7 Whoopie Pie Recipes: Because Who Doesn’t Love Sandwich Cookies?

Stir up a batter for whoopie pies and you might be stirring up a little controversy, too. The Wall Street Journal reports that both Pennsylvania and Maine claim to be the origin of the dessert, and neither is yielding ground. The Portland Press Herald reported in 2011 that Maine even made the whoopie pie the state’s official treat. Between the two states there is not only a dispute about origin but also how to bake and fill the cookie sandwich. In Lancaster County, you’ll find a vanilla filling, while in Maine, marshmallow cream could be between the cookies instead.

No matter where they originated, whoopie pies — which resemble giant Oreos, but with a cookie that has more in common with cake as far as texture goes — are an old-fashioned dessert you can’t turn down. You don’t even have to stick with the chocolate outer layers or vanilla or marshmallow filling if you want a little variety. Pick one of the 7 recipes below and get baking! Just try to avoid mixing up trouble, too.

Source: iStock

1. Whoopie Pie

Good Housekeeping’s whoopie pie opts for the marshmallow-style filling for its chocolate cake-like cookies. It yields about 12 rich cookie sandwiches and is a wonderfully portable dessert choice.



  • 2 cups all-purpose flour
  • 1 cup sugar
  • ¾ cup milk
  • ½ cup unsweetened cocoa
  • 6 tablespoons butter or margarine, melted
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 large egg

Marshmallow creme filling

  • 6 tablespoons butter or margarine, slightly softened
  • 1 cup confectioners’ sugar
  • 1 jar (7- to 7 ½-ounces) marshmallow creme
  • 1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit. Grease 2 large cookie sheets. To make the cookies, in large bowl, with spoon, mix all dough ingredients until smooth. Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)

Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.

For the filling, in large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners’ sugar. Beat in marshmallow creme and vanilla until smooth. Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies.

Source: iStock

2. Whoopie Pies

For a Pennsylvania-style whoopie pie, Lancaster County has shared this recipe, which was developed by Amish and German communities in the area, and has been preserved through the generations.



  • 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


  • 4 tablespoons flour
  • 4 tablespoons milk
  • 2 egg whites
  • 1 ½ cups vegetable shortening
  • 2 teaspoons vanilla
  • 4 cups confectioners’ sugar

Directions: Preheat oven to 375 degrees Fahrenheit. For 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 2 to 3 minutes. Add the vanilla and beat until the ingredients are thoroughly blended.

Drop by rounded tablespoons onto un-greased nonstick cookie sheets. Bake 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.

For 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. Spread a generous amount of filling on a completely cooled cookie and then top with another cookie. To preserve, wrap each whoopie pie individually in plastic wrap.

Source: Thinkstock

3. Banana Whoopie Pies

Moving away from the disputed original, here’s a banana-flavored whoopie pie from King Arthur Flour. Chocolate chip cookies with banana have replaced the chocolate varieties, and the filling features a sweet cream cheese filling. It yields about 10 large pies.



  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (3 medium to large) mashed bananas
  • 2 large eggs
  • 2 cups whole-wheat flour, white wheat flour, or all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ cups chocolate chips
  • ¾ cup chopped walnuts


  • ½ cup cream cheese, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk as needed
  • ¾ cup chopped walnuts (optional)

Directions: For the cookies, in a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas. The mixture will look curdled; that’s okay. Beat in the eggs, one at a time.

Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more. Stir in the chips and walnuts. Scoop the dough by the quarter-cup for large cookies and by the tablespoon for small cookies. Allow plenty of space between them.

Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.

For the filling, beat together the cream cheese, confectioners’ sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts.

To assemble, spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.

Source: iStock

4. Carrot Cake Whoopie Pies

If you think every bite of carrot cake needs a healthy dose of cream cheese frosting, then this recipe from Just a Pinch is for you. Be generous with your dollops of cream cheese filling, and really make it feel like a traditional carrot cake by rolling the edges in chopped pecans. The recipe makes around 15 pies.



  • 1 (18-ounce) box carrot cake mix
  • 1 stick unsalted butter, softened
  • 3 eggs
  • 1 carrot, grated


  • 8 ounces cream cheese
  • 1 stick butter
  • 16 ounces powdered sugar
  • 1 teaspoon vanilla
  • ½ cup pecans, chopped

Directions: Preheat the oven to 375 degrees Fahrenheit. In a large bowl, beat the carrot cake mix, butter, and eggs until incorporated. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.

