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; 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

The warm, spicy scent of fresh gingerbread mingling with a sweet cream cheese filling—there really is something magical about making these **Gingerbread Whoopie Pies Recipe** from scratch. They’re soft, cozy, and perfect for sharing (or sneaking a few for yourself!).

The image shows a close-up view of nine sandwich cookies stacked closely together in three rows and three columns. Each cookie has two soft, round layers with a rough texture and warm brown color, like gingerbread or molasses. Between each pair of cookie layers, there is a thick middle layer of creamy white filling that is smooth and slightly shiny. The white cream is evenly spread and slightly visible from the sides, making a clear contrast with the dark cookies. The background is a white marbled texture, emphasizing the warm colors of the cookies. 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've made countless holiday treats, but these Gingerbread Whoopie Pies always feel extra special. They bring together nostalgic spice flavors and a luscious, slightly tangy filling that turns every bite into a little celebration. Honestly, they’re easy to make and so worth the patience of chilling the dough.

Rich spice blend: A balanced mix of ginger, cinnamon, nutmeg, and cloves gives these pies authentic gingerbread warmth that’s not overpowering.
Molasses magic: The right molasses adds deep flavor and that beautiful dark hue—make sure you use unsulphured or dark molasses for best results.
Soft, cakey texture: These are not dry cookies; the tender crumb keeps the whoopie pies melt-in-your-mouth delicious.
Spiced cream cheese filling: That subtle hint of cinnamon and ginger in the frosting makes these extra festive and perfectly paired with the cake layers.

Ingredients & Why They Work

This Gingerbread Whoopie Pies Recipe uses simple pantry ingredients that harmonize beautifully. The mix of spices creates that classic gingerbread flavor without overwhelming sweetness, while molasses adds depth and moisture. Each ingredient plays a role in making the cookies soft and flavorful.

Flat lay of a small pile of all-purpose flour spooned neatly on a white ceramic plate, a small white bowl filled with dark molasses, a small white bowl of hot water, a small white bowl of granulated sugar, a small white bowl of vegetable oil, one large whole uncracked brown egg, a whole block of cream cheese with a smooth surface, a small white bowl of unsalted butter cubes, a small white bowl of sifted confectioners’ sugar, fresh whole sticks of cinnamon, a fresh piece of ginger root, whole nutmeg and whole cloves arranged symmetrically on a simple white ceramic plate, all ingredients fresh and natural, 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 the structure and tenderness needed without heaviness.
Ground ginger, cinnamon, nutmeg, cloves: These spices combine for a warm, cozy flavor that feels like the holidays in a bite.
Baking soda and baking powder: Help the pies rise and stay nice and cakey.
Molasses: Adds that signature dark, rich taste; be sure to avoid blackstrap molasses as it’s too bitter.
Granulated sugar: Sweetens without overpowering the spices, balancing the molasses flavor.
Vegetable oil: Keeps the cookies moist and tender—don’t swap for butter here!
Egg: Binds everything together, helping with the texture.
Cream cheese: Full-fat cream cheese gives the filling its smooth richness.
Unsalted butter: Adds softness and body to the filling.
Confectioners’ sugar: Sweetens and creates the perfect frosting consistency.
Vanilla extract and spices in filling: Just a touch brings depth and echoes the flavors in the cookies.

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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

One of my favorite things about this Gingerbread Whoopie Pies Recipe is how easy it is to tweak. I often make the filling a little more cinnamon-forward on chilly days, or sometimes I swap out a pinch of the spices for cardamom if I want a fancy twist.

Variation: I’ve tried swapping vegetable oil for melted coconut oil for a subtle exotic aroma, and it works nicely if you want a mild coconut undertone.
Dietary tweaks: For dairy-free options, try vegan cream cheese and a neutral oil; just be mindful the texture might shift slightly.
Smaller versions: I love making smaller whoopie pies for parties; just use a scant tablespoon of batter to get bite-sized treats that disappear fast.

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

The image shows several soft, round brown sandwich cookies with a rough, slightly cracked texture on top. Each sandwich cookie is made of two cookie layers with a thick, smooth white cream layer in the middle. One cookie in the center is broken to show the creamy filling inside, which looks fluffy and slightly melting. The cookies rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mixing the spices and dry ingredients carefully

Begin by whisking together your flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl. I find that taking the time to get everything combined evenly upfront makes a big difference so the spice flavors are perfectly balanced in every bite.

Step 2: Combining molasses with wet ingredients

In a separate bowl, whisk the molasses and hot water together—this helps smooth out the molasses and cool it slightly. Then stir in the granulated sugar and vegetable oil. Finally, add the egg and whisk until everything is nicely incorporated. The mixture will look dark and oily, but don’t worry, that’s exactly right.

