Name: Gingerbread Whoopie Pies with Spiced Cream Cheese 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; 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

There’s something magical about the spiced warmth of gingerbread combined with creamy frosting, isn’t there? These Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe create that perfect cozy treat that feels both nostalgic and utterly indulgent. Each bite is soft, moist, and bursting with holiday spice complemented by a luscious cream cheese filling — it’s like a hug you can eat!

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 Recipe
Top Tip
How to Serve Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe

Why You'll Love This Recipe

Honestly, this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe has become my go-to festive treat whenever friends come over or when I just want to treat myself. The balanced spices and creamy frosting never fail to impress. It's fun to make, and the results are always a crowd-pleaser.

Perfectly Soft and Moist: The cookies bake up tender and cakey, not dry or crumbly, thanks to the molasses and oil combination.
Balanced Spices: Ground ginger, cinnamon, nutmeg, and cloves create a warm but not overpowering flavor that feels just right.
Rich, Spiced Cream Cheese Filling: That little pinch of spices in the frosting elevates the classic cream cheese filling into something special.
Make Ahead Friendly: You can prep the batter and filling days ahead, even freeze finished pies for later enjoyment without losing any charm.

Ingredients & Why They Work

Each ingredient in this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe plays an important role. The blend of spices combines to evoke that classic gingerbread aroma, while molasses provides moisture and that rich depth that's essential to these pies’ signature taste. Here's a quick rundown to help you shop smart and understand why everything’s included.

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: The sturdy base for the cookies; spooning and leveling gives you accurate measurement for consistent results.
Ground Ginger, Cinnamon, Nutmeg, Cloves: The aromatics that bring warmth and complexity; fresh spices from a good-quality jar make all the difference.
Baking Soda & Baking Powder: Help the cookies rise and get that tender crumb without being too cakey or dense.
Salt: Enhances the flavors and balances the sweetness perfectly.
Molasses: Choose unsulphured or dark molasses (like Grandma’s original) for a rich, slightly smoky flavor without bitterness.
Hot Water: Slightly cools the molasses and helps dissolve sugar for smooth batter consistency.
Granulated Sugar: Sweetens while balancing the deep molasses notes.
Vegetable Oil: Keeps cookies moist and tender; you can’t taste the oil, but it prevents dryness.
Egg: Binds ingredients and adds structure with a little moisture.
Cream Cheese (Full-fat): Essential for that rich, tangy filling; softening is key for smooth frosting.
Unsalted Butter: Adds creaminess and richness to the filling without overpowering saltiness.
Confectioners’ Sugar: Gives the filling a silky texture and sweetness that dissolves easily.
Vanilla Extract: Brings depth and vanilla warmth to the filling.
Small Pinch of Spices in Filling: Mirroring the cookie spices just softens and enhances the cream cheese flavor without taking center stage.

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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

One of the best parts of this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe is how easy it is to make it your own. I find myself tweaking the spice ratios depending on my mood or occasion, and sometimes I swap out the vegetable oil for melted coconut oil to add a subtle tropical hint. Don't be afraid to experiment!

Variation: For a dairy-free version, try substituting the cream cheese and butter in the filling with vegan alternatives — I’ve tested this, and it still tastes amazing!
Seasonal Twist: Add a dash of orange zest to the filling for a festive citrus note that's delightful around the holidays.
Size Matters: I sometimes make smaller whoopie pies by using 1 scant tablespoon of batter per cookie to yield more bite-sized treats, perfect for parties.

Step-by-Step: How I Make Gingerbread Whoopie Pies with Spiced Cream Cheese 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: Whisking the Spiced Dry Ingredients

First things first, I combine the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl. Whisking these well ensures even spice distribution and prevents clumps later. Taking this extra moment helps the dough rise beautifully and taste balanced in every bite.

Step 2: Mixing Molasses and Wet Ingredients

Next, whisk the molasses and hot water together. I like to let this mixture cool for a minute because you don’t want the egg to cook when you add it. Once it’s slightly cooled, I whisk in sugar, vegetable oil, and then the room temperature egg. The batter at this stage looks rich and a little oily — that’s exactly right; don’t worry.

Step 3: Combining Wet and Dry Ingredients

Pour the wet ingredients into the dry and gently fold everything together with a silicone spatula or wooden spoon. The batter is thick and heavy, so a whisk won’t do the job here. You can use a mixer on medium if you like, but folding manually gives you more control without overmixing. When it looks just combined and glossy, cover the dough and pop it in the fridge for at least 2 hours — this step is crucial for flavor development and structure.

