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Now I’m going to tell you: my mother’s whoopie pie recipe is SO GOOD that I will often tell people that I don’t like whoopie pies at all, because I have yet to find another recipe that I actually like. Other people’s whoopie pies are too cakey, or too cookie-like, or (as is usually the case) the filling is pure frosting, which is WAY too sweet and totally the wrong texture altogether. My mom’s whoopie pies were famous in our circles, and she generously provided them whenever demanded, particularly when visiting my Uncle and Aunt in Maine for Thanksgiving and Christmas. I ate more whoopie pies in my childhood than cupcakes, brownies or cookies combined; they were a true and strong family tradition.

Antonia, a faithful reader, pointed to a NYTimes article about the Whoopie Pie and well hey, I’m not usually up to snuff on anything topical, and since I have an authentic family recipe on hand, I am suddenly compelled to showcase my (rather specialized) expertise!

A proper whoopie pie is not merely some cloying abomination of sugar and fat. No no, it is delicate in its way, the sweetness ever-present and yet subdued. Please do not compare them to a Devil Dog or Moon Pie. Please do not make them with cake mix and tub frosting. A whoopie pie is a very specific delicacy and there are rules.

The proper texture.

A proper whoopie pie “cookie” is a medium-brown shade, fairly dry (not all oily and moist like a Little Debbie’s snack), but still somewhat densely cakelike, maybe a vein or two where the scoop let go of the batter. They crack ever so slightly, but sometimes they don’t and maybe that has something to do with the barometric pressure. I dunno, they still taste right and seem to have the right texture, so aesthetics aside, it’s fine either way.

Okay, so maybe the filling is an abomination of fat and sugar.

The proper whoopie pie filling is made with Crisco (which, apparently, no longer contains trans fats), butter, whole milk, sugar, a tiny smidge of flour and a regular portion of vanilla. Did you notice that it has no Fluff in it? That’s because Fluff is for fluffernutters, not whoopie pies. You will also notice that the filling is not a frosting, but a creme. While eating, one will lose all the filling out the sides and must open the pie, collect up the creme that has splooshed out back onto the bottom piece, then recreate the sandwich, only to do it all again in the next bite or two. This is the proper way to eat a whoopie pie.

This process presented many lovely photo ops. Let’s take a look!

Where the chocolate comes in.

This one reminds me of a dusty construction site.

Cocoa construction site.

Ungreased cookie sheet...

The cookies can be removed from the cookie sheet almost immediately, but you really need to use a metal spatula and carefully scrap them off. I like the texture underneath, it gets a little crispy as it cools and it is so so satisfying to snack on the odd unmatched whoopie pie cookie before they’re frosted.

The underside.

The creme takes a convenient 10 minutes to make, which you can most likely complete between the time the first batch of cookies goes into and comes out of the oven. I’ve found it nearly impossible to make the creme without an electric mixer (stand or hand, your choice), and sometimes it takes longer than others. For the first several minutes of mixing, your creme will look like this: kinda gross.


And then you’ll hear a cherub giggle, and an angel wing will brush against your shoulder as suddenly the creme whips up into this glorious appearance. The texture is extremely creamy, but still looks like this.

As if by magic.

After a little assembly . . .
Mom's perfect whoopie pies.

Since I started making my own food, I’ve lived on these for days at a time. Not particularly healthy nor affluent days, but certainly enjoyable ones.

Well of COURSE I ate some as I went along.



Mom’s Famous Whoopie Pies
makes about 14 after batter & cookie sampling
brought to you by very fortunate family ties.

Blend Add
1/4 c Crisco 2 c flour
1 c milk 1/4 c + 1 tbsp cocoa
1 c sugar 1.5 tsp baking soda
1 egg 1 tsp salt
1 tsp vanilla  

Drop by the small tablespoonful onto an ungreased cookie sheet—a tablespoon-sized bakery scoop works best. Bake exactly 8 minutes at 375o, see if a toothpick comes out clean, and if it doesn’t, bake another 2 minutes (10 total). Upon extraction from the oven, remove from pan immediately to wire rack to cool.


And now the creme filling (reminder: it’s not frosting, guys)

1/2 c margarine or butter (room temp is best)
1/2 c Crisco (my mother is insistent that this MUST be Crisco and CANNOT be generic shortening, nor substituted in any way . . . but if you do get it to work with a substitution, please let me know!)
1 c sugar
1 tbsp  flour
1 tsp vanilla
1/2 c warm whole milk (20 seconds in the microwave should do it)

Beat with a mixer (stand or hand, your choice) for-freakin-ever. It will start out just like, well, lumps of Crisco floating in milk, then bits will get smaller and smaller, then it’ll slosh around for a little bit, and, much like the butter making process, you’ll be wondering if this will ever become anything or if you maybe messed it up somehow. Suddenly, about five minutes later, your mix will look weird for a second, and within moments your slushy mess will turn into a glorious white creme, smooth and perfect in a way rarely seen outside the confines of uber-processed food with chemicals you can’t pronounce that are not even available to the consumer in their pure form.



