Soft, spiced gingerbread cookies sandwiching a creamy, tangy cream cheese filling — these whoopie pies are pure holiday magic.
They’re fun to make, smell amazing while baking, and look super cute on a dessert plate.
This is the kind of treat that gets passed around during chilly evenings with cocoa and big smiles.
What You’ll Need
For the gingerbread cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the cream cheese filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
Why I Love This Recipe
This one brings back memories of snowy days and sweet-smelling kitchens. My family always made gingerbread cookies, but turning them into soft whoopie pies with cream cheese filling took things to the next level.
- The cookies are soft but hold together perfectly
- The spices hit all the cozy holiday notes
- The filling is creamy and not too sweet
- They look bakery-perfect with zero fuss
- Make-ahead friendly and freezer-friendly
Servings and Time
Makes: 10-12 whoopie pies
Prep Time: 25 minutes
Cook Time: 10-12 minutes
Total Time: About 40 minutes
Why This Recipe Works (Quick Science)
Molasses adds moisture and chewiness while giving that deep gingerbread flavor. Brown sugar helps the cookies stay soft and adds a hint of caramel. Baking soda gives just enough lift. Cream cheese in the filling balances sweetness with tang. Chilling the dough helps the cookies hold their shape so they bake into perfect puffs.
Common Mistakes
- Using cold butter or cream cheese: This makes it hard to mix smoothly. Let them soften first.
- Overbaking the cookies: They should look soft in the middle when you pull them out.
- Not chilling the dough: This leads to flat cookies that won’t sandwich well.
- Filling cookies while still warm: This will melt the cream cheese filling. Let them cool completely first.
What to Serve With
- Hot chocolate or chai
- Peppermint tea
- A scoop of vanilla ice cream on the side
- Crushed candy canes or festive sprinkles for extra flair
FAQ
Can I freeze them?
Yes! Freeze the assembled whoopie pies in a single layer, then move to a freezer bag.
Can I make them ahead?
Yes, see the Make Ahead Tips below.
Can I use store-bought frosting?
You can, but homemade is so much better here.
Do they need to be refrigerated?
Yes, because of the cream cheese filling.
Pro Tips
- Chill the dough before scooping to prevent spreading
- Use a cookie scoop for even sizing
- Let cookies cool fully before filling
- Dust with powdered sugar right before serving
- Assemble on parchment for easy clean-up
Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap cream cheese filling for marshmallow fluff or whipped ganache
- Use gluten-free flour blend if needed
- Add orange zest to the filling for a citrus twist
- Use maple syrup instead of molasses for a lighter flavor
Make Ahead Tips
- The cookie dough can be made 1 day ahead and chilled
- You can bake the cookies a day early and store in an airtight container
- Fill them the day you plan to serve for best texture
How to Make Gingerbread Whoopie Pies
Step 1: Whisk Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
Step 2: Cream Butter and Sugar
In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup packed brown sugar together until light and fluffy.
Step 3: Add Wet Ingredients
Mix in 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract to the creamed butter and sugar until well combined.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring until just combined and a soft dough forms.
Step 5: Chill the Dough
Cover the bowl and chill the dough in the fridge for 30 minutes to firm up.
Step 6: Scoop and Bake
Preheat oven to 350°F. Line a baking sheet with parchment. Scoop tablespoon-sized dough balls and place them 2 inches apart. Bake for 10-12 minutes until puffed and just set.
Step 7: Cool the Cookies
Let cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Step 8: Make Cream Cheese Filling
Beat together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar, and 1/2 tsp vanilla extract until smooth and fluffy.
Step 9: Assemble Whoopie Pies
Spread or pipe filling onto the flat side of one cookie and sandwich with another. Repeat until all are assembled.
Leftovers & Storage
Store whoopie pies in an airtight container in the fridge for up to 5 days. Bring to room temp before serving. Freeze individually wrapped for up to 2 months.
Conclusion
There’s something special about soft, spiced cookies and creamy filling coming together. These Gingerbread Whoopie Pies look festive, taste amazing, and are just the thing for sharing. Give them a try and drop a comment — I’d love to hear how they turned out or help if you have any questions!
