I’ve taste-tested this recipe with several people and everyone agrees, it’s amazing. I mean, what’s not to love about Vegan Gingerbread Whoopie Pies. Right? There’s nothing like creamy filling, no matter how you slice it. Of course, maybe you’re not supposed to slice cream filling. I’m not sure. But hey, if you’re into vegan creamy filling, you should head right over to my recipe for Vegan Suzy Q Cake or Gluten-Free Brownie Pie with Peanut Butter Cream Filling.
I don’t really understand why they call these pies. The only thing they share in common with the traditional pie is that they’re round. Personally, I think they should call them whoopie cookies. Doesn’t that have a nice ring to it?!
And as I’ve said before about pie, I’m in the same page with Michelle Obama: when they go low, we go pie.
Come on! It’s a great line…I had to use it again!
Well, I may not actually understand why they’re called whoopie pies, but one thing I know for sure…I like eating them!
Why You’ll Love Vegan Gingerbread Whoopie Pies
Cream filling. I mean, what else is there! I’m so in love with cream filling that all my favorite snacks have them. Or I should say the snacks I used to love always had cream filling – like raspberry zingers, Ho Hos and more. I don’t eat those anymore. They’re not vegan.
These Vegan Gingerbread Whoopies Pies are now my favorite source of delicious creamy filling.
But let me not forget to discuss the gingerbread cookie part of this recipe. First of all, molasses. You either love it or you hate it. Actually, I don’t believe anyone yet who says they hate molasses. It’s good stuff and it does a cookie good.
Also, this recipe is made with some of the best gingerbread spices around, like ground ginger, ground cloves, and more. I think Shawn loves anything with ground cloves in it, so you can imagine how much he loves these cookies.
Now, the combination between the gingerbread cookies and the cream cheese filling? It’s to die for. I don’t understand why that’s a thing because I’m not sure if you had the choice between these vegan gingerbread shoppe pies and death that you would actually choose the whoopie pies. I mean, death. It’s so final. But it’s still a really awesome cookie and one I think you would choose to go back to time and time again!
Change Up This Recipe
Look, you know you want to. Right? You want to try something a little different with this recipe. It’s ok. It won’t hurt my feelings. In fact, I encourage it. Playing around and changing up a recipe is one of my favorite things to do! Here are ideas for changing this vegan gingerbread whoopie pies recipe:
- Add a tablespoon (or two) of cocoa powder to the crust for spicy and chocolate
- Dip the sides of the whoopie pies in sprinkles for a festive look
- Replace half of the vegan butter with peanut butter for a nutty cookie
- Use peanut butter in place of the cream cheese to make a nutty filling (I’m into the peanut butter here!)
- Sprinkle some freshly ground nutmeg over the sides of the filling for extra nutmeg flavor
You can serve these vegan gingerbread whoopie pies with a tall glass of plant-based milk (preferably vanilla flavored). They go perfectly paired with that. They also make a great contribution to any holiday treat packages you’re sharing with friends or family.
We hope you love these Vegan Gingerbread Whoopie Pies as much as we do. If you decide to make the recipe, snap a photo and share it with us using #namelymarly on Instagram or SnapChat (I’m @NamelyMarly). We LOVE seeing your photos!
- 3½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 1/2 sticks) vegan butter, softened
- ¾ cup brown sugar, packed
- 1 flax egg (1 T ground flax seeds + 3 T water)
- ¾ cup molasses
- ¾ cup plant-based milk
- 1 tablespoon apple cider vinegar
For the Vegan Cream Cheese Filling
- ¼ cup (remaining 1/2 stick) vegan butter, softened
- 8 oz package vegan cream cheese
- 3 cups powdered sugar
- ¼ teaspoon dried nutmeg
- Heat your oven to 350 F. Line a baking sheet with parchment paper.
- Pour flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt in a medium bowl. Stir to combine. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat vegan butter and sugar on medium-high until light and fluffy (about 2 minutes). Beat in the flax egg until well combined.
- Reduce speed to low. Gradually add flour mix to butter. Continue beating until combined.
- Continue with the mixer on low and add the plant-based milk and molasses.
- Roll the batter by quarter cup into balls and place on prepared baking sheet, about 1.5" apart. Bake about 10-12 minutes, until edges are golden brown.
- Remove from oven and cool slightly before transferring to a wire rack to cool completely.
- Prepare the Vegan Cream Cheese frosting. Clean out the bowl and the paddle attachment from above. On medium-high beat vegan butter and vegan cream cheese until fluffy, about 2-3 minutes.
- Reduce speed to low and gradually add powdered sugar until it's all incorporated. Add ground nutmeg.
- Increase speed to medium-high until light and fluffy, 1-2 minutes.
- Assemble the whoopee pies by placing a dollop of cream cheese frosting on the bottom side of one of the cookies, use a better knife to spread out to edges. Then top with another cookie. Repeat until you run out of cookies!
Finally, if you’re into fun vegan whoopie pie recipes, check these out:
- Vegan Whoopie Pies by Neurotic Mommy
- Gluten-Free Dairy-Free Egg-Free Whoopie Pies by Petite Allergy Treats
- Red Velvet Vegan Whoopie Pies by Green Smoothie Gourmet
- Oh, and check out this crazy good Vegan Pumpkin Whoopie Pies by yours truly!
Whatever whoopie pie you’re womping over, enjoy!