Gingerbread Whoopie Pies

Do you think of whoopie pies as a type of cookie or just a treat? With little mounds of cake and a sweet filling, it's pretty hard for me to decide.

No matter what they are, one thing I know for sure is that they are delicious! This whoopie pie flavor uses warm baking spices and molasses to give it an iconic gingerbread flavor that is perfect for the holidays.

🥘 Ingredients

Gingerbread Whoopie Pie Cakes (above, left)

• Butter - Let your butter warm to room temperature so it easily creams with sugar.
• Brown Sugar - I used light brown sugar, but dark brown sugar would certainly enhance the molasses flavor.
• Egg - You'll also want your egg to be at room temperature so there are no cold spots in your dough. This ensures even baking.
• Spices - Ginger, cinnamon, and ground cloves are the key ingredients for giving these cakes a true gingerbread flavor. Not to mention, a small amount of salt.
• Leavening Agents - We'll be using both baking powder and baking soda.
• Flour - Regular, all-purpose flour will be the bulk of these cakes.
• Molasses - There are several types of molasses: light, dark, and blackstrap (not to mention sulfured vs unsulfured). Both light and dark molasses will work here, but you'll want to avoid the blackstrap molasses as it's very potent and bitter.
• Buttermilk - Buttermilk is featured in a ton of whoopie pie recipes. It yields tender cakes that are perfect for these sandwich cookies.

Cinnamon Marshmallow Filling (above, right)

• Marshmallow Creme Fluff - On its own, store-bought marshmallow fluff is way too runny to use as a filling. Instead, I add it to the buttercream to make a stable marshmallow filling.
• Butter - Butter for buttercream is also softened to room temperature, just enough to mix well without being too soft.
• Confectioners' Sugar - Powdered sugar is a staple in any frosting recipe, as it adds sweetness and thickens the buttercream.
• Vanilla - Some vanilla extract for more flavor.
• Salt - A little bit of salt to cut the sweetness.
• Cinnamon (optional) - You could easily keep this as just a marshmallow filling, and it would be delicious. However, I recommend adding some ground cinnamon to tie the cookie flavors together.

👩‍🍳 How To Make Gingerbread Whoopie Pies

There are two parts to whoopie pies: the cakes and the filling. Both of which are easy to make. You will need a stand mixer, baking sheets, parchment paper, and measuring utensils.

This recipe will make 24 whoopie pies. For smaller portions (mini whoopie pies) make the dough portions half the size of these standard whoopie pies.

Step 1: Preheat. Preheat your oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with parchment paper.

Prepare the Whoopie Pie Dough

Step 2: Cream the butter. Using your stand mixer, cream together ½ cup (113. 5 grams) of butter and ¼ cup (55 grams) of light brown sugar (photo 1) until smooth.

Step 3: Add the spices. Mix in 1 large egg, ½ teaspoon of salt, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, 1½ teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground cloves until well combined (photo 2).

Step 4: Begin adding flour. Mix in half of your 2¼ cups (281 grams) of all-purpose flour, ¾ cup (253 grams) of molasses, and half of your ½ cup (118 milliliters) of buttermilk (photo 3).

Step 5: Finish mixing. Once combined, add the remaining flour and buttermilk and mix until just combined (photos 4, 5).

Portion & Bake

Step 6: Portion the dough. Use a cookie scoop to scoop the dough and drop it onto your prepared baking sheet, leaving a few inches of space in between each one (photo 6).

Step 7: Bake. Bake at 375°F (190°C/Gas Mark 5) for 10-13 minutes, or until the cookies lightly spring back when poked (photo 7).

Step 8: Cool. Let the whoopie pies cool completely before frosting them.

Make the Filling

Step 9: Beat. Beat together 2 cups (254 grams) of marshmallow creme fluff and 1 cup (227 grams) of butter (photo 8) until creamy and smooth.

Step 10: Add. Add 1¼ cup (150 grams) of confectioners sugar, 1½ tablespoons of vanilla extract, ¼ teaspoon of salt, and ¼ teaspoon of ground cinnamon (photo 9) and mix again until everything is combined.

Step 11: Finish mixing. Increase the mixer speed to medium-high and let the buttercream beat for another minute (photo 10).

Assemble the Whoopie Pies

Step 12: Match. Match up your whoopie pies based on size.

Step 13: Add the filling. Spread, pipe, or spoon the marshmallow filling onto the flat side of your whoopie pies and sandwich them together (photo 11).

Step 14: Serve. Serve immediately or chill your pies in the fridge for a firmer texture.

💭 Angela's Pro Tips & Recipe Notes

• Use water to fix the shapes. These cookies will bake in the same shape you drop them in. If needed, you can wet your fingers with water and gently pat down any lumps or bumps.
• Chill before transporting. Chilling your whoopie pies in the fridge will give them a more firm, chewy texture. This is ideal if you are planning on transporting them.
• Don't frost warm pies. Give your whoopie pies plenty of time to cool. If they are even the tiniest bit warm, it will cause the filling to melt and run out of the cookies.
• Make the mini whoopie pies. As noted above, reduce the whoopie pie portions in half and then also decrease the baking time to 6-8 minutes.

🥡 Storing

Store assembled whoopie pies at room temperature for up to 4 days, or in the refrigerator for up to one week.

Freezing

Whoopie pies can be frozen for up to 2-3 months. Use a sheet of parchment paper between layers if stacking, or wrap each cookie sandwich individually.

Let them thaw overnight in the fridge before serving or bringing them to room temperature.

📖 Recipe Card