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Gingerbread Whoopie Pies Recipe

Gingerbread Whoopie Pies Recipe

Soft, spiced gingerbread cakes sandwiched with a fluffy cream cheese filling. A cozy holiday treat that’s sweet, tender, and festive.
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Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 2.75 cup all-purpose flour
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 1.25 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp fine sea salt
  • 0.75 cup unsalted butter, softened for the cakes
  • 1 cup packed dark brown sugar
  • 0.67 cup unsulphured molasses
  • 3.5 oz eggs, at room temperature about 2 large
  • 1 cup buttermilk, room temperature
  • 2 tsp pure vanilla extract for the cakes
  • 8 oz cream cheese, softened for the filling
  • 0.5 cup unsalted butter, softened for the filling
  • 2.25 cup powdered sugar, sifted for the filling
  • 1.25 tsp pure vanilla extract for the filling
  • 1.5 tbsp heavy cream for the filling; add to desired consistency
  • 0.125 tsp fine sea salt for the filling
  • 0.25 tsp ground cinnamon optional, for the filling

Instructions

Preparation Steps

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt in a large bowl.
  • Cream softened butter and brown sugar until light and fluffy, about 2–3 minutes.
  • Beat in molasses. Add eggs one at a time, then mix in vanilla until smooth.
  • Stir in dry ingredients in three additions, alternating with buttermilk in two. Mix just until combined. Rest batter 5 minutes.
  • Scoop 1½-tablespoon mounds onto sheets, spacing about 2 inches. Smooth peaks with a damp finger.
  • Bake 9–11 minutes, rotating pans halfway, until set and springy. Cool 5 minutes, then transfer to racks.
  • Make the filling: Beat cream cheese and butter until creamy. Gradually mix in powdered sugar, then vanilla, salt, cinnamon, and cream until fluffy.
  • Pair cookies by size. Pipe or spread about 1½ tablespoons filling on half the cookies; top with the rest and press gently.
  • Chill assembled whoopie pies 15 minutes to set the filling before serving.

Notes

For a festive twist, add 1 tsp orange zest to the filling or roll the edges in coarse sugar or crushed peppermints. Store whoopie pies in an airtight container in the fridge for up to 4 days, or freeze the unfilled cakes up to 2 months and fill after thawing.
This recipe is an original creation inspired by classic Gingerbread Whoopie Pies Recipe flavors. All ingredient ratios and instructions are independently developed.