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gingerbread whoopie pie on a serving dish and a Santa cookie jar in the background

Gingerbread Whoopie Pies

These Gingerbread Whoopie Pies combine the warm, spiced flavors of gingerbread with the airy, cakey texture of whoopie pies, creating a delicious treat.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Cooling and assembly 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 18 Whoopie Pies
Calories 213 kcal

Equipment

  • 1 Hand whisk
  • Bowls, measuring cups and spoons
  • 1 Spatula
  • 2 Cookie baking sheets
  • 2 Parchment paper of silicone baking mats

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
  • Cup Brown sugar, packed Light or dark
  • 6 Tablespoons Molasses Unsulfered
  • ¼ Cup Water, warm approximately 110℉
  • ½ Cup Vegetable oil

Filling

  • ¼ Cup Unsalted butter Softened
  • 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, ginger, cinnamon, nutmeg, baking soda and baking powder in a bowl. Sift flour if necessary to remove any lumps. Set bowl aside for later.
    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.
    6 Tablespoons Molasses, ¼ Cup Water, warm
  • Add brown sugar and vegetable oil to the mixing bowl. Whisk well.
    ⅔ 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 of space 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 Unsalted butter
  • Add powdered 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 1½ 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.

Nutrition

Calories: 213kcalCarbohydrates: 40gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 122mgPotassium: 142mgFiber: 1gSugar: 13gVitamin A: 179IUVitamin C: 0.01mgCalcium: 40mgIron: 1mg
Keyword gingerbread whoopie pies
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