Gingerbread Whoopie Pies

Gingerbread Whoopie Pies is a quick and easy recipe for a delicious homemade cream-filled treat. You have to make these to share during the holidays!

If you cannot get enough of all things gingerbread this season, then don't forget to also try making a batch of Gingerbread Muffins or your very own Gingerbread Latte at home. 

Lately, I've been really enjoying the weather.

The cooler temperature makes for more activities outdoors this time of year. Keep in mind that I live in Florida, so the winters are pretty mild compared to some areas. I also love indulging in all the ingredients of the season that begin to show up such as eggnog and gingerbread.

There is something about this time of year when you find yourself craving anything with either eggnog or gingerbread. Now I get the reason why eggnog because this is the time of year when it is readily available, but what about gingerbread?

Those ingredients are available all year, yet most of us only make it or see it available in our stores and bakeries during this time of year. Perhaps it's simply due to tradition or that the holiday time is the only time in which we care to spend time making gingerbread. Either way, I have a recipe that I will share with you today that puts a different spin on gingerbread.

Now let me warn you in advance that these whoopie pies are addictive and you may find yourself unable to eat just one!

Jump to:

• Ingredients You'll Need
• Step By Step Instructions
• Storage
• 📖 Recipe
• More Holiday Dessert Recipes

Ingredients You'll Need

1. All-purpose flour - Use unbleached flour or standard bleached if that is all that you have available. I have never tried making this recipe with any other flour or substitute. 
2. Baking soda - This will help make the cookies rise and remain soft. Be sure to check the date to make sure it is good to use. 
3. Ground ginger - Helps with that gingerbread flavor, be sure to check the date. 
4. Ground cinnamon - Adds another depth of spice flavor to this recipe!
5. Salt - I prefer to use kosher salt for baking. This will help keep the cookies from tasting flat. 
6. Granulated sugar - May also use cane sugar for this ingredient if you prefer. 
7. Dark molasses - Another ingredient that is extremely important in giving this recipe the gingerbread flavor. Be sure it is dark molasses. 
8. Egg - This single egg helps to bind the ingredients together. Lightly beat it with a fork before combining it in the mixture. If allergic, you may use an egg substitute. 
9. Vegetable oil - Canola oil will also work as well. 
10. Hot water - Be careful when adding hot water to the rest of the ingredients. This will help to loosen the cookie dough. 
11. Cream cheese - Makes the filling. Allow it to sit at room temperature to soften a bit for easier mixing. 
12. Powdered sugar - Also known as confectioners sugar. 
13. Butter - This will help with making the creamy filling. 
14. Milk - Whole milk or heavy cream is fine as well. 
15. Vanilla extract - Vanilla bean paste in the same unit of measure can be used instead. 

See the recipe card below for exact quantities.

Step By Step Instructions

In a medium mixing bowl, whisk together all of the dry ingredients (all-purpose flour, baking soda, ground ginger, cinnamon, salt, and granulated sugar).

Next add in the dark molasses, vegetable oil, and egg with the flour mixture until thick. This process can be done by hand or with a wooden spoon or a stand (or hand) mixer.

Carefully stir in the hot water, this will smooth out the batter, and make it much easier to continue mixing. If stirring by hand please be careful. If using a stand (or hand) mixer, turn on low speed before adding in the hot water.

Scoop the cookies onto a large baking sheet lined with parchment paper. The cookies can be about one ounce each or smaller. Space them about an inch apart from each other, they will spread a little while baking. 

Bake at 350 degrees F. for about 12 minutes. They will still be soft due to a whoopie pie being a cross between a cake and a cookie. Allow them to cool on the baking sheet for about 15 minutes and then remove them to cool completely on a rack while preparing the filling. By the way, you may stop here and have some amazing gingerbread cookies!

For the filling, mix together the cream cheese, powdered sugar, butter, milk, and vanilla until fluffy and smooth.

Add the filling on the smooth side (inside) of one of the cookies and top with a second cookie to make a sandwich. The easiest way to achieve this is to pipe the filling with a pastry bag, but feel free to use a spoon.

Storage

Store the whoopie pies in an airtight container or plastic bag. They are fine to store at room temperature, but I prefer to keep them in the refrigerator for up to 4 days. I have never tried freezing whoopie pies and I'm not sure if that is possible. 

📖 Recipe

Original post date 10/19/2013. Updated 12/11/2019 and 07/24/2021. Posted 12/01/2021. Updated photos are by Gabby of Cookie Dough Diaries.

More Holiday Dessert Recipes

• Eggnog Pound Cake
• Homemade Cranberry Bliss Bars 
• Pretzel Fudge
• Hummingbird Coffee Cake

Have any comments, questions, or other delicious ideas for these Gingerbread Whoopie Pies? Please share them in the comments below!