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Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!

Seriously - the BEST Whoopie Pie recipe around! Perfectly sweet with a rich chocolate cake and a creamy marshmallow filling.


Whenever my side of the family gets together for a visit, I always look forward to the delicious Whoopie Pies that my sister-in-law Pam brings along for dessert. This is one of Pam’s signature recipes (as well as this and this) – and when she sent me the recipe to share here on A Family Feast, she described these as the best whoopie pies ever!  (She’s tried a number of different recipes over the years – so she knows!)

I have to agree! Soft, rich, dark chocolate mounds of cake sandwich a light and creamy marshmallow fluff filling. (I personally think this particular recipe for whoopie pies is the best because it isn’t too sweet. )

Seriously - the BEST Whoopie Pie recipe around! Perfectly sweet with a rich chocolate cake and a creamy marshmallow filling.


The history of whoopie pies (sometimes also called ‘gobs’) is interesting to read – and according to What’s Cooking America they are “…considered a New England phenomenon and a Pennsylvania Amish tradition… According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!” (You can read more of the history here.)

Whoopie Pies - A Family Feast

And – before I share Pam’s delicious Whoopie Pie recipe, I wanted to take a quick moment to thank all of you.  Today, A Family Feast officially turns two years old. Back then, Jack and I never dreamed that this little spot of ours on the web would grow into what it is today and we couldn’t have done it without you – our loyal and appreciative readers! We’re so excited to be starting another year of sharing great recipes and stories with all of you.


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Whoopie Pies - A Family Feast

Whoopie Pies

  • Prep Time: 10 mins
  • Cook Time: 7 mins
  • Total Time: 17 minutes
  • Yield: 16 pies
  • Category: dessert


For the Batter

  • ½ cup unsweetened cocoa (we used Nestle’s Special Dark)
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable shortening (we used Crisco)
  • 1 cup sugar
  • 1 egg
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

For the Filling

  • 8 ounces marshmallow fluff (half of a 16-ounce container)
  • 1 cup confectioners’ sugar
  • ½ cup vegetable shortening (we used Crisco)
  • ¼ teaspoon vanilla extract
  • Approximately 1 tablespoon milk (to get filling to good consistency)


  1. Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
  2. In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
  4. Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
  5. Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
  6. Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
  7. Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
  8. Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.

Keywords: whoopie pie


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Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!

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  • Lisa Thibodeaux wrote:

    This is a top notch whoopie pie recipe… it is now my absolute go-to. It results in the necessary balance of internal and external textures — it can handle a filling, can be eaten by hand, but also is super moist and cake-like. The cooking temp of 450 is an important feature, too. I might add that the biggest problem with other whoopie pie recipes is that they just use a basic cookie recipe and add a filling — that is not a true whoopie pie… this is!

    • Martha wrote:

      Thanks Linda! So glad you approve! 🙂

  • Leah wrote:

    There is a big error with this recipe, 450 baking temp. No not correct sorry this needs to be fixed . People who don’t know any better are gonna waste ingredients doing this.

    • Martha wrote:

      Hi Leah – Sorry you had problems with the recipe. We’ve been successfully making these Whoopie Pies exactly as written for years, as have many of our readers.

  • Shannon Greenwood wrote:

    My mom made these all throughout my childhood, and this is the closest copycat I have found to her original recipe! Thank you so much for sharing! When she passed away, I thought I would never get to taste this version again and they came out beautifully.

    I have a few small tweaks I would suggest – based totally on personal preference – from what I remember from my moms recipe: she used Hershey’s Cocoa Powder for the chocolate cakes, and always changed the vanilla to almond extract in the creme filling, and she preferred the butter flavored Crisco. Those were her special twists and I think it makes all the difference! Also, I halved the recipe and it still came out great if you just want a small batch. But who would want that?! I only did it because I didn’t have enough fluff on hand!

    • Martha wrote:

      Thanks Shannon – so glad we were able to share a recipe similar to your mom’s!

  • Alison Paris wrote:

    I’m in the middle of making the Whoopie Pies.
    There are just 2 of us, so I was wondering if these can be frozen?

    • Martha wrote:

      Hi Alison – We haven’t tried freezing them ourselves. If you try, I’d suggest wrapping them individually before freezing. Please let us know how it works out!

