This Vegan Gingerbread Whoopie Pies recipe boasts soft gingerbread cookies with a creamy filling in-between. Imagine the flavors of your favorite gingerbread cookies with delicious vegan cream cheese filling in the middle. It’s a perfect recipe for holiday baking.
There’s nothing like a 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’ve taste-tested this gingerbread whoopie pies recipe with several people and everyone agrees, it’s amazing. I mean, what’s not to love about Vegan Gingerbread Whoopie Pies. Right?
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!
What Filling Goes with Gingerbread Whoopie Pies?
The best whoopie pie filling for gingerbread whoopie pies is a cream cheese filling. However, you can also use a lemon frosting, or even an ermine filling such as the one used in a Suzy Q Cake recipe.
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.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- All-purpose flour
- Ground cinnamon
- Ground ginger
- Ground cloves
- Ground nutmeg
- Baking soda
- Vegan butter
- Brown sugar
- Flax egg
- Ground flax seeds + water
- Plant-based milk
- Apple cider vinegar
How to Make Gingerbread Whoopie Pies
It’s easy to make this delicious Gingerbread Whoopie Pies! Begin with heating your oven to 350 Line a baking sheet with parchment paper.
Then 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 molasses, plant-based milk and apple cider vinegar.
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!
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!)
- To make gluten-free gingerbread whoopie pies, use gluten-free flour. I’m a big fan of Bob’s Red Mill 1:1 flour.
- 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.
Vegan Gingerbread Whoopie Pies
- 3 ½ 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 stick) 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
Cream Cheese Filling
- ¼ cup (remaining 1/2 stick) vegan butter softened
- 4 tablespoons vegan cream cheese, softened
- 3 cups powdered sugar
- ¼ teaspoon dried nutmeg
- Heat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
For the Gingerbread Cookies:
- 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 mixture to butter. Continue beating until combined.
- Continue with the mixer on low and add the molasses, plant-based milk, and apple cider vinegar.
- Roll the batter by quarter cup into balls and place on a prepared baking sheet, about 1.5" apart. Bake about 10 to 12 minutes, until edges are golden brown.
- Remove from oven and cool slightly before transferring to a wire rack to cool completely.
For the Filling:
- 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 to 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 to 2 minutes.
- Assess the filling. It should be smooth and spreadable. If it's too firm, whip in a tablespoon of plant-based milk.
- Assemble the whoopie pies by placing a dollop of cream cheese frosting on the bottom side of one of the cookies, use a butter knife to spread out to edges. Then top with another cookie. Repeat until you run out of cookies!
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Finally, if you’re into fun vegan whoopie pie recipes, check these out: