Gingerbread Whoopie Pies

Gingerbread Whoopie Pies
  • 56M Total Time

  • 45M Prep Time

  • 20 Ingredients

  • 10-12 Servings

Heather Mubarak


Ingredients and Directions

Gingerbread Whoopie Pies


  1. Whisk together dry ingredients and set aside.

  2. Stir together hot espresso and molasses to the bowl of a stand mixer. Let cool for 5 minutes.

  3. Add the sugars, oil, eggs and vanilla. Use the whisk attachment to mix for one minute.

  4. Switch to the paddle attachment and add the dry ingredients in two additions. Mix until just barely combined. Do not over mix the batter.

  5. Cover and chill for 30 minutes.

  6. Preheat the oven to 350°F. Line two baking sheets with parchment or use a silicone baking mat.

  7. Scoop 1 1/2 to 2 tablespoons of batter onto the prepared cookie sheets, three inches apart. Bake for 10-11 minutes. Remove from the oven and cool completely before adding frosting.


  • 2 1/3 cups (292g) all-purpose flour, spooned and leveled
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup unsulphured dark molasses (not blackstrap)
  • 1/4 cup hot espresso or water
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
Maple Cream Cheese Filling


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for 1 minute.

  2. Add the unsalted butter and beat with the cream cheese until light and fluffy, about 2 minutes.

  3. Add 3 cups of sifted confectioners sugar, one cup at a time. Mix on low speed until combined.

  4. Add 1 to 2 tablespoons (to taste) of pure maple syrup.

  5. Mix to combine on medium speed. Frosting should be thick enough to pipe. If too thin, add more confectioners sugar. If too thick, add 1 to 2 tablespoons of heavy cream or whole milk.

  6. To assemble the whoopie pies, place cream cheese frosting in a large piping bag fitted with a large round tip. Pipe about 1 ½ tablespoons of frosting onto the flat side of one whoopie pie. Top with a second whoopie pie and gently press together to form a sandwich.

  7. Store tightly covered in a cool, dry place.


  • 8 oz. cream cheese, room temperature
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3 cups (360 g) confectioners sugar, sifted
  • 1-2 tbsp. pure maple syrup (to taste)
  • 1-2 tbsp. heavy cream or whole milk, as needed

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.