  • Aunt J wrote:

    Can they be successfully made with butter rather than veg shortening? Do I need to adjust the liquid to offset that butter is “wetter” than shortening?

    • Martha wrote:

      Hi Aunt J – We’ve had some other readers use butter instead of shortening, but I personally wouldn’t. As you noted, the butter will introduce more moisture and change the fluffy consistency of the filling, plus it will give the filling a buttery flavor that the traditional shortening does not. (Without testing, I don’t know what or if you’d need to offset the moisture.)

  • angelle wrote:

    Best ever – I added almond instead of vanilla to filling – made 8 huge pies for me! Everyone loved them

    • Martha wrote:

      Thanks for suggestion Angelle!

  • Mary wrote:

    This are good, I mean really good. The were pretty quick to make, cooled down quickly and the filling is delicious. We all loved them and they were gone in a flash.

    • Martha wrote:

      Thanks so much Mary – glad the recipe was a hit!

  • Tori wrote:

    Can I make it I dong have shortening

    • Martha wrote:

      Hi Tori – The shortening added to the marshmallow will make the filling lighter and fluffier. Some readers have used butter instead, but since butter has water in it, the texture will be different and the filling could end up wetter. You’ll also likely taste the butter.

  • Kat wrote:

    I would not make this recipe again unfortunately. After reading the reviews i had higher hopes, I am not sure what these other reviews are talking about. I followed the recipe just as directed. I was looking for a tender chocolate cake but it turned out to be a dense, doughy floury type of batter. The chocolate was light in flavor and heavy on the flour. The filling was good though and easy to make. Will keep looking.

    • Martha wrote:

      Sorry you were disappointed Kat.

  • Tanya W wrote:

    I’m sorry to say that this wan’t good at all. The pies do not have a good flavor (however, my kids liked them or at least found them perfectly edible, even if not very good). I wish I could have predicted that because it was much more time intensive than a regular cookie recipe. And I’m usually really good at spotting a great recipe and have a talent with baking such that almost everything I bake turns out good.

    • Martha wrote:

      Sorry you were disappointed in the recipe Tanya!

  • Louisa Orologio wrote:

    Luv the recipe just wondering can you replace shortening with butter or oil

    • Martha wrote:

      Hi Louisa – Oil definitely won’t work as you need a soft solid at room temperature for the filling, not a liquid. Butter will give you a different texture (it’s not 100% fat like shortening, it’s a combination of water and milk solids) and the filling may not be as soft and fluffy. It will also add flavor to the filling and give it a different color. In a pinch – given everyone’s challenge of going grocery shopping these days – it could work, but the end result make not be perfect. Hope that helps.

  • Lyne Dagenais wrote:

    This is amazing!!!

    • Martha wrote:

      Thanks Lyne!

  • Marlene Ulmer wrote:

    Are these good for bake sales?

    • Martha wrote:

      Sure Marlene – you can wrap them individually and sell them that way. I’d suggest making them no longer than the day before your sale to ensure freshness.

  • Juliannenne wrote:

    These were really easy and tasted amazing!

    • Martha wrote:

      Thank you!

  • Lauren wrote:

    After baking for 7minutes the middle of the cakes are still batter consistency. Bake longer?

    • Martha wrote:

      Hi Lauren – Every oven is different – so maybe. When we make these whoopie pies, they are still soft and slightly underdone when removed from the oven, but as they cool they firm up. If yours are truly so soft and batter-like and seem raw, then, yes, I would try baking one more minute – but not so long that they dry out. Hope that helps!

  • Brenda Cooper wrote:

    By far, the best whoopie pie recipe I have found! They were the hit of the party!

    • Martha wrote:

      Thanks Brenda!

  • Beth Smith wrote:

    These whoopie pies are a new family favorite! The flavor and texture are spot on… and they’re easy to make. Thank you for sharing your recipe.

    • Martha wrote:

      You’re very welcome Beth – so glad you enjoyed them as much as we do!

  • laurel allain wrote:

    Outstanding! I’ve been following a recipe for years only to get disappointed 50% of the time when the cakes would come out flat. I finally said enough is enough and searched out another recipe. BINGO this one is exceptional! The cakes were fluffy and held their shape. The taste is delicious and I even froze them… a few This is my one and only recipe for now on. Thanks so much for sharing this awesome recipe.

