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Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews
  • Author: Riley
  • 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

Gingerbread Whoopie Pies are delightful spiced sandwich cookies filled with a creamy, spiced cream cheese frosting. Perfectly soft gingerbread cookies give way to a smooth and lightly spiced filling, making these treats ideal for holiday celebrations or year-round enjoyment. The batter is chilled for elevated flavor and texture, then baked into soft, cakey cookies that pair wonderfully with the rich cream cheese filling.

Ingredients

Scale

Gingerbread Whoopie Pies

  • 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; I 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

Spiced Cream Cheese Filling

  • 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)

Instructions

  1. 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 well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk the molasses and hot water together. Allow to cool slightly, then whisk in the granulated sugar and vegetable oil. Finally, whisk in the large egg until the mixture is smooth and combined.
  3. Make Dough: Pour the wet ingredients into the flour mixture. Fold together gently with a silicone spatula or wooden spoon until just combined, or use a mixer on medium speed. The batter will be heavy with a slightly oily appearance.
  4. Chill Dough: Cover the dough and refrigerate for at least 2 hours and up to 2 days. This chilling step enhances the flavor and makes the dough easier to handle.
  5. Preheat Oven and Prepare Bakeware: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
  6. Shape Cookies: Using a spoon or cookie scoop, drop mounds of batter about 1 and 1/2 tablespoons each onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
  7. Bake Cookies: Bake the cookies for 14 minutes or until the edges are set and the tops feel firm. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  8. Make the Filling: In a large bowl, using a hand 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 the softened butter and beat until fully combined and smooth. Add the sifted confectioners’ sugar, vanilla extract, and the small pinches of ground ginger, cinnamon, nutmeg, and cloves. Beat on medium speed until well incorporated. Taste and adjust spices if desired.
  9. Assemble Whoopie Pies: Pair cookies by size. Spread or pipe the spiced cream cheese filling onto the flat side of one cookie and sandwich with the other to create a whoopie pie. Repeat with the remaining cookies.
  10. Store: Cover leftover whoopie pies and refrigerate for up to 1 week to maintain freshness.

Notes

  • Make Ahead & Freezing: The filling can be made up to 2 days in advance and stored covered in the refrigerator. Dough can be prepared and refrigerated for up to 2 days before baking, no need to warm before scooping. Baked and filled whoopie pies can be frozen individually wrapped for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
  • Doubling Recipe: Yields 24 cookies or 12 sandwiches. For doubling, double all ingredients except vegetable oil; use 3/4 cup (180ml) oil instead of 1 cup to avoid greasy dough.
  • Smaller Whoopie Pies: Use about 1 scant tablespoon of batter to yield 18 smaller pies. Reduce bake time by 1 minute.
  • Molasses Choice: Use unsulphured or dark molasses such as Grandma’s brand for best flavor. Avoid blackstrap molasses as it is too bitter for this recipe.
  • Spices in Filling: Use very small pinches (about 1/16 teaspoon) of each spice in the cream cheese filling. Adjust based on taste, slightly heavier on cinnamon is common.

Nutrition

  • Serving Size: 1 whoopie pie (2 cookies with filling)
  • Calories: 280 kcal
  • Sugar: 24 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

Find it online: https://cookwithriley.com/gingerbread-whoopie-pies-with-spiced-cream-cheese-recipe/