Gingerbread Whoopie Pies

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Having discovered whoopie pies last week I thought I would give them a second outing, but this time using ginger.  I love gingerbread, with its’ sticky texture and its’ molasses and ginger rich flavour.  I checked out a few recipes and it seems that a popular filling for this type of whoopie pie is a cream cheese based one.  So that is what I decided upon too.  

I used a whoopie pie tin, a twelve whole tin with very shallow holes.  I wanted to try to get the pie the same size, and as I am not a very accurate piper, or dolloper, I thought the tin would be the best idea. 

You just have to make sure that the level of mixture is about the same in each hole, once it has settled.  Also you only need to put about a tablespoon and a half of mixture in each hole.

The results are out of the oven and have been filled with the cream cheese filling.  They look quite good and taste great.


Gingerbread Whoopie Pies
Gingerbread Whoopie Pies
  • 280 grams plain flour
  • 100 grams caster sugar
  • 2 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125ml molasses
  • 1/2 tsp salt
  • 80 ml vegetable oil
  • 80 ml boiling water
  • 1 egg, beaten
  • 225 grams cream cheese
  • 375 gram icing sugar
  • 1 tsp vanilla extract
  • 62 gram butter
  1. Preheat oven to 175 degrees C/350 F. Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease a whoopie pie tin.  
  2. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. 
  3. Mix in vegetable oil and egg until combined. 
  4. Pour in boiling water and whisk until smooth.
  5. Spoon the mixture in amounts of about 1.5 tablespoons onto the baking sheet/pan  (if you only have one whoopie pie pan, like me you will need to do it in two batches.
  6. 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.
  7. Beat icing sugar, cream cheese, butter, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
  8. 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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