Soft Gingerbread Whoopie Pies
Pillowy soft and perfectly spiced, these gingerbread whoopie pies are just what your holiday needs! These handheld dessert sandwiches are super easy to make and great for serving at holiday parties. The cream cheese filling is always a hit!
When you like the convenience a cookie, but want the tender texture of a cake, whoopie pies are the answer. Also known as “gobs” in Pennsylvania, these old-fashioned cookie sandwiches are soft and sweet. I love baking this gingerbread variation for Christmas parties. People love the festive flavor paired with cream cheese frosting (red velvet is also a popular whoopie pie flavor). Plus, they are super easy to serve as individual desserts!
Why You’ll Love This Recipe
- Plenty of gingerbread flavor! The spices, molasses and brown sugar come together to make a perfectly spiced treat.
- Pillowy soft texture. Like any good whoopie pie, the cake-like texture is of the utmost importance. My recipe testing unveiled that buttermilk is the secret to that tenderness.
- Easy to make. The dough comes together quickly, then all you have to do is sandwich two cookies together with cream cheese filling! They are ready to serve in under an hour.
- Good alternative to holiday cookies. Whoopie pies aren’t quite a cookie, but not a cake either (and certainly not a pie!) The tender dessert sandwiches will make a unique addition to your cookie platter.
- They’re the perfect handheld dessert for holiday entertaining. Need I say more?
Ingredient Notes
- Molasses: Use unsulphured molasses (not blackstrap, which is too bitter). I prefer the Grandma’s brand.
- Brown sugar: Light or dark brown sugar works in this recipe. It complements the gingerbread flavors nicely!
- Spices: Check that your spices are fresh and not expired for the best flavor.
- Baking soda and baking powder: These leavening agents help the cookies rise and become fluffy. It’s good to check these aren’t expired too!
- Buttermilk: This helps activate the baking soda while also creating a moist and tender texture.
- Butter: Use unsalted butter that is room temperature. Different brands of salted butter have different amounts of salt added so it’s best to add it separately.
- Cream cheese: Use full-fat cream cheese for a rich filling. Through recipe testing I have found that the block-style stays thick and doesn’t turn goopy when mixed with confectioners’ sugar.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Try a different frosting for the filling. To make maple cream cheese frosting, add 1 to 2 teaspoons maple extract with the vanilla. Other options include brown butter frosting, marshmallow frosting or eggnog buttercream.
Add some holiday sprinkles. After assembling, roll the side of the cookie sandwiches in holiday sprinkles. They will stick to the edges of the filling for a festive touch!
Make mini whoopie pies. Use a small cookie scoop to scoop the dough and bake for 8 to 10 minutes. This will yield 36 to 40 mini sandwiches.
How to Make Gingerbread Whoopie Pies
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt and spices. Set aside.
- Beat the wet ingredients. Mix butter and brown sugar until light and fluffy. Add egg and vanilla, then mix in molasses and buttermilk.
- Combine wet and dry ingredients. Mix just until combined.
- Scoop dough and place on parchment lined baking sheet. Bake at 350℉ for 12 to 14 minutes. Cool completely.
- Make the cream cheese frosting. Beat cream cheese and butter together until creamy. Mix in confectioners’ sugar, then the vanilla and pinch of salt.
- Assemble. Match up the cookies so they are similar in size. Use a frosting bag to pipe cream cheese filling on to the bottom of one cookie. Sandwich with its pair. Repeat with remaining cookies.
Expert Tips
Use room temperature ingredients, particularly the butter, eggs and buttermilk. This makes it easier to mix them together and create a consistent dough. As a result, the cookies will have a perfectly soft texture!
Don’t over-mix the dough when combining the wet and dry ingredients. Over-mixing will cause the cookies turn turn out dense instead of fluffy.
Let the cookies cool completely before adding the filling. If the cookies are still warm, the frosting will melt.
Storage Tips
Store whoopie pies in an airtight container in the refrigerator for up to one week. I suggest placing parchment paper or wax paper between layers so they don’t stick. Bring to room temperature before serving.
Freeze for up to 2 months (assembled or cookies and frosting separately). Wrap the sandwiches in plastic wrap and place in an airtight container. Defrost in the refrigerator overnight before bringing to room temperature.
Make ahead the frosting and store in an airtight container in the refrigerator for up to 3 days. You cannot make the batter ahead of time since the baking powder and soda will lose their effectiveness. However, you can bake the cookies and assemble the next day.
Recipe FAQ
The batter was probably over-mixed. Remember to stir the wet and dry ingredients just until combined. Another culprit could be expired baking soda or baking powder.
It’s better to use real buttermilk for the best texture. However, in a pinch, you can make a substitute by whisking together 1 teaspoon white distilled vinegar with 5 Tablespoons whole milk. Let the mixture sit for 10 minutes before using.
They have more moisture than your standard cookie. Also, this gingerbread version is more prone to a sticky exterior due to the molasses, which is why I like to dust them with confectioners’ sugar!
Related Recipes
If you enjoyed this recipe, then try these sweet treats next!
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Get the Recipe: Soft Gingerbread Whoopie Pies
Ingredients
Whoopie Pies
- 2 ½ cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice, or ground cloves
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ¾ cup (150 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) unsulphured molasses
- ¼ to ⅓ cup (60 to 80 ml) buttermilk, room temperature
Cream Cheese Filling
- 1 cup (225 g or 8 oz) block cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and spices. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla. Mix until smooth. Mix in the molasses and buttermilk. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to wet ingredients and mix just until combined.
- Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined. Finally, mix in vanilla and a pinch of salt.
- Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.
