Name: Gingerbread Whoopie Pies with 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 all-purpose flour (281g, 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 unsulphured or dark molasses (90ml); 1/4 cup hot water (60ml); 2/3 cup granulated sugar (130g); 1/2 cup vegetable oil (120ml); 1 large egg, at room temperature; 6 ounces full-fat brick cream cheese, softened to room temperature (170g); 1/4 cup unsalted butter, softened to room temperature (4 Tbsp; 56g); 1 and 1/2 cups confectioners’ sugar, sifted (180g); 1/2 teaspoon pure vanilla extract; small pinch of ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)

There’s something utterly comforting about these soft, spicy Gingerbread Whoopie Pies with Cream Cheese Filling Recipe that fills your kitchen with nostalgic holiday aromas and makes every bite like a warm hug. Perfectly balanced spices and a creamy, dreamy filling make them an irresistible treat worth savoring anytime.

The image shows a close-up view of nine sandwich cookies stacked closely together in three rows and three columns. Each cookie has two soft, round layers with a rough texture and warm brown color, like gingerbread or molasses. Between each pair of cookie layers, there is a thick middle layer of creamy white filling that is smooth and slightly shiny. The white cream is evenly spread and slightly visible from the sides, making a clear contrast with the dark cookies. The background is a white marbled texture, emphasizing the warm colors of the cookies. 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 Cream Cheese Filling Recipe
Top Tip
How to Serve Gingerbread Whoopie Pies with Cream Cheese Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Whoopie Pies with Cream Cheese Filling Recipe

Why You'll Love This Recipe

I remember baking these Gingerbread Whoopie Pies with Cream Cheese Filling Recipe for the first time right before the holidays, and instantly falling in love. The soft gingerbread flavor paired with that luscious cream cheese filling is so inviting, you’ll want to make a double batch!

Perfectly Balanced Spice Blend: The mix of ginger, cinnamon, nutmeg, and cloves offers a cozy warmth without overpowering sweetness.
Soft & Tender Texture: These whoopie pies come out moist and cake-like, not dry or crumbly, making them a delight to eat.
Easy Make-Ahead Options: You can prepare the batter and filling days ahead, which makes baking less stressful during busy times.
Cream Cheese Filling That Steals the Show: The spiced cream cheese frosting adds just the right tang and sweetness, elevating these treats beautifully.

Ingredients & Why They Work

The magic of this Gingerbread Whoopie Pies with Cream Cheese Filling Recipe really comes from how the simple pantry staples come together. The spices and molasses bring that holiday spirit to life while the cream cheese filling balances with richness and smoothness.

Flat lay of a small pile of all-purpose flour spooned neatly on a white ceramic plate, a small white bowl filled with dark molasses, a small white bowl of hot water, a small white bowl of granulated sugar, a small white bowl of vegetable oil, one large whole uncracked brown egg, a whole block of cream cheese with a smooth surface, a small white bowl of unsalted butter cubes, a small white bowl of sifted confectioners’ sugar, fresh whole sticks of cinnamon, a fresh piece of ginger root, whole nutmeg and whole cloves arranged symmetrically on a simple white ceramic plate, all ingredients fresh and natural, 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: Forms the soft, cake-like base of the cookies; spoon and level it for accuracy.
Ground ginger, cinnamon, nutmeg, cloves: Classic warming spices that give the gingerbread its signature aromatic flavor.
Baking soda and baking powder: Work together to give the batter just the right lift and tenderness.
Molasses: Adds that deep, rich sweetness and moisture; I recommend dark or unsulphured for best flavor (Grandma’s brand is my favorite).
Vegetable oil: Keeps the whoopie pies soft and moist.
Granulated sugar: Balances the boldness of the molasses without oversweetening.
Egg: Binds everything together and adds structure.
Cream cheese: For the filling’s tangy, creamy base; make sure it’s nicely softened for smooth beating.
Unsalted butter: Adds richness and helps the filling hold its shape.
Confectioners’ sugar: Sweetens the filling without grittiness.
Vanilla extract: Enhances all the flavors in the filling.
Pinch of spices in filling: A subtle nod to the gingerbread spices, tying the whole treat together.

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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 things I love about this Gingerbread Whoopie Pies with Cream Cheese Filling Recipe is how easy it is to tweak it for your taste. Whether you prefer a milder spice or want to add some chocolate chips, there’s room to make it your own.

Extra Spice Kick: I’ve sometimes added an extra half teaspoon of ginger and a dash of ground cardamom for a fragrant punch, and it really perks up the flavor.
Dairy-Free Version: Swap the cream cheese and butter in the filling for coconut cream and a plant-based butter – it’s surprisingly delicious!
Mini Whoopie Pies: Use a scant tablespoon of batter per cookie to bake bite-sized treats that disappear in no time at holiday parties.
Chocolate Twist: Adding a tablespoon of cocoa powder to the dry ingredients makes a festive chocolate-gingerbread combo that's irresistible too.

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

The image shows several soft, round brown sandwich cookies with a rough, slightly cracked texture on top. Each sandwich cookie is made of two cookie layers with a thick, smooth white cream layer in the middle. One cookie in the center is broken to show the creamy filling inside, which looks fluffy and slightly melting. The cookies rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking the Spices & Dry Ingredients Together

Start by mixing your flour with the ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. I like to whisk these together well in a large bowl so those spices get evenly spread—no one wants a bite that’s too strong or missed.

