Name: Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe
Prep time: 2 h 45 min
Cook time: 14 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled); 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand); 1/4 cup (60ml) hot water; 2/3 cup (130g) granulated sugar; 1/2 cup (120ml) vegetable oil; 1 large egg, at room temperature; 6 ounces (170g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 1 and 1/2 cups (180g) confectioners’ sugar, sifted; 1/2 teaspoon pure vanilla extract; Small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)

Nothing quite says cozy like a batch of soft, spiced treats baked right in your kitchen. This Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe blends that nostalgic gingerbread flavor with a dreamy cream cheese filling that’s perfectly balanced with warm spices—it’s like a little hug in every bite.

This image shows a close-up of multiple stacked sandwich cookies arranged in a grid. Each cookie has two round, soft-looking brown layers with a smooth white cream filling in the middle. The brown cookie layers have a slightly bumpy texture with small darker spots, while the white filling is thick and even. The cookies are tightly packed with the cream layer visible between each pair, creating a repeating pattern of brown and white horizontal layers. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe
Top Tip
How to Serve Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this gingerbread whoopie pies recipe with you. It’s one of those desserts that has become a seasonal favorite around my house, especially because it feels festive without being fussy. Plus, that spiced cream cheese filling? Game changer.

Perfect Balance of Spices: The blend of ginger, cinnamon, nutmeg, and cloves in both the cookie and filling makes each bite wonderfully aromatic and cozy.
Soft, Cake-Like Texture: These whoopie pies are tender and moist, offering that melt-in-your-mouth experience you want in a seasonal treat.
Make-Ahead Friendly: The dough benefits from chilling, and the filling can be made a couple of days in advance, making your baking day easier.
Great for Gifting or Parties: These little sandwich treats look adorable and impress without needing tons of decorating skills.

Ingredients & Why They Work

The real magic here comes from using warming spices in both the whoopie pie cookies and the filling. Plus, molasses adds depth and a subtle smokiness that’s perfect for the holidays. Here’s a quick guide to why each ingredient matters so much.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, small piles of ground ginger, ground cinnamon, ground nutmeg, and ground cloves arranged neatly on a white ceramic dish, a white ceramic bowl with dark molasses, another small white bowl filled with hot water, a white ceramic bowl containing granulated sugar, a white ceramic bowl with golden vegetable oil, one large whole brown egg with a clean shell, a white ceramic plate holding a block of full-fat cream cheese, a small white ceramic bowl with unsalted butter cubes, a white ceramic dish with sifted confectioners’ sugar, and a tiny white bowl holding pure vanilla extract, all ingredients fresh and natural, perfectly spaced with balanced layout and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives the structure and soft crumb; spoon and level to keep measurements accurate for perfect texture.
Ground ginger, cinnamon, nutmeg, cloves: The core spices that create the signature gingerbread flavor—freshly ground is best if you have it.
Baking soda & baking powder: Together they help the cookies rise just right, ensuring they’re tender but not flat.
Molasses: Adds classic rich flavor and moistness—make sure to use unsulphured or dark molasses, not blackstrap which is too bitter.
Hot water: Helps dissolve the molasses and activates the leavening for fluffy cookies.
Sugar: Sweetness to balance the spices and molasses’ slight bitterness.
Vegetable oil: Keeps the cookies tender and moist without heaviness—plus it’s neutral flavored.
Egg: Binds ingredients and adds structure while keeping the whoopie pies soft.
Cream cheese & butter: The filling’s creamy base—use full-fat cream cheese for richness.
Confectioners’ sugar: Sweetens the filling and gives it that silky texture.
Vanilla extract: Adds depth and warmth to the filling flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this recipe is so easy to tweak depending on what you have or need—whether you want to dial back the spices, make smaller whoopie pies for a party, or switch up the filling texture. Don’t be shy about experimenting!

Variation: I sometimes add a tiny pinch of ground cardamom or allspice to the filling for an extra warm note—it really amps up the festive vibe.
Dietary Swaps: You can swap vegetable oil for melted coconut oil if you want a subtle tropical twist, though texture shifts slightly.
Size Tweaks: I’ve made smaller whoopie pies by using one scant tablespoon per cookie instead of one and a half, perfect for gifting or kids’ lunchboxes.
Sweetness Levels: If you like your filling a bit tangier, a teaspoon of lemon zest brightens it without overpowering the spices.

Step-by-Step: How I Make Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe

The image shows three soft, thick cookie sandwiches arranged on a white marbled surface. Each sandwich has two layers of moist, light brown cookies with a slightly cracked top texture, sandwiching a thick layer of creamy white filling that looks smooth and fluffy. One cookie sandwich is broken in half, revealing the creamy filling inside, highlighting its rich texture against the brown cookie layers. The lighting softly brightens the cookies, showing detail and making the white filling stand out photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Dry Ingredients

I start by whisking together all the dry ingredients—the flour, spices, baking soda, baking powder, and salt—in a large bowl. This way, everything’s evenly combined before adding the wet stuff. Trust me, it saves a lot of mixing headaches!

