Gingerbread Whoopie Pies with Cream Cheese Filling on a serving plate.

Gingerbread Whoopie Pies with Cream Cheese Filling

by

These gingerbread whoopie pies sandwich tangy cream cheese frosting between soft molasses-spice cakes. They are cake-like rather than crisp cookies, with ginger, cinnamon and a little clove in the batter. Cool the cakes completely before filling so the frosting keeps its shape.

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Recipe at a Glance

  • Yield: 12 sandwich pies
  • Preparation: 30 minutes
  • Cooking: 10–12 minutes per batch
  • Chilling: 30 minutes after filling

Table of Contents

Ingredients

Gingerbread cakes

  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup (80 ml) unsulphured molasses, not blackstrap
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature

Cream cheese filling

  • 8 oz (227 g) full-fat brick cream cheese, softened but cool
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Before You Start

Use regular unsulphured molasses; blackstrap tastes much stronger and more bitter.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare the oven

Heat the oven to 350°F (175°C). Line two large baking sheets with parchment. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in a bowl.

2. Cream the butter

Beat butter and brown sugar for 2–3 minutes until lighter. Beat in the egg, then the molasses and vanilla, scraping the sides of the bowl.

3. Finish the batter

On low speed, add the flour mixture in three portions, alternating with buttermilk in two portions, beginning and ending with flour. Stop when no dry streaks remain; the batter should be soft and scoopable.

4. Scoop and bake

Scoop 24 equal mounds, about 1 1/2 tablespoons each, onto the sheets, spacing them 2 inches apart. Bake one sheet at a time for 10–12 minutes, until the tops spring back lightly and a toothpick inserted in a cake comes out without wet batter.

5. Cool fully

Let cakes stand on the sheet for 5 minutes, then move to a rack and cool completely. Match cakes into 12 pairs of similar size.

6. Mix the filling

Beat cream cheese and butter just until smooth. Add powdered sugar in portions on low speed, then vanilla. Beat briefly until thick and spreadable. If it feels soft, refrigerate for 15–20 minutes before filling.

7. Assemble

Spread or pipe filling onto the flat side of one cake from each pair, keeping a small border. Top with the second cake and press gently. Refrigerate for 30 minutes to settle the filling before serving.

Cook’s Tips

  • Use regular unsulphured molasses; blackstrap tastes much stronger and more bitter.
  • Portion the batter evenly so the cakes pair neatly and bake at the same speed.
  • Avoid prolonged beating after adding cream cheese, which can make frosting softer.

Storage and Make-Ahead

Refrigerate filled whoopie pies in an airtight container for up to 3 days, with parchment between layers. Freeze individually wrapped pies for up to 1 month. Thaw in the refrigerator, then leave at room temperature for 10–15 minutes before serving.

Recipe Questions

Are whoopie pies cookies or cakes?

These have small, soft cake rounds that are assembled like sandwich cookies.

Can I make the cakes ahead?

Bake them a day ahead, cool completely and store covered. Add the filling and refrigerate once assembled.

Why did the frosting slide out?

Warm cakes or very soft frosting can cause sliding. Cool the cakes fully and chill the filling briefly if needed.

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