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Best Whoopie Pie Recipes

Best Whoopie Pie Recipes

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Top Rated Whoopie Pie Recipes

Whoopie pies are one of those regional foods you need to try making at home. Fluffy filling is wedged between two, small chocolate cakes in this delicious dessert. Recipe courtesy of Chef Carolyn Johnson of Mooncussers Fish House

Dive into the spirit of the season with a tempting new take on red velvet cake. These mini cake sandwiches pop with Jack-O-Lantern Orange, Frankenstein Green and Phantom Purple fillings that can be customized to your taste with flavors like Orange, Lemon and Raspberry.Recipe courtesy of McCormick

Ten of the Best Recipes for Whoopie Pies You Will Ever See

Sometimes I am never sure whether or not to believe Wikipedia. While looking up the story behind some tasty looking snacks the blogger had called “creamy turtles” Wiki said that they are in fact called “Whoopie Pies” and the story goes that when farmers found the treats in their lunch bags, they would shout “Whoopie!”….is this Wiki winding me up (as it so often does) or is that the real story. Well, I guess we might never know, but what I do know is what order to put this lot in…

Matcha Whoopie Pie

I have to admit that I don’t really know what “matcha” is, but apparently, it is definitely not cheap, but despite what it costs to make them they do look amazing and with a great recipe in the link it is well worth having a go at making some.

Custom made Whoopie pies for girls party

Now these made my mouth water, what they don’t really have a great name to call them, but that doesn’t stop them looking amazing and they look rather easy to make with a fantastic step-by-step guide in the link. I think I need to make these!

chocolate Bischoff whoopie pies

When it comes to the more traditional Whoopie Pies I think this has to be the crème de la crème of them all, made with sweet and cinnamony Biscoff cream cheese frosting even talking about them is making my mouth drool! Want to make your own?

Vegan Whoopie pie

Do you fancy some “hucklebucks” otherwise Whoopie pies but are a dedicated Vegan? Well, don’t worry because while the image goes to a shop in Verona, NJ with sadly no recipe or making guide.

Lower-calorie Chocolate Whoopie Pies with Green Tea Cream

For those of us that are starting to enjoy the sound of these “Dessert pies,” we still need to think about maybe having a healthier version of them. Well, bingo! Here we are with some rather tasty looking ones with a cool green tea filling.

Red Velvet Whoopie Pies

It has to be said that these are nothing short of beautiful! It is not often you can say that about a dessert but that is what these are and with a full recipe and guide to make them in the link I think these are one of the best visually you could have a go at making.

spiced whoopie pies with lemon crème

I have a little fondness in my heart when it comes to lemon cake and these whoopie pies made with a rather tasty sounding lemon crème, for me ticks all the right boxes.

Strawberry basil whoopie pie

Yes, yes, yes I know, I do seem to have a thing for Strawberries, but you have to give it to me that these do look amazing!

Fruit Loop Whoopie Pies

Well, it seems there is nothing crazy about this idea, Combining Fruit Loops and cardamon cookies this is one whoopie pie I think I need to try them with a first-rate recipe and making guide in the link I think I just might have to try some.

Camouflage whoopie pies

These are in fact just adapted from a Camouflage whoopie pie and the maker calls them “Cupcake Sandwiches” but in truth, they are the same thing with just very minor differences. But with them looking incredible, perfect for a ‘tour of duty’ homecoming and complete with a recipe and making guide they just had to be my number 1.

Classic Chocolate Whoopie Pies

Two saucer-shaped rounds of chocolate cake sandwiched around a marshmallow-y cream filling: that's the classic whoopie pie. Originally popular in New England and around Amish country, the whoopie pie has gradually been spreading throughout America, and for good reason: it's a delicious throwback to the days before everyone started counting calories or fat grams. Consider these an occasional decadent treat.


  • 8 tablespoons (113g) butter, at room temperature, at least 65°F
  • 1 cup (213g) brown sugar, packed
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1/2 cup (43g) Dutch-process cocoa
  • 2 1/3 cups (283g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) milk, at room temperature
  • 1 cup (177g) vegetable shortening
  • 1 cup (113g) confectioners' sugar or glazing sugar
  • 1 1/3 cups (167g) Marshmallow Fluff or 1 1/3 cups (113g) marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract


Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.

Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

Perfect your technique

Chocolate whoopie pies

Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes they'll spread. A muffin scoop works well here.

Bake the cakes for 15 to 16 minutes, until they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment then allow to cool completely.