As soon as the whoopie cookies are cool, match each whoopie with its closest brother in size—even if yours didn’t all come out the same size, evenly matched whoopies will look much much nicer. Spread some filling on the flat side of one, then place the second on top. Repeat. This does not need to be done immediately before serving, as the filling tends to maintain its consistency surprisingly well, and some (like my mom) would argue that a day-old whoopie pie is even better than fresh. I like them all.

No need to refrigerate, sealed plastic or plastic wrap will keep them fresh.

. . . and that’s it. Congratulations! You just made the best whoopie pies known to man.



Not like it’s diet food or anything, but these are not quite as totally terrible as I thought they’d be!
Nutrition Summary (for 1 whoopie pie of yield 15): 330 calories, 17g fat, 1g fiber; 8 Weight Watchers Points

  1. Sam Said,

    This brings many a nostalgic tear to my eye ;o)

  2. Mara @ What's For Dinner? Said,

    That’s all I can say… really…

  3. Omnomicon makes » how to make whoopie pies (of the authentic variety) Said,

    […] Omnomicon makes » how to make whoopie pies (of the authentic variety) […]

  4. Pearl Said,

    I have never ever had a whoopie pie. I’ve actually never heard of it! So how lucky am I to get access to such a great recipe on my first exposure to it? :)

  5. Melanie Said,

    Wait, is your mother my best friend from grade school’s mother? Because she made the best whoopie pies ever… Okay, I guess not! I’ve seen these made from the bakery department of a local grocery store, and now they are calling them “gobs”…..They also make them with pumpkin cakes instead of chocolate. I think the chocolate cakes would be great with peanut butter filling.

  6. Steph Said,

    Ok.. now if that didn’t convince me right now to make whoopie pies then I don’t know what will. For the frosting, is the sugar granulated or powdered…sorry if that’s a dumb question

  7. Natalie Said,

    I’m a Lancaster County girl, so I know Whoopie Pies, and these look spot on!

  8. Apollo Said,

    Those look freakin’ delicious. I’ve never even heard of Whoopie Pies before today. Maybe they aren’t a southern thing. I will definitely be trying this recipe!

  9. wakaba Said,

    I really like your website!
    It makes me hungry!!

  10. Rose Said,

    I may be the only person in all of the world who doesn’t have an electric mixer, but I think that I may have to purchase one right away, since you have not figured out how to make the pies in your photos immediately available for my eating pleasure! Those pies look delish!

  11. Tiffany Said,

    I’ve been wanting to make whoopie pies even before I saw that NYT article. Yours look fabulous, can’t wait to try making them!

  12. raych Said,


  13. Amanda Said,

    Are whoopie pies the American south version of macarons? Hee!

  14. lo Said,

    Well, they certainly DO look proper to me.
    In fact, they look fantastic.

  15. ivy Said,

    Made them tonight. They came out so yummy. My husband said they tasted perfect. Thank you for another great recipe Aleta. Best part was I had all the ingredients in my pantry. Got to love that. Oh, mine were a bit bigger and I ate 2 in a row. They are very filling.

  16. Mario Z Said,

    I like to make Whoopee the old fashion way…

  17. stephchows Said,

    Love your traditional version :) AND they look beautiful!

  18. Free for All Friday 16 : Sarah Et Cetera Said,

    […] Whoopie Pies are the new Cupcake! Whoopee! I think Omnomicon is just about the best food blog there is. I only wish she updated more frequently. […]

  19. Deelish Dish Said,

    I’m obsessed with whoopie pies! Yours look much better and more authentic than ones I’ve made. I still need to get the filling right!

  20. Bogie Said,

    These are fabulous! I had never had, let alone made a whoopie pie before, but decided that I had to try them. I waited till I found a recipe that I thought would be the best and decided to try this one out.

    It was great. I brought them into work this morning and everyone drooled until after lunch. They were a hit! Not too sweet, nice and cakey and seriously filling!

    You were totally right about mixing them forever. I thought it was about as good as it would get, then suddenly this magic creme formed!

    Thanks for sharing the secret family recipe!

  21. Jennifer Said,

    I have been looking for a whoopie pie recipe since my sophmore year of college! Then I stumbled upon this site! I had a room-mate who’s sister, or maybe it was her mom, any way someone made her some home made whoopie pies and sent them to her, and she was sooo nice to share, mmmmmmmmmmmm….they were sooo good! Now I can try and make my own! She had different flavored ones like chocolate, and pumpkin, is there a way to alter the recipie to get different flavors? (the cake was what changed, not the filling) Thanks!

  22. Smurf Said,

    I… I kind of want to bathe in that creme filling. It’s too delicious to not stare at.

  23. Gourmet Mama Said,

    Mmm, these look so delicious. I`ve only ever heard of whoopie pies, but have never tried one (not even the commercially produced ones). I can see that has to change!

  24. Kimberly Said,

    Smurf, in total agreement with you. Oh lord these look yummy! I will try this!! =)

  25. curiousdomestic Said,

    Nice tutorial on whoopie making. I’m looking forward to making a batch!

  26. gabytopo Said,

    I just finished making these…. I made 2 batches, one using only margarine instead of crisco, and another using waht you may call a generic shortening (I live in Mexico, so we don’t have crisco. I used a brand called inca) and you can guess the second batch was waaaaay better, so listen to your mom and use crisco always
    Thanks for this oh so yummy recipe :)

  27. veggiebelly Said,

    oh my! these look insanely good! ive bookmarked your recipe, im defenitely trying this!

