My Eleven Favorite Whoopie Pie Flavors and Recipes

Delightful Delicacies: Exploring the World of Amish Whoopie Pies

Whoopie pies, those delectable sandwich cookies that are more like miniature cakes, have been a beloved treat in Amish communities for generations. These sweet confections, with their soft, cake-like cookies and creamy filling, have captured the hearts and taste buds of people far beyond Amish country. In this article, we’ll dive deep into the world of Amish whoopie pies, exploring their history, traditional flavors, and some exciting variations. We’ll also share recipes so you can create these delightful treats in your own kitchen.

The History of Whoopie Pies

Whoopie pies are believed to have originated in the Amish communities of Pennsylvania in the early 20th century. Legend has it that Amish women would make these treats using leftover cake batter and frosting. When children (or farmers) would find these treats in their lunch boxes, they would shout “Whoopie!” – hence the name.

While Pennsylvania claims to be the birthplace of the whoopie pie, Maine and Massachusetts also assert their own versions of the treat’s origin. Regardless of where they truly began, whoopie pies have become a beloved dessert across the United States, particularly in the Northeast and Midwest.

What Makes a Whoopie Pie?

A traditional whoopie pie consists of two round, mound-shaped pieces of chocolate cake-like cookies with a sweet, creamy filling sandwiched between them. The texture of the cookies is soft and slightly spongy, while the filling is typically made with marshmallow fluff or a buttercream-style frosting.

Classic Chocolate Whoopie Pie Recipe

Let’s start with the quintessential Amish whoopie pie – the classic chocolate version. This recipe yields about 12 whoopie pies.

Ingredients:

For the cookies:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the filling:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 7-oz jar marshmallow creme
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the tops spring back when lightly touched. Allow to cool completely on wire racks.
7. For the filling, beat butter until creamy. Gradually add powdered sugar, beating until well combined. Beat in marshmallow creme and vanilla until smooth.
8. To assemble, spread filling on the flat side of one cookie and top with another cookie, flat side down. Press gently to spread the filling to the edges.

Variations on the Classic

While chocolate whoopie pies are the most traditional, Amish bakers have created numerous variations over the years. Here are a few popular flavors along with recipes to try:

Pumpkin Whoopie Pies

Perfect for fall, these pumpkin whoopie pies are filled with a cream cheese frosting.

Ingredients:

For the cookies:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups packed brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 3 cups powdered sugar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
3. In a large bowl, beat together brown sugar and oil. Add pumpkin puree and beat until combined. Beat in eggs and vanilla.
4. Gradually add the flour mixture to the pumpkin mixture, mixing until just combined.
5. Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
6. Bake for 10-12 minutes, until tops spring back when lightly touched. Cool completely on wire racks.
7. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
8. Assemble as with classic whoopie pies.

Oatmeal Whoopie Pies

These hearty whoopie pies feature oatmeal cookies with a maple cream filling.

Ingredients:

For the cookies:

• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the filling:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
3. In a large bowl, cream together butter and both sugars until light and fluffy. Beat in eggs one at a time, then vanilla.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
6. Bake for 10-12 minutes, until edges are lightly browned. Cool completely on wire racks.
7. For the filling, beat butter until creamy. Gradually add powdered sugar, maple syrup, and vanilla, beating until smooth.
8. Assemble as with classic whoopie pies.

Red Velvet Whoopie Pies

These vibrant whoopie pies feature a tangy cream cheese filling.

Ingredients:

For the cookies:

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 oz red food coloring

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
4. In a small bowl, mix buttermilk and red food coloring.
5. Alternately add the flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
7. Bake for 10-12 minutes, until tops spring back when lightly touched. Cool completely on wire racks.
8. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
9. Assemble as with classic whoopie pies.

 Peanut Butter Whoopie Pies

Peanut butter whoopie pies are a delightful variation that combines rich peanut flavor with a creamy filling.

Ingredients:

For the cookies:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda

For the filling:

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 3 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, beat together peanut butter, butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together flour and baking soda; gradually add to wet mixture until combined.
4. Drop rounded tablespoons onto prepared sheets and bake for about 10 minutes or until set.
5. For the filling, beat together peanut butter and butter until creamy; gradually add powdered sugar and milk until smooth.
6. Once cookies are cool, spread filling between two cookies.

Molasses Whoopie Pies

Molasses whoopie pies offer a unique flavor profile that combines spices with a rich sweetness from molasses.