To make the filling: Beat together the shortening, sugar, and marshmallow until well combined.

Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth.

Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.

What kind of cake mix should I use?

Here’s what I love about these whoopie pies – you can use about ANY cake mix and pudding mix flavor! In these photos, you’ll notice that I used a chocolate cake and pudding mix and a funfetti cake mix with vanilla pudding mix. Chocolate is simply a classic and funfetti is such a fun one for birthdays and celebrations!

Here are some delicious options:

  • Devils Food Cake Mix + Chocolate Pudding Mix
  • Vanilla/White/Yellow Cake Mix + Vanilla Pudding Mix
  • Funfetti Cake Mix + Vanilla (or French Vanilla) Pudding Mix
  • Lemon Cake Mix + Lemon Pudding Mix
  • Spice Cake Mix + Vanilla Pudding Mix
  • Strawberry Cake Mix + Strawberry Cream (or Vanilla) Pudding Mix

Best Whoopie Pie

At my house this was labeled the Best Whoopie Pie and for good reason! Whoopie pies are a fun and timeless dessert to whip up, especially when you want to indulge yourself. So enjoy!


  • 2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 4 cups flour
  • 1 cup baking cocoa
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 cup sour milk or buttermilk
  • 2 teaspoons baking soda
  • 1 cup hot water
  • For Whoopie Pie Filling:
  • 2 egg whites, beaten
  • 4 tablespoons milk
  • 4 cups powdered sugar
  • 1 1 / 2 cup shortening


For Cookies:

  1. Preheat oven to 400 degrees F.
  2. Cream sugar and the 1 cup of shortening. Add eggs.
  3. Sift together flour, cocoa, and salt. Add to creamed mixture alternately with sour milk or buttermilk. Add vanilla. Dissolve soda in hot water and add last. Mix well.
  4. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 400 degrees for 8-10 minutes and let cookies cool.
  5. Make sandwiches from 2 cookies filled with the Whoopie Pie Filling.

For Whoopie Pie Filling:

  1. Mix together egg whites, milk, vanilla and 2 cups of powdered sugar.
  2. Then beat in the shortening and remaining 2 cups of powdered sugar.
  3. Spread a dab of filling on the flat side of the cooled cookie. Top with another cookie to form a sandwich pie.
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@dearmumsie - Vanilla powder is a commercially-available product made from dried ground vanilla beans. Hope this helps! - RecipeLion Editors

thank you for your reply. but what is vanilla powder?

@dearmumsie - Great question! To make vanilla flavored, leave out the cocoa and use an equal amount of vanilla powder. Hope this helps! - RecipeLion Editors

can this be made leaving out the cocoa powder. i would like a vanilla one instead of chocolate.

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Chocolate Whoopie Pies Recipe

Chocolate Cookie Cakes

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened natural cocoa powder, sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Vanilla Filling

  • 12 tablespoons unsalted butter, at room temperature
  • 1 1/3 cups Marshmallow Fluff
  • 3/4 cup confectioners' sugar
  • 2 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Making the Chocolate Cookie Cakes

  1. Position an oven rack in the center of the oven and preheat the oven to 375F degrees. Line 3 cookie sheets with parchment paper or nonstick baking liners.
  2. In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk until well blended.
  3. In a large bowl, combine the butter, sugar, and vanilla with an electric mixer on medium-high speed until well blended.
  4. Pour in about two-thirds of the dry ingredients and mix on low speed just until blended. (The mixture will look sandy, with small pebbles of dough.)
  5. Add the buttermilk and continue mixing just until blended. Pour in the remaining flour mixture and mix just until blended.
  6. Using a small ice-cream scoop (about 1 2/3-inches in diameter) or 2 tablespoons, drop 2-tablespoon mounds of the dough onto the prepared cookie sheets, spacing them about 2 inches apart.
  7. Bake 1 sheet at a time (make sure to use cooled sheet for the next batch) until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean, about 10-11 minutes.
  8. Transfer the cookie sheet to a rack and let cool for 5 minutes.
  9. Using a spatula, lift the cookie cakes from the sheet onto a rack and let cool completely.

Making the Creamy Vanilla Filling

  1. While the chocolate cookie cakes are baking, prepare the filling. In a medium bowl combine the butter, marshmallow, confectioners' sugar, cream cheese, vanilla, and salt with an electric mixer on medium speed until well blended and smooth.
  2. Cover the bowl with plastic wrap and set the filling aside until the cookie cakes are ready to be assembled. If the filling is very soft, refrigerate it, stirring frequently, until it's firm enough to hold its shape.

Assembling the Whoopie Pies

  1. Arrange half of the cooled chocolate cookie cakes, flat side up, on a work surface. Mound about 1 1/2 tablespoons filling in the center of each.
  2. Top with the remaining cookie cakes, rounded side up, and press gently on top until the filling spreads to the edges.
  3. Refrigerate until the filling is firm, about 1 hour, or until ready to serve.

This recipe makes about 12 to 16 Chocolate Whoopie (Cakes) Pies

PA Dutch Whoopie Pie Recipe

Make this Lancaster County favorite no matter where you live!

Whoopie Pies Cake Ingredients

- 4 cups flour
- 1 cup cocoa
- 2 cups of sugar
- 1 cup of shortening
- 2 teaspoons baking soda
- 1 pinch of salt
- 2 teaspoons of vanilla
- 2 eggs
- 1 cup of milk
- 1 cup of warm water

Preparing the Cakes
In a large bowl, combine flour, salt, cocoa, and baking soda. Mix and set aside. In another bowl, combine the sugar, shortening and eggs. Beat for about two minutes. Mix the dry ingredients with the egg mixture and add the warm water and milk and beat at a medium speed for two to three minutes. Add the vanilla and beat until the ingredients are thoroughly blended. Bake the batter as drop cookies. Drop by rounded tablespoons onto ungreased non-stick cookie sheets. Bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the "cookies" spring back when lightly pressed. Remove from the cookie sheets and cool a wire rack.

Filling Ingredients

- 4 Tbsp. flour
- 4 Tbsp. milk
- 2 egg whites
- 1-1/2 cups vegetable shortening
- 2 tsp. vanilla
- 4 cups confectioner's sugar

Preparing the Filling
Beat the egg whites until stiff then set them aside. Combine the other ingredients and beat vigorously for several minutes at a high speed. Fold in the beaten egg whites.

Whoopie Pie Assembly
Spread a generous amount of filling on a completely cooled cookie and then top with another cookie. To preserve your newly created treat, wrap each whoopie pie individually in plastic wrap.

Ingredients Needed

Now that we live so close to each other it means we can spend a Saturday afternoon together baking! you probably already have everything you need in your pantry to make them. Not pictured here, milk. Annndd probably something else, too. Because, well, I mom brain a lot of things. I had our little baby bear and then we were babysitting our friends 9 month old so I actually spent the time baby wrangling while Auntie Holly taught M all about measuring, mixing, and most importantly, tasting as they baked together. Have I mentioned how happy my heart is?

Btw, have you made your own Vanilla Extract From Scratch yet? No? Well if you make some now you'll have plenty ready to go by the time the next holiday baking season comes around and future you will totally thank past you for thinking ahead!

Ok, back to these Whoopie Pies from scratch. See that chocolate cookie? It's super soft and just subtlety sweet. But that frosting - that Miracle Frosting - ooh man it is pure sweet deliciousness and the perfect balance for the chocolate!

Together, heaven. Soft and just the right amount of sweetness. And soooo New England. As Holly says, you know you're in Vermont when they're selling Green Mountain Coffee and Whoopie Pies at the gas station. Oh I'll always Lovermont. After all, it's where Holly and I met and now, after living in VT and CO together, OR's proving 3rd times the charm!

Happy Valentine's Day, friends! Or if that's not your thing, happy late Galentine's Day or (my favorite) Happy Early Super Duper Cheap Chocolate at the Grocery Store Day! 😉

Don't forget to share your photos and comments with me when you make these bad boys. I love to hear about it - and even more importantly, I'd love to share it with Holly and her family to make Grandma Pearl proud!

Traditional Amish Whoopie Pies

On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. Content other than actual recipes on this site is copyrighted material. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission.

Follow Me!

Sometimes a taste, sound, scent, or memory tightly ties two places or things together in your life in a way you’d least expect. Such is the case with me. The common bonds?…coal regions and whoopie pies.

Followers of my blog know that I grew up in and spent the first 40 years of my life in Schuylkill County, the southern most tip of the Anthracite Region of Pennsylvania. After leaving PA and spending 18 years in New Hampshire, fate brought me to Johnstown, Pa. – the Bituminous coal region.

The ties that bind

The similarities to my beloved Coal Region of “home” quickly became apparent to me once settling into Johnstown polka fests, church ethnic events, street fairs, and the plentiful offerings of the food I loved and had grown up with. One such culinary connection is the whoopie pie.

For those not familiar with this Coalcracker treat, a whoopie pie is made with two soft cake-like cookies with a fluffy filling sandwiched in between. The most common flavor is chocolate with a vanilla filling, but whoopie pies can be made in several variations including the popular seasonal favorite pumpkin with cream cheese filling.

I did…no, I did.

The invention of the whoopie pie is hotly contested with a couple areas staking a claim on this perennial favorite. Long found throughout Pennsylvania and New England (Maine in particular), research seems to bear out that whoopie pies were, in fact, a contribution to America thanks to German immigrants who became known as the Pennsylvania Dutch. Today, these hand-held treats are becoming increasingly popular across the country.

It is believed Amish, Mennonite, and Pennsylvania Dutch cooks made them as a way to use left-over cake batter. According to folklore, the whoopie pies were wrapped and placed in the lunch boxes of children who exclaimed, “Whoopee!” when discovering them in their lunch pail. Whoopie pies have been a staple in Amish and Pennsylvania Dutch cuisine for generations.

Gobs of whoopies

In Western Pennsylvania, specifically Johnstown (a small city about an hour drive east of Pittsburgh in bituminous coal country), they have their own special moniker — “gobs”.

As a Coalcracker who grew up in the Coal Region with “whoopie pies” surrounding me at farmers’ markets, bakeries, and road-side stands, the first time someone asked me if I wanted a “gob” here in Johnstown, I politely deferred, turned to my husband, leaned into his ear and whispered, “What the hell is a gob?” He was as clueless as I was.

Turns out a trip down a local grocery store aisle finally solved the mystery it was a whoopie pie. Seems Johnstown has a claim to the term “gob”, or at least Tim Yost of Yost’s Bakery does.

“Gobs” is a trademarked name owned by the Dutch Maid Bakery of Johnstown. Yost bought the name, the formula and the manufacturing process in 1980 from the nearby Harris-Boyer Bakery as it went out of business. Yost’s Gobs are so popular, the bakery often ships them to ex-pats across the country who long for a taste of “home”.

Everyone who makes them in the Johnstown area refers to them as “gobs” and they are plentiful! They can be found at almost every food event, fish fry, ethnic fest, bakery and even as restaurant dessert offerings. Yost has every right to protect his registered trade name, but has not yet chosen to take legal action against those who use “gob” when referring to any whoopie pie.

So, why “gobs”? Susan Kalcik, a folklorist with the Southwestern Pennsylvania Heritage Preservation Committee in Johnstown gives this theory, “I’m convinced that the name gob is related to the coal mines. Lumps of coal refuse were called gob piles (culm banks in the Anthracite Coal Region). These working people adapted the name to the dessert.”

Or it could simply be that “gobs” of batter are deposited onto pans which then bake into these morsels of happiness for your taste buds. Sometimes, the mysteries of life remain unsolved for eternity.

“Downeast” claims

Maine’s love and claim to fame of whoopie pies is not to be dismissed. Labadie’s Bakery in Lewiston, Maine, first started selling whoopie pies in 1925 with the opening of their bakery. The Labadie’s Bakery remains in the same location today.

Whoopie pies are so tied to Maine culture and history, the whoopie pie is the official state treat of Maine (not to be confused with the official state dessert, which is blueberry pie).

New England whoopie pies traditionally include a filling in which the product “Marshmallow Fluff” is used. This tradition is attributed by some as being due to a 1930’s cookbook called “Yummy Book by the Durkee Mower Company”, the manufacturer of Marshmallow Fluff. In the cookbook, a recipe for Amish whoopie pies was featured using Marshmallow Fluff in the filling, a product whose origins go back to 1917. Pennsylvania Dutch/Amish whoopie pies traditionally use a shortening-based filling.

Portable and popular

The popularity of whoopie pies in general is likely a result of their portability in lunches for both children and adults miners and factory workers have enjoyed these treats for decades although you might not find grown men, sitting deep inside a damp, dingy mine or in the bowels of a steel mill shouting, “Whoopee!” when they open their lunch box to find this iconic snack…then again, maybe you would. The work was dangerous and back-breaking perhaps these little treats added a bit of enjoyment to their grueling day.

Whip up some whoopies

You might be lucky enough to be in an area where you can get your favorite whoopie pies, but if you are not or would like to make your own, this recipe would be a good place to start. Whoopie pies freeze wonderfully simply wrap them individually in plastic wrap, place in a zip top freezer bag (or wrap each again in foil) and freeze. Either thaw to eat or enjoy them semi-frozen.

Schuylkill County proud

This recipe for the traditional chocolate cake and vanilla cream filling version of whoopie pies was a prize-winning submission to the 2018 Pennsylvania Farm Show held annually in Harrisburg, PA. The baker, Darlene Noll, is from Schuylkill County.

These Whoopie Pies with Cake Mix make the best Unicorn snacks or Mermaid sandwich cookies and your kids will think you made the best tasting and best-looking snack.

You can make it look like you spent hours baking in the kitchen when these little bites of yumminess are made with boxed cake mix and done in 15 minutes.

Funfetti Whoopie Pies

What you will need to make these Rainbow Whoopie Pies is in this picture below. However, I have it displayed in a recipe list form to print out towards the bottom of the page.

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Easy Recipe for Whoopie Pies

Start by combining the cake mix, egg, and butter in a medium bowl. Beat it together until it’s mixed well. I like using a hand mixer best, it’s easy to clean and gives a creamy batter versus just using a fork or spoon.

Gently stir in the sprinkles using a spoon adding as many as you would like.

Roll it into about 1-inch balls and place them on a cookie sheet. Lightly press the cookies down about halfway with the bottom of a cup, and bake them for 8-10 minutes on 350 degrees.

Divide the frosting and mix in 3 or 4 colors of your choice. Place each color of frosting into a plastic baggie, and snip the corner off to use for piping.

When your cake cookies are cooled down completely you are ready to add the icing.

Pipe a round mound of frosting on the bottom of one cookie and gently press another cookie on top of it. Repeat this until all the cookies are frosted and topped with another cookie.

Serve these pretty funfetti whoopie pies for a party, bridal shower, or a delicious snack.

Cake Mix Cookie Supplies

Funfetti Whoopie Pies are adorable, super tasty, and so easy to make!

Whoopie Pies with Cake Mix

We love everything Funfetti, rainbow, and sprinkles and these delicious whoopie pies fit all of the things we love. Who doesn’t love eating rainbow treats?!


These Cake Mix Whoopie Pies are soft, moist cake cookies sandwiched with a fluffy icing filling. Delicious!

Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!

Preheat oven to 450 degree F.

Coat cookie sheets with cooking spray. I like to line my sheets with parchment paper, but it isn't necessary. It helps save time with clean up.

NOTE: I doubled the recipe when posting this. Just and fyi as you browse throught the photos and notice 4 eggs, etc.

Start by prepping the first step of icing.

In a saucepan, add milk and flour. Heat on low heat. Stir constantly until mixture becomes pasty. Cooking time takes approximately 10 minutes. You must stir constantly as it cooks to prevent mixture from becoming lumpy.
When done, remove from heat & transfer to a bowl. Put in refrigerator to cool completely while you prep the cake tops and bottoms, about one hour. Do not cover, or if you must, cover lightly to prevent condensation from forming. We will finish the icing last.

You will need 3 mixing bowls to make cake mixture.

In first bowl, combine sugar, Crisco, & eggs. Cream together.

In the second bowl, combine Sour Milk, Boiling water, salt, cocoa, and vanilla. Mix well until cocoa is dissolved completely into liquid.

(To make sour milk, add 1 teaspoon lemon juice or white vinegar to 1 Cup of milk, stir and allow to sit for a few minutes.)

Next, add the cocoa liquid mixture to sugar cream and mix well on low speed of mixer.

gradually add flour mixture. Mix batter until all is blended well.

Drop batter onto cookie sheets, approximately 1/8 of a cup. I use a cookie scoop or small cupcake batter scoop.

Bake in preheated oven for 5-7 minutes. Toothpick inserted in middle of cake will come out clean when done.

Remove from cookie sheet & place on cooling rack, allow to cool completely.

Complete icing:
In mixer, add Crisco, soft butter, vanilla & salt. Cream together. Add flour/milk mixture, & mix on low speed, gradually add powdered sugar until well blended.

Place in refrigerator for about 20 minutes.

Put together your Whoopie Pie!

I like to use a pastry bag, and pipe my icing onto one cake, flat side, then top with another. It saves time and a big mess!

Refrigerate for approximately one hour before serving. Keep refrigerated or in freezer. Makes an awesome midnight snack! :)


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