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 ground ginger, ground cinnamon, ground nutmeg, ground cloves

There’s something incredibly cozy about biting into soft, spiced treats during the cooler months, and this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe truly captures that warm, homemade feeling. Between the tender molasses cookie and the luscious cream cheese filling kissed with holiday spices, these little delights make any day feel special.

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 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

I love sharing these Gingerbread Whoopie Pies with friends and family because they’re both nostalgic and surprisingly easy to master. The balance of spices feels just right—not overpowering but unmistakably festive—while the cream cheese filling brings a silky, lightly spiced contrast that makes each bite irresistible.

Perfect balance of spices: The blend of ginger, cinnamon, nutmeg, and cloves creates that classic gingerbread aroma without overwhelming your palate.
Soft, cake-like texture: These whoopie pies are delightfully tender and moist—much more like little pillows than a crunchy cookie.
Easy-to-make filling: The spiced cream cheese frosting is smooth, creamy, and just the right amount of sweet, with a hint of warmth from the spices.
Great for gifting and sharing: They store well, freeze beautifully, and make thoughtful homemade gifts during the holiday season.

Ingredients & Why They Work

The magic of this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe lies in the marriage of bold spices with molasses-rich batter and a creamy, subtly spiced filling. Using quality ingredients ensures the flavor shines through every bite.

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: Provides a sturdy yet tender base for the cookie; spoon and level it for accurate measuring to keep the texture just right.
Ground ginger, cinnamon, nutmeg, cloves: These spices deliver traditional gingerbread warmth—freshly ground or well-stored spices brighten the flavor.
Baking soda & baking powder: Work together to give the dough a gentle lift and that perfect cakey crumb.
Molasses (unsulphured or dark): Adds depth, moisture, and that classic gingerbread signature taste—avoid blackstrap to keep bitterness at bay.
Hot water: Slightly warms the molasses mixture, helping ingredients combine smoothly and enhancing the flavor release.
Granulated sugar: Sweetens without overpowering and contributes to the tender texture.
Vegetable oil: Keeps the cookies moist and soft—this choice rather than butter helps maintain the cake-like crumb.
Egg: Binds everything and adds richness; room temperature works best for even mixing.
Cream cheese (full-fat, brick): The base of the filling, delivering creaminess and slight tang that cuts through the sweet spices.
Unsalted butter: Adds luxurious texture to the filling—softened to blend effortlessly.
Confectioners’ sugar: Gives the filling a smooth, sweet finish with no graininess.
Vanilla extract: Enhances the cream cheese flavor and lifts the entire filling profile.
Pinches of ground ginger, cinnamon, nutmeg, and cloves in filling: These subtle hints mirror the cookie spices, tying the sandwich together flavor-wise without competing.

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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 my favorite parts about this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe is how easy it is to tweak for your tastes. You can dial up the spices, swap out some ingredients for dietary needs, or even play with the size of each whoopie pie—go big for guests or bite-sized for parties.

Variation: I once experimented by adding a tablespoon of finely grated orange zest to the batter, which gave the whoopie pies a lovely citrus lift that complemented the spices beautifully.
Dairy-free option: Replace the cream cheese and butter with a coconut cream and dairy-free margarine blend—flavor changes, but it’s still decadent and worth a try!
Smaller whoopie pies: Measuring 1 scant tablespoon per cookie yields slightly smaller pies, perfect for afternoon tea or cookie exchanges.
Extra spicy filling: If you like it hotter, add just a touch more ground ginger and cinnamon to the cream cheese filling—mix and taste as you go so it’s just right.

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

I start by combining the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl. Whisking these together ensures an even spice distribution so each cookie has a consistent flavor pop. It’s a small but important step to get right!

Step 2: Mix the Molasses and Wet Ingredients

Next, whisk the molasses and hot water together gently. Hot water helps the molasses loosen up and meld more easily. I let this cool a bit before adding sugar, oil, and the egg. Whisk everything thoroughly. The batter will be thick and a bit oily-looking, which is totally normal for these whoopie pies.

Step 3: Fold Wet and Dry Together & Chill

Pour the wet ingredients into your dry mixture. I prefer folding together with a sturdy silicone spatula or wooden spoon—this dough is pretty dense and won’t mix well with a whisk. Don’t overmix though! Cover the dough and chill it for at least 2 hours; this step lets the flavors meld and the batter firm up for easier portioning.

