Easy Gingerbread Whoopie Pies made from a white cake mix, filled with cinnamon cream cheese frosting. A simple, festive holiday dessert that’s soft, spiced, and irresistible!
Ah. . .Gingerbread!
Nothing says holiday baking quite like the warm spice of gingerbread. These Gingerbread Whoopie Pies take everything we love about the classic treat—molasses, spice, and softness—and tuck it into a playful sandwich cookie.
Even better, they start with a simple white cake mix, making them as approachable as they are festive. The tangy cinnamon cream cheese filling is the perfect counterpoint to the rich molasses cookies, creating a treat that feels both nostalgic and new.
Hitting the Holiday Jackpot!
That’s how I felt when I whipped up this new recipe, friends, like I'd hit the holiday jackpot! You know that I’m crazy about doctored cake mixes. I’m always trying to dream up new ways to take a box of cake mix and turn it into something completely different.
This time around I was looking for something holiday-esque. Something that just screamed, “It’s fall! Let’s celebrate.”
And y’all. . .this is it!
This is the absolute perfect autumn treat, guaranteed to make the kids smile and the grown-ups get in the mood for Thanksgiving and Christmas.
A little side note here: I’m allergic to ginger. I’ve mentioned this in other holiday posts. Usually the fall is a tough season for me. So, I couldn’t actually use straight ginger. I went with a couple teaspoons of pumpkin pie spice, which has small amounts of ginger in it.
If you’re not allergic, you can trim back the pumpkin spice to a teaspoon and make up the difference with a bit of ginger and cinnamon. Or cloves. Or allspice. It’s your choice. However you want to doctor them up, just know they’ll come together beautifully!
Things to Love About These Gingerbread Whoopie Pies
- Shortcut magic: A white cake mix makes the base quick and foolproof.
- Holiday flavor: Molasses and warm pumpkin spice bring all the gingerbread charm.
- Perfect texture: Soft, pillowy cookies with a creamy, tangy filling.
- Festive presentation: Dust with powdered sugar or drizzle with glaze for holiday flair.
- Crowd pleaser: Ideal for cookie trays, parties, or gifting.
Oh, and can I just pause for a moment to share about that cinnamon cream cheese frosting? It turned out to be so delicious that I’ve decided to devote an entire post to it. Look for that, coming soon.
So, without further ado, let me introduce you to my latest doctored cake mix recipe, Gingerbread Whoopie Pies. Here’s what you’re going to need to make them.
Gingerbread Whoopie Pie Ingredients
You will find a full printable recipe card at the bottom of this post but here’s what you’re going to need to make these delicious treats, perfect for fall. These are simple ingredients you might already have in your kitchen.
For the cookies:
- 1 box white cake mix (15.25 oz)
- ½ cup molasses
- ⅓ cup vegetable oil
- 2 large eggs
- 2 teaspoon pumpkin spice (or a combination of cinnamon, all-spice, and ginger)
For the cinnamon cream cheese filling:
- 8 oz cream cheese, softened to room temperature.
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
How to Make Gingerbread Whoopie Pies
I whipped these up with such ease that I had to wonder why I hadn’t made them before! They are that simple!
Cookies:
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment.
In a large bowl, combine cake mix, molasses, oil, eggs, and pumpkin spice. Mix until smooth. You can use a mixer for this process, if you like, but it can also be done by hand if you want to go old-school.
Drop heaping tablespoons (about 1½-inch rounds) onto baking sheets, spacing 2 inches apart. I used a cookie scoop so that mine would all end up the same size.
Bake 10 - 12 minutes, until puffed and set but still soft. (The time will depend on your particular oven.)
Cool completely on a wire rack before filling.
Filling:
In a mixing bowl, beat cream cheese and butter until smooth. I used my stand mixer for this but you can use a hand mixer if you like. I really like the kitchen-aid when there’s cream cheese involved.
Add powdered sugar gradually, then mix in cinnamon and vanilla. Beat until fluffy.
Spoon or pipe filling onto the flat side of half the cookies, then top with remaining cookies to make sandwiches.
Serve and enjoy!
Chill the filled whoopie pies for 30 minutes before serving for a neater bite.
Store in an airtight container in the fridge for up to 5 days (bring to room temp before serving).
What to Expect from these Whoopie Pies
As I mentioned above, I couldn’t eat one, though I did take a tiny nibble. Delicious! I took these to some friends who have children and I got a text a short while later with a picture of a very happy little boy eating a whoopie pie. It made my heart so happy!
As I mentioned above, the cinnamon cream cheese made all of the difference! Adding just that little bit of spice to the frosting made these even more yummy!
Variations to this Recipe
I’ve been thinking of all the ways I could mix this up during the holidays to make it even more special. Here are some ideas I’ve come up with:
- Drizzle with caramel or cinnamon glaze. (Yum!)
- Roll the edges of the whoopie pies in cinnamon chips or mini chocolate chips. (Delicious!)
