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 all-purpose flour (281g), 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 unsulphured or dark molasses (90ml); 1/4 cup hot water (60ml); 2/3 cup granulated sugar (130g); 1/2 cup vegetable oil (120ml); 1 large egg, at room temperature; 6 ounces full-fat brick cream cheese, softened to room temperature (170g); 1/4 cup unsalted butter, softened to room temperature (4 Tbsp; 56g); 1 and 1/2 cups confectioners’ sugar, sifted (180g); 1/2 teaspoon pure vanilla extract; Small pinch of ground ginger, ground cinnamon, ground nutmeg, ground cloves (about 1/16 teaspoon each)

There’s something truly magical about soft, spice-filled cookies hugging a luscious cream cheese filling. This Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe captures that cozy feeling perfectly—like warm hugs in dessert form and totally worth your time to bake.

This image shows a close-up of multiple stacked sandwich cookies arranged in a grid. Each cookie has two round, soft-looking brown layers with a smooth white cream filling in the middle. The brown cookie layers have a slightly bumpy texture with small darker spots, while the white filling is thick and even. The cookies are tightly packed with the cream layer visible between each pair, creating a repeating pattern of brown and white horizontal layers. The background surface has a white marbled texture. 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

Honestly, gingerbread whoopie pies are one of my favorite holiday treats because they combine that classic gingerbread flavor with a creamy, spiced frosting that never gets old. This recipe is my go-to when I want something a little indulgent but still comforting.

Perfect Spice Balance: The ginger, cinnamon, nutmeg, and cloves bring the warmth without overpowering the sweetness.
Soft & Chewy Texture: These cookies bake up tender with just enough chew for the perfect whoopie pie bite.
Spiced Cream Cheese Filling: It’s not your typical cream cheese frosting—the dash of warm spices really makes it special.
Make Ahead Friendly: You can prep the dough and filling in advance, which makes it stress-free for holiday baking marathons.

Ingredients & Why They Work

The ingredients in this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe work together to create depth of flavor and a beautifully soft texture. Shopping smart makes all the difference—look for quality molasses and fresh spices to really make these stand out.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, small piles of ground ginger, ground cinnamon, ground nutmeg, and ground cloves arranged neatly on a white ceramic dish, a white ceramic bowl with dark molasses, another small white bowl filled with hot water, a white ceramic bowl containing granulated sugar, a white ceramic bowl with golden vegetable oil, one large whole brown egg with a clean shell, a white ceramic plate holding a block of full-fat cream cheese, a small white ceramic bowl with unsalted butter cubes, a white ceramic dish with sifted confectioners’ sugar, and a tiny white bowl holding pure vanilla extract, all ingredients fresh and natural, perfectly spaced with balanced layout and symmetry, 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 structure while keeping the texture soft enough to sandwich.
Ground ginger, cinnamon, nutmeg, cloves: These classic warming spices build that signature gingerbread profile.
Baking soda and baking powder: Give the cookies a little rise and tender fluffiness without being cakey.
Unsulphured or dark molasses: Adds that rich, deep sweetness unique to gingerbread, plus moisture.
Hot water: Helps dissolve the molasses for an even mixture and tender crumb.
Granulated sugar: Balances the molasses and adds a bit of crunch to the cookie edges.
Vegetable oil: Keeps the cookies moist and soft—important so they stay tender for days.
Egg: Binds everything and adds richness.
Cream cheese (full-fat, brick): The base of the luscious filling, it’s best softened for smooth blending.
Unsalted butter: Adds richness and balances the tang of the cream cheese.
Confectioners’ sugar: Creates a silky-smooth, sweet frosting that holds together well.
Pure vanilla extract: Enhances the flavors and sweetness of the filling.
Spices for filling (ginger, cinnamon, nutmeg, cloves): Just a pinch adds a subtle warmth that ties the whole dessert together.

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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

I love how versatile this Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe is! Sometimes I add a dash of orange zest to the filling for a bright twist, or swap out a portion of the vegetable oil for melted coconut oil to enhance that cozy vibe.

Variation: Once, I stirred in some finely chopped crystallized ginger into the dough—added a delightful zing without overpowering the spices.
Dietary tweak: For a dairy-free version, you can try vegan cream cheese and coconut oil in the filling, but expect a slightly different texture.

Step-by-Step: How I Make Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe

The image shows three soft, thick cookie sandwiches arranged on a white marbled surface. Each sandwich has two layers of moist, light brown cookies with a slightly cracked top texture, sandwiching a thick layer of creamy white filling that looks smooth and fluffy. One cookie sandwich is broken in half, revealing the creamy filling inside, highlighting its rich texture against the brown cookie layers. The lighting softly brightens the cookies, showing detail and making the white filling stand out photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Dry Spices and Flour

Start by sifting or whisking your flour with ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Mixing these dry ingredients well before adding wet ingredients helps ensure every cookie has that perfect spice pop uniformly baked in.

Step 2: Combine Your Molasses Mixture

Whisk molasses into hot water and let it cool for about a minute. Then add sugar, vegetable oil, and finally your egg. It’s important the molasses isn’t scalding hot when you add the egg so it doesn’t cook prematurely. Once mixed, pour this wet mixture into your dry ingredients.

Step 3: Fold It All Together

I find folding the batter gently with a silicone spatula or wooden spoon works best since the dough is thick and a bit oily-looking. You can also use a mixer on medium, but don’t overbeat or your cookies will be dense. Once it’s combined, cover and refrigerate for at least 2 hours or up to 2 days to let the flavors deepen.

Step 4: Bake the Cookies

Preheat your oven to 350°F (177°C) and line your sheets with parchment or silicone mats. Scoop mounds of dough about 1½ tablespoons each, spaced well apart to avoid merging. Bake for 13-14 minutes until cookie edges look set but the centers stay soft. Let them cool 5 minutes on the sheet before moving to a rack.

Step 5: Whip Up the Spiced Cream Cheese Filling

While the cookies cool, beat your room temperature cream cheese on high until totally smooth. Add softened butter and beat again. Then stir in sifted confectioners’ sugar, vanilla, and just a pinch of each warming spice. Taste and add a little more cinnamon if you like it extra cozy.

Step 6: Assemble Your Whoopie Pies

Match cookies in pairs by size and spread or pipe the spiced cream cheese filling onto the flat side of one cookie. Sandwich with the other and gently press together. If you want those neat edges, a piping bag with a Wilton 1A tip works beautifully for control.

Top Tip

Trust me, baking these whoopie pies chilled makes a huge difference. The dough firms up, so the cookies keep their soft-but-not-spread shape perfectly. Also, don’t skip sifting your confectioners' sugar for the filling—it ensures the frosting is silky smooth, which spreads easier and looks prettier.

Chill the Dough: I learned that after my first tray spread too much, chilling prevents this and gives you the best texture.
Use Room Temperature Cream Cheese & Butter: Makes the filling whip up fluffy and easy to spread.
Piping Bag for Filling: Using a piping bag keeps the filling neat and lets you control the amount for each sandwich.
Don’t Overbake: Cookies will firm up while cooling, so remove them when edges just set to avoid dryness.

How to Serve Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe

gingerbread whoopie pies - Serving Suggestion

Garnishes

I like to dust the finished whoopie pies with a light sprinkle of cinnamon sugar. It adds just a tiny sparkle and extra warmth for presentation—plus it gives guests a hint of the flavors inside before they even take a bite.

Side Dishes

These are perfect alongside a warm cup of chai tea or spiced cider. I’ve also paired them with a simple bowl of fresh orange slices—the citrus cuts through the richness beautifully and rounds out the spices.

Creative Ways to Present

For holiday parties, I’ve arranged the whoopie pies on a tiered dessert stand surrounded by sprigs of fresh rosemary and cranberries. It looks festive and makes grabbing a treat impossible to resist. I even wrapped a few individually in parchment tied with twine for gifting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover whoopie pies in an airtight container in the fridge. Covered well, they stay soft and fresh for up to a week—perfect for nibbling over several days without losing charm.

Freezing

Freezing works like a charm, too. I wrap each whoopie pie tightly in plastic wrap, then place them in a freezer-safe container. They keep well for up to 3 months. When ready to eat, I thaw them overnight in the fridge or let them sit on the countertop for an hour.

Reheating

Since these pies are best enjoyed slightly chilled or at room temperature, I rarely reheat them. If you prefer warm, a 10-second zap in the microwave softens them just enough without melting the filling completely.

Frequently Asked Questions:

Can I make the Gingerbread Whoopie Pies without chilling the dough?

Chilling the dough for at least 2 hours is important because it firms up the batter, preventing the cookies from spreading too much during baking. Skipping this step might result in flatter whoopie pies with less tender texture.

What type of molasses should I use for the best flavor?

Use unsulphured or dark molasses, such as Grandma’s brand original molasses. Avoid blackstrap molasses as it’s very bitter and can overpower the dessert’s sweetness and spice balance.

Can I freeze the baked whoopie pies?

Absolutely! Wrap each pie tightly in plastic wrap and store in a freezer-safe container. They keep well for up to 3 months and thaw beautifully without losing texture or flavor.

How do I get the filling so smooth and fluffy?

Make sure your cream cheese and butter are fully softened to room temperature before beating. Beat the cream cheese first until smooth, add butter, then confectioners’ sugar and spices. This order helps achieve a silky texture that’s easy to spread or pipe.

Final Thoughts

This Gingerbread Whoopie Pies with Spiced Cream Cheese Recipe really feels like a hug you can eat. It’s a tradition in my kitchen during the holidays and always gets rave reviews from friends and family. Give it a try—you’ll be surprised how easy it is to create something so special, and I promise it’ll become a favorite in your baking rotation.