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.
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.
- 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.
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
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
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:
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.
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.
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.
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.
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Gingerbread Whoopie Pies with Spiced Cream Cheese Filling Recipe
- Prep Time: 2 hours 45 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious gingerbread whoopie pies featuring soft, spiced cookies sandwiched with a creamy, spiced cream cheese filling. Perfect for holiday treats or cozy desserts, these pies combine warm gingerbread flavors with a smooth, sweet frosting.
Ingredients
Whoopie Pie Cookies
- 2 and ¼ cups (281g) all-purpose flour (spooned & leveled)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 Tablespoons (90ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
- ¼ cup (60ml) hot water
- ⅔ cup (130g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 large egg, at room temperature
Spiced Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- ¼ cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and ½ cups (180g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- Small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the molasses and hot water together and let it cool slightly. Then whisk in the granulated sugar and vegetable oil. Finally, add the egg and whisk until blended thoroughly.
- Combine Batter: Pour the wet mixture into the dry ingredients. Fold together gently with a silicone spatula or wooden spoon until combined, or use a mixer on medium speed. The dough will be heavy and slightly oily in appearance.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours and up to 2 days to help it firm up for baking.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop Dough: Using a spoon or cookie scoop, place mounds of batter about 1 and ½ tablespoons each, spaced 3 inches apart, onto the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until cookie edges appear set. Remove and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on high speed until smooth and creamy, about 2 minutes. Add softened butter and beat until well combined. Gradually add sifted confectioners’ sugar, vanilla extract, and the small pinch of each spice. Beat on medium speed until smooth and combined. Taste and adjust spices as preferred.
- Assemble Whoopie Pies: Pair cookies according to size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie and sandwich with its pair. Repeat with remaining cookies.
- Store Properly: Cover leftover whoopie pies and refrigerate for up to 1 week for best freshness.
Notes
- Make Ahead & Freezing: The filling can be made up to 2 days in advance and stored covered in the refrigerator. The cookie batter can also be prepared and refrigerated for up to 2 days without needing to warm before baking. Baked whoopie pies can be frozen for up to 3 months, individually wrapped and placed in a container. Thaw overnight in the refrigerator or at room temperature.
- Doubling Recipe: To double, double all ingredients except oil; use ¾ cup (180ml) oil instead of 1 cup to avoid overly greasy dough.
- Cookie Size Variation: Using 1 scant tablespoon of batter yields about 18 smaller whoopie pies; reduce bake time by about 1 minute.
- Molasses Choice: Use unsulphured or dark molasses (Grandma’s brand recommended). Avoid blackstrap molasses as it is too bitter for this recipe.
- Spices in Filling: Use very small amounts of spices (about 1/16 teaspoon each) in the filling. Adjust to taste, typically a bit more cinnamon is preferred.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
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