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row of gingerbread whoopie pies beside each other
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5 from 1 vote

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!
Prep Time20 mins
Cook Time12 mins
Resting Time15 mins
Course: Dessert
Cuisine: American
Keyword: gingerbread whoopie pies
Servings: 12
Calories: 354kcal


  • 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
  • cup vegetable oil
  • 1 large egg, lightly beaten
  • 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.


*Recipe adapted from Food Wishes


Calories: 354kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 367mg | Potassium: 268mg | Fiber: 1g | Sugar: 44g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg