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Whoopie Pies recipe

Whoopie Pies recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

Fall in love with this easy recipe for whoopie pies. Perfect for cake sales, packed lunch treats or making friends at the office!

160 people made this

IngredientsMakes: 12 whoopie pies

  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsweetened cocoa
  • 200g caster sugar
  • 1 egg
  • 125ml vegetable oil
  • 1 teaspoon vanilla extract
  • 180ml milk
  • For the buttercream
  • 120ml milk
  • 2 1/2 tablespoons plain flour
  • 110g unsalted butter
  • 100g caster sugar
  • 1 pinch salt
  • 1 tablespoon vanilla extract

MethodPrep:40min ›Cook:10min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease baking trays. Sift together the 250g flour, bicarbonate of soda,1/4 teaspoon salt, cocoa and 200g sugar. Set aside.
  2. In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 180ml of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared baking trays.
  3. Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking trays for 5 minutes before removing to wire racks to cool completely.
  4. To make the buttercream: In a medium saucepan, whisk together the 120ml of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the butter, 100g sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two discs. ENJOY!!

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Reviews & ratingsAverage global rating:(90)

Reviews in English (78)

These are cute and delicious, everyone loved them! The buttercream is heavenly. They were the best w/in the first day of making them, so keep that in mind. They expand in the oven while baking, so ensure you leave space between them on the baking tray. All in all a wonderful recipe that is perfect for cake sales and children's parties. Thank you!-03 Jun 2011

I made these for my husbands office and they went down a storm. They were loved so much that they were completely devoured before the Krispy Kremes that were bough in by someone else!!! Great feedback from his office, especially as this was my first attempt at making these.One thing I would say is when making the filling, it went very thick but somehow it ended up working out just right.Can't wait to make these again!!!-24 Jun 2011

Something else.I added a touch of cinnamon to the sponge-03 Jun 2011


  • ⅓ cup canola oil
  • ¾ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole-wheat pastry flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup nonfat milk
  • ½ cup cold water
  • 2 teaspoons unflavored gelatin
  • 1 cup whipping cream
  • ⅔ cup nonfat plain yogurt
  • ½ cup confectioners&#8217 sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.

To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk beat until smooth. Let the batter stand for 15 minutes.

Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn't spread itself. (Each large baking sheet accommodates 8 cookies--they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.

To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.

Beat cream, yogurt, confectioners' sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.

To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.

Make Ahead Tip: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, f

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.


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Pumpkin Whoopie Pie Recipe

Cookie ingredients

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup butter, at room temperature
  • 1-1/2 cups solid pack pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract

Filling ingredients

  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 3-1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 F. Using a whisk, blend together flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl. In the work bowl of a stand mixer fitted with the paddle attachment, beat together brown sugar and butter on low speed until just combined. Add pumpkin, and then egg, beating well. Add vanilla, and beat until combined. Add flour mixture, and beat on low until just incorporated, scraping down the sides of the bowl with a spatula. Drop mixture by teaspoons or tablespoons (depending on the cookie size you&rsquod like to create) onto parchment-lined cookie sheets. Bake for 15 minutes each, or until cookies begin to crack and are firm to the touch. Let cookies cool on sheet for at least 3 minutes before transferring to a rack to cool completely.
  2. In the work bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter on medium speed. Add sugar, and beat on low speed until combined. Add vanilla, and increase speed to medium beat until creamy and smooth, about 4 minutes.
  3. Spread filling on flat side of a completely cooled cookie, and sandwich with a second cookie. For teaspoon-sized pies, use 1 teaspoon filling per sandwich for larger pies, use 1 tablespoon filling per sandwich.

Inside-Out Whoopie Pie. Photo by Andrew Weidman


HOW TO MAKE THIS WHOOPIE PIE RECIPE WITH CAKE MIX

Line a baking sheet with parchment paper and set aside. Or, if you have a whoopie pie pan (aka: a “muffin-top” pan), coat with butter or shortening and dust generously with flour Preheat oven to 350 degrees.

Don’t have a pan? Get one here for under $10 delivered to your door!

In a stand mixer on medium setting, mix cake mix, eggs, water, and oil. Once combined, fold in sprinkles.

Using ¼ measuring cup, drop batter onto lined baking sheet (about 1 to 2 inches apart) and bake for 12-15 minutes. Allow to cool on a rack.

For the center filling, mix butter, confectioners’ sugar and 1 tbsp milk using an electric mixer or stand mixer. Add more sugar or milk according to the center’s consistency: you’ll want something smooth but still standing in stiff peaks. Fold in sprinkles.

On the flat side of one whoopie pie, spread center filling and sandwich with another whoopie pie. Enjoy!


Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 medium-size ripe bananas, mashed (about ¾ cup)
  • ½ cup canned crushed pineapple in juice, undrained (from 1 [8-oz.] can)
  • ½ cup finely chopped pecans, toasted
  • 1 (8-oz.) package cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • Sweetened shredded coconut, for garnish

Prepare the Cookies: Preheat oven to 350°F. Line 2 large rimmed baking sheets with silicone baking mats or parchment paper. Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. Set aside.

Beat sugar, oil, and vanilla in bowl of a stand mixer fitted with a paddle attachment on medium speed until combined, about 2 minutes. Add eggs, 1 at a time, beating until just combined after each addition. Continue beating on medium speed until mixture is pale yellow and fluffy, about 3 minutes. With mixer running on low speed, gradually add dry ingredients, beating until just combined. Fold in mashed bananas, pineapple, and pecans until just combined. (Batter will be more like a thick cake batter versus firm like a cookie dough.)

Using a 2-teaspoon cookie scoop, scoop batter and level drop onto 1 of the prepared baking sheets, spacing cookies about 1 inch apart (you should have about 30). Bake in preheated oven until golden brown, 8 to 9 minutes. Transfer baking sheet to a wire rack, and cool 5 minutes. Remove cookies from baking sheet to wire racks, and cool completely, about 30 minutes. Repeat with remaining batter.

While Cookies are cooling, prepare the Frosting: Beat cream cheese, butter, and vanilla in bowl of a stand mixer fitted with a whisk attachment on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, beating on medium speed until creamy, about 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer Frosting to large piping bag, and cut about 1 inch off tip.

Match Cookies into pairs based on diameter. Pipe Frosting (about 1 ½ tablespoons per whoopie pie) on the flat side of 1 Cookie of each pair place other Cookie, flat side down, on top of Frosting. Place shredded coconut in a shallow dish. Roll edges of each whoopie pie in shredded coconut, gently pressing so it adheres to Frosting. Serve immediately, or cover and chill. If chilled, let come to room temperature before serving.


Apple Spice Whoopie Pies

Brown butter cider filling is sandwiched between two moist apple spice cakes for an orchard-inspired New England riff on the classic whoopie pie.

Ingredients

  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 2 tablespoons (25g) vegetable oil
  • 3/4 cup (149g) granulated sugar
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 cup (57g) buttermilk
  • 2 large eggs, at room temperature
  • 1 tablespoon (22g) boiled cider
  • 1 cup (255g) unsweetened applesauce
  • 8 tablespoons (113g) unsalted butter, cold
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4 cups (454g) confectioners’ sugar, sifted
  • 1/4 cup (46g) vegetable shortening
  • 2 tablespoons (43g) boiled cider
  • 2 to 3 tablespoons (28g to 43g) milk or cream

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment.

To make the cakes: In a large mixing bowl, beat together the butter, oil, and sugar until blended. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Add half of the dry ingredients to the butter mixture and stir to combine.

In a large measuring cup, whisk together the buttermilk, eggs, boiled cider, and applesauce. Add to the bowl and mix until combined. Add the remaining dry ingredients and beat at medium speed for 30 seconds. Scrape the bowl and beat for 15 seconds more.

Scoop the batter onto the prepared pans, using a tablespoon scoop for small whoopie pies or a muffin scoop for large ones, leaving 1 1/2" between each. Bake the cakes for 12 to 14 minutes, until the tops are set and the edges just beginning to brown.

Remove the cakes from the oven and let them cool right on the pan.

To make the filling: Place the butter in a medium saucepan over medium heat. Cook without stirring until the butter melts and separates simmer for 8 to 10 minutes. As the water cooks off the butter will become clear, and the solids will sink to the bottom and start to brown. When the butter smells nutty, remove it from the heat and pour it into a mixing bowl (no need to strain).

Add the salt and cinnamon and let cool to lukewarm. Mix in half the confectioners’ sugar. Add the shortening and boiled cider and mix well.

Scrape the bowl, then stir in the remaining sugar. Beat in the milk or cream, 1 tablespoon at a time, until the mixture is stiff but fluffy.

To assemble: Scoop 2 tablespoons filling and sandwich it between the bottoms of two baked cakes. Repeat with the remaining cakes and filling.

Store whoopie pies covered at room temperature for one day, or refrigerate, well wrapped, for up to a week.

Tips from our Bakers

Stirring 2 tablespoons Cake Enhancer into the cake batter along with the rest of the dry ingredients gives some added lift to your whoopie pies. Give it a try!


Whoopie Pie History and Recipes

Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. They have also been known as a “gobs” in Western Pennsylvania (see Gob History below).

They are one of Maine’s best known and most loved comfort foods. People from Maine even claim that they were weaned on whoopie pies. In Maine, these treats are more like a cake than a pie or a cookie, as they are very generously sized (about hamburger size). They are so huge that you will want to share one with a friend. Also, a big glass of milk is almost mandatory when eating a Whoopie Pie.

New England Whoopie Pies – Amish Whoopie Pies – Gob History:

A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. Traditional ones are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate. but cooks like to experiment, and today pumpkin whoopie pies are a favorite seasonal variation.

The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!”

The first sold whoopie pies are from the Labadie’s Bakery in Lewiston, Maine. They first started selling Whoopie Pies in 1925 with the opening of their bakery. The Labadie’s Bakery remains in the same location today.

The Berwick Cake Company of Roxbury, Massachusetts, also manufactured “Whoopee pies” since at least 1931. Some think that Berwick’s pies actually date to 1927. Berwick closed its Roxbury plant in 1977.

The question of how the Amish dessert got to be so popular in New England probably is addressed in a 1930s cookbook called Yummy Book by the Durkee Mower Company, the manufacturer of Marshmallow Fluff. In this New England cookbook, a recipe for Amish Whoopie Pie was featured using Marshmallow Fluff in the filling.

The origins of Marshmallow Fluff actually go back to 1917. Before WWI, a Sommerville MA man named Archibald Query had been making it in his kitchen and selling it door to door, but wartime shortages had forced him to close down. By the time the war was over, Mr Query had other work and was uninterested in restarting his business, but he was willing to sell the formula. Durkee and Mower pooled their saving and bought it for five hundred dollars . Having just returned from France, they punningly renamed their product “Toot Sweet Marshmallow Fluff” but “Toot Sweet” didn’t stay on the label for long. The situation of “no customers, but plenty of prospects” didn’t last long either.

An early receipt still in the company’s scrap books records the sale in April, 1920 of three one-gallon cans to a vacation lodge in New Hampshire. The price at the time was $1.00 a gallon! The door to door trade gained a reputation among local housewives that eventually placed Fluff onto local grocers shelves. Retail trade spread from there to the point where in 1927 they were advertising prominently in Boston newspapers.

Durkee-Mower became a pioneer in radio advertising when in 1930 they began to sponsor the weekly “Flufferettes” radio show on the Yankee radio network, which included twenty-one stations broadcasting to all of New England. The fifteen minute show, aired on Sunday evenings just before Jack Benny, included live music and comedy skits, and served as a stepping stone to national recognition for a number of talented performers. The show continued through the late forties.

Each episode ended with a narrator reporting that Boswell had disappeared to continue work on his mysterious book, which was assumed to be a historical text of monumental importance. On the last episode the Book-of-the-Moment was revealed. It was a collection of recipes for cakes, pies, candies, frostings, and other confections that could be made with Marshmallow Fluff, appropriately entitled the Yummy Book . The book has been updated many times since then, and the most recent version is thirty-two pages long.

Gob History:

It seems that only in western Pennsylvania, mainly the Johnstown area, they are known as “gobs.” The bakers at the now closed Harris & Boyar Bakery in Morrellville, PA, claimed to have invented the treat sometime in the 1920s. Probably they adapted what was already a regional favorite inspired by the cream-filled whoopie pies of Pennsylvania Dutch country, in the eastern part of the state.
According to an article in the Johnstown Tribune-Democrat newspaper , Johnstown’s Gob – A mealtime tradition, March 12, 2009:

Susan Kalcik, a folklorist and archivist with the Southwestern Pennsylvania Heritage Preservation Commission in Johnstown, said her research shows that the Gob’s origin can be traced back to medieval Germany. “They were making a cake-like pastry with a filling. It probably was brought to America by various German groups like the Amish or German Brethren.”

But Kalcik said the Gob is not a Johnstown invention. The Amish in Lancaster make them and she’s seen them as far south as Virginia. “They don’t call them Gobs, they’re called Whoopee Pies, ” she said. “I’ve also found Whoopee Pies in New England and as far away as Hawaii.”

Kalcik believes that the Gob became popular because it was easy to carry in a lunch bucket. “Men went into the coal mines or steel mills and the little cake with the icing on the inside instead of on the outside served their purpose,” she said. “I’m convinced that the name Gob is related to the coal mines. Lumps of coal refuse were called gob piles. These working people adapted the name to the dessert.”

