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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!
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!
- 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.
- 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.
- Ground ginger - Helps with that gingerbread flavor, be sure to check the date.
- Ground cinnamon - Adds another depth of spice flavor to this recipe!
- Salt - I prefer to use kosher salt for baking. This will help keep the cookies from tasting flat.
- Granulated sugar - May also use cane sugar for this ingredient if you prefer.
- Dark molasses - Another ingredient that is extremely important in giving this recipe the gingerbread flavor. Be sure it is dark molasses.
- Egg - This single egg helps to bind the ingredients together. Lightly beat it with a fork before combining in the mixture. If allergic, you may use an egg substitute.
- Vegetable oil - Canola oil will also work as well.
- Hot water - Be careful when adding hot water to the rest of the ingredients. This will help to loosen the cookie dough.
- Cream cheese - Makes the filling. Allow it to sit at room temperature to soften a bit for easier mixing.
- Powdered sugar - Also known as confectioners sugar.
- Butter - This will help with making the creamy filling.
- Milk - Whole milk or heavy cream is fine as well.
- Vanilla extract - Vanilla bean paste in the same unit of measure can be used instead.
See the recipe card below for exact quantities.
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 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.
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.
Gingerbread Whoopie Pies
- 2 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ cup granulated sugar
- ½ cup dark molasses
- ⅓ cup vegetable oil
- 1 large egg, lightly beaten
- ⅓ cup hot water
- 8 ounces cream cheese, softened
- 2 ½ cups powdered sugar
- ¼ cup butter
- 2 teaspoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- Begin the recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, whisk together all dry ingredients, 2 cups all-purpose flour, 1 ¼ teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¾ teaspoon salt, and ½ cup granulated sugar.
- Next using a wooden spoon or rubber spatula stir in ½ cup dark molasses, ⅓ cup vegetable oil and 1 large beaten egg until the mixture is thick, stiff, and pretty difficult to stir.
- Carefully stir in the ⅓ cup hot water, this will smooth out the whoopie pie batter, and make it much easier to stir. Continue to stir the mixture until combined.
- Use a cookie scoop to scoop the cookies onto the prepared baking sheet lined with parchment paper. Each individual cookie should be about one ounce each. Space about ½-inch apart, they will spread a little while baking.
- Place the sheet into the oven to bake for about 12 minutes. They will still be soft due to a whoopie pie is a cross between a cake and a cookie, but be careful not to overbake.
- Allow the cookies to cool on the baking sheet for about 15 minutes and then remove to cool entirely on a baking rack while preparing the pie filling.
- For Filling, use an electric mixer and mix together 8 ounces of cream cheese, 2 ½ cups powdered sugar, ¼ cup butter, 2 teaspoons milk, and 1 teaspoon vanilla extract until fluffy and smooth about 2 to 3 minutes.
- Add the filling to the inside of one cookie before marrying it with another cookie to create a sandwich with two sizes that are similar in size. The easiest way is to pipe the filling with a pastry bag, but feel free to use a spoon for this porcess. Continue the process until you run out of cookies. Serve and enjoy!
- Store any leftovers in an airtight container at room temperature for up to 4 days.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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.
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Have any comments, questions, or other delicious ideas for these Gingerbread Whoopie Pies? Please share them in the comments below!