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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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  • 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!

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