    • Martha wrote:

      Thank you Laurel! So glad you enjoyed the recipe as much as we do!

  • Hannah wrote:

    Zero stars because this recipe smoked in my entire house. Did everything correctly and my oven just about started on fire.

    • Martha wrote:

      Wow Hannah – sounds like your oven might run a little hot?

  • Chloe wrote:

    Hi! This recipe looks amazing can’t wait to try it.!!! Can I use butter instead of the shortening?

    • Martha wrote:

      Hi Chloe – In general, yes – you can swap butter in for shortening. I do think that your cream filling will be a little heavier if you use butter – but if that doesn’t bother you, it will work. Hope that helps!

  • Katherine wrote:

    Can I use 2% instead of whole milk? Thanks!

    • Jack wrote:

      Honestly, I don’t see why not. If this was some delicate pastry that needed the extra milk fat, maybe, but for Whoopie pies I can’t see it making much of a difference. Whole milk has a little over 3% fat so using 2% instead of 3% should be OK.

      Good luck,

  • michele wrote:

    Hey there! Want to make sure that the temperature is correct. I typically bake my whoopie pies @350. Just checking before I start baking. THANK YOU!

    • Martha wrote:

      Hi Michele – The temperature as written is correct and how the original recipe was passed down to me. However, every oven is different and even different baking sheets can impact how quickly the whoopie pie cakes bake. I’d suggest doing a test bake with one scoop of batter and feel free to adjust the oven temp up or down. Hope that helps!

  • WEBBY LISA wrote:

    Do you have to use whole milk in the woopie pie recipe

    • Martha wrote:

      Hi Lisa – Whole milk is called for because of the fat content and creaminess, but in a pinch you could probably use a reduced fat milk.

  • Beth wrote:

    I have a gas oven. At 450 at 6 minutes the bottoms of my Whoopi’s pies are burnt. How can I fix this Please respone. Beth

    • Martha wrote:

      Hi Beth – We have a gas oven too. You can try a few things: Reduce the oven temperature 10 to 25 degrees, or bake for less time. (Or maybe a combination of the two.) Also, make sure your oven rack is in the center of the oven, or even a level one up from the center and away from the heat at the bottom of your oven. Hope that helps!

  • Brittany wrote:

    Hi Martha! It’s Brittany again! It still wont let me message as a reply to previous responses. Anyways, I made the cakes and they seemed really big! I got 16 out of the batter but they were really thick! About 1/4 cup thick! I took a picture of them next to a 1/2 cup measuring cup and it was 1/2 of that. Is this how they should be? I followed instructions to a T! I also has to turn my oven down to 425 and cook for 8 min. When I did the 450 for 6 they started to smell burned on the bottom.

    • Martha wrote:

      Hi Brittany – The whoopie pies are fairly thick and fluffy when they bake – so it does sound OK. No worries about adjusting the oven – they bake quickly and I think depending on the cookie sheet even more quickly!

  • Karen wrote:

    Hi Martha – I was looking to see about making these smaller for potluck and it looks like a couple years ago someone tried to make some smaller ones… have you tried recently? I need to make a LOT! Thanks!!

    • Martha wrote:

      Hi Karen – We’ve only made the recipe as written. You can definitely try making them smaller – I’m guessing you’ll need to do a few test batches to get the baking time perfect (they bake quickly as is, so I’m sure smaller ones will bake even quicker).

  • Brittany wrote:

    Hi Martha! For some reason it will not let me respond to the comment you made. We are traveling 6 hours from NC to Georgia via car. May be longer since we are going the day before Thanksgiving. I think I will make a batch a head of time and freeze then thaw for a practice round. I’m sure my coworkers wouldn’t mind eatting my practice run! I will let you know how the freezing goes. Although I will only be doing the exact time I would need to do it for. Thanks for responding so quickly!

    • Martha wrote:

      Great idea – doing a trial run. Please let us know how it comes out – I’m sure there are other readers who would love to know too! Jack and I were debating later (after I responded) if wrapping the premade whoopie pies individually in plastic would work too – but we worried that the cake might stick to the plastic. You test one like that too? Good luck!

