Name: Gingerbread Whoopie Pies Recipe
Prep time: 2 h 45 min
Cook time: 14 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 and 1/4 cups (281g) all-purpose flour (spooned & 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 (90ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand); 1/4 cup (60ml) hot water; 2/3 cup (130g) granulated sugar; 1/2 cup (120ml) vegetable oil; 1 large egg, at room temperature; 6 ounces (170g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 1 and 1/2 cups (180g) confectioners’ sugar, sifted; 1/2 teaspoon pure vanilla extract; small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)

There’s something wonderfully nostalgic about soft, spiced treats, and these Gingerbread Whoopie Pies Recipe captures all that cozy gingerbread magic in a playful sandwich form. The tender, cakey cookies hugging a dreamy spiced cream cheese filling make them absolutely irresistible.

This image shows a close-up of multiple stacked sandwich cookies arranged in a grid. Each cookie has two round, soft-looking brown layers with a smooth white cream filling in the middle. The brown cookie layers have a slightly bumpy texture with small darker spots, while the white filling is thick and even. The cookies are tightly packed with the cream layer visible between each pair, creating a repeating pattern of brown and white horizontal layers. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Whoopie Pies Recipe
Top Tip
How to Serve Gingerbread Whoopie Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Whoopie Pies Recipe

Why You'll Love This Recipe

I can’t get enough of these gingerbread treats—not just because they’re tasty but because making them fills my kitchen with the warmest holiday scents. Plus, the filling is silky and lightly spiced, making each bite feel like a little celebration.

Perfectly Balanced Spices: The blend of ginger, cinnamon, nutmeg, and cloves offers festive flavor without overpowering sweetness.
Soft, Cakey Texture: These whoopie pies aren’t just cookies; they have that cozy cake-like softness you want in a sandwich treat.
Dreamy Cream Cheese Filling: The spiced cream cheese frosting adds richness and just a touch of tang for balance.
Make Ahead Friendly: The dough and filling can be prepared in advance, letting you plan ahead for gatherings or holiday baking marathons.

Ingredients & Why They Work

When you look at the ingredient list, it’s clear this recipe balances traditional holiday spices with simple pantry staples. The molasses gives a deep, rich sweetness that brightens the gingerbread flavor, while the combination of baking soda and powder helps keep the texture just right—not too dense or cakey.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, small piles of ground ginger, ground cinnamon, ground nutmeg, and ground cloves arranged neatly on a white ceramic dish, a white ceramic bowl with dark molasses, another small white bowl filled with hot water, a white ceramic bowl containing granulated sugar, a white ceramic bowl with golden vegetable oil, one large whole brown egg with a clean shell, a white ceramic plate holding a block of full-fat cream cheese, a small white ceramic bowl with unsalted butter cubes, a white ceramic dish with sifted confectioners’ sugar, and a tiny white bowl holding pure vanilla extract, all ingredients fresh and natural, perfectly spaced with balanced layout and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure, and spooning & leveling helps keep your dough from being too dense.
Ground ginger, cinnamon, nutmeg, cloves: Classic warm spices that create the signature gingerbread flavor you expect.
Baking soda & baking powder: A combo that helps the cookies rise evenly and stay soft.
Molasses: Critical for that dark, robust gingerbread taste; I recommend unsulphured or dark molasses for subtle sweetness.
Hot water: Slightly cools the molasses and helps dissolve sugar for even mixing.
Granulated sugar: Sweetens without making the cookie overly rich or dense.
Vegetable oil: Keeps the dough moist and tender—don’t substitute unless you're experienced with oil swaps.
Egg: Binds ingredients and adds richness.
Cream cheese & butter (for filling): Make a luxuriously creamy base with a touch of tang.
Confectioners’ sugar: Sweetens the filling smoothly without grit.
Vanilla and spices in filling: Enhances depth and ties the whole treat together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak these whoopie pies depending on the season or who’s coming to visit. This recipe is a great base that welcomes little twists here and there to make it your own.

Variation: One winter, I added a pinch of ground cardamom to the filling—gave it a subtle floral note that was unforgettable. You might want to try it if you’re feeling adventurous!
Dietary swap: For a dairy-free version, swap in vegan cream cheese and butter—texture changes slightly, but it still works well.
Spice level: Feel free to increase or reduce the spices in the filling to customize the warmth; I usually go a little heavier on cinnamon for extra coziness.

Step-by-Step: How I Make Gingerbread Whoopie Pies Recipe

The image shows three soft, thick cookie sandwiches arranged on a white marbled surface. Each sandwich has two layers of moist, light brown cookies with a slightly cracked top texture, sandwiching a thick layer of creamy white filling that looks smooth and fluffy. One cookie sandwich is broken in half, revealing the creamy filling inside, highlighting its rich texture against the brown cookie layers. The lighting softly brightens the cookies, showing detail and making the white filling stand out photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Spices and Flour

Start by whisking together your flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. I find this step really helps distribute the spices evenly so every bite has that perfect gingerbread kick. Don’t rush it—give it a good mix so you don’t end up with spice clumps hiding in your cookies.

