These Gingerbread Whoopie Pies combine the warm, spiced flavors of gingerbread with the airy, cakey texture of whoopie pies, creating a delicious treat. These soft cookies work beautifully with the smooth, cream cheese filling, creating a delightful mouthfeel.
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Gingerbread is often associated with the holiday season, making these a festive and nostalgic cookie. This Gingerbread Whoopie Pies recipe creates a fun and tasty treat for your holiday dessert table.
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Gingerbread whoopie pies ingredients
- All-purpose flour: if necessary, sift flour to remove any lumps.
- Ground ginger, ground cinnamon, ground nutmeg
- Salt, baking powder, baking soda
- Egg: bring the egg to room temperature before starting recipe.
- Brown sugar: use light or dark brown sugar
- Molasses: use unsulfured molasses. It has a sweeter, more robust flavor without the chemical aftertaste that can come from sulfured molasses.
- Vegetable oil: you may substitute canola oil for vegetable oil
- Water: use warm water (approximately 110°F). The molasses and water are mixed together - warm water will mix more readily with molasses.
See recipe card for quantities.
Filling ingredients
- Cream cheese: use a full-fat cream cheese and bring to room temperature.
- Butter, unsalted: use room temperature butter. Butter and cream cheese are mixed together for the whoopie pie filling. Room temperature butter and cream cheese will create a smoother filling.
- Ground cinnamon
- Milk: may use substitute with water
- Powdered sugar: if necessary, sift the powdered sugar to remove any lumps.
Whoopie pie dough instructions
Combine flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, baking powder and ground nutmeg in a bowl. Sift flour if necessary to remove any lumps.
Mix molasses and hot water together in a large bowl. Add brown sugar and vegetable oil and whisk well. Add a room temperature egg in the bowl whisk well.
Add flour mixture and stir with a spatula until fully combined.
Place plastic wrap or foil over bowl and place in refrigerator for at least 1 ½ hours
Prepare two baking sheet pans by lining with parchment paper or silicone baking mats. Scoop approximately 1 ½ tablespoon-sized mounds onto prepared baking pans. Leave at least 2 inches between each cookie. Lightly press down on cookie to flatten.
Bake for 8 - 10 minutes at 350℉ (180℃). The cookies will be well risen and starting to brown a bit around the edges. Remove from oven and allow to cool for 10 minutes. Transfer to a wire rack and allow to cool completely.
Gingerbread whoopie pie assembly
Using a hand-mixer or stand-mixer with the paddle attachment, mix together cream cheese and butter until well combined and no lumps remain (approximately 2 minutes).
Add confectioners' sugar and ground cinnamon to the mixing bowl. Mix on low speed and gradually increase speed to medium. Continue to mix until creamy.
Spread approximately 1 tablespoon of filling on flat side of half of the cookies (use a spoon or piping bag). Place another cookie on top of filling and press lightly to seal.
Variations
Consider the following ideas when making these gingerbread whoopie pies:
- Gluten-free - Simply substitute an equal amount of 1 to 1 gluten-free flour replacement for the all-purpose flour. King Arthur and Bob's Red Mill are both good brands for gluten-free flour.
- Lemon filling - lemon complements the ginger by adding a fresh, tangy flavor to the warm, spicy kick of ginger. Simply add zest and juice of a medium-sized lemon to the filling and eliminate ground cinnamon.
- Dairy free - the only diary elements in this recipe are cream cheese and butter in the filling. Use vegan replacements to make these treats dairy free.
- Candy canes or sprinkles - roll side of gingerbread whoopie pie in crushed candy canes or colorful sprinkles.
Decorating
These gingerbread whoopie pies are wonderful on their own. If you wish to add a bit more festivity consider: sprinkle with powdered sugar, drizzle with icing or add festive sprinkles.
Equipment
You need the following equipment to make this gingerbread whoopie pies recipe:
- Hand whisk and rubber spatula
- Hand or stand mixer
- Cookie scoop - helps to create uniformly sized whoopie pies
- Sheet pans and parchment paper - gingerbread whoopie pies are baked on a sheet pan. Parchment allows for easy cleanup and ensures cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
The filling for these gingerbread whoopie pies is perishable. To store, place in an airtight container and keep in refrigerator for up to 3 days.
Whoopie pies are best enjoyed fresh but may be frozen for up to two months. To defrost, remove from freeze and place in refrigerator for 2 hours.