  • Brittany wrote:

    These look amazing! I plan on making them for Thanksgiving dessert this year. However, I have to travel 6 hours the day before and then there will be visiting with family that night so I will not have time to prepare them there. Can these me made ahead of time and frozen? Or can I atleast make the cake part ahead of time and freeze? I can always assemble at my destination Thanksgiving morning. If so, how do I freeze, store and thaw them. I could also possibly make the cakes Tuesday before thanksgiving, will they still be good by Thanksgiving day? Thanks for answering all of my questions! I have googled this and can not find a good answer!

    • Martha wrote:

      Hi Brittany – We haven’t tried freezing the whoopie pies ourselves. If I were to attempt it, I’d freeze the cake part in single layers on sheet pans lined with parchment paper and assembling at your destination. Traveling is going to be the tricky part – you didn’t say whether or not you are driving and can pack them in a cooler? They definitely won’t stay frozen unless they are packed in ice. When traveling, I’d still keep the layers separated with parchment or wax paper other wise the cakes will stick to each other. I hope that helps! Good luck!

  • Vicki wrote:

    Better than some but honestly not as good as mine. I’m from Maine and have an old family recipe, they put any bakery in Maine to shame. Whoopi Pies are the official snack food of Maine.

    • Martha wrote:

      Thanks for taking the time to share your feedback Vicki!

  • Angie wrote:

    Can u freeze these?

    • Martha wrote:

      Hi Angie – We haven’t tried freezing them ourselves. I’m not sure I would attempt it – I think you won’t have the same soft texture after freezing and thawing. (I’m also not sure if the filling will hold up either).

  • K wrote:

    Can something else be substituted for the shortening?

    • Martha wrote:

      Hi Kay – We’ve had some other readers ask about swapping in butter instead of using shortening but butter has flavor and it will change the consistency of the filling a bit. I can’t really think of anything else to substitute.

  • Claudette wrote:

    Tried this recipe filling did not turn out. First batch thought I used too much milk that’s why it spread all over the place. What a mess. Second batch didn’t add any milk it spread all over the place as well. The cookie part was awesome. Won’t be using this recipe again. What a waste.

    • Martha wrote:

      I’m sorry to hear you had issues Claudette – I’m not sure what happened. You could always trying adding more confectioner’s (powdered) sugar to try to firm the filling up?

  • Leila A. wrote:

    Can I use unsalted butter instead of shortening?

    • Martha wrote:

      Hi Leila – I’d say definitely yes for the cake part of this recipe. For the creamy filling, I think shortening will give you a lighter texture and it also has a more neutral flavor than the butter – but if you don’t mind a more buttery filling, it should be ok. Hope that helps!

  • Katie wrote:

    These taste like devil dogs… so delicious!!

    • Martha wrote:

      Thanks Katie!

  • Mark Cotter wrote:

    Made these a few times. Always come out good. I still make the old school devils food filling though. We use the Fluff version on occasion…..but hey, I’m not turning down either one!

    • Martha wrote:

      I wouldn’t turn down any type of filled Whoopie Pie either Mark! 🙂 Glad you enjoy the recipe!

  • Gale wrote:

    Just made these and they are delicious! I’m originally from central PA and had these growing up. So glad I found this recipe so I can make them for my family here is Florida.

    • Martha wrote:

      So glad you enjoyed the recipe Gale – we hope your entire family loves them too!

  • Sarah wrote:

    Perfection! So yummy! Could I convert this recipe to white whoopie pies? Could I omit the 1/2 cup cocoa and and only use 1.5 cups milk perhaps?

    • Martha wrote:

      Hi Sarah – Without some recipe testing, I don’t know…swapping out a powdered cocoa and adding more milk (a liquid) or even powdered milk will probably change the batter as they have completely different properties. You’d definitely need to do some testing…good luck!

  • maria valentine-vieco wrote:


    • Martha wrote:

      Hi Maria – Thanks – we’re so glad you enjoyed the recipe. We don’t currently provide nutritional information for our recipes – we aren’t nutritionists and don’t have a way of verifying the information. There are some free online tools you can use (MyFitnessPal, etc) that may be able to give you the information you are looking for.

