whoopie pies

Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to the filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling. I know many people don't share my affinity for the white stuff.

Gluten-Free Tuesday: Pumpkin Whoopie Pies Recipe

(1 cup) white rice flour

(1/2 cup) sweet rice flour

(1/2 cup) cornstarch or potato starch

baking powder

baking soda

cinnamon

salt

xanthan gum

(1 stick) butter, softened

(1 cup) granulated sugar

eggs,

pumpkin puree

vanilla extract

Marshmallow Filling

(8 tablespoons) unsalted butter,

vegetable shortening

sugar

jar (7 1/2 ounces) marshmallow crème

Cream Cheese Filling

cream cheese, softened

unsalted butter, softened

(2 cups) powdered sugar

milk

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In  medium bowl, whisk together dry ingredients. In  large bowl, or bowl of  stand mixer, cream together butter and sugar until thick paste forms, use medium high speed. With the mixer running, add eggs in a slow and stream. Stop mixer. Scrape down the sides and bottom of the bowl. Turn mixer on, mix to combine, about 30 seconds. 

Add half the dry ingredients. Mix until thoroughly incorporated. Stop mixer. Add pumpkin and vanilla extract. Turn mixer on to medium. Mix until combined. Once again, turn off mixer. Add remaining dry ingredients. Turn on mixer, mix until a thick batter forms. 

Drop batter, about 1/4 cup each, onto prepared baking sheet. Whoopie pies spread during baking. Be sure to space each cake about two inches apart. Bake until cakes are golden brown, aromatic, and firm to the touch, about 20 minutes. 

Remove pan from the oven. Allow cakes to cool on the pan for five minutes before transferring the cakes to a wire rack to cool completely. (Use a metal spatula to transfer the cakes.) 

While cakes cool, prepare the filling. For the marshmallow filling: In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add the powdered sugar and beat until combined. Add the marshmallow creme and vanilla extract. Mix until fluffy. For the cream cheese filling: Cream together cream cheese and butter in a medium bowl until light and fluffy, about 45 seconds. Add powdered sugar, vanilla, and milk. Mix to combine. Filling should be fluffy. It it's too thick, add another teaspoon of milk to thin.

The classic New England dessert gets an update with pumpkin, spices, and maple! This Pumpkin Whoopie Pies with Maple Cream Cheese Frosting recipe is the perfect fall dessert!

Pumpkin Whoopie Pies

all-purpose flour

½ Tablespoons Pumpkin Pie Spice

dark brown sugar, (firmly packed)

vegetable oil

eggs

unsalted butter, (at room temperature)

cream cheese, (at room temperature)

maple syrup

prep oven

Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.

whisk

In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside.

whisk wet ingredients

In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.

whisk batter

Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.

scoop

Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart.

bake

Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.

cool

Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.

MAKE PUMPKIN COOKIES:

beat

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps.

beat until smooth

Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you think the filling is too loose, put it in the fridge for about 30 minutes to firm up.

MAKE FROSTING:

pipe filling

Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies.

assemble whoopie pies

Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.

repeat

Repeat until all cookies are used. If you’re using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered.

chill

Refrigerate at least 1 hour before serving.

ASSEMBLE:

https://embed.mediavine.com/videos/hky4mixqbeaq7yoounwk

These gingerbread whoopie pies combine soft ginger molasses cookies with cool and creamy cream cheese filling. Chilling the cookie dough is an important step because the cookies will spread out and crisp up otherwise-- don't skip it.

Gingerbread Whoopie Pies

(281 grams) all-purpose flour (spoon & leveled)

ginger

nutmeg

cloves

Tablespoons (90 milliliters) unsulphured

(60 milliliters) hot water

(130 grams) granulated sugar

(120 milliliters) vegetable oil

egg,

ounces (170 grams) block cream cheese, softened to room temperature

cup (1/2 stick; 60 grams) unsalted butter, softened to room temperature

(180 grams) confectioners’ sugar, sifted

teaspoon pure vanilla extract

Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.

Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or wooden spoon until combined&#8211; or use a mixer on medium speed. (It&#8217;s a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.

Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.

Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Spoon or scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.

Bake the cookies for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.

Make the filling

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 2 minutes. Add the butter and beat until smooth and combined. Add the confectioners’ sugar, vanilla, and spices, then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.

Pair the cookies up based on their size. Spread or pipe (I used Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.

Cover leftover whoopie pies and store in the refrigerator for up to 1 week.

These were so easy and yummy! I added a little orange zest to my filling to brighten it up in lieu of adding the spices. Already got a request for the recipe!

Hi sally! These were awesome and so simple! I did, however, run into one issue — after letting the batch cool for 5 min, I had a little bit of trouble removing some of them onto the cooling rack. Any reason why my whoopie pie would be sticking to the baking mat? Did it need more time to cook?? Thank you!

Loved these! But I noticed the grams and cups were not the same amount. What should I follow?

So easy and so good!!! This was SUCH a tasty recipe that I will definitely make again during the holidays. The spiced cream cheese is heaven. My cookies were a little big, but I like them that way. Doubled the recipe and it worked well!

I made these for Christmas and now these are my favorite I love the flavor and texture It's like having your own personal layer cake,I will be making more this week and  probably next week.

