Gingerbread whoopie pies are soft, spiced gingerbread cookies with a lovely cream cheese filling. Perfect gingerbread treat for the holidays!
These tasty cream cheese frosted gingerbread whoopie pies are a holiday hit but since they’re made with basic pantry ingredients, you can enjoy them all year long if you wanted to. Bring some holiday spirit in March, July, or late August and I’m sure no one will complain! Such a great treat when you want something a little more unique and sweet.
What are gingerbread whoopie pies?
Whoopie pies are pillowy soft dome shaped cookies that are given a nice frosting-like filling. While traditional whoopie pie recipes are chocolate this one is gingerbread flavored! Even better, the filling is a nice, rich, and creamy cream cheese filling that pairs great with that gingerbread flavor we love and expect in every bite.
For the whoopie pies you will need:
-Flour: We need 1 cup of all-purpose flour to make a gluten-filled base for the cookie dough.
-Baking soda: This is the leavening agent that helps the cookies to puff up while baking. We need 1/3 teaspoons of baking soda to do this.
-Sugar: 1/3 cup of brown sugar will help to add a depth of flavor, sweetness and a little caramelization around the cookie edges when they set.
-Spices: We need 1/2 teaspoon of ground ginger, 1/3 teaspoon of cinnamon and 1/8 teaspoon each of ground nutmeg and ground cloves so that we can get a well spiced cookie.
-Salt: 1/4 teaspoons of salt will help to enhance the flavors in this dish.
-Vanilla: We need 1 teaspoon of vanilla extract. Use high quality vanilla for better results.
-Egg: One egg will work as the binder for the cookie dough so that they don’t fall apart before being eaten.
-Butter: Adding a richness and fat into the mix is 1/4 cup of melted butter.
-Molasses: 1 Tablespoon of this adds brown color and that “special something” we get in gingerbread cookies, making these really taste like the real deal.
-Milk: This will help to a little more moisture to the dough so they turn out perfectly. We need 1 tablespoon of milk to do this.
-Cream cheese: The star of the show in this simple frosting recipe- we need 1/4 cup of softened cream cheese to really get the creamy texture we want.
-Butter: With 1 ounce of softened and unsalted butter, we can get a great depth of flavor.
-Powdered sugar: With 3/4 cup of powdered sugar we can get a smooth and sweet filling.
-Vanilla: Adding a little flavor to the frosting is 1/3 teaspoon of vanilla. Use high quality for better flavor.
Mix together the flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda in a medium sized bowl.
In a large bowl, combine the melted butter, brown sugar and molasses.
Whisk in the egg, milk, and vanilla extract until they are well combined.
Add the dry ingredients to the wet ones and then carefully mix until just combined.
Cover the bowl in cling wrap and then place it in the fridge for 1 hour (at minimum) but up to 12 hours.
Bake the dough balls for 10-15 minutes or until they are puffed up and just set. Let them cool completely before you start frosting.
When you’re ready to frost, beat together the cream cheese and butter until fluffy in a mixing bowl.
Whisk in the powdered sugar and vanilla extract until combined.
Spread or pipe the frosting on the bottom of a cookie and then top with another cookie forming a cookie sandwich. Repeat with the remaining cookies until all have been completed.
Let the frosted cookies chill for 30 minutes and then dust with powdered sugar, if desired. Enjoy!
Gingerbread Whoopie Pies
- 1 cup all-purpose flour
- 1/3 tsp baking soda
- 1/3 cup brown sugar
- 1/2 tsp ground ginger
- 1/3 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup butter, melted
- 1 Tbsp molasses
- 1 Tbsp milk
Cream Cheese Frosting
- 1/4 cup cream cheese, softened
- 1 oz unsalted butter, softened
- 3/4 cup powdered sugar
- 1/3 tsp vanilla extract
- In a medium bowl, add flour, ginger, ground cinnamon, nutmeg, cloves, salt, and baking soda.
- In another large bowl, combine together melted butter, brown sugar, and molasses. Whisk in egg, milk, and vanilla extract until they are well-combined.
- Add the dry ingredients to the wet ingredients. Carefully mix until just combined.
- Use a cling wrap and cover the bowl. Put it in the fridge for at least 1 hour. Preferably up to 12 hours.
- Preheat oven to 350ºF. Scoop 1 tablespoon of chilled dough. Roll into a ball. Ensure that cookie balls are placed 2 inches apart on the prepared baking sheet.
- Bake balls for around 10-15 minutes, until they are puffed and just set. Let whoopies cool completely before you start frosting.
- Beat together cream cheese and butter until fluffy. Add powdered sugar and vanilla extract. Whisk until well combined. This forms the frosting.
- Spread or pipe about 2 teaspoons of filling onto the bottom of a cookie. Top with another cookie, forming a sandwich. Repeat with remaining cookies.
- Chill for 30 minutes. Dust chilled whoopie pies with powdered sugar, if desired. Enjoy!
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Do I have to keep gingerbread whoopie pies in the fridge?
Yes, once frosted with the homemade cream cheese frosting, these cookies should be kept stored inside of an airtight or covered container in the fridge for up to a week.
Can I freeze gingerbread whoopie pies?
Yes! These cookies do great in the freezer. I recommend storing them layered in an airtight container so that they don’t accidentally get frozen together.
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Gingerbread whoopie pies are soft, spiced gingerbread cookies with a lovely cream cheese filling. Perfect gingerbread treat for the holidays! They’re easy to make, taste great and are always a crowd-pleasing favorite!