  • Lara wrote:

    These are the best Whoopie pies!! Big hit at family party this past weekend. I did make small ones too and I adjusted the time by about 1 minute less. They came out PERFECT!!! Thank you for sharing your recipe!!!

    • Martha wrote:

      You’re very welcome Lara – so glad the recipe was a hit!

  • Jessica wrote:

    This recipe came out PERFECT! I have never made whoppie pies before and I plan on making these for my next work event! Even my husband who doesn’t like chocolate ate 3! 🙂

    • Martha wrote:

      So glad you (both!) enjoyed the recipe! 🙂

  • Chloe Henline wrote:

    I guess it’s just me but the recipe says it makes 16 PIES. My batch made only 19 individual cakes. I used a 1 1/3 ounce scoop. Not sure what’s up.

    • Martha wrote:

      Not sure either Chloe – sounds like your scoop might have been a bit larger than ours, or maybe you filled it more than we did to get a smaller yield.

  • Katrina wrote:

    YUM!! I was looking for a puffy – full of chocolate flavor type Whoopie Pie! Yum,,, this was perfect! The cake part has the full flavor of a brownie … and they puffed up and held just like I wanted them to. I followed baking directions 450 .. but after third tray lowered oven temp to 445 since I got a slight burn on bottoms ,,, (taste not noticeable and still light and airy).. for the filling it was a bit sweet so I thought maybe it needed a bit more shortening to lighten it (I ran out ) so i added 1/4 cup butter,, just right – fluffy. ,, I buttered a plastic bag, cut the end and piped it,, less mess… so perfect. Tastes like the real thing!

    • Martha wrote:

      Thanks Katrina! So glad you enjoyed the recipe!

  • angie wrote:

    made the cakes (froze them) for a valentines party and will assemble the night before party. but I believe your oven temp is a typo. 450 scorched the first batch. dumb me for following the recipe exactly – I should’ve known better. I wasn’t thinking..of course that’s to hot. but cakes puffed up beautifully. thanks for sharing

    • Martha wrote:

      Hi Angie – 450 F is the correct temperature – at least in our oven, as well as my sister in law’s oven (she passed the recipe down to us). But – if your oven runs hotter than ours, or you use cookie sheets that conduct heat faster, that could cause it to scorch and brown quicker. (Sounds like you were able to adjust accordingly.) Either way – you’ll want to use a hot oven so that each cake puffs up and bakes quickly without drying out. Thanks for sharing your feedback!

  • Jan wrote:

    Absolutely love this recipe! I made a few a little modification. Used buttermilk instead of milk. Added a few extra tbsp cocoa powder. Like my whoopie pies smaller. Baked them 385 degrees for 10 mins. Yes, 385 degrees.

    • Martha wrote:

      Thanks Jan!

  • Terri Affanato wrote:

    Used your recipe for whoopie pies today – AWESOME RESULTS! My family loved them – next time I’ll do a double batch so they last longer then a day

    • Martha wrote:

      Thanks Terri! So glad you enjoyed the recipe!

  • Terri wrote:

    This recipe calls to preheat the oven to 450° and all of the recipes I’ve seen call for 350° was that a typo or is that the actual temperature use?

    • Martha wrote:

      Hi Terri – 450 is correct.

  • christine gokey wrote:

    Hi Can you please tell me the best way to store them and can they be made in advance if so how far
    Thank you!

    • Martha wrote:

      Hi Christine – An airtight container is the best way to store them. You’ll want to put them in a single layer or put parchment/wax paper between the Whoopie Pies if you stack them in the container. For best taste and freshness, a day in advance would be fine (although they will last another day or two longer).

  • heidi wrote:

    I made these last night . Super tasty but my little chocolate cakes were super flat. Yours look like they have a bit of a dome. I made them for my son’s football team and I’m sure the boys will enjoy them. I’m just not sure why mine were so flat.

    • Martha wrote:

      Hi Heidi – It’s always so hard to know what happened without being right there in the kitchen with you! My best guess is that your oven temperature may be a little on the cool side so the batter spread a little more than ours did as it baked? (Just a guess!) The next time, you could try turning up the oven a few degrees (but keep an eye on the cooking time – it could be baked through more quickly and take less time.) Hope that that helps!