Ingredients:

For the cookies:

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• Pinch of salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup molasses
• 2 large eggs

For the filling:

• (Similar to classic whoopie pie filling):
• Ingredients:
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 4 tbsp milk
• Vanilla extract to taste

Amish Chocolate Chip Whoopie Pies

These delightful treats consist of soft chocolate cookies filled with creamy frosting.

Ingredients:

For the cookies:

• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda

For the filling:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix cocoa powder, sugars, oil, eggs, and vanilla until smooth.
3. Gradually add flour and baking soda; mix well.
4. Drop by tablespoonfuls onto ungreased baking sheets and bake for about 10 minutes.
5. For the filling, beat together butter, powdered sugar, and vanilla until creamy.
6. Once cookies are cool, spread filling on one cookie and top with another.

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl mix together flour with spices (ginger,cinnamon,and cloves) along with salt.
3. In another bowl cream together butter,sugar,and molasses till well blended.Add eggs one at a time mixing well after each addition then gradually add dry ingredients till just combined.
   4.Dropping rounded tablespoons onto prepared sheets,bake for about 10 minutes or till set .
   5.For filling follow similar instructions as previous recipes above assembling once cooled.

Amish Snickerdoodle Whoopie Pies

Snickerdoodle cookies are a beloved classic, and this whoopie pie version brings that comforting cinnamon-sugar flavor to a whole new level. These Amish Snickerdoodle Whoopie Pies feature soft, cinnamon-spiced cookies sandwiched around a creamy vanilla filling. The result is a delightful treat that combines the best of both worlds – the nostalgic taste of snickerdoodles with the indulgent texture of a whoopie pie.

Ingredients:

For the cookies:

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup milk

For rolling:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

For the filling:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
4. Gradually mix in the dry ingredients, alternating with milk.
5. Mix sugar and cinnamon for rolling in a small bowl.
6. Scoop dough by rounded tablespoons, roll in cinnamon-sugar mixture, and place on prepared baking sheets.
7. Bake for 10-12 minutes until edges are lightly golden. Cool completely.
8. For the filling, beat butter until creamy. Gradually add powdered sugar, then vanilla and milk until smooth.
9. Spread filling on flat side of one cookie and top with another to make sandwiches.
10. Gingerbread Whoopie Pies

Gingerbread Whoopie Pies

Bring the warm, spicy flavors of the holiday season to your whoopie pie collection with these Gingerbread Whoopie Pies. These treats feature soft, molasses-rich gingerbread cookies filled with a tangy cream cheese frosting. They’re perfect for holiday gatherings or anytime you want to enjoy the cozy flavors of gingerbread in a fun, handheld format.

Ingredients:

For the cookies:

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 1/4 cup milk

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, spices, baking soda, and salt.
3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in molasses and egg.
4. Gradually mix in the dry ingredients, alternating with milk.
5. Drop dough by rounded tablespoons onto prepared baking sheets.
6. Bake for 10-12 minutes until edges are set. Cool completely.
7. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy.
8. Spread filling on flat side of one cookie and top with another to make sandwiches.

Banana Whoopie Pies

These Banana Whoopie Pies are a delightful twist on the classic treat, incorporating the sweet, comforting flavor of ripe bananas. Soft, banana-infused cookies are paired with a creamy peanut butter filling, creating a flavor combination reminiscent of a beloved sandwich. These whoopie pies are perfect for using up overripe bananas and are sure to be a hit with both kids and adults alike.

Ingredients:

For the cookies:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract

For the filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 2 cups powdered sugar
• 2-3 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, mashed bananas, and vanilla.
4. Gradually mix in the dry ingredients until just combined.
5. Drop dough by rounded tablespoons onto prepared baking sheets.
6. Bake for 10-12 minutes until edges are lightly golden. Cool completely.
7. For the filling, beat butter and peanut butter until smooth. Gradually add powdered sugar and milk until creamy.
8. Spread filling on flat side of one cookie and top with another to make sandwiches.

Carrot Cake Whoopie Pies

Combine the homey goodness of carrot cake with the fun of a whoopie pie in these Carrot Cake Whoopie Pies. Moist, spiced carrot cookies are filled with a rich cream cheese frosting, creating a portable version of the beloved dessert. These whoopie pies are perfect for spring gatherings, Easter celebrations, or anytime you’re craving the flavors of carrot cake in a handheld treat.

Ingredients:

For the cookies:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup milk

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla.
4. Stir in grated carrots.
5. Gradually mix in the dry ingredients, alternating with milk.
6. Drop dough by rounded tablespoons onto prepared baking sheets.
7. Bake for 10-12 minutes until edges are set. Cool completely.
8. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy.
9. Spread filling on flat side of one cookie and top with another to make sandwiches.