  28. brittany Said,

    I am pretty stoked to whip up a batch of these to take to a party. Many of my youth-times were spent in Maine and I know the whoopie well. The pies will be brought to a California surfer town, yet somehow I think they will still get down.

    Anyway, thanks for the recipe! Now I just need to figure out how to wrap them up for tidy transportation.

  29. Clare Said,

    These look tasty, but I just cannot in good conscience use Crisco in cooking. I just can’t. Is there any possible substitute for it in this recipe?

  30. Ana Said,

    Hi! I’m from Brazil and I feel in love with this recipe, because it looks so delicious! But I have a real problem! I don’t know what Crisco is! Can you explain? Or there is any substitute ingredient? Can you help me!?

    I love your blog! In fact I’m at work right now, and I had a little time to read the paper or check my personal emails, and I ended up in your blog! Like always!!!

    Sorry for the bad english!!!

    Thanks!!! Kisses!!

  31. Kacie Said,

    It is SO nice to see that other people recognize the imposter whoopies for what they are. Your recipe is very similar to my mother/grandmother’s, and she makes the best in the world, too. 😉 I saw that NYTimes article and was appalled by the inaccuracies! I even saw something tonight that said, “What do you get when you cross a macaroon and a cupcake? A whoopie pie!” And, oh, how that is not the case!

  32. Lyra Rose Said,

    OMG! my mum makes these too! they are amazing

  33. Lisa Said,

    This is my sister & mom’s recipe!!! We’re from New Hampshire, born in Maine. You’re right – they are the best. I taste whoopie pies whenever I see them being sold, and I agree, there are NONE as great as these. And your mom is right – you have to use Crisco. I cracked up like crazy at your description with the frosting. LOL. Hilarious. Beat with a mixer for freakin-ever. haha.

  34. Charlotte Said,

    Thank you so much for posting this recipe without the stupid Fluff. I have been looking for an authentic whoopie pie recipe – our school lunch ladies used to make the most delicious home made whoopie pies and I have found nothing in comparison until this recipe. It looks so good that I am going to try it right now!

  35. Dennis Said,

    I had my doubts! I have been searching for the perfect Whoopie Pie recipe for 2 weeks. Of course every one I found was touted as being ” the best,” or “traditional,” or “my grandmother’s secret recipe!” PLEASE! Some secrets should remain secret! I have tried 3 recipes and the results ranged from horrible (and I do mean HORRIBLE…that batch went into the trash can) to good, but none really hit the spot as anything special. That is until now! I hesitated a bit, but oh my….these are fantastic! I did have to make one substitution. Not because I found any ingredient objectionable, but just from plain old laziness. I was in one of those I DON’T WANT TO GET OUT OF MY PAJAMAS AND I WANT TO EAT ALL THE FAT AND SUGAR MY STOMACH CAN HANDLE moods. I only had about 1/4 cup of milk in the house so I substituted buttermilk which I happened to buy the day before. It worked great. Oh by the way, I did use store brand shortening and it worked fine (I guess that makes two substitutions). The filling came together after about 4 minutes and I continued to beat for an additional 6. That’s 10 minutes to perfect filling! Thanks for sharing this great recipe!!!

  36. Kay Said,

    I’ve been looking for an excuse to make these for forever, and I finally found one! I’ve never had a whoopie pie before, but these were so good! I agree with your mom, though. They tasted even more fantastic the second day. Actually, so fantastic that if I make them again, I’m not even eating ONE ’till the next day!

  37. Susan Said,

    did you use sweetened or unsweetened cocoa? dutch or regular?

    from what I learned from other sources, when using baking powder you are supposed to use dutch cocoa…and when using baking soda you are supposed to use regular cocoa powder…

    this is all news to me…

    i used regular cocoa powder and baking powder and i’m afraid i did it wrong.

  38. Carrie Said,

    I have not made these yet (but I will!!) but I wanted to add that there is an alternative to Crisco. It’s Spectrum Organic Shortening–no hydrogenated oils! And that’s what I’ll be using when I make these. Thanks for the beautiful tutorial!

    aleta adds: yes, there’s another, even more natural alternative: lard.

  39. Carrie Said,

    Worked great with the Spectrum Organic Shortening! Thanks for the recipe!

  40. stevie from maine Said,

    thank you for this recipe!! i lost mine years ago. nice to have one that doesn’t have frosting in the middle or some other imitation filling with marshmallow!

  41. Bob Said,

    Thank you for the authentic recipe! When will people realize that when they use marshmallow fluff in the filling, they’re making a MOON PIE, not a Whoopie?

  42. Kathy Said,

    I have been wanting to try these for awhile. Made them this morning and they came out flat. Like cookies. They look nothing like your photo. I wonder what could have gone wrong. Maybe the high humidity today?

  43. Hannah Said,

    I made these and the filling tended to taste like butter/shortening…. i have made whoopie pies before and bought them at an amish/mennonite bake shop and the creme didnt’ taste like that. did i do something wrong or is it the recipe??

