Gingerbread Whoopie Pies are loaded with the season’s favorite spices of ginger, cinnamon, cloves, and nutmeg and filled with a deliciously sweet brown sugar frosting.
These Gingerbread Whoopie Pies take on a holiday twist to turn this classic Maine treat into this year’s must-try dessert! Nothing says “indulge” like two seasonally spiced cakes hugging a center filled with sweet frosting that fits in your hand!
Make sure you check out my Classic Maine Whoopie Pie recipe too!
This Gingerbread Whoopie Pie recipe yields about a dozen individual treats in an hour’s time! With so many frosting choices to pair with these Gingerbread Whoopies, you can tailor this dessert to your specific tastes!
Gingerbread Whoopie Pie Ingredients
These whoopie pies are made with unsalted butter, flour, baking powder, baking soda, salt, eggs, vanilla extract, and buttermilk. With cinnamon, ginger, cloves, and nutmeg blending together to bring out the gingerbread flavor that everyone loves!
You’re going to love this Brown Sugar Frosting so much that you’ll make other desserts just to use this frosting! It takes just five ingredients to whip this recipe up: unsalted butter, light brown sugar, vanilla extract, powdered sugar, and heavy cream.
How To Make Gingerbread Whoopie Pies
Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. Whisk together the flour, spices, baking powder, baking soda, and salt, then set aside as well.
Add in the eggs, one at a time, beating the mixture until smooth again after each addition. Next, add in the molasses and vanilla extract.
Take half of the dry ingredients and add to the mixing bowl, once it’s thoroughly combined pour in the buttermilk, then the remaining flour mixture. Continue mixing until mostly smooth, be sure to keep scraping the sides as you go!
Take a medium cookie scoop and drop about 2 scoops worth of batter 2 inches apart to make six cakes then bake. Repeat until the batter is gone.
Let the cakes sit on the pan for 1 minute before transferring them to a wire rack to cool completely.
Prepare the Brown Sugar Frosting or frosting of choice according to the recipe directions, only taking about 5 minutes!
Pipe the frosting on the flat side of 12 cakes. Then place the remaining 12 cakes flat side down on top of the frosted ones. All that’s left now is to enjoy!
Can These Be Frozen?
Yes, they last up to 3 months in the freezer! Just wrap each pie individually in plastic wrap to freeze them initially and then place them in a freezer bag. Let them thaw at room temperature.
Why Are My Whoopie Pies Sticky?
With the high moisture content of the cakes, the longer they set out the stickier they become. Wrap each whoopie pie in plastic wrap and store them in the freezer or refrigerator to help prevent stickiness. Just remember that the refrigerator can dry the cake out.
Can I Make These Ahead Of Time?
Yes, they store perfectly for up to 3 days in the refrigerator, just wrap each individually in plastic wrap.
There’s something about Christmas time that brings the baker out in all of us! Here are more holiday recipes that will help polish off your holiday baking!
- Heart-Shaped Grinch Cookies – Snuggle up while enjoying these cookies as you watch a holiday classic!
- No-Bakes Christmas Krispie Treats – Festive marshmallow squares every kid wants this year!
- Christmas Sangria – A big-batch cocktail perfect for every holiday party!
- Easy Christmas Funfetti Bread – This basic vanilla cinnamon bread will quickly become a family favorite!
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Gingerbread Whoopie Pies
- 1 cup unsalted butter softened
- 3¾ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground ginger
- ¾ teaspoon ground cloves
- ¾ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups light brown sugar packed
- 2 large eggs room temperature
- ⅓ cup mild molasses
- 1½ teaspoons vanilla extract
- ¾ cup buttermilk room temperature
- 1 Batch Brown Sugar Frosting
- Preheat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- Whisk together the flour, spices, baking powder, baking soda, and salt in a large bowl; set aside.
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Add eggs one at a time, beating until smooth after each addition, then mix in the molasses and vanilla extract.
- Add half of the dry ingredients to the wet ingredients and mix on low until incorporated. Add the buttermilk and continue to mix until mostly smooth, scraping down bowl as needed. Add the remaining flour mixture and mix until just combined.
- Use a medium cookie scoop, drop six 3-tablespoon (2 scoops worth) portions of batter onto the prepared baking sheet, spacing scoops 2 inches apart. Bake until cakes are puffed and tops spring back when touched, about 11 to 14 minutes. Cool for 1 minute on the baking sheet, then carefully transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining batter.
- Prepare the frosting according to the recipe directions.
- To assemble whoopie pies, pipe filling over flat sides of 12 cakes. Top with remaining 12 cakes, flat side down, and press gently to adhere. Serve immediately or wrap individually in plastic wrap and store at room temperature for up to two days.
- After assembling, these whoopie pies can be individually wrapped in plastic wrap and placed in the freezer. Once frozen, place the whoopie pies in freezer bags and freeze for up to 3 months.
- Cream cheese, vanilla, or salted caramel frosting may also be used in this recipe.
- If you have room on your baking sheet, you can cook more than 6 halves at a time. You can also use 2 cookie sheets and bake them at the same time if they fit in your oven.
Adapted from Fresh magazine.