Why You’ll Love This Recipe

Classic holiday flavor: Warm spices and molasses bring seasonal cheer.
Soft and chewy texture: Cake-like cookies that melt in your mouth.
Sweet and creamy filling: The perfect contrast to the spiced cookies.
Fun to make and eat: A whimsical, hand-held dessert loved by all ages.
Great for gifting: Wrap individually for festive cookie boxes.
Kid-friendly: Both baking and eating are a hit with little helpers.
Customizable: Choose your filling—cream cheese, marshmallow, or buttercream.
Freezer-friendly: Make ahead and store for future cravings.
Impressive but easy: No need for fancy decorating skills.
Crowd-pleaser: Always disappears at parties and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the gingerbread cookies

All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Unsalted vegan butter (or regular butter), softened
Brown sugar
Molasses
Plant-based milk (or dairy milk)
Vanilla extract

For the filling

Vegan cream cheese or butter (or regular cream cheese/butter)
Powdered sugar
Vanilla extract
Optional: cinnamon or maple syrup for extra flavor

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, cream together butter and brown sugar until fluffy.
Add molasses, milk, and vanilla. Mix well.
Gradually add dry ingredients to wet, mixing until a soft dough forms.
Using a cookie scoop or spoon, drop dough onto prepared baking sheets in even-sized rounds.
Bake for 10–12 minutes, until puffed and set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, make the filling by beating cream cheese or butter until smooth.
Add powdered sugar and vanilla (plus any optional flavorings), and beat until light and fluffy.
Once cookies are cool, spread or pipe filling onto the flat side of half the cookies.
Top with the remaining cookies to form sandwiches.
Store in the fridge until ready to serve.

Servings and timing

Servings: 10–12 whoopie pies
Prep time: 20 minutes
Cook time: 10–12 minutes
Total time: 35 minutes

Variations

Marshmallow filling: Use vegan marshmallow fluff or homemade marshmallow cream.
Buttercream twist: Swap cream cheese with classic vanilla or spiced buttercream.
Maple flavor: Add maple syrup to the filling for a cozy depth.
Mini version: Make bite-sized whoopie pies for parties or gifts.
Gluten-free: Use a 1:1 gluten-free flour blend.
Chocolate dipped: Dip half of each pie in melted dark chocolate.
Decorated edges: Roll edges in sprinkles or crushed ginger cookies.
Pumpkin spice version: Add a spoonful of pumpkin puree and pumpkin spice to the dough.
Citrus zing: Add orange zest to the filling for a bright contrast.
Nutty crunch: Add chopped pecans or walnuts to the dough.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze assembled pies or just the cookies for up to 2 months. Thaw before serving.
Reheating: No reheating needed—best enjoyed chilled or at room temperature.

FAQs

Can I make these whoopie pies in advance?

Yes, they store well in the fridge and can also be frozen for later.

Do I have to use cream cheese in the filling?

No, buttercream or marshmallow cream are great alternatives.

Can I make them gluten-free?

Yes, just substitute with a 1:1 gluten-free baking flour blend.

Can I use blackstrap molasses?

It’s best to use regular unsulphured molasses, as blackstrap is more bitter.

What size should the cookies be?

Use a tablespoon or small scoop for evenly sized rounds—aim for about 2 inches in diameter.

How do I keep the cookies soft?

Don’t overbake, and store in an airtight container to retain moisture.

Can I make these without an electric mixer?

Yes, just use a sturdy whisk or spoon and some elbow grease for both the dough and filling.

What’s the best way to fill the pies?

You can spread the filling with a spoon or use a piping bag for a cleaner finish.

Can I double the recipe?

Absolutely, this recipe scales well for bigger batches.

Are these pies too sweet?

The spiced cookies balance the sweet filling nicely, but you can reduce the sugar slightly if needed.

Conclusion

Gingerbread Whoopie Pies are the perfect sweet treat for the holidays or whenever you’re craving something soft, spiced, and indulgent. Easy to make and endlessly adaptable, these festive sandwich cookies are sure to become a new seasonal favorite. Whether you’re gifting, entertaining, or simply enjoying a cozy night in, they deliver all the warmth and joy of homemade baking.