  44. Eddie Said,

    Apparently, “authentic” and the use of shortening is a misnomer?

  45. Kate Hayford Said,

    I’m feeling a bit like a traitor to my own family recipe for Whoopie Pies (I’m a Maine native and we know whoopie pies!), but this recipe looks really good! We put Fluff in ours, and use confectioner’s sugar, and an egg white. I commend you for your comments about the filling NOT being simply yucky frosting. That definitely would not be a Whoopie Pie! I’m going to try it, and not tell my family!

  46. Elizabeth Said,

    I used Earth Balance’s natural non-hydrogenated shortening. It worked for me, but I’ve never them with Crisco, so I have nothing to compare with. Just thought I’d mention.

  47. Wendy Said,

    Oh my I used to have these when I was a kid, my best friends mom used to make them but she would not share the recipe. I have often thought of them and could never find a good substitute or recipe. These are PERFECT they went together in no time and I had a the ingredients on hand. Fabulous. The filling is great. I agree with earlier comments frosting is not a true woopie pie…i can see these being a regular item out of my kitchen. thank you SO much for sharing this recipe.

  48. Darby "GatesofGrace" Said,

    These are the EXACT whoopie pies that my Grandmother taught me how to make. Nothing like good ol’ crisso sugar…yum yum!

  49. Pavanne Said,

    Has anyone made these coloured? As there is cocoa in the recipe… what could I substitute in order to make them lighter and easier to colour?

  50. Tatum Said,

    Are you supposed to use regular sugar or confectionary sugar?

  51. Serena Said,

    These whoopies did not come out anything resembling your pictures. The cookie part was almost completely flat and the creme had no flavor. I ended up combining my own recipe for whoopie pies and yours to make the cookies puffy and the creme taste better (I added confectioner’s sugar and more vanilla.) Perhaps it’s my own personal taste, but I would never use shortening for a creme — it doesn’t lend any flavor whatsoever! These were nothing of the whoopie pies you were raving about.

    Now, that being said, your other recipes are AMAZING! I can’t tell you how many times I’ve made the turkey chili. I’m excited to try the daffodil cake as well.

  52. Carrie Said,

    I wanted to add an update to my post from some time ago. Substituting buttermilk for all the milk in the recipe results in a very yummy whoopie pie. I’ve had people try them both ways and they always prefer the buttermilk version. So if anyone thinks the original is too bland, try buttermilk next time.

  53. Jennifer Said,

    I have done my research and have decided to try your whoopie pie recipe over all the others. Since I have never made them, I need to understand which cocoa, natural or Dutch process? Thanks

  54. Debbie Said,

    I was looking for a real whoopie pie recipe like my sister in law used to make and this was the closest one I could find. I didn’t want that marshmallow stuff or the gritty stuff it seems some of the so called traditional “Amish” recipes use. I haven’t been impressed with the Amish ones I have tried at markets and roadsides. These were great even with the substitutions I used. Here is what I did. Butter not crisco (can’t make myself ingest that horrid stuff even in the name of tradition) in both the cake and the filling. Dutch process cocoa. I mixed 2% milk with 1/2 & 1/2 for the filling because I didn’t have whole milk. I also used raw cane juice crystals in both the cake and filling because I through out using refined white sugar years ago. All these things worked great and tasted wonderful. The only thing I might try next time is baking powder instead of baking soda, I could taste a little soda taste coming through that I never get when using aluminum free baking powder. Over all it was great and was the filling I remembered. I appreciated having the instruction to hang tight and wait on the filling to mix. It only took like 2 mins in my bosch mixer.

  55. Bonnie L. Said,

    My husband and I had never tasted Whoopie pies. OMG they are delicious; this recipe is so freakin’
    good and easy and the cream in the center was sooo good. I am taking them to my daughter’s home on Thanksgiving. Thank you for the recipe!!!

  56. Rhonda Said,

    I was searching for an authentic whoopie pie recipe and found yours — I tried them today and they turned out so perfectly. Nice round tall soft cookies and a creamy sweet filling. Your great instructions helped them turn out right. I will definitely stick with this one. Although I might try it with coconut oil….

  57. marie Said,

    I grew up in the south so woopie pies are new to me. I’ve discovered them recently and have tried a few recipes which used the fluff. I must say I am not impressed with this stuff. I googled authentic recipes and thankfully your site came up. I love your filling so light and fluffy. thank you. These are a must try and will be a well used recipe.

  58. robee Said,

    perfection, i never had a whoopie pie before and these really did make me say whoopie!…well some sort of word that sounded like it while i kept eating.

    great instructions and photos!

  59. Fall is the start of Baking Season « poetinthepantry Said,

    […] Omnomicon (in particular, the authentic Whoopie Pies recipe) […]

  60. jada Said,

    followed every part except used 2% milk…came out exactly like i imagined they would. sooooo great, and perfect to take to a dinner! the creme is…magical. i used i cant believe its not butter and crisco.

  61. mark Said,

    Actually you can substitute with alpine which is a bakers grade type crisco used to make bakery icings, etc. It holds liquid better and has a less greasy aftertaste and whips up better. Amazing stuff.

  62. Hope Said,

    I made these whoopie pies tonight for the first time ever and they were delicious. my whole family enjoyed them. these are something i definitely have to make again!!!