Using a small ice-cream scoop, drop the batter by 2-tablespoon mounds onto parchment-lined cookie sheets. Bake until golden brown, about 10 to 12 minutes. Remove and cool 5 minutes on the pan, then move to a wire rack to cool completely.

In a mixing bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla with a hand mixer until combined and light and fluffy.

To assemble the whoopie pies, put the filling into a sealable plastic bag and snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. Top with another cookie and press gently to spread the frosting to the edges.

Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. Refrigerate until serving.

Source: iStock

5. Red Velvet Whoopie Pies

Another classic cake was given the whoopie pie treatment, this time red velvet by Bakerella via People. Again, a cream cheese frosting is spread between the layers — the perfect filling for the 16 pies.


  • 2 ½ cups flour
  • 1 tablespoon cocoa
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened, plus 4 tablespoons
  • ¼ cup shortening, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla, divided
  • ¾ cup buttermilk
  • 1 tablespoon red food coloring
  • 4 ounces cream cheese
  • 2 cups powdered sugar

Directions: Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. In a medium bowl, sift flour, cocoa, soda, and salt together with a wire whisk. In a large bowl using an electric mixer, beat butter, shortening, and sugar until light and fluffy.

Add egg, 1 teaspoon vanilla, and food coloring. Mix until combined. Add flour and milk in two additions, alternating between each until completely combined. Scoop batter about 2 inches apart on prepared baking sheet. You should have about 32 cookies (to make 16 whoopie pies).

Bake for 10 minutes. Remove and cool for 5 minutes before placing on wire rack to cool completely.

To make frosting, beat cream cheese and remaining 4 tablespoons butter until creamy. Continue mixing on low and slowly add powdered sugar until combined. Then add remaining 1 teaspoon vanilla and mix until just combined. Pipe frosting on half of the cookies and then sandwich them together with the other halves.

Source: iStock

6. Blueberry-Lemon Whoopie Pies

It may not be an iconic cake like carrot or red velvet, but a cake with blueberries sandwiching cream cheese that has a hint of lemon flavoring will quickly become a new classic in your household when you follow this Food Network recipe. It yields 6 pies.



  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • ¼ teaspoon baking soda
  • 5 tablespoons unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ⅓ cup milk
  • ¾ cup blueberries
  • Cooking spray


  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups confectioners’ sugar

Directions: Position racks in the center and lower third of the oven and preheat to 375 degrees Fahrenheit. Whisk the flour, baking powder, salt, and baking soda in a medium bowl. Beat the butter, sugar, and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.

Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.

Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.

To make the filling, beat the cream cheese, butter, lemon zest and juice, vanilla, and salt with a mixer on medium speed until smooth. Beat in the confectioners’ sugar on low speed until combined.

Assemble the whoopie pies by spreading 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.

Source: iStock

7. Pumpkin Whoopie Pies

The easiest way to get a bite of fall and make a whoopie pie is to follow this recipe from Food.com. The marshmallow filling also gets the fall spice makeover, creating a scintillating sweet you do not want to pass up. It will make between 12 and 18 pies.



  • 1 cup pumpkin
  • ½ cup butter, softened
  • 1 package spice cake mix (2-layer size)
  • 2 eggs
  • ½ cup milk

Marshmallow spice filling

  • ½ cup butter
  • 1 (8-ounce) package softened cream cheese
  • 2 cups powdered sugar
  • 3 ½ ounces marshmallow cream (about ½ of a 7-ounce jar)
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Directions: Preheat oven to 375 degrees Fahrenheit. Beat pumpkin and butter with an electric mixer until smooth. Add cake mix, eggs, and milk and beat on low speed until combined, then on medium speed for 1 minute.

Cover cookie sheets with parchment or oiled foil. Drop large mounds of dough 3 inches apart on cookie sheet. Bake for 15 minutes. Cool completely before filling.

For the filling, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

Refrigerate at least 30 minutes or until cookies are ready to be filled. When cookies are cool, spoon filling on bottom of cookies and sandwich together.

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