Whoopie Pies
When it comes to desserts, is there anything more fun than Whoopie Pies? Even the name sounds fun! Whoopie!
Here are six yummy whoopie pie recipes for you to try, including Red Velvet Whoopie Pies and Pumpkin Whoopie Pies. Enjoy!
CHOCOLATE WHOOPIE PIES WITH SALTED CARAMEL FROSTING
I recently discovered Sally's Baking Addiction. It's a really yummy site; check it out!
This recipe begins, "Sweet, salty, and rich, these chocolate whoopie pies with salted caramel frosting satisfy all your dessert cravings!"
Prep Time: 40 minutes; Cook Time: 12 minutes; Total Time: 1 hour, 10 minutes; Yield: 14 whoopie pies
To view this online, go to https://sallysbakingaddiction.com/chocolate-whoopie-pies-with-salted-caramel-frosting/.
Ingredients
2 cups all-purpose flour (spoon & leveled)
6 Tablespoons unsweetened natural cocoa powder
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature*
Salted Caramel Frosting
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup packed light brown sugar
5 – 6 Tablespoons heavy cream, divided*
1/4 teaspoon salt
2 and 1/2 cups confectioners’ sugar, sifted
Directions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in the egg and vanilla on high speed, scraping down the sides and bottom of the bowl as needed to combine.
On low speed, add half of the dry ingredients to the wet ingredients. Then add half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until everything is added. Beat on medium speed until combined. It will be a thick, tacky, and sticky cake batter.
Scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.
Bake the cookies for 10-12 minutes or until the tops spring back when touched. Mine usually take 11 minutes. Allow to cool completely before sandwiching. Make the frosting as they cool.
Make the frosting: Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2-3 minutes, whisking every 30 seconds. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/4 cup – 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick. (Or more if it’s much too thick!)
Pair the cookies up based on their size. Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.
Notes
Make Ahead Instructions: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.
Buttermilk: Buttermilk is best for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the whoopie pies won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Heavy Cream: Required for the caramel! There are no subs that will achieve the same texture and taste in this frosting. Here are all my recipes using heavy cream if you have leftover.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
RED VELVET WHOOPIE PIES
I recently discovered Sally's Baking Addiction. It's a really yummy site; check it out!
This recipe begins, "Homemade red velvet whoopie pies with cream cheese filling are decadent, moist, and flavorful!"
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 2 hours; Yield 12 pies or 24 individual cookies
To view this online, go to https://sallysbakingaddiction.com/red-velvet-whoopie-pies/.
Ingredients
2 cups all-purpose flour (spoon & leveled)
3 Tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
1 large egg, room temperature
2/3 cup buttermilk, room temperature
2 teaspoons pure vanilla extract
gel red food coloring
Cream Cheese Filling
6 ounces block cream cheese, softened to room temperature
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1 and 1/2 cups confectioners’ sugar, sifted (plus more for topping)
1/2 teaspoon pure vanilla extract
Directions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. Mixture may look curdled; that’s ok.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue (usually about 1 teaspoon gel). Spoon or scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.
Bake the cookies for 10-12 minutes or until centers appear set. Mine usually take 11 minutes. Allow to cool completely before sandwiching.
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Sprinkle confectioners’ sugar on top of each if desired. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.
Notes
Make Ahead & Freezing Instructions: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.
Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 2/3 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the whoopie pies won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Better Homes & Gardens.
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. Lauren wrote, "Is it a sandwich cookie? Or a handheld little cake? To be honest, we're still unclear. What we do know is that this autumnal spin on the classic American whoopie pie gives us an unreasonable amount of joy once the weather starts to cool down. (Or as soon as September hits.)"
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Yields: 16
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a55263/pumpkin-whoopie-pies-recipe/.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. packed brown sugar
1/2 c. vegetable oil
1 c. (2 sticks) butter, softened, divided
1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
WHOOPIE PIES
This is from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Note: I'm no longer able to find a link to this, but did want to include it, along with who originally came up with the recipe.