  63. chelsea Said,

    Thank you! You made my moms whoopie pie i made her for her birthday just what she remembered when she was a kid!

  64. Carol Said,

    This is the best whoopie pie filling EVER!

  65. Randy Said,

    First attempt today they are amazing the bottoms
    Were smooth and they were a little thick
    But they were good

    Thanks randy

  66. Lorell Said,

    Today, I used coconut oil instead of Crisco in the filling (same quantity) and butter instead of Crisco in the cookies – I think it turned out delicious! I used the refined coconut oil that doesn’t have the flavor and added mint flavor so it was a chocolate mint whoopie pie – yum!

    Another time, I also tried it once with all butter and it didn’t turn out at first, I added some confectioner’s sugar and coconut cream and some Earth Balance (margarine). It turned out amazing, very good with the coconut flavor. I just don’t think I could recreate it. Maybe I’ll try next time.

  67. Dave Krapf Said,

    I made your most excellant recipe. I used buttermilk. and of course, Crisco solid shortening. Your step-by-step pictures and information, was dead – on . I just want to thank you for this most excellant confection, and that filling was just perfect. Thanks again.

  68. Domowije Said,

    I just used the filling recipe for a giant cookie cake filling. It came out great my cake looks just like a giant oreo and the filling is more authentic than most I have tried. Thanks for posting the recipe.

  69. Hazel Smith Hutchinson Said,

    I am so pleased to have found your recipe here. I was searching and everything had “fluff” in the filling. I grew up in Maine – and only had “fluff” with peanut butter. Thank you for posting this (what I’m sure will be perfect) authentic recipe!

  70. Teresa Said,

    I made these today, so simple and the filling was light and fluffy and turned out fine with store brand shortening. I made mine a little too large so I’ll adjust that down next time. Delicious and simple! Love that there’s not raw egg in the filling.

  71. j-ha Said,

    Fantastic recipe! Just made them…perfect instructions…delish results. Thank you for sharing such a straight-ahead no-hype recipe. Love it.

  72. Whoopie Pies « Squirrel Acorns Said,

    […] My favorite cookie recipe is one that I found on the Omnomicon blog. […]

  73. karin Said,

    I have been on a “whoopie pie kick” for about two weeks now, I have probably made five different kinds, this was the very first one I made. And my family keeps whining “please, can you just make those first ones again?”
    I will never stray again……

  74. Melissa Said,

    I made these non-dairy with soy milk and the margarine. I also used Earth Balance natural shortening instead of Crisco they were delicicious! The texture was great and so was the taste. Will make again and again!

  75. Lani Said,

    I made these today and I ate three already! I usually follow recipes exactly as written on my first try. But I did change up the technique for the filling. Instead of mixing all the ingredients at once, I started with creaming the butter, shortening and sugar first then added in vanilla, flour and milk. The cream filling came together in less than 2 minutes. I baked my first sheet of cookies at 8 minutes and my second at 10 minutes. The latter cookies were slightly firmer and held up better when eating with the filling. Both cookie and filling are not really sweet on their own but together it was just right.

  76. Susan Said,

    I used to have this recipe but lost it years ago. I’ve been looking all over for it. Thank you…thank you…thank you

  77. Candace Said,

    These are delicious! I made them last night. I just recently found out about whoopie pies and I love to bake, so I came across your recipe and decided to make them and I’m so happy I did. It tastes just as I imagined. The cake is not overly sweet and the filling is very light and fluffy……the perfect combo. Thank you so much for posting this recipe.

  78. Sam Said,

    Crisco – how awful is this. I will never cook with this yuk. My friend used it to kill hair lice on her kids. Yuk yuk yuk.

  79. Jan Said,

    Wheat free. I made them with wheat free flour made by Dove’s Farm.. Brilliant. First time whoopie pie making. Very good instructions. Very good descriptions. Everyone liked them, my husband actually managed to eat three!!! In the UK you have to use Trex as we don’t have Crisco. Sam said that her friend used Crisco to kill her children’s hair lice. Try using hair conditioner and not washing it out. Smells nicer after a day than vegetable fat.

  80. Jill Said,

    I made these with hi ratio shortening and they turned out fabulous! Thank you so much for this recipe!!

  81. maureen Said,

    thank you so much for this great recipe. my son will be home from the air force for two days, and i wanted to make something different and fun. they came out so well, and now that i know how to make them, it will be faster next time. the cake pieces were perfect, and easy to do. i was worried about the creme, though, because mine seemed to come together pretty quickly, or at least in 5 minutes or so. maybe i didn’t get it thick enough, but it was a great consistency and was so delicious. i’m taking these to a family dinner, so i know that from now on, i will be expected to bring these to every family gathering.

  82. crystal Said,

    couldn’t get my mom on the phone to get her recipe so found this one…its perfect!

  83. Tammy Said,

    Well I’m sorry but my family has been making whoppie pies for at least 6 generations and we use FLUFF and they are the best whoopie pies. We have tried others and they just don’t taste as good as ours.

  84. Judy Said,

    I want to make these but the recipes provided does not say how much butter to use! Please help!

