If you love warm spices, soft cookies, and creamy filling, you are in for a treat. These gingerbread whoopie pies are simple to make, fun to assemble, and perfect for holiday gatherings. Oh, and fun to eat! They are a healthy grown-up version of Little Debbie Oatmeal Creme Pies.
They bake up cake-like and tender, and the cream filling turns them into a sweet little sandwich that feels extra special.
Why You Should Make These Little Cuties
This treat brings together soft gingerbread cookies and an almond-vanilla infused filling in a way that feels cheerful and fun. The batter mixes quickly and bakes reliably into a tender, flavorful cookie.
The recipe is easy, and the finished treats look almost flawless (a cookie scoop helps!). They’re perfect for holiday platters, freeze and travel well, and make a lovely homemade gift.
For more sweet inspiration, check out my pecan caramel clusters, foolproof chocolate chip cookies, and old-fashioned spritz Christmas cookies.
Key Ingredients
Here are the star ingredients you’ll need to make this recipe. You’ll also need a few typical tools to make these cookies, including an electric mixer, a silicone spatula, cookie sheets, and a measuring cup or two!
Gluten‑free All‑Purpose Flour (with Xanthan Gum)
Essential for gluten‑free baking. Use a blend that already includes xanthan gum so cookies hold together. Popular brands include King Arthur Gluten Free or Bob’s Red Mill GF all‑purpose flour. You can find GF flour and tapioca starch in the baking aisle of larger grocery stores, Whole Foods–style markets, or online retailers like Amazon or specialty gluten‑free food shops.
Tapioca Starch or Cornstarch
This adds lightness and chewiness to gluten‑free cookies. Tapioca gives a slightly more chew‑like texture; corn starch is fine if that’s what you have at home.
Cozy Spices
These warm spices give the cookies their characteristic “gingerbread/ spiced ginger” flavor. Fresh spices give an even stronger flavor! Play around to find your ultimate blend, but this is a great start!
Dark Brown Sugar
Gives depth and molasses‑like richness that pairs so beautifully with these spices and molasses. Yumm!
Light Corn Syrup
A tiny bit helps to keep cookies soft and moist and prevent them from drying out or becoming too crumbly.
Molasses
Provides the deep, warm flavor and moisture typical of ginger/spiced cookies; also gives a slightly darker, richer cookie. Look for “unsulfured molasses” for the best flavor.
Cream cheese + Unsalted Butter (or Vegan Versions)
The creaminess and fat give the filling that classic “soft bakery-style” texture. Use full‑fat cream cheese for the very best consistency, decadent appearance, and flavor.
Extracts
Almond and vanilla extracts give the filling a warm, nutty flavor that complements molasses and spices. Careful with the almond one, a little goes a long way!
Powdered Sugar
Adds sweetness and stability to the filling, making it smooth, pipeable, and oh-so-luscious!
Variations and Substitutions
Mix things up or adjust this recipe to fit your needs with these simple variations and ingredient substitutions.
Flavor twists for the filling Add a little orange zest, maple syrup, or cloves for a different flavor.
For Holiday Sparkle Roll the edges of the filled cookies in sparkling sugar or crushed peppermint candies.
Molasses Substitute dark corn syrup or maple syrup in a pinch, though flavor will be slightly lighter and less spiced.
Dark Brown Sugar Can substitute with light brown sugar if that’s what you have; flavor will be a touch milder.
Gluten-Free Flour If a blend doesn’t have xanthan gum, add ½ teaspoon per cup of flour to help the cookies hold together.
Spices Adjust to taste. Add extra cinnamon or ginger for a bolder, spicier cookie. You can also swap in other popular flavors like nutmeg or cloves in place of the allspice.
Corn Syrup You can skip entirely; cookies will be slightly less soft, but still delicious!
For more delicious homemade treats, take a peek at my mini cream puffs, caramel corn popcorn, and irresistible peanut brittle recipe.
Instructions Overview
Follow these simple steps to make your cookies and assemble them into delicious whoopie pies!
1 Start by blending the dry ingredients in one bowl and the wet ingredients in another.
2 Combine the two and mix just until the batter is smooth and thick.
3 Scoop the batter onto parchment or silicone-lined baking sheets.
4 Bake until the cookies are soft and set. Let them cool completely.
5 Mix the cream cheese filling until light and creamy.
6 Then pipe or spoon the filling onto half of the cookies. Top with the remaining cookies to create the sandwiches. Chill the whoopee pies to help them firm up before serving. If you can wait that long. 😉
FAQs
Yes, these whoopie pies are great to make ahead. You can bake the cookies one or two days in advance and store them in an airtight container. Add the filling the day you plan to serve them for the freshest texture and taste.