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
WHOOPIE PIES
This is from Jaclyn on her nice site, Cooking Classy. If you've never run across her site (and this was my first foray onto her site), I definitely recommend it!
Anyway, this recipe starts off, "The ultimate Whoopie Pies – perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow fluff whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!"
Prep Time: 30 minutes; Cook Time: 18 minutes; Total Time: 48 minutes; Servings: 17
To view this online, along with plenty of tips for the best whoopee pies (as well as possible variations), go to https://www.cookingclassy.com/whoopie-pies/. And while you're at it, check out Jaclyn's wonderful site!
Ingredients
Cookies
2 cups unbleached all-purpose flour (scoop and level to measure)
1/2 cup unsweetened cocoa powder (scoop and level to measure)
1 tsp baking soda
1/2 tsp salt
1 cup packed light brown brown sugar, break up any clumps
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1-1/2 tsp vanilla extract
1/2 cup hot water
Filling
8 Tbsp salted butter, at room temperature
6 Tbsp unsalted butter, at room temperature
2-1/4 cups powdered sugar
1 tsp vanilla extract
10 oz. marshmallow fluff (aka marshmallow creme, about one and half 7 oz. jars)
Directions
Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
Scoop batter out using a medium cookie scoop or 1-1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
For the filling
In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.
Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.
Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.
Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.
Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.
Recipe Notes
Possible Variations:
Use Dutch cocoa for even richer flavor.
Use a different flavor of filling like cream cheese, caramel, coconut, chocolate or peanut butter. Or just flavor the filling recipe with a little extract like coconut extract.
Fill with sweetened whipped cream instead.
Add 1 tsp of instant espresso powder to the batter.
For a filling less prone to running just use buttercream frosting, 1/2 batch of vanilla buttercream or chocolate buttercream.
For a festive cookie during the holiday season, add a little peppermint extract to batter or filling and roll edges of filling in finely crushed candy canes for peppermint whoopie pies.
Here are six yummy whoopie pie recipes for you to try, including Red Velvet Whoopie Pies and Pumpkin Whoopie Pies. Enjoy!
CHOCOLATE WHOOPIE PIES WITH SALTED CARAMEL FROSTING
I recently discovered Sally's Baking Addiction. It's a really yummy site; check it out!
This recipe begins, "Sweet, salty, and rich, these chocolate whoopie pies with salted caramel frosting satisfy all your dessert cravings!"
Prep Time: 40 minutes; Cook Time: 12 minutes; Total Time: 1 hour, 10 minutes; Yield: 14 whoopie pies
To view this online, go to https://sallysbakingaddiction.com/chocolate-whoopie-pies-with-salted-caramel-frosting/.
Ingredients
2 cups all-purpose flour (spoon & leveled)
6 Tablespoons unsweetened natural cocoa powder
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature*
Salted Caramel Frosting
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup packed light brown sugar
5 – 6 Tablespoons heavy cream, divided*
1/4 teaspoon salt
2 and 1/2 cups confectioners’ sugar, sifted
Directions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in the egg and vanilla on high speed, scraping down the sides and bottom of the bowl as needed to combine.
On low speed, add half of the dry ingredients to the wet ingredients. Then add half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until everything is added. Beat on medium speed until combined. It will be a thick, tacky, and sticky cake batter.
Scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.
Bake the cookies for 10-12 minutes or until the tops spring back when touched. Mine usually take 11 minutes. Allow to cool completely before sandwiching. Make the frosting as they cool.
Make the frosting: Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2-3 minutes, whisking every 30 seconds. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/4 cup – 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick. (Or more if it’s much too thick!)
Pair the cookies up based on their size. Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.
Notes
Make Ahead Instructions: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.