- Sprinkles! If you have chocolate sprinkles (or anything fall colored) it would be fun to roll the edges of the pies in sprinkles. That will make your family or guests feel even more special! (These would be great at a bake sale or big event! Very pretty.)
- Powdered sugar: Dust the tops with powdered sugar before serving. (So pretty!)
Holiday Dessert Table Featuring Gingerbread
If you’re planning a big holiday event and need several items, (but you want to keep these gingerbread whoopie pies as the star of the show), here are some fun ideas!
The Gingerbread Star
- Simple Gingerbread Man Cookies — My go-to recipe for gingerbread cookies!
- Mini Gingerbread Loaves or Cake – I've got a new gingerbread recipe coming soon!
Pumpkin
It fall! Of course we’re going to serve pumpkin-spiced goodies!
- Delicious pumpkin oatmeal cookies: Simple, delicious, and loaded with oats and spices!
- Easy Pumpkin Snickerdoodles: This is a quick and easy way to convert snickerdoodles into the perfect fall treat!
- Deep Dish Pumpkin Pie: Serving a crowd? Bake these in little pie/tart tins to serve instead of slicing up a big pie!
Molasses
Molasses is a key ingredient in fall products. Here are some items to consider;
- Old-Fashioned Molasses Cookies: Warm up some hot apple cider to drink with these, friends!
- Easy Molasses Spice Cake (doctored cake mix): I just made this last weekend and can’t wait to post the recipe!
Bright & Citrusy
Did you know that citrus pairs beautifully with ginger? It’s true! With that in mind, you could serve:
- Lemon Bars with Powdered Sugar Dusting – zingy contrast to the molasses.
- Orange-Cranberry Shortbread – buttery, festive, and packed full of delicious cranberries.
Fruity & Festive
Let’s look at some great options that are fruity and perfect for your holiday table!
- Spiced Apple Galettes (mini) – rustic, flaky, and naturally cozy with gingerbread.
- Homemade Applesauce Cake -- so simple, so delicious, and packed full of fall flavors! This cake will be perfect for your dessert table!
Creamy & Indulgent
Hey, what's a dessert table without something creamy?
- Homemade cheesecake: Make my delicious cheesecake recipe, but skip the berries and go with a caramel topping.
- Chocolate Truffles with Sea Salt – a touch of bitter-sweet luxury.
- Whipped Cream “Cloud Bowl” – guests can dollop it on gingerbread or pie.
Drinks to Match
- Hot Mulled Cider – fills the room with holiday aroma.
- Spiced Chai or Black Tea – warms and layers with gingerbread.
- Classic Coffee & Hot Chocolate Bar – with toppings: peppermint sticks, marshmallows, whipped cream. (We did this at a recent outreach in the inner city and the kids loved it!)
That’s it for this post! Check out our other offerings while you’re here, and don’t forget to hit that subscribe button to join my newsletter list so you’re first in line to get all of my recipes!.
Before you go, why not pin some photos to your Pinterest boards?
About the Author
Janice is an author, baker, and blogger who believes that baking should be joyful, approachable, and just a little bit magical. Whether it’s a cozy cake, a festive cookie, or a recipe shortcut that saves the day, she shares sweet creations that bring people together around the table.
gingerbread Whoopie Pies (from a cake mix)
Easy Gingerbread Whoopie Pies made from a white cake mix, filled with cinnamon cream cheese frosting. A simple, festive holiday dessert that’s soft, spiced, and irresistible!
Ingredients
- For the cookies:
- 1 box white cake mix (15.25 oz)
- ½ cup molasses
- ⅓ cup vegetable oil
- 2 large eggs
- 2 teaspoon pumpkin spice (or a combination of cinnamon, all-spice, and ginger)
- For the cinnamon cream cheese filling:
- 8 oz cream cheese, softened to room temperature.
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
Cookies:
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment.
In a large bowl, combine cake mix, molasses, oil, eggs, and pumpkin spice. Mix until smooth. You can use a mixer for this process, if you like, but it can also be done by hand if you want to go old-school.
Drop heaping tablespoons (about 1½-inch rounds) onto baking sheets, spacing 2 inches apart. I used a cookie scoop so that mine would all end up the same size.
Bake 10 - 12 minutes, until puffed and set but still soft. (The time will depend on your particular oven.)
Cool completely on a wire rack before filling.
Filling:
In a mixing bowl, beat cream cheese and butter until smooth. I used my stand mixer for this but you can use a hand mixer if you like. I really like the kitchen-aid when there’s cream cheese involved.
Add powdered sugar gradually, then mix in cinnamon and vanilla. Beat until fluffy.
Spoon or pipe filling onto the flat side of half the cookies, then top with remaining cookies to make sandwiches.
Serve and enjoy!
Chill the filled whoopie pies for 30 minutes before serving for a neater bite.
Store in an airtight container in the fridge for up to 5 days (bring to room temp before serving).