Step 4: Baking the Gingerbread Cookies

When chilled, preheat the oven to 350°F (177°C) and line your baking sheets with parchment or silicone mats. Using a cookie scoop, drop scant 1½ tablespoon mounds of batter spaced 3 inches apart. I find this spacing keeps them from spreading into one another but lets the edges firm up just right. Bake 13-14 minutes until the edges look set but the centers remain soft. Let them cool on the sheet for 5 minutes before transferring to a rack — this prevents breakage.

Step 5: Making the Spiced Cream Cheese Filling

While cookies cool, beat the cream cheese on high speed until super smooth—this usually takes about 2 minutes for me. Adding softened butter next, I beat until fully combined, then sift in confectioners’ sugar, vanilla, and a pinch each of ground ginger, cinnamon, nutmeg, and cloves. Taste your filling and adjust spices if you want a little more punch—sometimes I go heavy on cinnamon here for a warm note that complements the cookies beautifully.

Step 6: Assembling the Whoopie Pies

Pair cookies by size to make sure the sandwiches look neat and balanced. Use a piping bag fitted with a Wilton 1A tip (or simply spread with a spatula if you don’t have one) to apply filling on the flat side of one cookie, then sandwich it gently with its partner. Repeat until you’ve used all your cookies. These little delights are best refrigerated once assembled to keep the filling firm.

Top Tip

From my experience, a few small things make all the difference when you bake Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe:

Chill the Batter: Don’t skip this step! The chill time lets the flavors meld and helps the cookies hold their shape during baking.
Room Temperature Eggs and Cream Cheese: This ensures your batter mixes evenly and your filling comes out silky smooth without lumps.
Use a Cookie Scoop: For uniform cookies that bake evenly, I swear by a 1½ tablespoon scoop — it takes the guesswork out!
Don’t Overbake: Taking cookies out when edges are set keeps the centers soft and cakey — they’ll continue to cook slightly while cooling.

How to Serve Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe

gingerbread whoopie pies - Serving Suggestion

Garnishes

I like to dust the finished whoopie pies lightly with a little powdered sugar for a pretty snow-kissed effect. Sometimes I sprinkle a tiny pinch of cinnamon on top just before serving for an extra spice hint that invites the senses.

Side Dishes

These whoopie pies go great with a warm cup of chai tea or hot cocoa, both of which play up the spices perfectly. I’ve also enjoyed them with a scoop of vanilla ice cream for a decadent dessert pairing on chilly evenings.

Creative Ways to Present

For holiday parties, I like to arrange these whoopie pies on a festive platter lined with parchment and dotted with gingerbread cookies or candy canes. Wrapping each pie in wax paper and tying with twine makes adorable edible gifts too!

Make Ahead and Storage

Storing Leftovers

Once assembled, I keep leftover whoopie pies in an airtight container in the fridge. They stay soft and fresh for up to one week, which I find perfect for a week’s worth of sweet snacks.

Freezing

I’ve had great success freezing these whoopie pies. After assembling, I wrap each pie tightly in plastic wrap, then place them in a freezer container. They freeze well for up to three months and thaw beautifully overnight in the fridge or at room temperature.

Reheating

Reheating isn’t usually necessary for these whoopie pies, but if you like them a little warmer, I gently microwave a single pie for about 10 seconds to soften the filling. Just be careful not to melt it too much—warm and cozy is the goal!

Frequently Asked Questions:

Can I make the batter or filling ahead of time?

Yes! This Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe is perfect for prepping in advance. You can make the batter, cover it tightly, and refrigerate for up to 2 days before baking. The filling can be made 2 days ahead and stored refrigerated too, which makes assembling on the same day super easy.

What kind of molasses should I use?

The recipe calls for unsulphured or dark molasses — I personally prefer Grandma’s brand labeled "original" molasses. Avoid blackstrap molasses because it’s too bitter and can overpower the spices in the whoopie pies.

Can I make these gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend intended for baking. However, results may vary and the texture might be slightly different. If you try this, make sure your blend includes xanthan gum or similar for structure.

How long do these whoopie pies keep fresh?

When stored in an airtight container in the refrigerator, the whoopie pies stay fresh and soft for up to one week. For longer storage, freezing is a great option, preserving them for up to 3 months.

Final Thoughts

These Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe have become a bit of a holiday ritual for me and my family. There’s joy in the process—mixing the spices, watching those little cookies puff up, and then assembling the sandwiches with that dreamy filling. I can’t recommend baking them enough when you want something special but approachable to make at home. Go on, add a batch to your baking list—you’ll thank me when you take that first heavenly bite!