Step 2: Combine Molasses Mixture

In a separate bowl, whisk the molasses and hot water. Let it cool for a minute, then whisk in sugar and oil, and finally the egg. The mixture will look glossy and smooth—molasses is quite sticky, so this process really helps get everything blended before adding to the flour mix.

Step 3: Fold Wet and Dry Mixtures

Pour the wet ingredients into the dry one and fold gently with a silicone spatula or wooden spoon. The dough is heavier and oily, so I avoid a whisk here. If you have a stand mixer, medium speed works well to combine without overworking.

Step 4: Chill the Dough

Cover your dough and pop it in the fridge for at least 2 hours. This step is key. I’ve skipped it before and ended up with cookies that spread too thin. Chilling helps everything firm up and makes it easier to scoop perfect-sized rounds.

Step 5: Bake the Cookies

Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats. Scoop out heaping 1½ tablespoon-sized mounds of dough (space them a couple inches apart) and bake for 13-14 minutes. When edges look set and slightly firm, pull them out and let them cool on the sheet for 5 minutes before transferring to cooling racks.

Step 6: Whip Up the Spiced Cream Cheese Filling

Beat softened cream cheese on high speed until smooth. Add butter until silky, then slowly mix in your sifted confectioners’ sugar, vanilla, and the pinch of each spice. Taste and tweak—sometimes I up the cinnamon a bit here. The filling is the star, so don’t be shy!

Step 7: Sandwich and Serve

Pair cookies by size and either pipe or spread the filling on the flat side of one, sandwiching it with its partner. I love using a piping bag with a Wilton 1A tip for neat, pretty piles of frosting. Refrigerate leftovers—if you have any!—for up to a week.

Top Tip

Over my years of making these Gingerbread Whoopie Pies Recipe, I’ve learned a few tricks that really take your results up a notch and help avoid pitfalls. Here’s what I wish I’d known my very first gingerbread bake.

Chill the Dough Properly: Don’t shortchange the chilling time. It’s essential for controlling spread and developing better flavor.
Measure Flour Correctly: Spoon and level your flour to avoid dense, dry cookies—too much flour can quickly mess with the texture.
Use the Right Molasses: Unsulphured or dark molasses work beautifully here; blackstrap is too bitter and will overpower the flavor.
Pipe Your Filling: For a polished look and even frosting layers, piping beats spooning hands down. It’s less messy and prettier on the plate.

How to Serve Gingerbread Whoopie Pies Recipe

Gingerbread Whoopie Pies - Serving Suggestion

Garnishes

I usually keep garnishes simple: a light dusting of powdered sugar or a small sprinkle of cinnamon adds a festive touch without competing with the filling. Sometimes I toss crushed candied ginger on top of the filling for an extra zing and crunch.

Side Dishes

These whoopie pies are sweet enough on their own but pair wonderfully with a hot cup of chai tea or spiced coffee. They’re also fantastic alongside a cozy bowl of warm apple cider when you want to up the autumn vibe.

Creative Ways to Present

For holiday parties, I’ve arranged whoopie pies on a tiered dessert stand garnished with fresh rosemary sprigs and cranberries for a rustic, festive look. You could also wrap individual pies in cellophane tied with twine for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover whoopie pies in an airtight container in the fridge. They stay moist and fresh for up to a week, though honestly, ours rarely last that long! The cream cheese filling keeps them beautifully soft.

Freezing

For longer storage, I freeze fully assembled whoopie pies individually wrapped in plastic wrap and then placed in a freezer-safe container or bag. They thaw wonderfully overnight in the fridge or in a few hours at room temperature. The texture and flavor basically hold up like fresh-baked.

Reheating

Since these are best served cool or at room temp, I usually just let frozen pies thaw naturally. If you prefer a warm treat, you can gently microwave one for 10-15 seconds—but don’t overdo it or the filling might soften too much and get messy.

Frequently Asked Questions:

Can I make the dough and filling ahead of time?

Absolutely! The dough can be mixed and refrigerated for up to 2 days before baking, and the filling can also be made up to 2 days ahead and stored covered in the fridge.

What type of molasses should I use?

Use unsulphured or dark molasses for the best flavor—blackstrap molasses is too bitter and not recommended for this recipe.

Can I freeze these whoopie pies?

Yes, you can freeze both the baked whoopie pies and the filled ones. Wrap them individually in plastic wrap and store in the freezer for up to 3 months.

What’s the best way to measure flour for this recipe?

Spoon the flour into your measuring cup and level it off with a knife—this prevents packing in too much flour, which can make cookies dense and dry.

Final Thoughts

One of my favorite things about this Gingerbread Whoopie Pies Recipe is how it fills the house with seasonal scents while being forgiving enough for busy cooks to enjoy. Whether you’re making these as a holiday gift or simply to satisfy a seasonal sweet tooth, they’re a guaranteed crowd-pleaser that tastes like a warm hug. I can’t wait for you to try them and discover your own little variations!