Step 3: Folding wet into dry and chilling the dough

Pour the wet ingredients into the dry and fold gently with a silicone spatula or wooden spoon until just combined. The batter is dense—it’s too heavy for a whisk—so be patient and don’t overmix. Cover the dough and chill it in the fridge for at least 2 hours or up to 2 days. This step is crucial; chilling helps the flavors to meld and the dough to firm up for perfect baking.

Step 4: Baking the cookies to soft perfection

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Use a cookie scoop or spoon to portion out about 1½ tablespoons of batter per cookie, spacing them about 3 inches apart. Bake for 13 to 14 minutes, just until the edges look set. Let the cookies cool on the sheet for 5 minutes then move them to a wire rack to cool completely.

Step 5: Making the spiced cream cheese filling

While the cookies cool, beat the cream cheese on high speed until completely smooth—this usually takes about 2 minutes with a mixer. Add the softened butter and continue mixing until fully combined. Then add confectioners’ sugar, vanilla, and a small pinch each of ginger, cinnamon, nutmeg, and cloves. Beat on medium speed until smooth and fluffy, tasting to adjust the spices as you like. I usually add a little extra cinnamon for warmth.

Step 6: Assembling your gingerbread whoopie pies

Pair up cookies by size and use a piping bag or a small spatula to spread the filling on the flat side of one cookie. Sandwich it gently with the matching cookie. Repeat until all are assembled. These are irresistible right away, but chilling them for a bit lets the flavors meld wonderfully.

Top Tip

After making this Gingerbread Whoopie Pies Recipe a handful of times, I’ve learned that patience during chilling and gentle folding really pay off. The texture and flavor truly improve with these small steps, and I want you to have the best results possible.

Chill the dough thoroughly: Don’t skip the chilling step—it stops spreading while baking and deepens the flavors.
Use room temperature ingredients: Especially the egg and cream cheese, so everything blends smoothly and evenly.
Don’t overbake: Watch the edges closely—they should be set but the cookies remain soft in the center.
Pipe the filling for neatness: Using a piping bag with a simple round tip keeps your whoopie pies looking professionally done and makes spreading easier.

How to Serve Gingerbread Whoopie Pies Recipe

gingerbread whoopie pies - Serving Suggestion

Garnishes

I love sprinkling a little freshly grated nutmeg or cinnamon on top of the finished whoopie pies just before serving for a subtle extra touch—and a dusting of powdered sugar never hurts to boost the visual charm.

Side Dishes

These Gingerbread Whoopie Pies go wonderfully with a steaming cup of chai latte or rich hot cocoa. I often serve them alongside a tray of spiced nuts or simple apple slices for a cozy holiday spread.

Creative Ways to Present

For special occasions, I’ve arranged the whoopie pies in a tiered dessert stand decorated with holly sprigs and cranberries—it turns them into a festive centerpiece that guests love to nibble on throughout the day.

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerbread Whoopie Pies in an airtight container in the fridge. They stay soft and fresh for up to a week—perfect for leftovers or when you want to bake ahead for a party.

Freezing

Freezing these pies is a lifesaver! I wrap each one individually in plastic wrap and store them in a freezer-safe container. They freeze beautifully for up to three months. Thaw them overnight in the fridge or bring them to room temperature before serving for that fresh-baked feel.

Reheating

To refresh frozen whoopie pies, I like to warm them gently in a low oven (about 300°F) for 5–7 minutes wrapped in foil, or just let them sit on the counter to thaw and soften naturally. Avoid microwaving as it can make the filling too melty and runny.

Frequently Asked Questions:

Can I use a different sweetener instead of granulated sugar?

While granulated sugar works best for the texture and sweetness balance in this Gingerbread Whoopie Pies Recipe, you can substitute coconut sugar for a slightly deeper flavor, but it might alter the crumb slightly.

Why is it important to chill the dough?

Chilling the dough helps firm it up so the whoopie pies hold their shape and don’t spread too much during baking. It also enhances the flavors by letting the spices and molasses meld nicely.

Can I make the filling ahead of time?

Absolutely! The spiced cream cheese filling can be made up to two days ahead and stored tightly covered in the refrigerator. Just bring it to room temperature and re-whip slightly before using if it firms up too much.

What’s the best way to pipe the filling?

I use a Wilton 1A piping tip and a disposable piping bag, but any round tip or even a zip-top bag with the corner snipped off works just fine. Piping keeps the filling neat and consistent, plus it looks nice!

Final Thoughts

Making these Gingerbread Whoopie Pies has become a cherished tradition for me—there’s something about the warming spices and the creamy filling that always brings a smile. I hope you find as much joy in creating and sharing them as I do. So grab your mixing bowls, get those spices ready, and let’s bake up some cozy magic!