Wonderful Whoopie Pies

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Pumpkin Whoopie Pies

  • 2 eggs
  • 2 cups sugar
  • 1 16 oz can pumpkin
  • 1/2 cup oil
  • 2 1/2 cups unsifted all-purpose flour
  • 1 tsp cinnamon
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 tsp allspice
  • Filling (recipe follows)

Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at low speed beat eggs, sugar & pumpkin until mixed. Mix in oil. Gradually beat in remaining dry ingredients. Drop by rounded tablespoons onto cookie sheets. Bake about 10-12 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes about 22.

Cream Cheese Filling

  • 4 oz cream cheese
  • 1/4 cup butter or margarine (1/2 stick)
  • 2 cups confectioners’ sugar
  • 1 Jar (7.5oz) Marshmallow Fluff

Bring butter to room temperature.  In a medium bowl with mixer at low speed, beat butter and cream cheese until mixed.  Beat in Marshmallow Fluff.  Add confections sugar until mixed.

Fluffernutter Whoopie Pies

  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 cups unsifted all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup milk
  • 1 tsp. vanilla
  • Filling (recipe follows)

Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Let sit 10 minutes. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.

Filling:

  • 1/2 cup creamy peanut butter
  • 1/4 cup butter or margarine (1/2 stick)
  • 2 cups confectioners’ sugar
  • 1 Jar (7.5oz) Marshmallow Fluff
  • 2 tbsp. milk

Bring butter to room temperature. In a medium bowl with mixer at low speed, beat butter and remaining ingredients until light and fluffy.

Reverse Whoopie Pies

  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 1/4 cups unsifted all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup milk
  • 2 tsp. vanilla
  • Filling (recipe follows)

Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 8 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.

Filling:

  • 3/4 cup butter or margarine
  • 2 cups confectioners’ sugar
  • 1 Jar (7.5oz) Marshmallow Fluff
  • 2/3 cup unsweetened cocoa powder

In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.

Whoopie Pies

  • 1 egg
  • 1/3 c. vegetable oil
  • 1 c. sugar
  • 2 c. unsifted all-purpose flour
  • 1/3 c. unsweetened cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 c. milk
  • 1 tsp. vanilla
  • Filling (recipe follows)

Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.

Filling:

  • 1/2 c. butter or margarine
  • 1 c. confectioners’ sugar
  • 1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
  • 1 tsp. vanilla

In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.