Gingerbread Latte Whoopie Pie  


Your favorite holiday latte now comes in cookie form.

GIngerbread Latte Whoopie Pies
Photo: Caitlin Bensel
Hands On Time:
35 mins
Total Time:
2 hrs 35 mins
16 cookies

From pumpkin spice to gingerbread, there's a lot of excitement around holiday latte season. But don't stop with beverages. This gingerbread latte cookie is next-level deliciousness. All the flavors of that comforting coffee drink can be tasted in this light and fluffy whoopie pie. Two soft cookies spiced with cinnamon, nutmeg, and clove sandwich a luscious cream cheese filling that's lightly flavored with espresso powder. Plus, they're so cute they'll make the perfect ending to a holiday dinner. Pro tip: for perfectly round cookies, use a ring mold to reshape the cookies as soon as they come out of the oven.



  • 2 ¼ cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • .6 cup granulated sugar

  • ½ cup vegetable oil

  • ¼ cup plus 2 Tbsp. dark molasses

  • 1 large egg, at room temperature


  • 2 cups confectioners' sugar

  • 6 ounces cream cheese, softened

  • ¼ cup (½ stick) unsalted butter, softened

  • ¼ teaspoon kosher salt

  • 1 tablespoon instant espresso powder

  • 1 teaspoon pure vanilla extract

  • sprinkles, for decorating (optional)


  1. Whisk flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves in a large bowl. Whisk granulated sugar, oil, molasses, 1/4 cup warm water, and egg in a medium bowl until combined. Add molasses mixture to flour mixture and fold together using a spatula until well combined. Cover dough with plastic wrap. Refrigerate until chilled completely, at least 1 hour and up to 24 hours.

  2. Meanwhile, prepare the filling: Beat confectioners' sugar, cream cheese, butter, and salt in a medium bowl with an electric mixer on low speed until combined, about 1 minute. Stir together espresso powder and vanilla in a small bowl until espresso powder is dissolved; stir into cream cheese mixture. Increase speed to medium-high and continue beating, scraping down sides of bowl as needed, until filling is smooth, about 2 minutes. Cover with plastic wrap and refrigerate until you are ready to assemble cookies.

  3. Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large, rimmed baking sheets with parchment paper. Scoop 12 (1-tablespoon) portions of dough onto each baking sheet, leaving about 3 inches between each cookie. Working in batches, bake cookies until edges appear set, 8 to 10 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

  4. Spread or pipe filling on flat sides of half the cookies; top with remaining cookies to make sandwiches. Roll edges of cookies in sprinkles, if desired. Refrigerate assembled whoopie pies in an airtight container for up to 1 week, or freeze for up to 1 month.

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