  • Pam Cortese wrote:

    I thought I had a good whoopie pie recipe until I made these today. These are so much better!! Thanks so much for a great recipe!

    • Martha wrote:

      You’re very welcome Pam!

  • Sadie wrote:

    The cake part looks great! But being PA Dutch, I would never dare to use marshmallow fluff in the filling. I’m sure it’s good, but if you’ve ever had an authentic PA Dutch whoopie pie, they melt in your mouth. Thanks for sharing your recipes. Love the site!!! Da Her Sie Mit Du!!

    • Martha wrote:

      Sounds delicious Sadie!

  • Kia wrote:

    Can I make this recipe with butter instead of shortening? Thanks!

    • Martha wrote:

      Hi Kia – In general yes, you probably can. However shortening will give the cake a lighter texture. Butter contains water and shortening does not so swapping in butter will make the cake more dense.

    • Rachel wrote:


      Did you try it with butter? If yes how did it come out?

  • Jeanne Yeshilian Lawson wrote:

    Hi Martha. I was looking on Pintrest for a Whoopie Pie recipe using a marshmallow fluff filling and came across yours. Going to a Potluck tomorrow and I am going to make and bring these. Hope you are well. Jeanne Y. from GSM.

    • Martha wrote:

      Hope you love the recipe Jeanne! So nice to hear from you again – hope you are well too!

      • Jeanne L wrote:

        Hi Martha. I am well and enjoying my life here in Maine. So I just came back from my Potluck lunch and the Whoopie pies were the only dessert that was 100% gone and in record time. It is my first time making them and they came out so good. The Mainers who got to eat one were raving about them. These were women who make them. So, your recipe got the stamp of approval here in Down East Maine. I make cookies for my husband’s monthly VFW meeting and I think I will make these for next month’s meeting.

        • Martha wrote:

          Wow Jeanne! Thank you – So glad they passed the approval of your friends! I’ll be sure to let my sister-in-law Pam know that they are Maine-expert approved! 🙂

  • Beth wrote:

    Made these tonight and they were delicious! First time making whoopie pies and this recipe is a keeper. I live in Maine and these were better than any I’ve had before! Thanks!

    • Martha wrote:

      Wow Beth – as someone commenting from Maine (home of the Whoopie Pie!) your comment has really made our day and I’ll be sure to let my sister-in-law (who gave us the recipe) know too! So glad you enjoyed the recipe!

  • Rachel wrote:

    I use this recipe every time I make whoopie pies! Awesome recipe! Thank you. 🙂

    • Martha wrote:

      You’re very welcome Rachel – glad you enjoy the recipe as much as we do! 🙂

  • shi wrote:

    These look divine! I know the filling probably wouldn’t hold well but could you freeze the little cakes and whip up some fresh filling when ready to serve?

    • Martha wrote:

      Hi – You can definitely freeze them! The cake is slightly sticky at room temperature so I’d suggest laying them on a sheet pan lined with parchment paper and freezing them individually before you wrap them up for longer term storage. Hope that helps!

  • Dani wrote:

    Great recipe. If you want to make a double batch I recommend following the recipe, washing your dishes and doing it all over. I doubled and the results were much better without doubling. Serving them tomorrow. So I haven’t tasted them yet.

    • Martha wrote:

      Thanks Dani – hope you enjoy the whoopie pies!

      • Dani wrote:

        They were awesome! Thank you!

  • Nadine wrote:

    What if I wanted to use home-made marshmallow fluff? Should I mix it with the other ingredients anyway?
    This looks awesome and I am definitely going to try it! : )

    • Martha wrote:

      Hi Nadine – If your homemade marshmallow is soft and fluffy with a creamy texture you might be able to get away with just that. We add the other ingredients to the store bought marshmallow fluff to make it a little creamier and a more whipped consistency. Hope that helps!

  • Lauren wrote:

    Hi. I live in England and want to make Whoopie Pies for my friends ‘bring a local dish’ party in a few weeks. As the lone American I figured why not! But lots of the recipes I have found said fluff is not used for a traditional whoppie pie. It should be more like a cream than marshmallow filling. But your recipe looks so nice. Help! I can get fluff here and don’t really want to use raw eggs.