Step 2: Combining Molasses with Wet Ingredients

In a separate bowl, whisk your molasses with the hot water first—giving it a minute to cool ensures the egg doesn’t cook when added. Then stir in the sugar, oil, and finally the egg. This wet mixture should look glossy and somewhat heavy.

Step 3: Gently Folding Wet into Dry Mixture

Pour the wet ingredients into the dry and fold them together carefully with a silicone spatula or wooden spoon. The batter is pretty dense and a bit oily, so just mix until combined—overmixing can make the whoopie pies tough.

Step 4: Chill the Dough

Cover the dough and pop it in the fridge for at least 2 hours—or up to 2 days. I’ve found chilling really helps the flavors meld and makes the dough much easier to scoop later. Patience pays off here!

Step 5: Baking the Whoopie Pies

Heat your oven to 350°F (177°C), line baking sheets, then scoop out scant 1½ tablespoon mounds spaced about 3 inches apart. Bake for 13-14 minutes until the edges set but centers stay soft. Let them rest on the tray for 5 minutes to firm up before transferring to a cooling rack.

Step 6: Making the Spiced Cream Cheese Filling

Beat the softened cream cheese on high speed until silky smooth, then add butter and keep beating. Mix in confectioners’ sugar, vanilla, and just a tiny pinch of each spice—ginger, cinnamon, nutmeg, and cloves—and whip until fluffy. Tweak spices to your liking by tasting as you go.

Step 7: Assembling Your Whoopie Pies

Pair up cookies by size, then spread or pipe the filling right onto the flat side of one cookie before sandwiching with the other. I love using a piping bag with a Wilton 1A tip for neat, even filling that looks as good as it tastes.

Top Tip

After making these Gingerbread Whoopie Pies with Cream Cheese Filling Recipe multiple times, a few tips really make everything come out beautifully every single time.

Chill the Batter: Don’t skip the chilling step—it firms up the oily batter and helps the cookies bake with the perfect rise and texture.
Use Room Temperature Ingredients: Bringing your egg, cream cheese, and butter to room temp before mixing ensures a smooth batter and filling without lumps.
Don’t Overbake: Pull the whoopie pies out as soon as the edges set; the centers should remain slightly soft to keep them tender and moist.
Balance Spices Gradually: Start with less spice in the filling and add more if needed—taste-testing helps you find your perfect balance without overpowering the cream cheese.

How to Serve Gingerbread Whoopie Pies with Cream Cheese Filling Recipe

gingerbread whoopie pies - Serving Suggestion

Garnishes

I like to dust these whoopie pies lightly with powdered sugar and sometimes sprinkle a little crushed crystallized ginger on top for an extra zing and pretty sparkle. Fresh cranberries around the serving tray add a festive touch, too.

Side Dishes

They pair wonderfully with a hot cup of chai tea or spiced cider—the warm beverage flavors amplify those cozy gingerbread spices perfectly. For a brunch spread, I serve with whipped cream and fresh citrus slices to brighten the palate.

Creative Ways to Present

For holiday parties, I set them up on a multi-tiered dessert stand with gingerbread sprigs and evergreen branches for a rustic-chic vibe. Wrapping individual whoopie pies in cellophane tied with twine also makes adorable edible gifts that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover whoopie pies covered in an airtight container in the fridge. They stay soft and delicious for up to a week, though they rarely last that long! Bringing them to room temperature before eating really revives their tender texture.

Freezing

I’ve had great success freezing assembled whoopie pies individually wrapped in plastic wrap, then stored in a sealed freezer container. They freeze perfectly for up to 3 months. When you want one, just thaw overnight in the fridge or an hour or two on the counter.

Reheating

To enjoy a fresh-baked feel, I warm frozen or refrigerated whoopie pies briefly in a microwave (about 10 seconds) or in a low-heat oven (275°F for 5 minutes). It brings back that softness without melting the filling too much.

Frequently Asked Questions:

Can I make the Gingerbread Whoopie Pies with Cream Cheese Filling Recipe ahead of time?

Absolutely! The dough benefits from resting in the fridge for at least 2 hours up to 2 days, and you can prepare the filling up to 2 days ahead as well. This makes busy holiday baking much easier.

What type of molasses should I use for the best flavor?

Use unsulphured or dark molasses for a rich, smooth taste. Blackstrap molasses is too bitter for this recipe. Grandma’s brand unsulphured molasses is what I use and recommend for the best flavor.

How do I prevent the whoopie pie cookies from being dry?

Chilling the batter before baking is key to keeping the cookies moist and soft. Also, watch the baking time carefully to pull them out as soon as the edges are set—overbaking dries them out.

Can I freeze the filled whoopie pies?

Yes! After assembling, wrap each whoopie pie in plastic wrap and place them in a freezer-safe container. They keep beautifully for up to 3 months. Just thaw overnight in the fridge or at room temperature before serving.

Final Thoughts

These Gingerbread Whoopie Pies with Cream Cheese Filling Recipe hold a special place in my heart for bringing warmth and joy during the chilly months. They’re fairly simple yet so rewarding to make, and the smiles when sharing them are priceless. Trust me, once you bake these cozy treats, they’ll become your new seasonal favorite—just like they did for me!