling into each cup. Bake for roughly 20 minutes or until a knife comes out from the center clean. Let cool. Top with whipped cream, pumpkin seeds or ice cream!