Lemon Whoopie Pies

Brighten up your whoopie pie repertoire with these zesty Lemon Whoopie Pies. Light, fluffy lemon-infused cookies are paired with a tangy lemon cream cheese filling, creating a refreshing twist on the classic treat. These sunny whoopie pies are perfect for spring and summer gatherings, or anytime you need a burst of citrusy sweetness in your day.

Ingredients:

For the cookies:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, lemon zest, lemon juice, and vanilla.
4. Gradually mix in the dry ingredients, alternating with milk.
5. Drop dough by rounded tablespoons onto prepared baking sheets.
6. Bake for 10-12 minutes until edges are lightly golden. Cool completely.
7. For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, and lemon juice until creamy.
8. Spread filling on flat side of one cookie and top with another to make sandwiches.

Key Techniques for a Light and Fluffy Lemon Filling

1. Use Softened Butter: Start with unsalted butter that is at room temperature. This ensures that it can be whipped easily, creating a light and airy texture.
2. Cream the Butter Thoroughly: Beat the softened butter on high speed until it becomes light and fluffy. This process incorporates air into the butter, which is crucial for achieving a fluffy filling.
3. Gradual Sugar Addition: Add powdered sugar gradually while continuing to beat the mixture. This helps to maintain the lightness of the butter while sweetening the filling.
4. Incorporate Fresh Ingredients: Use freshly squeezed lemon juice and finely grated lemon zest for the best flavor. The zest adds brightness, while the juice provides acidity, enhancing the overall taste of the filling.
5. Adjust Consistency with Milk: If the filling is too thick, add a little milk (dairy or plant-based) to reach your desired consistency. Make sure it’s at room temperature to avoid curdling or making the mixture too cold.
6. Avoid Overmixing: Once you add the lemon juice and zest, mix just until combined. Overmixing can deflate the air you’ve incorporated, resulting in a denser filling.
7. Optional Lemon Oil: For an extra burst of lemon flavor, consider adding a few drops of pure lemon oil (not extract) to the filling. This enhances the lemony taste without overpowering it.
8. Chill Before Use: After preparing your filling, let it chill in the refrigerator for about 30 minutes before using it in your whoopie pies. This helps firm up the filling slightly, making it easier to spread or pipe.

Tips for Perfect Whoopie Pies

1. Use a cookie scoop or ice cream scoop to ensure uniformly sized cookies.
2. Allow cookies to cool completely before filling to prevent the filling from melting.
3. Store whoopie pies in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor and texture.
4. For a fun presentation, roll the edges of filled whoopie pies in sprinkles, mini chocolate chips, or chopped nuts.
5. Experiment with different flavor combinations. Try lemon cookies with raspberry filling, or gingerbread cookies with eggnog filling during the holidays.

The Cultural Significance of Whoopie Pies

Whoopie pies are more than just a delicious treat; they’re a part of Amish culture and tradition. In Amish communities, these desserts are often served at gatherings, potlucks, and special occasions. They’re a symbol of hospitality and home cooking.

The popularity of whoopie pies has spread far beyond Amish country. In 2011, Maine officially designated the whoopie pie as the state’s official treat. Festivals celebrating whoopie pies are held annually in various parts of the country, showcasing the enduring appeal of this humble dessert.

Conclusion

Amish whoopie pies are a testament to the enduring appeal of simple, homemade desserts. Whether you prefer the classic chocolate version or one of the many creative variations, there’s a whoopie pie out there for everyone. By making these treats at home, you’re not just creating a delicious dessert; you’re participating in a rich culinary tradition that has brought joy to generations of dessert lovers.

So why not gather your ingredients and try your hand at making some whoopie pies? Whether you’re baking for a special occasion or just want to treat yourself and your loved ones, these delightful sandwich cookies are sure to bring smiles all around. Happy baking!

Citations:
[1] https://flavorcupcakery.com/whoopie-pies-reinventing-old-traditions/
[2] https://amish-heritage.org/amish-chocolate-whoopie-pies-recipe/
[3] https://tikkido.com/blog/chocolate-whoopie-pie-recipe
[4] https://www.discoverlancaster.com/blog/lancaster-county-whoopie-pie/
[5] https://insanelygoodrecipes.com/amish-desserts/
[6] https://www.mrfood.com/Misc-Desserts/12-Classic-Amish-Dessert-Recipes
[7] https://amish-heritage.org/category/recipes/amish-desserts/
[8] https://www.amish365.com/category/amish-recipe/main-dishes/