A high-quality gluten-free flour blend that already includes xanthan gum works best. Look for brands like King Arthur, Measure for Measure, or Bob’s Red Mill 1-to-1 that will create soft, cake-like cookies with a reliable rise.
Yes, you can freeze them. Freeze the cookies without filling for the best results, then add the cream cheese filling after thawing. If you freeze them fully assembled, wrap each one tightly to keep the filling smooth.
Yes, you can make a dairy free version of whoopie pies. Use dairy-free butter and a dairy-free cream cheese alternative. Make sure both are softened so they mix into a smooth, creamy filling.
Tips and Tricks
Try these ideas to get the best results with this recipe.
Chill the dough for 10 minutes if the batter feels too soft.
Use a cookie scoop for uniform cookies that match well when assembled.
Let the cookies cool completely before adding the filling to prevent it from melting.
Add a teaspoon of milk if the filling is too stiff. Start with a little at a time.
Chill it briefly, if the filling is too soft.
Store pies in the refrigerator because the filling contains cream cheese.
Freeze the cookies without filling for easy make-ahead prep.
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Whoopie Pie Recipe
Without further ado, here is the delicous recipe. Enjoy!
Print
Gluten Free Gingerbread Whoopie Pies
- Total Time: 37 minutes
- Yield: 21 whoopie pies 1x
Description
Soft, spiced ginger cookies sandwiched with a creamy almond-vanilla filling. Perfect for holiday platters, gifts, or anytime you want a cozy, sweet treat!
Shoppable affiliate links are included below.
Ingredients
Cookies
2 cups gluten-free all-purpose flour (with xanthan gum)
1 tablespoon cornstarch or tapioca starch (for more chew)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened (NOT melted)
3/4 cup dark brown sugar, packed
1 tablespoon light corn syrup
1 large egg, room temperature
1/3 cup molasses
1 teaspoon vanilla extract
Almond Cream Filling
8 ounces cream cheese, softened (or dairy-free cream cheese for vegan option)
1/2 cup unsalted butter, softened (or vegan butter)
2 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
Cookies
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, ginger, cinnamon, allspice, baking soda, and salt.
In a large mixing bowl, beat butter and brown sugar on medium speed with a paddle attachment until fluffy. Add corn syrup, egg, molasses, and vanilla, mixing until smooth.
Gradually add dry ingredients to wet, mixing until just combined.
Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until edges are set but centers are soft. Cool completely on a wire rack.
Filling
Beat cream cheese and butter together until smooth.
Gradually add powdered sugar and whip until thick and fluffy.
Mix in almond extract, vanilla extract, and a pinch of salt.
Chill for 20–30 minutes for a firmer, pipeable texture.
Assemble the Whoopie Pies
Spread or pipe the filling onto the flat side of one cookie. You can use a knife to spread it or a piping bag. I used a Wilton Tip 1A . It’s so fun and fast to do!
Top with a second cookie, flat side down, gently pressing to sandwich together.
Chill assembled pies for 30 minutes to set the filling.
Notes
Cookie scoop Use a small or medium cookie scoop for the best uniform results.
Filling You can pipe the filling or simply spread with a knife. I used Wilton tip 1A. It so fun and fast to do this!
Baking Parchment helps the cookies bake evenly and lift without sticking; still, they can be fragile while they are warm. Be sure to let them cool and set up, or they can break apart easily.
Flour Use a reliable gluten-free blend like King Arthur or Bob’s Red Mill for best texture.
Filling Both dairy and dairy-free versions work; store in fridge up to 5 days.
Storage Store the cookies in the fridge because of the cream cheese in the whoopie pie filling. They can also be frozen after assembly for up to one month, then thawed in the fridge before serving.
Chilling dough Recommended for thicker, more structured cookies.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Please comment below and tell me if you made whoopie pie cookies this holiday season? I’d love to hear from you!
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xo,
Cindy
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About Bloom
Cindy Munson is a lifelong sewer, pattern designer, and former graphic design studio owner. She shares approachable, stylish sewing projects through her blog, Be Brave and Bloom. Her mission is to help others discover the joy of making and live a more creative life. Cindy works from her sunny sewing studio in Minnesota, where she lives with her husband of over 30 years.
Cindy, did you get a half written note from me??
If not, I will send again! Anyhoo thank you for the recipes!
These stiff arthritis fingers don’t work anymore!
Merry Christmas,
Katie The Villages, FL
Hi Katie, No, I did not receive any other message from you? Merry Christmas to you!
Delicious!! And these are as much fun to make as they are to eat!