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Chai Spiced Whoopie Pies

Soft spice cake rounds sandwiched with thick cream cheese filling and all those cozy chai spices. Fall in cookie form!
Print Recipe
Servings: 12 whoopie pies (about)
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box box spice cake mispice cake mix 15.25 oz
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 tsp chai spice blend cinnamon, cardamom, ginger, cloves
  • 8 oz cream cheese softened
  • 1/2 cup butter 1 stick, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 baking sheets
  • Parchment paper
  • Large bowl

Method
 

  1. Preheat the oven to 350°F. Line two baking sheets with parchment.
  2. In a large bowl, beat together the cake mix, eggs, oil, water, and chai spice until smooth and thick.
  3. Scoop 2-tablespoon mounds of batter onto the prepared sheets, spacing 2 inches apart. Bake 10–12 minutes, until set. Cool completely.
  4. Beat the cream cheese and butter until fluffy. Beat in the powdered sugar one cup at a time, then the vanilla, until smooth.
  5. 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.