Buttermilk: Buttermilk is best for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the whoopie pies won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Heavy Cream: Required for the caramel! There are no subs that will achieve the same texture and taste in this frosting. Here are all my recipes using heavy cream if you have leftover.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
RED VELVET WHOOPIE PIES
I recently discovered Sally's Baking Addiction. It's a really yummy site; check it out!
This recipe begins, "Homemade red velvet whoopie pies with cream cheese filling are decadent, moist, and flavorful!"
Prep Time: 25 minutes; Cook Time: 12 minutes; Total Time: 2 hours; Yield 12 pies or 24 individual cookies
To view this online, go to https://sallysbakingaddiction.com/red-velvet-whoopie-pies/.
Ingredients
2 cups all-purpose flour (spoon & leveled)
3 Tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
1 large egg, room temperature
2/3 cup buttermilk, room temperature
2 teaspoons pure vanilla extract
gel red food coloring
Cream Cheese Filling
6 ounces block cream cheese, softened to room temperature
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1 and 1/2 cups confectioners’ sugar, sifted (plus more for topping)
1/2 teaspoon pure vanilla extract
Directions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. Mixture may look curdled; that’s ok.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue (usually about 1 teaspoon gel). Spoon or scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.
Bake the cookies for 10-12 minutes or until centers appear set. Mine usually take 11 minutes. Allow to cool completely before sandwiching.
In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Sprinkle confectioners’ sugar on top of each if desired. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.
Notes
Make Ahead & Freezing Instructions: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.
Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 2/3 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the whoopie pies won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. Lauren wrote, "Is it a sandwich cookie? Or a handheld little cake? To be honest, we're still unclear. What we do know is that this autumnal spin on the classic American whoopie pie gives us an unreasonable amount of joy once the weather starts to cool down. (Or as soon as September hits.)"
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Yields: 16
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a55263/pumpkin-whoopie-pies-recipe/.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. packed brown sugar
1/2 c. vegetable oil
1 c. (2 sticks) butter, softened, divided
1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
WHOOPIE PIES
This is from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Note: I'm no longer able to find a link to this, but did want to include it, along with who originally came up with the recipe.
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
WHOOPIE PIES
This is from Jaclyn on her nice site, Cooking Classy. If you've never run across her site (and this was my first foray onto her site), I definitely recommend it!
Anyway, this recipe starts off, "The ultimate Whoopie Pies – perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow fluff whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!"
Prep Time: 30 minutes; Cook Time: 18 minutes; Total Time: 48 minutes; Servings: 17
To view this online, along with plenty of tips for the best whoopee pies (as well as possible variations), go to https://www.cookingclassy.com/whoopie-pies/. And while you're at it, check out Jaclyn's wonderful site!
Ingredients
Cookies
2 cups unbleached all-purpose flour (scoop and level to measure)
1/2 cup unsweetened cocoa powder (scoop and level to measure)
1 tsp baking soda
1/2 tsp salt
1 cup packed light brown brown sugar, break up any clumps
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1-1/2 tsp vanilla extract
1/2 cup hot water
Filling
8 Tbsp salted butter, at room temperature
6 Tbsp unsalted butter, at room temperature
2-1/4 cups powdered sugar
1 tsp vanilla extract
10 oz. marshmallow fluff (aka marshmallow creme, about one and half 7 oz. jars)
Directions
Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
Scoop batter out using a medium cookie scoop or 1-1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
For the filling
In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.
Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.
Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.
Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.
Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.
Recipe Notes
Possible Variations:
Use Dutch cocoa for even richer flavor.
Use a different flavor of filling like cream cheese, caramel, coconut, chocolate or peanut butter. Or just flavor the filling recipe with a little extract like coconut extract.
Fill with sweetened whipped cream instead.
Add 1 tsp of instant espresso powder to the batter.
For a filling less prone to running just use buttercream frosting, 1/2 batch of vanilla buttercream or chocolate buttercream.
For a festive cookie during the holiday season, add a little peppermint extract to batter or filling and roll edges of filling in finely crushed candy canes for peppermint whoopie pies.
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