But technically, not just anyone can use the name “Gob” for the familiar icing filled treats. The name-along with all the rights to market “Gobs”- belongs to Tim Yost, owner of Dutch Maid Bakery. Cost, who bought the rights from Harris & Boyar Bakery in Morrellville, said he’s always had a passion for the cake. At the Hershey Farm and Inn in Strasburg, PA, an annual Whoopie Festival is held featuring a whoopie pie eating contest and the coronation of the Whoopie Pie Queen.

In 2011, The Maine State Legislature considered making the Whoopie Pie the official state’s dessert.

Whoopie Pie Recipes – How To Make Whoopie Pies

New England Whoopie Pie Recipe:

1/2 cup solid vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Lightly grease baking sheets. In a large bowl, cream together shortening, sugar, and egg.

In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture beating until smooth.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling (see recipes below).

When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished Whoopie Pies completely cool before wrapping. Wrap Whoopie Pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each Whoopie Pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large Whoopie Pies.

Whoopie Pie Filling 1:

Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner’s) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.
In a medium bowl, beat together shortening, sugar, and Marshmallow fluff stir in vanilla extract until well blended.

Amish Whoopie Pie Recipe:

1/2 cup solid vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Whoopie Pie Filling

Preheat oven to 350 degrees F. Lightly grease baking sheets. In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture beating until smooth.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping.

Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling 2 – Homemade Marshmallow Fluff/Creme:

3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract

In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.

Your homemade marshmallow fluff/cream is now ready to use on your Whoopie Pies or other recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Quick and Easy Whoopie Pie Recipe

1 cake mix (any chocolate cake mix or devil’s food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease the cookie sheets.
In a large bowl, prepare cake mix according to directions on box, but reduce the amount of water called for on the package directions to 3/4 cup of water instead of listed amount. Beat 1 minute.

Add instant chocolate pudding dry mix and beat 1 more minute. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make nine (9) pies. Let finished Whoopie pies completely cool before wrapping.

Wrap Whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each Whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped Whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling:

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner’s) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium-size bowl, beat together the vegetable shortening, sugar, and Marshmallow fluff until smooth. Stir in the vanilla extract until well blended.


Oatmeal Cookie Whoopie Pie Recipe

How to make oatmeal whoopie pies: You start by mixing the cookie dough. It’s pretty much a regular oatmeal cookie recipe. Mix your ingredients and drop by scoopfuls onto your cookie sheets. Bake and cool.

My cookies never seem to all turn out exactly the same size, shape, etc. So I pair up my cookies with one that’s closest to the same.

Now you need to whip up a batch of the Amish whoopie pie filling recipe. Spread a layer of filling on one cookie and top with its partner.

This Amish whoopie pie filling recipe has raw egg whites. It makes a very light and fluffy frosting. But if you don’t feel comfortable eating raw egg white then simply omit the egg white. Your frosting should still turn out ok. Whenever I made them to sell, I used a whipped buttercream frosting recipe instead. Because I did not want to sell anything with raw egg whites in. But when I make them for us, I use this recipe.

Wrap each individual whoopie pie in plastic wrap to store. And honestly, if you can keep everybody from eating all of them the first day, they are moister and taste even better the next day. You may want to make a double batch of these cookies because they disappear fast.


  • For the Cake:
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (7 ounces) graulated sugar
  • 1/2 cup (1 1/2 ounces) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/3 cup canola oil
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • For the Filling:
  • 1/2 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cocoa powder
  • Pinch salt
  • 6 tablespoons (3 ounces) unsalted butter, room temperature
  • 2 tablespoons vegetable shortening
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate, melted

Make cakes:Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt set aside. In medium bowl whisk together milk, oil, egg, butter, and vanilla. Pour wet ingredients into dry and whisk until smooth.

Using a 1 1/2 ounce ice cream scoop, scoop out 18 to 20 mounds of batter on prepared sheets. Bake until firm to touch, 8 to 9 minutes, rotating pans from top to bottom and front to back halfway through baking. Transfer parchment sheets (with cakes still attached) to wire rack to cool completely.

Make filling: In small saucepan over medium heat, whisk milk with flour, cocoa powder, and salt until combined. Cook, gently whisking, until mixture thickens and just begins to boil (one to two large bubbles will pop to surface). Cover with plastic wrap and let mixture cool to room temperature.

In bowl of standing mixer fitted with whip attachment, whip butter, shortening, sugar, and vanilla on medium-high speed until fluffy, about 2 minutes. Add cooked flour mixture and continue to whip until very light and fluffy, about 5 minutes. Reduce speed to low and mix in melted chocolate.

Divide filling between half of the cakes. Sandwich together with remaining cakes. Serve.