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Gingerbread Whoopie Pies with Cream Cheese Filling

Delightful gingerbread whoopie pies filled with creamy, tangy cream cheese filling, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Holiday Treat
Cuisine: American, Baked Goods
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Gingerbread Cakes
  • 2 1/2 cups all-purpose flour Use high-quality flour for the best results.
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger Freshly ground ginger can elevate the flavor.
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (room temperature) I love using Kerrygold for its rich flavor.
  • 1 cup dark brown sugar
  • 1/2 cup molasses Look for unsulfured molasses for a sweeter taste.
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling
  • 8 oz cream cheese (room temperature) Philadelphia is my go-to brand for the best creaminess.
  • 1/2 cup unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set this aside.
  3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Add the molasses, eggs, and vanilla to the butter mixture and beat until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Baking
  1. Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are firm but the centers are soft.
  3. Allow the cakes to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Filling and Assembly
  1. While the cakes are cooling, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  2. Spread a generous dollop of cream cheese filling on the flat side of one cake and top with another.
Serving
  1. Serve fresh, or store in an airtight container for up to 3 days.

Notes

For storage, these can be kept at room temperature for up to 3 days, or refrigerated for up to a week. Freeze unfilled cakes for up to 3 months.