Home Desserts Old-Fashioned Whoopie Pies Recipe

Old-Fashioned Whoopie Pies Recipe

These Old-Fashioned Whoopie pies are soft, chocolaty sandwiches with a sweet fluffy filling.

They’re the perfect combination between a cake and a cookie. So you get the best of both worlds!

The cake is so pillowy and soft and that frosting filling is to die for. It’s hard to stop at just one.

So, enough talk. Let’s dive into this recipe for old-fashioned whoopie pies!

Old-Fashioned Whoopie Pies
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What is a Whoopie Pie?

A whoopie pie is a sandwich composed of two round cookies and a sweet, creamy, and fluffy white filling. 

The cookies are so soft and moist that they’re almost cake-like consistency-wise. 

If you think about it, a whoopie pie is like an inside-out cupcake, with frosting in the center instead of the top. 

So, where did its unique name come from, anyway? 

Amish legend says the name came from how kids reacted to seeing the delicious cookie sandwich. Whenever kids found them in their lunch box, they’d shout “Whoopie!”.

When you bite into one of these pies, I think you’ll share the same sentiment. I know I do.

Ingredients

Almost all the ingredients in this recipe are pantry staples. That means nothing is stopping you from making these right now! Here’s a list of everything you need. 

  • Shortening. It’s not an old-fashioned recipe without shortening! Shortening has a higher fat content than butter or oil, which makes these cakes irresistibly moist. 
  • White sugar. White sugar is all you need for the perfect amount of sweetness. 
  • Eggs. Adding eggs helps give these cakes their perfect rise in the oven. 
  • Vanilla extract. No tasty dessert is complete without a dash of vanilla extract. 
  • Milk. You’ll need both milk and sour milk for this recipe. Adding sour milk (like buttermilk) adds a unique tang and flavor to these whoopie pies. 
  • Baking soda. Along with eggs, a touch of baking soda gives your cakes a rise in the oven. 
  • All-purpose flour. Simple all-purpose flour works best for these ultra-moist cakes. 
  • Unsweetened cocoa powder. For the best chocolatey flavor, be sure to reach for good-quality cocoa. I love using Dutch-process cocoa. 
  • Salt. A pinch of salt helps draw out the sweetness in these pies. 
  • Powdered sugar. The filling needs to be light, soft, and sweet. That’s where powdered sugar comes in.

How to Make Whoopie Pie

Apart from being fun to say, a whoopie pie is also fun to make. Here’s how.

1. Prepare. Preheat the oven to 400 degrees Fahrenheit. Then grease 2 cookie sheets and set aside. 

2. Mix the wet ingredients. Add white sugar and shortening to a medium bowl and mix until fluffy. Add the eggs one at a time, then stir in sour milk and vanilla.

3. Combine with the dry ingredients. In a separate bowl, mix cocoa, flour, and salt. Then add them to the wet ingredients and stir until combined. 

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4. Form the cake batter. Add the baking soda and hot water to a small bowl and mix until dissolved. Then, add it to the cake batter. 

5. Bake. Place spoonfuls of cake batter onto the prepared baking sheet. Then, bake for 8 minutes. Remove from the oven, and allow them to cool completely. 

6. Make the filling. While the cakes cool, combine shortening, powdered sugar, and flour. Mix until fluffy, and add vanilla and milk. Then, gently fold in egg whites. 

7. Make the pies. Sandwich a tablespoon of the filling between two cakes and serve. Whoopie!

Tips & Tricks For Making the Best Whoopie Pies

I’ve gathered some of my favorite tips and tricks to make the absolute best Whoopie pies.

  • No sour milk? No problem! You can substitute it with a cup of milk mixed with a teaspoon of vinegar.
  • Add warming spices. You can add a bit of cinnamon and all-spice to the whoopie pie filling. It’s perfect for the holidays. 
  • Try them chilled. While it is tempting to eat your whoopie pies right after cooking, try to wait a little longer. Trust me, they taste so much better when chilled! Refrigerate overnight for best results. Some even prefer them frozen! 
  • Swap out shortening. I know that not everyone has shortening on hand. That’s perfectly fine! You can use butter and a half teaspoon of baking powder instead.
  • Use an ice cream scoop. While you can use a spoon to scoop the batter, it is better to use an ice cream or cookie scoop. This way you’ll end up with uniform-sized cookies.
  • Take a filling shortcut. Instead of making the filling, you can just use Marshmallow Fluff instead. Another alternative is Marshmallow Creme if you want a thinner consistency. 
  • Give them a coffee kick. Want a nice coffee kick to your cookie sandwich? Add three tablespoons of espresso powder for that delicious mocha flavor. It pairs so well with chocolate. 
  • Stick with cocoa powder. Don’t use chocolate when making the cookies. Real chocolate makes the cookies too moist and fudgy, and we don’t want that for this recipe. We want light and fluffy. 

How to Store

These old-fashioned Whoopie pies stay fresh for a few days, as long as you keep them chilled. But that’s okay because they taste so much better chilled anyway! Here are a few tips on storing leftovers.

  • To Store. Always store assembled pies in the fridge where they will stay fresh for up to 4 days. 
  • To Freeze. You can freeze these sweet treats as long as you keep the filling and cakes separate. The filling and cakes will stay fresh in the freezer for up to 3 months. Allow them to thaw in the fridge overnight, then assemble.

Old-Fashioned Whoopie Pies Recipe

Servings

36

servings
Prep time

20

minutes
Cooking time

8

minutes
Calories

292

kcal

These old-fashioned Whoopie pies have a light and fluffy marshmallow cream filling sandwiched between pillowy chocolate cake. It’s like all the best parts of a cupcake!

Ingredients

  • 1 cup shortening

  • 2 cups white sugar

  • 2 eggs

  • 2 tsp vanilla extract

  • 1 cup sour milk

  • 2 tsp baking soda

  • 1 cup hot water

  • 4 cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 teaspoon salt

  • 1 1/2 cups shortening

  • 4 cups powdered sugar

  • 1/4 cup all-purpose flour

  • 1/4 cup milk

  • 1 1/2 tablespoons vanilla extract

  • 2 egg whites (beaten)

Instructions

  • Preheat oven to 400 degrees F. Grease 2 cookie sheets.
  • To make the cookie, add white sugar and shortening in a bowl and mix until fluffy. Beat in the eggs one at a time. Stir in sour milk and vanilla.
  • Combine the cocoa, flour, and salt. Pour into the batter and mix well.
  • In a separate bowl, add baking soda and hot water and mix until dissolved. Add the mixture to the batter.
  • Scoop tablespoonfuls of batter onto the greased cookie sheet.
  • Bake at 400 degrees Fahrenheit for 8 minutes or until firm. Do not overbake.
  • Let cookies cool for a few minutes and then transfer to a wire rack. Allow cookies to cool completely.
  • For the filling, combine shortening, sugar, and flour in a bowl. Mix together until light and fluffy.
  • Gradually beat in the milk and vanilla and mix well. Fold in the egg whites.
  • When your cookies have cooled completely, sandwich a tablespoon (or more) of filling between two cookies.
  • Enjoy!

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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