Gingerbread whoopie pies with eggnog frosting

Your new favorite holiday cookie awaits you. These gingerbread whoopie pies with eggnog frosting are soft, delicious treat filled with holiday flavors so they're perfect to share this time of year with family and friends. It even makes an amazing gift, and most definitely deserves a spot in your Christmas cookie box.

As soon as Thanksgiving was over I started to make my creamy homemade eggnog and brainstorming ways to use it. Eggnog frosting immediately came to mind and I'm certain you'll see it pop on several recipes on the blog because it's flavor is unmatched. And when you pair it's creamy richness with the warm spices of gingerbread?

woman's hands with dark green finger nails placing the top half of a whoopie pie on frosted cookie

Far easier than gingerbread houses, and no cookie cutters required. This may become your new favorite gingerbread recipe, and the whole family will love it! This gingerbread whoopie pie recipe was adapted from Sally's baking addiction. The cookie recipe is just slightly adapted from hers, while the eggnog frosting is my own!

What is a whoopie pie?

Traditional whoopie pies are two soft chocolate rounds of cake filled with buttercream frosting and marshmallow fluff. While the marshmallow fluff is a great idea, it's not used here. In this recipe, we will use two small gingerbread cookies and fill them with homemade eggnog buttercream. In my opinion, this homemade version is far tastier than the store bought versions!

Ingredients in gingerbread Whoopie pie

  • all-purpose flour
  • gingerbread spice
  • baking soda
  • baking powder
  • salt
  • unsulphured dark molasses
  • warm milk
  • granulated sugar
  • vegetable oil
  • egg

Ingredients in eggnog buttercream:

  • butter softened to room temperature
  • powdered sugar
  • eggnog - try my creamy homemade eggnog recipe with generous amounts of ground ginger!
  • ground nutmeg
  • vanilla extract
  • a pinch of salt

How to make gingerbread whoopie pies

  1. Combine flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.
  2. Whisk the molasses and warm milk together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or wooden spoon until combined– or use a mixer on medium speed. (It’s a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.
  3. Cover the dough and chill in the refrigerator for at least 2 hours.
  4. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.
  6. Bake the cookies for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies should not look oily and should soft and fluffy if they are fully baked.
  7. Make the filling as they cool.

How to make eggnog buttercream frosting for the filling:

Don't forget, you can use this amazing buttercream on cakes, cupcakes, sugar cookies, and anywhere else you see fit!

  1. Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, eggnog, vanilla and salt on high speed until completely smooth and creamy, about 2 minutes. Add the powdered sugar butter and beat until smooth and combined. Then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.

woman frosting whoopie pies

How to make the whoopie pies:

  1. Pair the cookies up based on their size. Spread or pipe the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
  2. Cover leftover whoopie pies and store in the refrigerator.

How to serve and store whoopie pies:

  • Whoopie pies will stay fresh in the refrigerator for up to one week.
  • If you want to freeze them, bake the cookies and freeze them in a zip log bag, and make the frosting fresh while you after you thaw and bake them. They will not freeze well once they're fully assembled.
  • If you want to make them ahead, make the cookie dough and frosting up to two days in advance of your bake time. Bake and assemble within three days of the date you need them by.

Looking for more tasty recipes for your next holiday gathering?

Get into the spirit with one of these other amazing recipes!

white chocolate peppermint cheesecake, eggnog pound cake, oatmeal cookies with eggnog frosting, eggnog cookies, eggnog cheesecake, hot chocolate cheesecake with oreo crust, cannoli with chocolate chips, spiced gingerbread bundt with cream cheese frosting, chewy gingerbread cookies, gingerbread blondies

shot of gingerbread whoopie pies with a bite taken out and eggnog frosting in the center

Gingerbread whoopie pies with eggnog frosting

Yield: 12 whoopie pies
Cook Time: 15 minutes
Total Time: 15 minutes

Your new favorite holiday cookie awaits you. These gingerbread whoopie pies with eggnog frosting are soft, delicious treat filled with holiday flavors so they're perfect to share this time of year with family and friends. It even makes an amazing gift, and most definitely deserves a spot in your Christmas cookie box.

Ingredients

  • The whoopie pies:
  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 2 teaspoons freshly ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons (90ml) unsulphured dark molasses
  • 1/4 cup (60ml) hot water
  • 2/3 cup (130g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 cup butter softened to room temperature
  • 4 cups powdered sugar
  • 6 tablespoons eggnog - try my creamy homemade eggnog recipe with generous amounts of ground ginger!
  • ½ ground nutmeg
  • ¼ vanilla extract
  • Pinch of salt

Instructions

    Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.


    Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture.

    Fold everything together with a rubber spatula or wooden spoon until combined– or use a mixer on medium speed. (It’s a bit too heavy for a whisk.)

    Dough/batter is heavy and looks a bit oily.
    Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.


    Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.


    Spoon or scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.


    Bake the cookies for 13-15 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.

    To make the filling:

    In a stand mixer using the whisk attachment, beat butter until light.
    Add powdered sugar and mix on low speed. Drizzle in eggnog or cream, along with the nutmeg and rum extract, then increase speed to medium-high and beat until light and creamy. Add additional eggnog or cream as needed to get a smooth buttercream consistency.

Notes

Whoopie pies will stay fresh in the refrigerator for up to one week.
If you want to freeze them, bake the cookies and freeze them in a zip log bag, and make the frosting fresh while you after you thaw and bake them. They will not freeze well once they're fully assembled.
If you want to make them ahead, make the cookie dough and frosting up to two days in advance of your bake time. Bake and assemble within three days of the date you need them by.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 297Carbohydrates 56gFiber 0g

Did you make this recipe?

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Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

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