Top Tip
- After scooping dough onto baking pans, remember to slightly flatten dough. This dough does not spread a lot - flattening will create a better looking cookie.
- Take care to not overbake the gingerbread whoopie pies. You want a cake-like texture and overbaking will cause the pies to dry out.
More holiday recipes
Looking for more holiday dessert ideas? Check out these recipes:
FAQ
What is the history of whoopie pies?
I hope you enjoy these gingerbread whoopie pies as much as my friends and family do!
📋 Recipe
Gingerbread Whoopie Pies
Equipment
- 1 Hand whisk
- Measuring cups and spoons
- Bowls
- Spatula
- 2 Cookie baking sheets
- Parchment paper of silicone baking mat
Ingredients
Gingerbread Whoopie Pie Dough
- 2 ⅓ Cups All-purpose flour (may also use gluten-free flour replacement)
- 2 Teaspoons Ground ginger
- 1 Teaspoon Ground cinnamon
- ¼ Teaspoon Ground Nutmeg
- 1 Teaspoon Baking soda
- ½ Teaspoon Baking powder
- 1 Large Egg Room temperature
- ⅔ Cup Brown sugar, packed Light or dark
- 6 Tablespoons Molasses Unsulfered
- ¼ Cup Water, warm approximately 110℉
- ½ Cup Vegetable oil
Filling
- ¼ Cup Butter, unsalted Room temperature
- ½ Cup Cream cheese Room temperature
- ¼ Teaspoon Ground cinnamon
- 2 Cups Powdered sugar
- 2 teaspoons Milk May substitute with water
Instructions
Whoopie pie dough
- Combine flour, ground ginger, ground cinnamon, ground nutmeg, baking soda and baking powder in a bowl. Sift flour if necessary to remove any lumps. Set bowl aside.2 ⅓ Cups All-purpose flour, 2 Teaspoons Ground ginger, 1 Teaspoon Ground cinnamon, ¼ Teaspoon Ground Nutmeg, 1 Teaspoon Baking soda, ½ Teaspoon Baking powder
- Place molasses and hot water in a large mixing bowl. Whisk together until smooth. Add brown sugar and vegetable oil. Whisk well.6 Tablespoons Molasses, ¼ Cup Water, warm
- Add brown sugar and vegetable oil to the mixing bowl. Whisk well. Add a room temperature egg in the bowl whisk well⅔ Cup Brown sugar, packed, ½ Cup Vegetable oil
- Add egg to mixing bowl and whisk well.1 Large Egg
- Add flour mixture and stir with a spatula until fully combined.
- Place plastic wrap or foil over bowl and place in refrigerator for at least 1 ½ hours.
Baking
- Preheat oven to 350℉ (180℃)
- Prepare two baking sheet pans by lining with parchment paper or silicone baking mats.
- Scoop approximately 1 ½ tablespoon-sized mounds onto the prepared baking pans. Leave at least 2 inches between each cookie. Lightly press down on cookie to flatten.
- Bake for 8 - 10 minutes. The cookies will be well risen and starting to brown a bit around the edges.
- Remove from oven and allow to cool for 10 minutes. Transfer to a wire rack and allow to cool completely.
Filling and assembly
- Using a hand-mixer or stand-mixer with the paddle attachment, mix together the cream cheese and butter until well combined and no lumps remain (approximately 2 minutes).½ Cup Cream cheese, ¼ Cup Butter, unsalted
- Add the confectioners' sugar, milk and ground cinnamon to the mixing bowl. Mix on low speed and gradually increase the speed to medium. Continue to mix until creamy.¼ Teaspoon Ground cinnamon, 2 Cups Powdered sugar, 2 teaspoons Milk
- Spread approximately tablespoons of filling on the flat side of half of the cookies (use a spoon or piping bag). Place another cookie on top of the filling and press lightly to seal.
Notes
- After scooping dough onto baking pans, remember to slightly flatten dough. This dough does not spread a lot - flattening will create a better looking cookie.
- The filling in this gingerbread whoopie pie recipe is perishable. To store, place in an airtight container and place in refrigerator for up to 3 days. If stacking, place layers of wax paper between the cookies to prevent from sticking together.
Merideth says
The perfect holiday cookie doesn't exist.... until now! The spice from the gingerbread, the sweetness of the filling... perfection! Do yourself a favor and make these and then grab yourself a cozy blanket and some hot chocolate!