These were delicious!!! I used a small cookie scoop, to make smaller balls. I was able to make a little over two dozen cookies. I added some chopped crystallized ginger to the filling.
I will be making these again!!!

P.S. I have made several of your other recipes. Happy to have found your website!

I made these for Christmas, and they were so good! My 2 year old loved them to. The only bummer is that I purchased the cookie scoop advertised in the recipe, and I followed the directions exactly, but I came out with 9 whoopie pies instead of 12. They were pretty large, but I used the scoop! Ah well. I'm making the chocolate and caramel next!

These came out so good! The whole family loved it. I used a buttercream frosting due to allergies. Thank you 

THESE ARE THE BOMB. I want to make them year round. I don't care if gingerbread is an autumnal/winter thing.

The ultimate Whoopie Pies - perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!

Whoopie Pies

(45 grams) unsweetened cocoa powder ((scoop and level to measure))

tsp baking soda

tsp salt

(120 milliliters) buttermilk

tsp vanilla extract

(120 milliliters) hot water

Tbsp (113 grams) salted butter, (at room temperature)

Tbsp (85 grams) unsalted butter, (at room temperature)

(270 grams) powdered sugar

Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.

In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.

In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.

Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.

Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.

Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.

Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.

In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.

Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.

Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.

Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.

Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.

For the filling

Pairs of moist cookie-shaped mini cakes flavored with banana, crushed pineapple, and chopped pecans - the traditional flavors of hummingbird cake - sandwich a layer of smooth cream cheese frosting in this delicious dessert.

Hummingbird Whoopie Pies

vegetable oil (or canola oil)

eggs (room temperature)

ripe bananas (mashed)

pineapple (undrained)

pecans

cream cheese (room temperature)

butter

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.

In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat sugar, oil, and vanilla on medium speed (5-6 on a stand mixer) until combined, about 2-3 minutes. Add eggs one at a time, mixing until combined after each addition. Continue to beat on medium speed until mixture is pale and fluffy, about 3-5 minutes.

Reduce mixer speed to low and slowly add the flour mixture to the oil mixture and mix until no more dry flour is visible. Fold in mashed banana, pineapple, and pecans with a rubber spatula until just combined into the batter.

Using a medium cookie scoop, scoop out batter and level off with a knife. Place batter scoops onto the prepared baking sheets, spacing them about one inch apart. You should get about 28 cakes, depending on the size of your cookie scoop. Bake the cakes in batches in preheated oven for 8-10 minutes or until light golden brown. Cool the cakes on the baking sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.

While cakes are cooling, prepare the frosting by beating butter, cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment until smooth and creamy, about 3-5 minutes. Be sure and scrape down the bowl about halfway through to ensure all ingredients get mixed together. Transfer frosting to a piping bag.

Pipe about 2 tablespoons of frosting onto the flat sides of half of the cooled cakes. Place the remaining cakes on top of the frosting, flat side down, and gently press down to sandwich the frosting in between the cookies. Enjoy!

bananas (mashed)

Here's what you need: white chocolate, unsalted butter, sugar, brown sugar, vanilla extract, large egg, all-purpose flour, baking soda, kosher salt, espresso powder, unsalted butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla extract, marshmallow fluff

Spiced White Chocolate Mocha Whoopie Pies Recipe by Tasty

oz white chocolate

brown sugar

espresso powder

unsalted butter

allspice

heavy cream

marshmallow fluff

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.

Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.

Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.

Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.

Add the egg and continue beating until fully incorporated.

Add the reserved melted white chocolate and beat to combine.

Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.

Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.

Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.

Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.

To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.

https://vid.tasty.co/output/121362/landscape_480/1545933221

A festive holiday twist on traditional whoopie pies.

Peppermint Whoopie Pies

cocoa powder

unsalted butter (at room temperature)

dark brown sugar

½ teaspoon peppermint extract

candy canes (to garnish)

Make the Cake: Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and ½ cup milk and beat until completely combined.

Drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 3 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, peppermint extract, and salt and beat on high until smooth, about 3 minutes.

Assemble the Whoopie Pies: Spread filling onto the flat side of one cake using a knife or spoon. (Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.) Top it with another cake, flat-side down. Repeat wit the rest of the cakes and filling. Roll the edges in crushed candy canes.

Whoopie pies are best eaten within a day of making them. Store in a wide, shallow container arranged in a single layer for up to 3 days. You can also wrap them individually in plastic wrap.

Moon pies are an iconic Southern dessert that first appeared in Tennessee and quickly became family faves. They're soft, sweet, and perfect for parties.

Homemade Moon Pies Recipe

butter, softened

white sugar

evaporated milk

marshmallow creme

Preheat the oven to 400 degrees Fahrenheit (205°C) and lightly grease or line a cookie sheet with parchment paper.

Make the filling: Combine the butter, powdered sugar, and vanilla extract in a large bowl. Stir to combine, then beat with an electric mixer on low until smooth and fluffy.

Add the marshmallow creme and beat on low or mix by hand until well blended.

Cover the filling and place it in the fridge to chill.

Make the cookies: Put the softened butter and white sugar in a large bowl. Beat with an electric mixer on low-medium speed until well blended and pale.

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Top Tags

Gluten-Free Tuesday: Pumpkin Whoopi...

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