Step 2: Combine Wet Ingredients

Next, whisk the molasses and hot water together in a separate bowl. Let it cool a bit—too hot and it’ll scramble your egg! Then, add the sugar, oil, and finally the egg. This mix should look shiny and a bit oily; that’s exactly right.

Step 3: Bring It All Together and Chill

Pour the wet ingredients into the dry and gently fold everything together with a spatula or wooden spoon. This batter is thick and heavy—avoid using a whisk here to prevent frustration. Cover and chill the dough for at least 2 hours. Don’t skip this step; it helps the flavors marry and the dough firm up so your cookies bake evenly.

Step 4: Bake the Whoopie Pies

Preheat your oven to 350°F (177°C) and line baking sheets. Scoop mounds of about 1 and ½ Tablespoons each, spaced 3 inches apart. Bake for 13-14 minutes, just until the edges set. My tip: Don’t overbake! You want soft, cake-like cookies, not crispy ones. Let them cool on the sheet a few minutes before transferring them to a cooling rack.

Step 5: Make the Spiced Cream Cheese Filling

While your cookies cool, whip up the filling. Beat the softened cream cheese until smooth and creamy—this usually takes me about 2 minutes on high speed with my mixer's paddle attachment. Add softened butter, confectioners’ sugar, vanilla, and just small pinches of the spices. Taste it! You might want to add a smidge more cinnamon or ginger. It’s a fun step because the filling aroma really amps up the holiday feels.

Step 6: Assemble and Enjoy

Match cookies in pairs based on size, spread or pipe the filling on one cookie, and sandwich it with the other. I love using a piping bag with a Wilton 1A tip because it looks so neat and professional, but a small spatula works just fine too. Voila! Your Gingerbread Whoopie Pies with Spiced Cream Cheese Filling are ready to be devoured or shared.

Top Tip

Over the years, I’ve learned a few tricks that really elevate these whoopie pies and make the process smoother for you.

Chill the Dough Thoroughly: It’s tempting to skip this step, but chilling gives the dough time to firm and allows the spices to meld—a real flavor and texture boost.
Don’t Overmix: Fold the batter gently once the wet and dry ingredients combine. Overmixing can toughen the cookies, and you want that tender texture.
Use Room Temperature Ingredients: Especially the egg and cream cheese for the filling. It helps achieve smooth textures with less effort.
Pipe Filling for a Clean Look: If you want those picture-perfect whoopie pies, piping the filling makes a big difference in appearance and portion control.

How to Serve Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe

gingerbread whoopie pies - Serving Suggestion

Garnishes

My go-to garnish is a light dusting of cinnamon or a sprinkle of finely chopped crystallized ginger on top of the filling before sandwiching the cookies. It adds a hint of sparkle and some extra zing! If it’s the holidays, I sometimes add a tiny drizzle of white chocolate for a festive look.

Side Dishes

These whoopie pies pair wonderfully with a warm beverage—think chai tea, hot spiced cider, or your favorite holiday coffee. For a party, I like serving them alongside some fresh fruit or lightly spiced nuts to balance out the sweetness.

Creative Ways to Present

For holiday gatherings, I arranged them on a tiered serving tray dusted with powdered sugar “snow,” alongside sprigs of fresh rosemary and cinnamon sticks for a rustic touch. Wrapping individual pies in parchment and tying with twine makes cute edible gifts that friends always love!

Make Ahead and Storage

Storing Leftovers

After assembling, I keep leftover whoopie pies covered tightly in the fridge, where they stay fresh for up to a week. Honestly, they usually don’t last that long in my house because they’re so addictive!

Freezing

If you want to make ahead for a party or gift, freeze your fully assembled whoopie pies wrapped individually in plastic wrap. I store them in a container in the freezer for up to three months. Thaw overnight in the fridge or at room temperature—easy peasy.

Reheating

I usually don’t reheat whoopie pies since they’re best enjoyed at room temp, but if you like them a bit warm, a few seconds in the microwave (10-15 seconds) does the trick. Just watch closely so the cream cheese filling doesn’t melt too much.

Frequently Asked Questions:

Can I make the dough ahead and bake later?

Absolutely! The dough benefits from chilling for at least 2 hours and can stay covered in the fridge for up to 2 days before baking. It’s even fine to scoop straight from the fridge without warming up.

What if I don’t have molasses?

Molasses is key for that classic gingerbread flavor and moisture, so I recommend picking some up. If you must substitute, maple syrup or honey can work in a pinch but will change the flavor and texture slightly.

Can I make these gluten-free?

You can experiment with a gluten-free all-purpose flour blend, but results will vary. Because these cookies rely on the balance of flours and leavening, I suggest starting with a one-to-one gluten-free baking mix you trust and watching the texture closely.

How long will the filled whoopie pies keep?

Once assembled, store whoopie pies in an airtight container in the refrigerator for up to 1 week. The flavors actually deepen and get better as they rest a day or two!

Final Thoughts

Honestly, this Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe has become one of those baking projects that feels just right during chilly months. Between the tender, warmly spiced cookies and the creamy, lightly spiced filling, this treat hits all the comfort-food notes. I hope you enjoy baking and sharing these as much as I do—it’s the kind of recipe that brings smiles with minimal fuss and maximum taste.