  85. Chery Said,

    This recipe is as close to perfect as I remember. I, too, substituted buttermilk for the milk because it is what we had on hand and they came out fine. They were very moist ..not dry….wonderful. I grew up in Maine and there isn’t a bakery or a store in the state that sells one made the “authentic” way. I believe you like what you were brought up on and this, my dear, is what I was brought up on….BRAVO!!!!

  86. Faye Said,

    these are dangerous…wayyyyyy too good.

  87. Debra Said,

    Thank you, thank you. My mother (a true Mainer) used to make these when we were kids. I had th recipe once, but over the years misplaced it. So thank you for your story, your pictures and your willingness to share the recipe for what we Mainer’s know as a true whoopie pie. I particularly like the way you described the proper way to eat a whoopie pie as well. Thanks aain. Deb

  88. Paul Levine Said,

    We traveled throughout main last year, and made a study of whoopie pies! [ traveling by belly so to speak] The wife and I tried your recipe today, WOW!!! great results, great taste and texture!!!
    We are determined to try a “black forest “variation in the near future, but first we will have these at our party tomorrow!

  89. Linda Said,

    OMG – so much for losing weight for my January cruise! Wonderful! I have finally found the PERFECT filling! Thank you so much for sharing this. My husband wants to adopt you.

  90. Elijah Glick Said,

    I grew up Amish, so I was very interested in trying the Northern plain people’s version of the whoopie pie. They were really good, and I will be making them again, but I had to rename them to cookie pies. Being a good Dutch boy, I cannot dare call these whoopie pies here in Lancaster, PA.

    I am going to make these in red velvet and pumpkin for Christmas at my partner’s family get together, just with a cream cheese filling at his request. :] And just to clarify; my family never used that Crisco crap, and neither did any of the other mothers in my community. Isn’t that stuff for killing lice?

  91. Kris Said,

    Great filling recipe – many thanks! I used generic shortening and at the end added a half cup (-ish) of icing sugar. Made it a bit thicker. Beautiful texture.

  92. Dorie Said,

    Made these for my family for christmas! They are so tasty! Definitely better than the marshmallow filling recipes I’ve found. Thanks for sharing! I will never go back to my old whoopie pie ways.

  93. Jess Said,

    I’ve searched and searched for a Whoopie Pie recipe. I finally stumbled across your recipe! Cannot wait to make it. But the recipe calls for Crisco. We don’t have that here in Australia. I’ve searched at supermarkets but we don’t have an equivalent product ! Any ideas what I could use instead? Will it work if I just use butter? Thank you!

  94. Whoopie! It’s the New Year! Fill 2012 with Agave-Sweetened Whoopie Pies! | SensitiveEconomist Said,

    […] I looked at her delicious dessert and thought, “I bet I could make that.” So I found a recipe and went to work altering it – I used whole wheat flour, eliminated the Crisco and […]

  95. LaDonna Rae Said,

    Hmmmm….I went to college in OH and was given a recipe for Whoopie Pies that I lost somewhere along the way as I moved back to Dallas, TX. This is very close to the recipe I had. I also read through the comments: a) if you modify the recipe its no longer the “ORIGINAL” recipe b) sweats are a treat and not for daily consumption, when has a sweat ever been “good for you” c) sometimes you just can’t trump a good old fashion recipe. They do not make Whoopie Pies of this kind in the south. Thank you so much for sharing.

  96. Jill Said,

    I just made these and OH MY GOODNESS these are wicked good! The creme was just as you had said, looked really really weird, and then poof! Amazing! And not sickly sweet…which is dangerous because one goes down easily. Then another, and…well, yeah. Thank you for this recipe and give your mom a great big hug!

  97. Colleen Said,

    Ok… I’ve lived in Maine since I was 4 years old. My mom never made whoopie pies. (poor deprived child that I was… sob…) But I LOVE whoopie pies and have wanted to make them. But without a family recipe to turn to, I’ve been searching far and wide doing my research on the “proper” whoopie pie recipe. Fluff vs no fluff… You sold me with the recipe, and all the comments so I decided to give it a try. YUMMY!!! Now I have to hide them so my family doesn’t eat them all before I can take what I need to the school tomorrow for my meeting… Thank you!

  98. Judi Said,

    I’m so excited… Its my 60th b-day and I took the day off and decided to make some whoopies,( I’ve been wanting to try them for some time now.) Any way trying to do away with crisco in my cooking, I decided to try these with coconut oil. They are delicious. The fluffy frosting is exactly like an old family recipe we have for making poor mans frosting…. (I think its called that because you usually have all the ing. on hand), but it consisted of making a paste by cooking the milk and flour (2 TBSP. flour) and then beating the heck out of the lumpy paste along with the sugar, crisco, butter, ect.. This recipe was much easier just everything in one bowl and since we keep our home cool in the winter months it came together much faster than 10 mins. Also I think next time I will make the milk a little warmer, but not boiling, to disolve the sugar a little more. Having a kitchen aid mixer also helps. I also agree sweets are a treat, but anything you can do to help cut out some of those things that are just bad for you is worth passing on.

  99. Cathie Said,

    The BEST whoppie recipe by far that I have ever come by. And I am a true whoopie pie queen!

