Gingerbread whoopie pies made with molasses, warm spices, sour cream, and a fluffy eggnog marshmallow filling.
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I don’t know about you, but the second the air gets colder, I start baking emotionally. Not because I have to. Because I want the house to smell like something warm and familiar. Something that says, yes, it’s cold, but we’re fine. That’s exactly where Gingerbread Whoopie Pies come in. They’re soft, spiced, a little nostalgic, and honestly? They feel like a reward for surviving the season.
These aren’t fancy pastries. They’re not trying to be elegant. They’re cozy. Slightly messy. The kind of dessert you eat with your hands while standing in the kitchen, telling yourself you’ll sit down in a minute—and then never do. Sound familiar?
The first time I made Gingerbread Whoopie Pies, it wasn’t planned. I had molasses that needed using, a fridge that always seems to have sour cream no one remembers buying, and that unmistakable winter itch to bake something. I wasn’t even sure I wanted whoopie pies. I just wanted gingerbread… but softer. Less crunchy. More comforting.
I remember pulling the first tray out of the oven and thinking, Okay, these smell right. Not “Instagram right.” Just right. Warm spices, deep molasses, that almost bakery-like smell that makes you pause for a second before doing anything else. When I sandwiched them with the eggnog filling later, I actually laughed—because suddenly these cookies felt like a full-on holiday dessert, not just a baking experiment.
They’ve been in my winter rotation ever since. Not every year. But every year I need them.
Why you’ll Love these Gingerbread Whoopie Pies?
Here’s my honest, slightly conflicted opinion: Gingerbread Whoopie Pies are better than gingerbread cookies. There, I said it. Cookies are great, sure—but these are softer, warmer, and more forgiving. The sour cream keeps the cakes tender, the molasses brings depth instead of just sweetness, and the spices feel balanced, not sharp.
And the filling? I was skeptical the first time. Eggnog can be… a lot. But here, it’s subtle. Creamy. Almost nostalgic. It doesn’t scream holiday, it hums it quietly in the background. Which I think is why people keep reaching for another one.
Ingredient Notes
Let’s talk ingredients like we’re leaning against the counter.
- Molasses: This is non-negotiable. It’s what makes these taste like gingerbread and not “spiced cake pretending.”
- Sour cream: This is the secret softness. Without it, the cakes just aren’t the same.
- Brown sugar: Adds warmth and moisture—white sugar just wouldn’t cut it here.
- Butter + oil: Butter gives flavor, oil keeps everything soft even the next day.
- Spices: Ginger, cinnamon, nutmeg. If yours are older than your last winter coat… maybe replace them.
- Eggnog filling: Butter, shortening, marshmallow creme, nutmeg, and rum come together into something dangerously fluffy. Not too sweet. Just right.
How to Make Gingerbread Whoopie Pies?
This recipe looks longer than it feels. I promise.
- Start with the dry ingredients.
Whisk the flour, spices, baking soda, and salt together. This step makes sure every bite tastes intentional—not random. - Cream the butter and sugar.
Beat until fluffy. This part matters more than you think. Add the egg and vanilla and mix until smooth and cohesive. - Mix the wet ingredients separately.
Sour cream, molasses, and oil get whisked together. It looks weird. It always does. Then it works. - Bring it together gently.
Alternate adding the dry mixture and the sour cream mixture, starting and ending with dry. Low speed. No rushing. The batter should be thick but scoopable. - Bake the cakes.
Scoop tablespoon-sized portions onto lined baking sheets, leaving space to spread. Bake until the tops spring back when pressed lightly. Let them cool completely—this part requires patience I do not naturally possess. - Make the filling.
Beat the butter and shortening, then add marshmallow creme, rum, nutmeg, and powdered sugar. Beat until fluffy and light. Taste. Adjust. Taste again. - Assemble the whoopie pies.
Spread or pipe filling onto the flat side of one cake. Top with another. Press gently. Admire your work. Repeat until suddenly they’re all gone.
Storage Options
Store Gingerbread Whoopie Pies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10–15 minutes before eating so the filling softens again. You can freeze the cakes unfilled and assemble later if you’re planning ahead—or pretending you are.
Variations & Substitutions
Once you make them once, ideas start creeping in.
- No alcohol: Skip the rum and use vanilla or rum extract instead.
- Cream cheese filling: Adds a little tang if you like contrast.
- Extra spice: A pinch of cloves deepens the flavor.
- Mini whoopie pies: Smaller size, same comfort.
- Chocolate drizzle: Not traditional. Still excellent.
What to Serve With Gingerbread Whoopie Pies?
These pies like cozy company.
- Coffee or espresso: Especially on cold mornings.
- Hot cocoa: Lean into the comfort.
- Eggnog or spiced lattes: If you’re feeling festive.
- Holiday dessert tables: They balance heavier desserts beautifully.
FAQ
Can I make gingerbread whoopie pies ahead of time?
Yes. Bake the cakes a day ahead and assemble when you’re ready.
Do they stay soft?
They really do—and that’s part of the magic.
Can I make them smaller?
Absolutely. Just shorten the bake time slightly.
Are they overly sweet?
Sweet, yes. Overwhelming? Not at all.
If you’re craving something warm, nostalgic, and just a little indulgent, Gingerbread Whoopie Pies are always the right call. Make them on a cold day, share them with people you like, and tell me—are you the kind of person who eats one slowly… or goes back for another without thinking twice?
Gingerbread Whoopie Pies
Ingredients
Gingerbread Cakes
- 3 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground nutmeg
- 8 tbsp 1 stick unsalted butter at room temperature
- 1 cup packed brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- ½ cup sour cream at room temperature
- ⅓ cup molasses
- ¼ cup vegetable oil
Eggnog Filling
- 8 tbsp 1 stick unsalted butter at room temperature
- 8 tbsp vegetable shortening
- 1 cup marshmallow crème
- 1 tbsp dark rum
- ¾ tsp ground nutmeg
- 1½ cups powdered sugar sifted
Instructions
- Position an oven rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, salt, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Mix on low speed until blended, then increase to medium speed and beat until light and fluffy, approximately 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
- In a separate bowl or measuring cup, whisk together the sour cream, molasses, and vegetable oil until smooth.
- With the mixer on low speed, alternately add the flour mixture and sour cream mixture to the batter, beginning and ending with the flour mixture. Mix just until incorporated, avoiding overmixing.
- Drop the batter by tablespoonfuls onto the prepared baking sheets, spacing each portion approximately 2 inches apart.
- Bake one baking sheet at a time for approximately 10 minutes, or until the cakes spring back lightly when touched. Allow the cakes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- To prepare the filling, place the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and combined.
- Add the marshmallow crème, dark rum, nutmeg, and powdered sugar. Beat on low speed until incorporated, then increase to medium speed and beat until light and fluffy, approximately 3 minutes.
- To assemble, pipe or spread the filling onto the flat side of one cooled cake. Top with a second cake, flat side down. Repeat with the remaining cakes.
Notes
