Ginger Molasses Whoopie Pies Recipe with Cream Cheese Filling

This ginger molasses whoopie pie recipe is destined to become a favorite. It pairs a chewy, spiced ginger cookie with a fluffy cream cheese filling that’s irresistible. These treats are perfect for gift tins, holiday baking, or keeping in the freezer for a quick sweet fix.

What is a Whoopie Pie?

A whoopie pie is two soft cookies sandwiched around a creamy filling. The classic version uses chocolate cookies and marshmallow creme, but these ginger whoopie pies are a spicy, grown-up take: soft molasses-ginger cookies filled with a tangy cream cheese frosting. They are festive and freezer-friendly, making them a great option for holiday baking.

Ingredients You Need for the Cookies

These are the main ingredients for the ginger cookies. Use fresh spices and measure carefully; baking is precise.

• Flour: a blend of white whole wheat and all-purpose flour creates a chewy texture.
• Spices: cinnamon, ginger, and cloves give the cookies warm, complex flavor — don’t skimp.
• Butter: cold butter contributes to texture and flavor.
• Coconut oil: adds a touch of nuttiness; use softened but not melted oil.
• Brown sugar: light brown sugar keeps the cookies moist and slightly caramelized.
• Egg: provides structure and helps create the crackled exterior.
• Molasses: 1/4 cup gives the cookies their signature molasses flavor and chew.

Whoopie Pie Filling Ingredients

The filling is simple but crucial to balance the spice of the cookies:

• Softened butter — for smoothness and structure.
• Powdered sugar — keeps the filling silky and lump-free.
• Softened cream cheese — adds a tangy, creamy element.
• Pure vanilla extract — enhances overall flavor. Use real vanilla if possible for the best taste.

How to Make Whoopie Pies (Cookies)

1. Prepare the baking sheet. Line with parchment or spray with nonstick spray. Preheat oven to 350°F (175°C).
2. Mix the dry ingredients. In a medium bowl whisk together the white whole wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt.
3. Cream butter and sugar. Use a stand mixer with the paddle attachment: cream the light brown sugar, cold cubed butter, and softened coconut oil until light and fluffy, about 3 minutes.
4. Add egg and molasses. Scrape the bowl, then add the egg and molasses and mix until combined.
5. Combine dry and wet. On low speed, add the dry ingredients to the wet and mix just until incorporated. The dough will be thick.
6. Chill the dough. Form the dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes. Chilling prevents spreading and improves texture.
7. Form and sugar the balls. Scoop tablespoon-sized balls, roll in turbinado sugar if desired, and place on the prepared baking sheet about 2–3 inches apart.
8. Bake. Bake 9–11 minutes. Let cookies set on the sheet for about 3 minutes before transferring to a wire rack to cool completely.

How to Make the Filling

Make the filling while the cookies cool so everything is ready to assemble.

1. Beat the softened butter in a stand mixer fitted with the paddle attachment on medium until light, about 30 seconds.
2. With the mixer on low, add the powdered sugar slowly. Then increase to medium and beat until fluffy, another 30 seconds.
3. Add the softened cream cheese and vanilla; beat 1–2 minutes until the filling is light and airy. Scrape the bowl as needed for an even texture.

Assembling the Whoopie Pies

1. Pair cookies by similar size. Pipe or spoon the filling onto the flat side of one cookie.
2. Top with the matched cookie and press gently until the filling reaches the edges.
3. Repeat with remaining cookies. Enjoy immediately, or refrigerate in an airtight container for up to three days.

Flavor Variations

To vary the flavor, modify the filling rather than the cookie for best results.

• Chocolate cream cheese: Add a few teaspoons of cocoa powder to the filling for a chocolate twist.
• Chocolate chips: Fold in 1/4 cup mini chocolate chips after adding the cream cheese.
• Berry swirl: Gently swirl 1–2 tablespoons of raspberry jam into the filling for a fruity note.
• Maple filling: Add 1–2 tablespoons pure maple syrup to the filling for a warm, sweet variation.

Storage

Store whoopie pies in an airtight container in the refrigerator for up to five days. They stay moist and flavorful when chilled.

Can You Freeze Whoopie Pies?

Yes. Lay assembled whoopie pies on a flat tray and freeze for 30 minutes to firm up. Then transfer them to an airtight freezer bag or container and freeze for up to three months. Thaw in the refrigerator before serving.

More Cookie Ideas

If you’re building a holiday cookie assortment, consider other flavored cookies to pair with these whoopie pies—shortbread, iced oatmeal, or hot cocoa–inspired cookies complement ginger molasses nicely.

Recipe Summary

Ginger Molasses Whoopie Pies — Soft, spiced molasses cookies sandwiched with a light cream cheese filling. Prep time about 25 minutes (plus chilling), cook time 15 minutes, total about 40 minutes active time. Makes roughly 11 whoopie pies.

Ingredients (for about 11 whoopie pies)

For the Cookies

• 1 cup white whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup light brown sugar
• 1/2 cup cold butter, cut into small cubes
• 1/4 cup coconut oil, softened but not melted
• 1 large egg
• 1/4 cup molasses
• 1/3 cup turbinado sugar (optional)

For the Filling

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Instructions

Follow the steps above for cookie preparation, chilling, baking, then prepare the filling and assemble the whoopie pies.

Tips & Notes

• Coconut oil: If solid, warm briefly until softened but not melted.
• Mixing: A stand or hand mixer is recommended because the recipe starts with cold butter.
• Turbinado sugar: Rolling cookies in turbinado sugar gives a crunchy exterior, but it’s optional.
• Flour swap: If you use only all-purpose flour, you may need an additional 1/2 to 3/4 cup flour because all-purpose absorbs fat differently; baking time may increase by 2–3 minutes.