  100. E Said,

    Mine came out FLAT as a pancake…used parchment paper. you think that’s why??

  101. mladd Said,

    Tried these very late night Holy Saturday since I could not sleep. The cookies came out a little lighter than expected and the cream seemed a little less indulgent than anticipated. That being said, the cake and cream went together great.

    My only complaint was the pancake problem mentioned in the previous post. My whoopies looked more like chocolate chip cookies than the traditional double-top-bun pie. I am living at high altitude though come from back east so adjust accordingly as your mileage my vary

  102. LNLN Said,

    I became obsessed with Whoopie Pies after hubby brought some home for Valetine’s Day (red velvet and heart shaped). My friend Grace, who grew up in Maine, coached me through my recipe selection. I would have used the recipe from Moody’s diner, BUT they include marshmallow fluff in their filling. Instead, I made this recipe and will probably never try a different one. I followed the recipe exactly and Grace said they were right on. Another friend claimed they were quite possibly the best thing she ever ate!And they are not as much work as I thought they would be. TIP: Place the filling in a zip lock bag and clip one corner, so that you have a disposable pastry bag. Much easier to fill those pies!

  103. Jess Said,

    I made these for my dad for Father’s day. He loved them! I baked one batch for 9 minutes, and one batch for about 12, and the shorter time made for delicious, more moist ‘al dente’ cookie cakes! I’m going to combine your recipe for the creme with my grandmother’s recipe (she is a fan of the marshmallow…) and i think it will be absolutely to die for!

  104. Chantelle Said,

    How much butter do you use in the whoopie pie recipe? It is not in the ingredients list though she has mentioned it further up and it is in the picture! I REALLY want to make these but fear stuffing it up with too much/not enough butter!

  105. Shelly Said,

    Im from Maine (since birth) & now live in VA & your exactly right! People down in the south are just recently hearing of our goodies & attempt at every avenue to create them & they consist of devils food cake mix & icing…blech :(

  106. Caitlyn Said,

    Fantastic recipe! The cream filling is especially brilliant! I thought you would be interested to know that as I live in England, and therefore cannot get hold of Crisco, I used generic vegetable shortening. The filling was still delicious, light and really fluffy. Thanks for posting!

  107. Pie fillings : Whoopie Pie Fillings Recipe Said,

    […] Definitely better than the marshmallow filling recipes I've found. Thanks for sharing! I will never go back to my old whoopie pie ways. Jess Said,… Read source webpage […]

  108. Pie fillings : Whoopie Pie Filling Without Fluff Said,

    […] The proper whoopie pie filling is made with Crisco (which … you so much for posting this recipe without the stupid Fluff. I have been looking for an authentic whoopie pie… Read source text […]

  109. Julia Said,

    How strange that I grew up thinking that everyone knew what a whoopie pie was. I’m from Massachusetts and my mom got a recipe very similar to this from a very good friend of hers and made them for us often when we were children. I’ve only recently come to realize that whoopie pies are a New England treat. How lucky are we?!!! The only difference between your recipe and mine is that the milk and flour is combined and heated in a saucepan until thick and then left to cool. When cool, it is added to the creamed butter/sugar/crisco/vanilla mixture and whipped up. It doesn’t take long; just until the granular sugar is no longer grainy. It is the lightest, creamiest filling ever. I can’t imagine eating a whoopie pie with any other kind of filling. Fluff is just wrong in so many ways. Last year I bought a “whoopie pie” at a festival for a fund raiser. The cookie/cake part was flatter and dryer than it should be, but the filling tasted like frosting. I took one bite and threw it away. I am a whoopie pie snob. I might try other cookie/cake flavors just for the heck of it; but there’s only one acceptable filling. Glad to see this recipe posted as the “authentic”. For those who are having trouble with flat cakes, you might want to be sure your rising agent is not old. And for those who are asking about the amount of butter used: it is usually equal to the amount of Crisco (vegetable shortening) called for.

  110. LeAnn Said,

    This is the most incredible recipe I have ever made! My Whoopie cookbooks are in the donate bin. There is no improving – thank you thank you!

  111. Jennifer Said,

    Could not find MY mother’s recipe until I hit your page. Every other recipe had marshmallow in it. Thank you for putting this online!!!

  112. Kelly Silke Said,

    …It’s a Maine Thang…some just don’t understand…=D

  113. Whoopie Pies. « Oven Of Happiness Said,

    […] Recipe from Omnomicon […]

  114. Heather Garcia Said,

    Greetings from Australia. Found your recipe yesterday and made it today….excellent results. As Jess said we don’t have Crisco here so I used Frymaster solid vegetable oil (yellow wrapping) available in supermarkets next to margarines etc. I grated it to get the 1/4 cup and 1/2 cup measurements right. We know the cream filling as “mock cream” and is great for any cake filling for fetes or occasions where a fresh cream filling would go off.,

  115. The Man is Trying to Kill Me « Bayou-Mama Said,

    […] husband made me these today. He used this recipe. And yes, I married the perfect […]

  116. Whoopie Pies » Kitchen - Kim Anh Le Said,

    […] Omnomicon Yield: about 52 cake/cookie using 1 tablespoon […]

  117. Travel tours Morocco Said,

    Great ideas that I have never thought of-thank you!

