Gingerbread Whoopie Pies: There’s nothing like the smell of gingerbread baking in the oven during the holiday season, and these gingerbread whoopie pies are no exception. With pillow soft cake like cookies, sandwiched between delicious creamy spicy cream cheese filling. These amazing gingerbread cookies will be the hit of any Christmas Party.

What is a Whoopie Pie?

HOW TO MAKE A PERFECTLY ROUND WHOOPIE PIES

Use a round cookie cutter large enough to fit over the cookie. While the cookie is still hot, place the the cookie cutter over the cookie and in a circular motion mold the cookie back into a circle.

How to Freeze Whoopie Pies

These delicious soft pumpkin sandwich cookies freeze beautifully. WHAT WORKS BEST: Wrap each whoopie pie in plastic wrap, place in a freezer safe container with a tight fitting lid. Stays fresh in the freezer up to 4 months. Serve frozen or defrost in the refrigerator overnight.

How to Make Gingerbread Whoopie Pies—Ingredients

GINGERBREAD INGREDIENTS (full printable recipe below)
- all-purpose flour
- ground ginger
- ground cinnamon
- ground nutmeg
- ground cloves
- baking soda
- baking powder
- salt
- dark molasses
- sugar
- vegetable oil
- large egg
SPICED CREAM CHEESE FILLING INGREDIENTS
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
- ground ginger, ground cinnamon, ground nutmeg, ground cloves

Tips and Tricks for the BEST Whoopie Pies

DON’T EAT WHEN HOT: While it might be tempting to eat the whoopie pies slightly cooled.. wait until they have cooled completely. They taste so much better when cooled. Preferably chilled overnight in the refrigerator. They’re even good fresh out of the freezer.
USING AN ICE CREAM SCOOP: You can use a spoon to scoop the batter. Using an ice cream scoop keeps your cookies uniform sized.

Also Try These Whoopie Pie Recipes

CLASSIC CHOCOLATE WHOOPIE PIES 2. PUMPKIN SPICE WHOOPIE PIES

Make Whoopie Pies from a Cake Mix

If you’ve never made cookies using a cake mix you are in for a treat! Using a cake mix creates a soft delicious cookie and is super easy to do. CLICK HERE→ 10 LUNCH BOX CAKE MIX COOKIE RECIPES

Change Up the Flavor

Add chunks of chopped crystalized ginger to the gingerbread batter.
Instead of adding a spiced cream cheese filling, add a marshmallow cream filling.
Roll the edges in chopped nuts. I don’t know if that will change the flavor but it will add a nice crunch.
Add mini chocolate chips to the gingerbread whoopie pies.
Take out the spices and use a plain cream cheese filling.

MORE GINGERBREAD RECIPES

LARGE BAKERY SIZE GINGERBREAD COOKIES 2. GINGERBREAD CHRISTMAS TREE LOT 3. GINGERBREAD CAKE ROLL 4. GINGERBREAD WINTER WONDERLAND CAKE

Gingerbread Whoopie Pies

Yield: Makes 20 Whoopie Pies

Great straight out of the freezer, refrigerator, or at room temperature.

Ingredients

For the Gingerbread Whoopie Pies:

4½ cups all -purpose flour
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons dark molasses
½ cup hot water
1-1/3 cups granulated sugar
1 cup vegetable oil
2 large eggs

For the Spice Cream Cheese Filling:

1 (8 ounce) block cream cheese, softened to room temperature
¼ cup unsalted butter, softened to room temperature
4½ cups powdered sugar
½ teaspoon vanilla extract
1/8 teaspoon of each—ground ginger, ground cinnamon, ground nutmeg and ground cloves

Instructions

For the Gingerbread Whoopie Pies:

In a large mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt; set aside.
In a medium bowl, whisk together the molasses and hot water. Let cool a few minutes, then whisk in the sugar, oil and egg.
Pour wet mixture into the flour mixture. Using a spatula or wooden spoon, fold until combined.
Cover dough and chill in the refrigerator for at least 2 hours and up to 2 days.
Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
Using a small cookie scoop (about 2 tablespoons), add mounds of batter about 3 inches apart. Bake 12 minutes or until edges appear set.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to coll completely. Make Filling as they cool.
Pair cookies up based on their size, Spread or pipe the filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
Cover whoopie pies and store in the refrigerator for up to a week.
Makes 20 Whoopie Pies

For the Spiced Cream Cheese Filling:

In a large mixing bowl, beat cream cheese on high until completely smooth and creamy (about 2 minutes).
Add butter, beat until smooth and combined.
Add sugar, vanilla and spices, beat on medium speed until combined.

Notes

HOW TO FREEZE WHOOPIE PIES

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Gingerbread Whoopie Pies