Gingerbread Whoopie Pies Recipe -
Gingerbread Whoopie Pies Recipe
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Gingerbread Whoopie Pies
This holiday take on the traditional treat will make you say "whoopie!" See more

Gingerbread Whoopie Pies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen whoopie pies Change Servings
  • 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.
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  • Cook's Note:
  • It is critical to weigh the flour for this recipe to work as seen in the video. Ten ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2013

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!!

Most Helpful Critical Review
Sep 22, 2014

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.


14 Ratings

Dec 28, 2012

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!

Dec 22, 2013

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!

Nov 07, 2014

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.

Jan 17, 2014

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

Dec 22, 2013

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.

Dec 22, 2013

I tried these and the cake did not rise. Not what I was expecting. luckily my husband will eat them as cookies.


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 63.4 g
  • 20%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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