Whoopie Pies
A whoopie pie is two soft, cake-like rounds (traditionally chocolate) sandwiched around a sweet, fluffy filling, usually a marshmallow-based buttercream. Unlike a cookie, the outer shells are made from a thin cake batter piped or scooped into rounds, so the texture is closer to a small devil's food cake than a cookie. The dessert is claimed by both New England and Pennsylvania Dutch baking traditions, and Maine has designated it the official state treat.
Varieties
Classic whoopie pies use a chocolate cake shell with marshmallow filling, but pumpkin whoopie pies (spiced pumpkin shell, cream cheese filling) and red velvet versions are widely made variations. Oatmeal cream pies are a close cousin but use a chewy oatmeal cookie rather than cake for the shells.
Buying tips
When buying pre-made whoopie pies, check that the filling is fully enclosed between the shells and not oozing at the edges, which signals they've been sitting warm too long. Bakery versions are best bought the same day since the shells dry out by day two.
Substitutes
Store-bought Moon Pies — 1:1
Graham cracker shells instead of cake, but the same marshmallow-filling-and-chocolate-coating idea; a fair stand-in for a bake sale table or lunchbox treat.
Homemade cake sandwich cookies from a boxed cake mix — 1:1
Bake the mix as thin rounds on a sheet pan, cool completely, and fill with canned frosting or marshmallow fluff for a close texture match.
Oatmeal cream pies — 1:1
Chewier, spiced shells instead of cake, with a similar creamy filling; works when a recipe or menu just needs 'a filled cake cookie' rather than the chocolate flavor specifically.
Drake's Devil Dogs or similar packaged cake snacks — 1:1
Denser, less airy cake shells and a firmer cream filling, but the overall shape and eating experience are close enough for casual serving.
Storage
Store whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days since the marshmallow filling softens the cake if left out too long in a humid kitchen. Layer with parchment or wax paper so the filling doesn't stick to the container lid. They also freeze well for up to 2 months; wrap individually in plastic before freezing so the filling doesn't smear.
How to use
Serve as a handheld dessert at bake sales, picnics, and lunchboxes since there's no fork or plate required. They're also popular made in miniature (2-inch) size for dessert tables and cookie trays, and pumpkin or red velvet versions are common for fall and Valentine's Day spreads.
What it pairs with
Pairs well with cold milk or coffee, which cuts through the sweetness of the marshmallow filling. Pumpkin whoopie pies pair naturally with hot apple cider, and chocolate versions go well alongside vanilla ice cream for an ice cream sandwich variation.
Nutrition
A standard-size whoopie pie runs roughly 300-400 calories, most of it from sugar and fat in both the cake shells and the filling, so they're closer to a small cake serving than a cookie in terms of calorie density.
FAQ
What's the difference between a whoopie pie and a moon pie?
A whoopie pie uses soft cake rounds, while a moon pie uses graham cracker cookies and is traditionally dipped in a chocolate coating on the outside, which whoopie pies are not.
Why is the filling called whoopie pie filling instead of frosting?
Traditional filling is a marshmallow-based buttercream (marshmallow fluff or Marshmallow Creme beaten with butter and shortening), which is fluffier and less sweet-dense than standard buttercream frosting.
Can whoopie pies be made without a special pan?
Yes. A whoopie pie pan just keeps the rounds uniform; the batter can be scooped or piped directly onto a parchment-lined sheet pan and will hold its shape since the batter is thicker than standard cake batter.
Why did my whoopie pie shells turn out flat instead of domed?
Flat shells usually mean the batter was too thin or the leavening (baking soda or powder) was old; the batter should be thick enough to hold a mounded scoop shape before baking.
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