Gingerbread Whoopie Pies

These cookies are not a pie, and these pies aren’t even cookies! They’re really little cakes. Despite their confusing name, they are delicious and fun to make.

Original recipe makes 1 dozen whoopie pies


10 ounces all-purpose flour
1/2 cup white sugar
1/2 cup dark molasses
2 1/2 teaspoons ground ginger, or more to taste
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/3 cup vegetable oil
1 egg, beaten
1/3 cup boiling water
2 1/2 cups confectioners’ sugar
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter, room temperature
2 teaspoons heavy whipping cream, or as needed
1 teaspoon vanilla extract

  • PREP

    30 mins

  • COOK

    12 mins


    1 hr 12 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
  3. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
  4. Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
  5. Beat confectioners’ sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
  6. Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.


Calories: 423 kcal
Carbohydrates: 63.4 g
Cholesterol: 49 mg
Fat: 17.5 g
Fiber: 0.8 g
Protein: 4.4 g
Sodium: 371 mg