Whoopie Pies

Why You’ll Love This Recipe

I like how these whoopie pies strike the perfect balance between cookie and cake. They’re soft, rich, and super easy to sandwich with that marshmallow buttercream filling. Plus, they’re fun to customize. I can add food coloring to the filling for a holiday theme or keep it classic with plain white fluff. They also hold up well, making them a great make-ahead treat for parties or gifting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk

For the filling:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 cup marshmallow fluff
1 teaspoon vanilla extract
Orange food coloring (optional)
Halloween sprinkles (optional, for decoration)

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy.

4. I add the egg and vanilla and beat until well combined.

5. I gradually mix in the dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients. I mix just until combined—no overmixing.

6. I drop tablespoon-sized scoops of batter onto the prepared sheets, leaving space between each.

7. I bake for 10–12 minutes, until the tops are set and spring back to the touch. Then I let them cool for 5 minutes on the sheet before transferring to a wire rack.

To make the filling:

1. I beat the butter until creamy, then add the powdered sugar and whip until light and fluffy.

2. I mix in the marshmallow fluff and vanilla extract until smooth. If I’m adding food coloring, I mix it in now.

3. Once the cookies are completely cool, I spread or pipe the filling onto half of them and top with the rest to form sandwiches.

4. If using sprinkles, I roll the edges in them for a festive finish.

Servings and timing

This recipe makes 12 whoopie pies and takes about 32 minutes from start to finish, including both prep and bake time.

Variations

• Color the filling: I like adding orange, purple, or green food coloring for a seasonal twist.

• Use flavored extracts: A drop of peppermint or almond extract in the filling gives it a unique flavor.

• Chocolate chip twist: I’ve added mini chocolate chips to the filling for a little extra texture.

• Add espresso: A touch of espresso powder in the cookie batter deepens the chocolate flavor.

• Sprinkle fun: Themed sprinkles make these extra fun for holidays and parties.

Storage/Reheating

I store the assembled whoopie pies in an airtight container at room temperature for up to 3 days. If I want to make them further in advance, I refrigerate them and let them come to room temp before serving. They also freeze well—just wrap individually and store in a freezer-safe container for up to 1 month.

FAQs

Can I make these ahead of time?

Yes. I often bake the cookies a day in advance and assemble them the next day. The flavors even improve slightly after sitting for a few hours.

Do I have to use marshmallow fluff?

Marshmallow fluff gives that classic whoopie pie taste, but I’ve also used cream cheese frosting or simple buttercream for a twist.

Can I make them gluten-free?

Absolutely. I swap in a 1:1 gluten-free flour blend, and the texture still turns out soft and cakey.

What if I don’t have buttermilk?

I mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. It works just like buttermilk.

How do I keep the filling from melting?

I always let the cookies cool completely before adding the filling. If they’re even a little warm, the filling will soften too much.

Conclusion

These Whoopie Pies are the kind of dessert that feels special but is easy enough for any baking skill level. They’re soft, sweet, and totally customizable, making them one of my go-to treats for holidays, parties, or anytime I want something playful and indulgent. Whether I go all out with sprinkles or keep them classic, they never stick around for long.

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