Chai Spiced Whoopie Pies
Fall in cookie form! 🍂 Chai Spiced Whoopie Pies are soft spice cake rounds with a thick cream cheese filling and all those cozy chai spices.
The cakes start with a box of spice cake mix plus chai spice (cinnamon, cardamom, ginger and cloves).
The recipe makes about 12 whoopie pies.
Why You’ll Love It
- Cake mix shortcut. Soft cakes without the fuss.
- Cozy chai spices. Cinnamon, cardamom, ginger and cloves.
- Cream cheese filling. Thick and fluffy.
- About 12. Great for sharing.
- Fun to assemble. Just sandwich them together.
Ingredients You’ll Need
- Spice cake mix: One 15.25 oz box.
- Eggs, vegetable oil and water: To make the batter.
- Chai spice blend: Cinnamon, cardamom, ginger and cloves.
- Cream cheese and butter: Beaten fluffy for the filling.
- Powdered sugar and vanilla: To sweeten the filling.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven and line two baking sheets. Beat the cake mix, eggs, oil, water and chai spice until smooth and thick. Scoop mounds of batter onto the sheets, bake until set, and cool completely. Beat the cream cheese and butter until fluffy, then add the powdered sugar and vanilla. Spread the filling on the flat side of half the cakes and top them with the rest.
Tips for the Best Chai Spiced Whoopie Pies
- Even scoops. 2-tablespoon mounds make matching halves.
- Give them room. Space them 2 inches apart.
- Cool completely. The filling melts on warm cakes.
- Fill the flat side. Spread or pipe on the flat side of half the cakes.
- Beat the filling well. Fluffy filling is easier to spread.
Chai or pumpkin spice: which one rules fall? ☕
Chai Spiced Whoopie Pies
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- In a large bowl, beat together the cake mix, eggs, oil, water, and chai spice until smooth and thick.
- Scoop 2-tablespoon mounds of batter onto the prepared sheets, spacing 2 inches apart. Bake 10–12 minutes, until set. Cool completely.
- Beat the cream cheese and butter until fluffy. Beat in the powdered sugar one cup at a time, then the vanilla, until smooth.
- Spread or pipe the filling onto the flat side of half the cakes; top with the remaining cakes to make sandwiches.
Notes
- The chai spice blend is cinnamon, cardamom, ginger and cloves.
- Let the cakes cool completely before filling.
