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4.6 from 36 votes

Gingerbread Whoopie Pies with Marshmallow-Cream Cheese Filling

Super soft, sweet and spicy, cake-like gingerbread whoopie pies, made with fresh ginger, sandwich a sweet marshmallow and cream cheese filling. Fantastic for Christmas baking!

Prep Time
1 hr 35 mins
Cook Time
35 mins
Total Time
1 hr 57 mins
Servings: 24 whoopie pies
Course: Dessert , Baked Goods , Others
Cuisine: American , Canadian

Ingredients

Cookies
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cloves
  • 3/4 tsp baking soda
  • 3/4 cup packed light brown sugar
  • 8 tbsp 1 stick unsalted butter, melted
  • 1/3 cup molasses
  • 1/2 tbsp fresh ginger minced
  • 1 large egg
  • 1/4 cup buttermilk
  • 2 tsp vanilla extract
Marshmallow-Cream Cheese Filling
  • 1/3 cup 6 tbsp unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 4 oz cream cheese room temperature
  • 1 cup marshmallow fluff
  • 1 tsp vanilla extract
  • Pinch of salt
Garnish
  • powdered sugar

Instructions

    Cup of Yum
  1. Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium sized bowl. Set aside.
  2. Whisk together brown sugar, melted butter, molasses and minced ginger in a separate large bowl. Whisk in egg, buttermilk and vanilla until combined. Add dry ingredients to the wet ingredients and mix with rubber spatula just until the dough comes together and flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  3. Preheat oven to 350 degrees F.
  4. Line 2 baking sheets with parchment paper. Roll dough into 1 tablespoon balls. Space dough evenly on prepared sheets, about 2 inches apart. Bake cookies on middle rack, 1 sheet at a time, until puffed and just set, about 10-12 minutes. Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely before moving on to frosting the cookies.
  5. Using electric hand mixer, beat butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until smooth and creamy, then add marshmallow fluff. Mix until well incorporated. Beat in vanilla extract and pinch of salt.
  6. Spoon 1 tablespoon frosting evenly onto flat sides of half the cookies. Top with the remaining cookies, bottom sides down. Dust with powdered sugar.
  7. Store cookies in an airtight container in the refrigerator. Bring to room temperature before serving, or cookies will be too hard to serve.