Step 4: Scoop and Bake

Preheat your oven to 350°F (177°C). Line baking sheets with parchment or silicone mats for clean release. Using a cookie scoop, place about 1 ½ tablespoons of batter per mound, spaced 3 inches apart because they spread a bit. Bake 13-14 minutes until edges are just set—you want soft centers, not crispy. Let them cool on the sheet a bit before transferring to racks.

Step 5: Whip Up That Spiced Cream Cheese Filling

While the cookies cool, beat softened cream cheese until smooth. Add butter, then sift in confectioners’ sugar along with vanilla and those tiny pinches of ground spices. Beat on medium speed until fluffy and deliciously fragrant. Taste and adjust spices a little if you like more warmth.

Step 6: Assemble Your Whoopie Pies

Pair the cookies by size. I like to pipe the filling onto the flatter side using a Wilton 1A tip for a neat finish, but a knife works just fine too. Sandwich them up gently—these soft cookies can break if you press too hard. Refrigerate the pies before serving to help the filling set.

Top Tip

From my experience with these Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe, a few little tricks make all the difference between good and unforgettable.

Chill the Dough Thoroughly: Don’t skip chilling—it firms up the batter so the cookies hold their shape and develop deeper flavor.
Use Room Temperature Ingredients: Softened cream cheese, butter, and eggs mix more smoothly and create a velvety filling that won’t separate.
Don’t Overbake the Cookies: Watch for set edges but tender middles—overbaking dries them out quickly.
Pipe the Filling for a Clean Look: It’s easier and looks so pretty on the finished pies; trust me, it’s worth getting a small piping bag!

How to Serve Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe

gingerbread whoopie pies - Serving Suggestion

Garnishes

I often dust these pies lightly with a mix of powdered sugar and a hint of cinnamon—it adds a snowy, festive touch that also tastes wonderful. For special occasions, a few tiny edible gold flakes or chopped crystallized ginger on top of the filling add a surprising pop of elegance.

Side Dishes

Pair these whoopie pies with cozy drinks like mulled cider, hot chocolate, or chai tea for a perfectly spiced treat spread. They’re also fantastic alongside a simple fruit salad with pears and pomegranate to balance the richness.

Creative Ways to Present

For holiday gatherings, arrange a platter of whoopie pies with sprigs of fresh rosemary or pine needles for a rustic vibe. Wrapping each pie in a small piece of parchment tied with twine turns them into charming edible gifts. I’ve even stacked mini whoopie pies on a tiered stand for dessert tables—functions like a cake but easier to serve!

Make Ahead and Storage

Storing Leftovers

I keep leftover whoopie pies in an airtight container in the fridge, where they stay wonderfully soft and fresh for up to a week. Sometimes I slip a piece of parchment between layers to keep the filling from sticking together—it works like a charm.

Freezing

These freeze beautifully! I wrap individual whoopie pies tightly in plastic wrap, then pop them in a sealed container or freezer bag. They stay delicious for up to 3 months. When I’m ready to enjoy, I thaw them overnight in the fridge or about an hour at room temp with the wrap still on.

Reheating

To revive chilled or thawed pies, I let them come to room temperature naturally. If they feel too firm, a quick 10-15 second zap in the microwave (watch carefully!) softens the filling and cookies nicely without melting the filling.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, cover it tightly, and refrigerate for up to 2 days. No need to warm it before scooping and baking — just scoop straight from the fridge.

What type of molasses should I use?

Use unsulphured or dark molasses for the best flavor. Avoid blackstrap molasses as it is very bitter and can overpower the cookies.

How spicy are the whoopie pies?

They have a warm, balanced spice profile—not overpowering but definitely noticeable. You can always adjust the spice amount in the filling if you like things a bit hotter.

Can I freeze the filled whoopie pies?

Yes! Freeze them individually wrapped in plastic and stored in a sealed container for up to 3 months. Thaw in the fridge overnight or at room temperature before serving.

Final Thoughts

This Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe holds a special place in my kitchen because it blends the cozy spices I grew up loving with a soft, approachable texture that everyone enjoys. It’s a recipe that makes baking feel like a warm hug—and sharing them is even better. I really hope you give them a try and find as much joy in making and eating them as I do. Trust me, your taste buds and guests will thank you!