These Gingerbread Whoopie Pies pair tender, moist gingerbread cakes with a creamy, lightly sweetened cream cheese frosting. They’re an easy, crowd-pleasing holiday treat that freezes and stores well, making them perfect for gifting or serving at gatherings.
Table of Contents
- Classic Gingerbread Whoopie Pies
- Gingerbread Whoopie Pies Shopping List
- The Best Baking Tools
- How to Make Gingerbread Whoopie Pies (from Scratch)
- Recipe FAQs
- Looking for More Whoopie Pies?
- Gingerbread Whoopie Pies Recipe
Classic Gingerbread Whoopie Pies
Whoopie pies are a nostalgic favorite, and these gingerbread versions are a cozy seasonal twist. The cake portion is soft and slightly domed, while the cream cheese filling adds a bright, tangy contrast. This recipe was adapted from a small-batch gingerbread cupcake method, swapping buttermilk for vegetable oil and adding dark brown sugar for extra moisture. The frosting is a straightforward cream cheese version that complements the warm spices perfectly.
The recipe yields 12 assembled whoopie pies. Store them in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 3 months for convenient make-ahead treats.
Gingerbread Whoopie Pies Shopping List
Gather these ingredients before you start:
- All-Purpose Flour: standard all-purpose flour works best.
- Baking Soda and Baking Powder: both are required—check freshness.
- Spices: ground cinnamon, nutmeg, cloves, and ginger, plus salt.
- Vegetable Oil: canola or coconut oil can be used instead.
- Sugars: granulated sugar and dark brown sugar (light brown works in a pinch).
- Egg: one large egg at room temperature.
- Full-Flavored Molasses: gives classic gingerbread flavor—avoid blackstrap.
- Cream Cheese: for the frosting, softened to room temperature.
- Warm Water: a small amount is added to the batter.
- Unsalted Butter: for the frosting, softened to room temperature.
- Vanilla Extract: used in both the cakes and frosting.
- Powdered Sugar: sifted before adding to the frosting.
This recipe was not tested with alternative flours, egg substitutes, or dairy-free butter.
The Best Baking Tools
Recommended tools for best results:
- Mixing bowls and a whisk for dry and wet ingredients.
- 1 1/2 tablespoon cookie scoop (or 2-inch scoop for slightly larger pies).
- Rimmed baking sheets lined with parchment paper or silicone mats.
- Wire cooling rack and an offset spatula or piping bag for frosting.
- Hand mixer or stand mixer for the cream cheese frosting.
How to Make Gingerbread Whoopie Pies (from Scratch)
These whoopie pies are straightforward to make and require no mixer for the cake batter.
1. Prep and preheat. Position the oven rack just above center and preheat to 350ºF. Line two baking sheets with parchment or silicone mats.
2. Whisk dry ingredients. In a large bowl combine flour, baking soda, baking powder, salt, and spices. Whisking first ensures even distribution and easier blending.
3. Combine wet ingredients. In a separate bowl whisk the granulated sugar, dark brown sugar, vegetable oil, molasses, egg, warm water, and vanilla until smooth.
4. Mix batter. Add the dry ingredients to the wet and stir until just combined. The batter will be thick but scoopable—avoid over-mixing to keep the cakes tender.
5. Scoop and bake. Use a 1 1/2 tablespoon cookie scoop to drop batter onto the lined baking sheets, spacing each mound about 3 inches apart. Bake at 350ºF for 8–10 minutes, until the centers spring back slightly and the tops are just domed.
Let the cakes rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
6. Make the frosting. Beat room-temperature butter and cream cheese until smooth, then add vanilla. Gradually add sifted powdered sugar and mix at low speed until the frosting is combined and smooth. Scrape the bowl as needed.
7. Assemble. Pipe or spread frosting onto the flat side of one cake, then top with a matching cake. Repeat until all whoopie pies are assembled.
Recipe FAQs
Store assembled whoopie pies tightly wrapped in plastic and placed in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually and place in a sealed freezer bag; they keep for about 3 months.
A 1 1/2 tablespoon cookie scoop yields roughly 3-inch diameter cakes and produces evenly shaped rounds. If some cakes spread unevenly, you can gently press them into shape with a round cutter right after they come out of the oven.
Yes. Bake the cakes and prepare the frosting 2–3 days ahead and assemble when ready. You can also assemble and store them as noted above.
The frosting yields a bit more than needed for 12 whoopie pies, leaving about 1 cup extra. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Looking for More Whoopie Pies?
Chocolate Peanut Butter Whoopie Pies
Pumpkin Whoopie Pies
Apple Cider Whoopie Pies
Gingerbread Whoopie Pies
Ingredients
Gingerbread Whoopie Pie Cakes
- 2 1/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/3 cup Granulated Sugar
- 1/3 cup Dark Brown Sugar
- 1/2 cup Vegetable Oil
- 1/3 cup Full Flavored Molasses
- 1 Large Egg, room temperature
- 1/4 cup Warm Water
- 1 tsp Vanilla Extract
Cream Cheese Frosting
- 1/2 cup Unsalted Butter, room temperature
- 8 oz Cream Cheese, room temperature
- 1 tsp Vanilla Extract
- 2 cups Sifted Powdered Sugar
Instructions
Gingerbread Whoopie Pie Cakes
- Preheat oven to 350ºF and line two rimmed baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, baking powder, salt, and spices in a large bowl.
- In another bowl, whisk granulated sugar, dark brown sugar, vegetable oil, molasses, egg, warm water, and vanilla until smooth.
- Add the dry ingredients to the wet and stir until just combined; the batter will be thick but scoopable.
- Use a 1 1/2 tablespoon cookie scoop to drop batter about 3 inches apart on the prepared sheets.
- Bake at 350ºF for 8–10 minutes, until centers spring back lightly and tops are domed. Cool on the sheet 5 minutes, then transfer to a rack to cool completely (10–15 minutes).
Cream Cheese Frosting
- Beat unsalted butter and cream cheese until smooth. Add vanilla and mix.
- Gradually add sifted powdered sugar and mix at low speed until the frosting is smooth and combined.
- Pipe or spread frosting onto the flat side of one cake, top with another, and repeat until all pies are assembled. Enjoy.
Notes
- Makes 12 fully assembled whoopie pies.
- Using a 1 1/2 tablespoon scoop yields ~3-inch cakes; space 3 inches apart to allow for slight spreading.
- Rimmed baking sheets help create a nicely domed top.
- If using a 2-inch scoop, increase baking time by 1–2 minutes as needed.
- Frosting yields about 1 cup extra; refrigerate in an airtight container for up to 2 weeks.
- Recipe adapted from Real Simple Magazine.
Nutrition
Nutritional information is an estimate and will vary with specific ingredients. See Nutritional Disclaimer for details.
