Gingerbread whoopie pies are soft, cake-like gingerbread cookies sandwiched around a spiced cream cheese frosting. Warm spices and a tender crumb make these the ideal seasonal sandwich cookie to enjoy throughout the cooler months.
These gingerbread whoopie pies combine tender cookie layers with a lightly spiced cream cheese filling for a balanced bite of sweet and spice. The recipe is straightforward and doesn’t require a stand mixer, making it accessible for home bakers of any skill level. The texture is soft and cakey, and the aroma of molasses and warming spices fills the kitchen as they bake.
Why You Will Love This Recipe
- Perfect pairing: Soft, spiced cookies with a creamy frosting.
- Layered spice profile: Molasses plus ginger, cinnamon and cloves give depth of flavor.
- Light, cake-like texture: The cookies stay tender and moist, ideal for sandwiching.
Ingredient Notes
Full measurements are available in the recipe card further down. Below are a few helpful notes about key ingredients:
- Oil vs. butter: The recipe yields a softer cookie when made with a neutral oil; melted butter may be used if preferred but will change the texture slightly.
- Sugars: A mix of granulated and brown sugar gives sweetness and chew without overpowering the spices.
- Molasses: Use unsulphured molasses for the best flavor.
- Buttermilk: If you don’t have buttermilk, regular milk can be used as a substitute.
- Flour: For consistent results, weigh flour if possible. If measuring by cup, spoon the flour lightly into the cup rather than scooping.
- Cream cheese: A full-fat, block-style cream cheese works best for a stable, creamy filling.
Step by Step Instructions
- Step 1: In a large bowl, combine the oil with granulated and brown sugars. Stir in the molasses, egg, vanilla and buttermilk until the mixture is smooth and uniform.
- Step 2: Add the flour, salt, baking soda, baking powder and spices (ginger, cinnamon, nutmeg, cloves and allspice) gradually, folding until just combined. Avoid overmixing to keep the cookies tender. Cover the dough and chill in the refrigerator for at least two hours.
- Step 3: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the chilled dough into roughly 1½ tablespoon-sized portions and arrange them on the prepared sheets, leaving space for slight spreading.
- Step 4: Bake for 10–12 minutes, until the tops spring back lightly and the cookies are set. Transfer to a wire rack to cool completely before assembling the whoopie pies.
- Step 5: For the filling, beat together room-temperature cream cheese and butter until smooth. Add vanilla, powdered sugar and a pinch of cinnamon and beat until creamy and spreadable.
- Step 6: Pipe or spoon about 1½ tablespoons of frosting onto the flat side of one cookie, then top with a second cookie to make a sandwich. Repeat until all cookies are paired.
Expert Baking Tips
- Use a neutral oil for a softer, more tender cookie; melted butter will give a slightly firmer edge and richer flavor.
- The dough can feel sticky — chilling it for the recommended time makes it much easier to portion and bake without spreading too thin.
- For a pretty finish, dust the tops with a light sprinkle of powdered sugar just before serving.
- If possible, measure flour by weight for reliable results. If using volume measurements, spoon flour into the cup and level it off rather than scooping directly from the bag.
FAQ
Yes. Substitute a reliable 1:1 gluten-free flour blend designed for baking; the texture will be similar if the flour blend includes xanthan gum or a similar binder.
Absolutely. The cookies themselves are soft, sweet and warmly spiced — delicious on their own as a tea-time treat.
Yes. Chilling firms the dough so the cookies bake up with a tender center and controlled spread. Skipping this step can produce flatter cookies.
Storing & Freezing
Store assembled gingerbread whoopie pies in an airtight container at room temperature or in the refrigerator for 3–4 days. If you plan to prepare components ahead of time, the dough and frosting both keep well chilled for up to one week.
For longer storage, place the assembled whoopie pies in an airtight container in the freezer for up to 3–4 months. Thaw them at room temperature before serving to restore their texture.
Other Popular Recipes to Try
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Marble Bundt Cake
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Brown Butter Rice Krispie Treats
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Blueberry Peach Muffins
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Chocolate Chip Potato Chip Cookies
If you make these, please share your feedback and photos — it’s always exciting to see how this recipe turns out in other kitchens.
Gingerbread Whoopie Pies
Ingredients
- ½ cup (112 g) neutral oil
- ⅓ cup (66.7 g) granulated sugar
- ⅓ cup (73.3 g) brown sugar
- ⅓ cup (75 g) molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla
- ¼ cup (60 g) buttermilk, room temperature
- 2 cups (280 g) all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 4 ounces (113 g) cream cheese, room temperature (for frosting)
- 3 tablespoons salted butter, room temperature (for frosting)
- 1 teaspoon vanilla (for frosting)
- 1½ cups (180 g) powdered sugar (for frosting)
- ¼ teaspoon cinnamon (for frosting)
Instructions
- Combine oil and both sugars in a large bowl. Stir in molasses, egg, vanilla and buttermilk until smooth.
- Gradually add the flour, salt, baking soda, baking powder and spices. Fold until just combined, taking care not to overmix. Cover and chill the dough for at least 2 hours.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough into 1½ tablespoon portions and place them on the prepared sheets, allowing room for a little spread.
- Bake for 10–12 minutes, until set. Transfer to a wire rack and cool completely before filling.
- Make the frosting by beating cream cheese and butter until smooth. Add vanilla, powdered sugar and cinnamon and beat until creamy.
- Assemble by placing about 1½ tablespoons of frosting on the flat side of one cookie and sandwiching with another.
Notes
I prefer the softer texture that oil provides, but melted butter is an acceptable substitute. Measure flour by weight for accuracy. If you use measuring cups, spoon the flour into the cup rather than scooping directly.
Nutrition
Serving: 1 whoopie pie — Calories: 361 | Carbohydrates: 51 g | Protein: 4 g | Fat: 16 g