    • Martha wrote:

      Hi Lauren – I don’t have a recipe for a cream filling to share with you. But to address you other concern, I have seen some other types of recipes using meringue powder in place of raw egg whites. That might be an option for you if you can find it where you live. Hope that helps!

  • Caroline wrote:

    Hi! Do you refrigerate afterward or leave out??? Thanks!!!

    • Martha wrote:

      Hi Caroline – We left them at room temperature for a day or so (that’s as long as they lasted before they got eaten) – stored in an air tight plastic container. Refrigerating them won’t hurt either!

  • Kim wrote:

    Have you ever made these with a small scoop instead of a medium one? I’m wondering how long to bake them.

    • Martha wrote:

      No – Sorry Kim – I’ve only made them using the medium scoop. Perhaps you can start with a small test batch to see what the timing is using the smaller scoop before you bake all of it?

  • Kris wrote:

    I don’t have a stand mixer so could this be creamed with a regular hand mixer? I really would like to try these.

    • Martha wrote:

      Yes Kris! A regular hand mixer will work fine!

      • Kris wrote:

        Thanks so much for your quick reply! I’m making these for the first time for a bake sale. Wish me luck!

        • Martha wrote:

          Good luck!

  • Steve Jarvis wrote:

    I was given this recipe in 1974 and have made it ever since…truly the best pie recipe

    • Martha wrote:

      I so agree Steve!

  • That creamy marshmallow filling looks so divine! Pinned!

    • Martha wrote:

      Thanks Amy!

  • Jessica @ Sweet Menu wrote:

    These whoopie pies look AMAZING! Just love the gooey white filling and is there anything better than two giant cake-cookies smooshed together? I think not!

    • Martha wrote:

      Thanks Jessica – I agree – there’s nothing better!

  • Christine @ A Sprinkle of This and That wrote:

    Martha, these look divine! One bite and I think a little “whoopie” yell might escape me! Love it!

    • Martha wrote:

      Thank you Christine!

  • Cathy Pollak ~ Noble Pig wrote:

    What a beautiful dessert!!

    • Martha wrote:

      Thanks Cathy!

  • Marye @ Restless Chipotle wrote:

    I love these and don’t make them nearly enough! Yours are beautiful!

    • Martha wrote:

      Thanks Marye – Now that I have my sister-in-law’s recipe I won’t have to wait for family visits to enjoy them…

  • Rachel wrote:

    These whoopie pies look delicious. I really enjoy your site, but lately it has been incredibly slow loading. Even as I write this, I am typing faster than the computer is displaying the words. I am not sure if I am the only one with this problem, but I thought I would let you know.

    • Martha wrote:

      Hi Rachel – Thanks so much for writing to us! We’ve actually made some changes in recent weeks hoping to make the site move quicker – so I’m sad to hear you are still having problems! I’m not seeing it on my end but would definitely love to know more – if you were viewing our site on mobile or your desktop and if so – which browser. (I do think our site is slower on Chrome for some reason…) Thanks so much – I appreciate your patience! Martha

      • Rachel wrote:


        That was a really quick response! I am actually using Chrome on my desktop, so perhaps that is part of the issue. I do not have a smart phone, so I don’t use a mobile device to check your site. – Rachel

        • Martha wrote:

          Thanks for the info Rachel! (I’ll see if my tech guy can make any improvements…) Thanks again! Martha

  • Christie – Food Done Light wrote:

    You used my favorite cocoa, Special Dark. Wish I could reach through the screen and grab one. What a fun treat.

    • Martha wrote:

      Thank you Christie! I love the Special Dark too – but speaking as a food blogger, it can be difficult to get it photograph! Thanks for visiting today!

  • Meg @ The Housewife in Training Files wrote:

    Happy Birthday A Family Feast!! And I can’t think of any other better way than to celebrate with whoopie pies!

    • Martha wrote:

      Thank you Meg!

  • Amy @ A Healthy Life For Me wrote:

    Love Whoopie Pie. My boys will love this!

  • Betsy | wrote:

    I don’t make whoopie pies as often as I should. These look delish!

    • Martha wrote:

      Thanks Betsy!

  • Lisa @ Garnish with Lemon wrote:

    These look so rich and delicious! I can’t wait to try them.

    • Martha wrote:

      Thanks Lisa!

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