Vegan + Vegetarian

Whoopie Pie

Prep: 35 mins
Cook: 12 mins
Servings: 16

A staple of both New England and the Pennsylvania Amish – Whoopie pies are a well-loved dessert staple. According to Amish lore – when kids found these delectable treats in their lunch bags – they would shout “Whoopie!” Mainers like to claim that they were weaned on whoopee pies… So what makes a ‘Whoopie Pie’ a Whoopie? The classic is like a sandwich – with two soft cookies on the outside and a fluffy white filling. Chocolate is traditional, but there are slight regional differences – but it is pumpkin Whoopie pies that make the regular rounds on the Thanksgiving table in these areas.


  • 3 cups organic milk

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%


  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and mix again.
  3. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and mix again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and mix until blended.
  4. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
  5. Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.



  • 1 1/2 cups shortening
  • 3 cups confectioners’ sugar
  • 1 1/3 cups marshmallow topping
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1/3 to 1/2 cup milk

Using an electric mixer, combine all ingredients – except the milk – and beat well.  Then, add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.


To give the cake a richer chocolate flavor, we like Droste brand Dutch-process cocoa.

Whoopie Pie

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