Gingerbread Whoopie Pies Recipe

If you’re looking for a cozy treat that feels like a warm hug in dessert form, you’re going to adore this Gingerbread Whoopie Pies Recipe. I’ve made these plenty of times, and every batch just melts my stress away with their soft, spicy cookies sandwiched around creamy cinnamon-tinged frosting—perfect for holiday gatherings or a special snack. Stick around because I’m going to share all my tips so you get them just right on your first try!

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Ingredients You’ll Need

These ingredients come together to give you that unforgettable gingerbread flavor with a rich, soft crumb. A quick tip: I always recommend using room-temperature eggs and buttermilk to get a smooth, even batter that’s easier to work with.

• Neutral oil: Makes the cookies tender—try grapeseed or vegetable oil for a mild flavor.
• Granulated sugar: Adds sweetness and helps balance the spices.
• Brown sugar: Brings moisture and a touch of caramel flavor.
• Molasses: The soul of gingerbread, giving that deep, rich taste and gorgeous color.
• Large egg: Acts as a binder; be sure it’s at room temp to mix in easily.
• Vanilla extract: Complements the spicy notes with a warm sweetness.
• Buttermilk: Adds tang and keeps those cookies soft—don’t skip it!
• All-purpose flour: The base that holds everything together; I prefer weighing it for accuracy.
• Salt: Enhances all the other flavors.
• Baking soda and baking powder: Work together to give a light rise while keeping a tender crumb.
• Ground ginger, cinnamon, nutmeg, cloves, and allspice: The classic gingerbread spice mix that makes these whoopie pies so special.
• Cream cheese: For the frosting, room temp is key so it blends smoothly.
• Salted butter: Adds richness and balances the tang of cream cheese in the filling.
• Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
• Cinnamon (for frosting): Adds a gentle warmth and extra depth to the filling.

Variations

Sometimes, I like to switch things up, especially if I want to cater to different tastes or dietary needs. Feel free to tailor this Gingerbread Whoopie Pies Recipe to your favorites—you can’t really go wrong!

• Butter Substitute: I discovered that swapping neutral oil for melted butter gives a slightly firmer cookie with a richer flavor—but for softness, oil wins every time.
• Frosting Swap: For a dairy-free option, try coconut cream frosting instead of cream cheese; it adds a tropical twist and keeps things vegan-friendly.
• Spice Mix: Feel free to amp up the ginger or cinnamon if you like spicier treats; I sometimes add a dash of cardamom for an exotic note.
• Mini Whoopie Pies: Makes perfect bite-sized treats for parties—just reduce baking time by a couple of minutes.

How to Make Gingerbread Whoopie Pies Recipe

Step 1: Mix Your Sweet Base

Start by combining your neutral oil with both sugars in a large bowl. Mix until smooth—that’s the start of a lovely, sticky base. Then, add in the molasses, egg, vanilla, and buttermilk. I like to make sure the egg and buttermilk are room temperature so they blend beautifully without curdling. Stir it all together until it’s well combined and silky.

Step 2: Fold in the Dry Ingredients Carefully

Now, gently mix in the flour, salt, baking soda, baking powder, and the aromatic spices—ginger, cinnamon, nutmeg, cloves, and allspice. This is where your kitchen starts smelling magical! Don’t overmix here; stir just until you no longer see dry flour bits. Overmixing can make your cookies tough, and trust me, we want soft whoopie pies!

Step 3: Chill the Dough

This part is a game changer. Cover your dough and pop it into the fridge for at least 2 hours. I usually make mine the night before so the flavors meld and the dough firms up—it’s easier to scoop and creates a better texture.

Step 4: Bake Your Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Use about 1½ tablespoons of dough to form balls and place them spaced out on the sheets. Pop them in the oven and bake for 10-12 minutes. They’ll puff slightly but still feel soft to the touch. Let them cool completely before moving on—that frosting is best on cool cookies!

Step 5: Whip Up That Creamy Frosting

In a bowl, beat the cream cheese and butter together until smooth and fluffy—you want no lumps here. Then add vanilla, powdered sugar, and a touch of cinnamon. Mix again until silky and ready to spread. This frosting balances the spices perfectly with its creamy, sweet tang.

Step 6: Assemble the Whoopie Pies

Scoop about 1½ tablespoons of frosting onto the flat side of one cookie and gently sandwich another cookie on top. Push lightly so the frosting spreads evenly but doesn’t squish out too much. And voilà, your Gingerbread Whoopie Pies are ready to eat or store!

How to Serve Gingerbread Whoopie Pies Recipe

Garnishes

I often dust the tops with a little powdered sugar or a sprinkle of cinnamon sugar to add a delicate, festive sparkle. Occasionally, I’ll add a sprinkle of crushed candied ginger on the frosting for a lovely zing and contrasting crunch. It’s those small touches that make these feel extra special when you serve them to guests.

Side Dishes

These whoopie pies are perfect with a hot cup of chai tea or a frothy latte—the warm spices pair beautifully. For holiday brunch, I like serving them alongside fresh fruit and a cinnamon-spiced yogurt dip to brighten things up.

Creative Ways to Present

For holiday gatherings, I arrange the whoopie pies on a rustic wooden board alongside sprigs of pine and cranberries for a festive vibe. They also make wonderful gifts if wrapped individually in wax paper tied with twine and a cinnamon stick—your friends will be so impressed!

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerbread Whoopie Pies in an airtight container in the fridge, and they stay soft and fresh for about 4-5 days. Let them come to room temp before serving; the frosting will soften and taste just like day one.

Freezing

Freezing these is a lifesaver—especially during busy holiday seasons. I freeze the assembled pies individually wrapped in plastic wrap and stored in a freezer-safe bag. They keep for up to 2 months. Thaw them in the fridge overnight and then bring to room temp before enjoying.

Reheating

If you want to enjoy these warm, I pop them in the microwave for 10-15 seconds; it makes the frosting delightfully melty without drying out the cookie. Just keep an eye on them so they don’t get too soft or the frosting doesn’t separate.

FAQs

Final Thoughts

I absolutely love how these Gingerbread Whoopie Pies Recipe turn out every time—soft, spicy cookies with a luscious cream cheese filling that feels like a little winter celebration in every bite. If you’re the kind of person who cherishes cozy kitchen moments and sharing treats with loved ones, this recipe will become a fast favorite. Trust me, once you try it, you’ll be making these all season long!

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