The moment I pulled my first batch of Gingerbread Whoopie Pies out of the oven, my entire kitchen smelled like Christmas morning—warm cinnamon, spicy ginger, and that deep molasses aroma that wraps around you like a cozy blanket. I remember standing over the baking sheet, inhaling the scent as the little cakes cooled, their tops slightly cracked and soft to the touch. When I sandwiched them together with the creamy filling and took my first bite, I felt that mix of nostalgia and excitement that only homemade holiday treats can bring.
Why You’ll Love This Recipe
You’ll love this recipe because it transforms all the cozy flavors of classic gingerbread into soft, pillowy cookies with a luscious creamy center—giving you a festive treat that feels impressive but is surprisingly simple and fun to make.
Ingredients
GINGERBREAD CAKES:
- 1 cup all-purpose flour
- 1/3 tsp baking soda
- 1/3 cup brown sugar
- 1/2 tsp ground ginger
- 1/3 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup butter, softened
- 1 Tbsp molasses
- 1 Tbsp milk
CREAM FILLING (my preferred version):
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
You can adjust the spices slightly depending on your preference—adding a little extra ginger will give the whoopie pies a nice warm kick, while more cinnamon adds sweetness. I’ve made them with honey instead of molasses once, but trust me, molasses gives them that true gingerbread depth you just can’t replicate. As for the filling, I prefer cream cheese frosting because it gives the perfect tang to balance the sweetness, but a marshmallow-based filling also works beautifully.
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (optional but helpful)
A cookie scoop helps make perfectly even rounds, which is important because you’ll be sandwiching them together. If you don’t have one, two spoons work just fine—just aim for consistency. Parchment paper is essential because it prevents sticking and helps the cookies bake evenly. And while a hand mixer is great for small batches like this, a stand mixer makes whipping the filling effortless.
Step-by-Step Instructions
When I make these whoopie pies, I always start by whisking together the flour, baking soda, salt, and all those beautiful spices. The moment the ginger, cinnamon, nutmeg, and cloves hit the bowl together, they create this unmistakable gingerbread aroma that fills the air. It’s warm, nostalgic, and honestly one of my favorite parts of the whole process. Mixing the dry ingredients thoroughly also ensures the spices are perfectly distributed so every little cake tastes balanced and flavorful.(See the next page below to continue…)