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.
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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.
- 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.
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
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
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:
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.
Use unsulphured or dark molasses for the best flavor—blackstrap molasses is too bitter and not recommended for this recipe.
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.
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!
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Gingerbread Whoopie Pies Recipe
- Prep Time: 2 hours 45 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Gingerbread Whoopie Pies, featuring soft and spiced gingerbread cookies sandwiched with a creamy, subtly spiced cream cheese filling. Perfect for the holiday season or any time you crave a cozy, flavorful treat.
Ingredients
Whoopie Pies
- 2 and ¼ cups (281g) all-purpose flour (spooned & leveled)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
- ¼ cup (60ml) hot water
- ⅔ cup (130g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 large egg, at room temperature
Spiced Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- ¼ cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and ½ cups (180g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: Whisk the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together in a large bowl until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the molasses and hot water. Let it cool slightly, then whisk in the granulated sugar and vegetable oil. Finally, whisk in the egg until smooth.
- Make the Dough: Pour the wet ingredients into the dry ingredients. Fold everything together gently with a silicone spatula or wooden spoon, or use a mixer on medium speed until combined. The dough will be heavy and slightly oily.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days to let flavors meld and dough firm up.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop Cookies: Using a spoon or cookie scoop, portion scant 1 and ½ tablespoon mounds of batter about 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 14 minutes or until the edges are set. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Filling: In a large bowl, beat the softened cream cheese on high speed with a handheld or stand mixer until smooth and creamy, about 2 minutes. Add the softened butter and beat until combined. Add the sifted confectioners’ sugar, vanilla extract, and a small pinch of each ground spice, then beat on medium speed until evenly mixed. Taste and add more spices if desired.
- Assemble Whoopie Pies: Pair cookies by size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie, then sandwich with the other cookie. Repeat for all pairs.
- Store: Cover leftover whoopie pies and refrigerate for up to 1 week. For longer storage, freeze individually wrapped pies for up to 3 months.
Notes
- The filling can be made 2 days ahead and refrigerated covered until needed.
- The cookie dough can be made and refrigerated up to 2 days before baking; no need to warm before scooping and baking.
- Freeze baked and filled whoopie pies wrapped individually for up to 3 months. Thaw overnight in refrigerator or at room temperature.
- For smaller whoopie pies, use 1 scant tablespoon of batter and reduce baking time by 1 minute to 13 minutes.
- Use unsulphured or dark molasses (Grandma’s brand recommended); blackstrap molasses is too bitter for this recipe.
- Spices in the filling should be used sparingly; start with 1/16 teaspoon each and adjust to taste after mixing.
- To double the recipe, double all ingredients except oil. Use ¾ cup (180ml) oil instead of 1 cup to prevent greasy dough.
Nutrition
- Serving Size: 1 sandwich (2 cookies with filling)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg

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