Recipe by Chef John
"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."
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2 1/2 teaspoons
ground ginger, or more to taste
1 1/4 teaspoons
2 1/2 cups
1 (8 ounce) package
cream cheese, room temperature
butter, room temperature
heavy whipping cream, or as needed
Highly recommend following Chef John's advice of weighing your flour to be absolutely sure. Followed recipe exactly and the "pies" turned out fantastic and utterly delicious! Cookie stayed moist with a strong but very pleasant molasses flavor. Filling was perfect, smooth and overall not too sweet. Chef John, you are one of my absolute FAVORITES. Every one of your recipes I have made has turned out marvelous. Your personal style lends to the intuitiveness of your most helpful videos, even to a neonatal-novice like myself. And I SO enjoy your charming humor!
Thanks again Chef!!
The gingerbread was a flop for me and I didn't care for the taste. The cookies didn't rise. I'm sure it was because the flour is given in pounds instead of cups and my scale may have been off.
I watched chef John's video and followed his recipe exactly as written. Well, almost exactly - I doubled the recipe for a class party. These were easy to put together with very little mess. The cakes baked up in the expected amount of time. The size came out very consistent using my cookie scoop! A stand mixer came in very handy for putting the filling together. I gave it some time on high speed to make sure it was properly fluffy (watch the video).
I took the completed pies to a class of 5th graders for their holiday party and most of the kids finished them. After just one bite, one boy exclaimed "I will have an order of 20!" He followed up with my daughter later to ensure they could be delivered after the holiday break :). At home, we put the extras to good use. The gingerbread flavor was present but not overpowering. The combination of the gingerbread cake and the cream cheese filling was light and the textures perfect. Overall, a great dessert! The doubled recipe made 28 complete whoopie pies. The cream however, was probably 50% more than what was needed. No problem, we will just make more whoopie(s)!
We appreciated the video as it was instructive and a good length. Our 5th grader did not appreciate his quirky sense of humor, but then that was not the intended audience. We will be looking for more of your recipes. Thanks Chef John!
I had to make these twice, I mistakenly used a measuring cup & measured out 10oz.of flour, when I reread the directions I saw the footnote from the chef, so thought I could just add the remainder of the flour to measure 2 cups, the cake came out like a Pfeffernusse,So I tried again using 1 1/2 cups of flour & they came out perfect!
There are many varieties of whoopie pies and I’ve learned you judge whoopie pies on what you are used to. I’m still a big fan of the chocolate whoopie pie but this was nice variation for the fall. The cake portion in wonderful, especially if eaten the following day allowing the spices to meld. The cream center was way too sweet for me and I would substitute the filling I use on my regular whoopie pies. Other than that, it was a nice treat.
I have made these 5 times and everyone loves them and asks for the recipe I followed the recipe and they come put perfect every time thanks
These are delicious but very much like a cookie. I would have loved for a cake like puffy whoopie pie. The filling is delicious and plentiful.
I tried these and the cake did not rise. Not what I was expecting. luckily my husband will eat them as cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingerbread Whoopie Pies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 157
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