  118. Randy Said,

    Having grown up in Maine and Massachusetts I can tell you this filling is the real thing! I use my own recipe for the cakes but this filling is to die for. Two things: 1) I substituted 4 tbs of Bailey’s Irish Cream for 4 of the tbs of milk = decadence. 2) If people have such an aversion to Crisco they should use lard. Now THAT is tradition.

  119. Sara Said,

    Thank you thank you thank you! I am living in Vietnam and and have been craving a REAL Maine whoopie pie. My mom tried to send me my grammy’s recipe, but the image wouldn’t load. I came across your recipe and it’s awesome! I didn’t have a hand mixer, so I used a blender, but they turned out amazingly! Now I’m going to spread the whoopie pie love here in Saigon!

  120. Jo Ann Said,

    Hi!!! I made these years ago using Marcia Adams Mennonite Cookbook “Cooking from Quilt Country”. I believe she uses lard instead of the crisco…and crisco for the filling. And yes they were yummy..But I also took down this recipe…Vermont is big on whoppie pies! They are fun and easy to make!!

  121. LaGoonie Said,

    They look so good and yummy but I’ve tried making them today and they turned out super flat and tasted funny! I don’t know what went wrong! :(

  122. Storme Said,

    Probably the worst recipe I’ve ever made. Its like eating slightly sweet (not even chocolate cake) with whipped butter. Blah!

  123. Maureen Said,

    Thank you! My mother had an old cookbook that had a Whoopie Pie recipe in it, and I think this is it!
    Yes, the recipes with “fluff” do not stand a chance next to this filling.
    Thanks again for posting!

  124. Beatrice GRINNELL Said,

    Best filling ever. Loved it. My grandaughters favorite! I also use as a frosting on chocolate cake. Delicious not too sweet. Just right THANKS for sharing!

  125. hannah Said,

    how could i make these green for st pattys day? would the green cover the cocoa? could i substitute something for the cocoa?

  126. Suzi Said,

    THANK YOU! I lost my recipe from childhood, and I think this might be it (or really close to it).

    For Hannah above, you can just add green food coloring to the filling for St. Patrick’s Day!


  127. Marilyn Said,

    I must say this is a keeper! I lived by the Amish and loved them and enjoyed their whoopee-pies.
    Now I want to take a batch of these down to them and see what they think!! Thanks, it is always fun to share!

  128. Shauna Said,

    I made these a few years ago and I just wanted to say that they are totally delicious… and that I did not use Crisco! I used Spectrum’s non-hydrogenated shortening and it still turned out great!

  129. annmarie Said,

    Hello all,
    Just wanted to give you a little tip. Crisco is no longer using trans fats in their shortening, which they did use years ago which is why moms & grandmas baking was AWESOME, lol fat = flavor! but…you can buy something called HiIGH RATIO SHORTENING. Its harder to get your hands on. You can buy it in cake/bakery supply stores or order it online. It will make such a difference! If you think they are great now, if you try them with high ratio shortening they will blow your mind.
    Also, i was told that the aurhentic amish whoopie pies are made with black onyx cocoa. I have yet to try my whoopie pies with this cocoa but i cant wait too.
    Happy Baking!

  130. Toni Said,

    I have NEVER used crisco or any other brand in any baking, I have had this filling made with crisco in the past, so I made my filling with 1/2 cup butter and 1/2 cup margarine (to replace crisco). And one would have to be a filling conisseur of filling to tell I omitted the crisco. I also added extra Vanilla to get more flavor. Simply lovely!I am adding to my recipe box to use on cakes!

  131. Pam Said,

    I have been looking or this recipe FOREVER!!!!!!!!
    This is the one I grew up with!!!!!! The exact one my mother & Gransmother made!
    Thank you, thank you, thank you!!!!!!!
    Now….finally…I can make these delicious pies for my sons & grandchildren!! :)
    Angels blessings to you!!!

  132. It’s a toss up between Sauerkraut, Pork and Dumplings and Ham Pot Pie with a Whoopie pie | Phil Harrison's Blog Said,

    […] Sour Cream in the dough.   Yeah.  You know by now I am not giving you that recipe, but here is a Whoopie Pie recipe that does it right.  And feel free to experiment with Sour Cream substitution in […]

  133. Rachelle Said,

    I made these today and they are absolutely delicious. I made mini ones and got 31 with extra filling for something else. Great recipe!

  134. Stacy Said,

    This looks a lot like the whoopie pies from the Pennsylvania Dutch side of my family. The main difference is that in the cake batter, instead of butter and or shortening, they use plain old hog lard. And they are *divine* that way.

  135. Francine Said,

    I have made this filling multiple times and it starts out looking not so great but turns out SUPERB!!!

    I NEED HELP/ADVICE though. I will be making potentially 400 for a fundraiser and can’t remember how many Whoopie Pies this filling fills??? ANY IDEA????

  136. The Best Whoopie Pies Said,

    […] on the absolutely best recipe EVER for Whoopie Pies (shared below) from a very cool blog called Omnomicon . It was then that I recalled eating Whoopie Pies as a kid growing up in New England. I guess […]

  137. Bridget Said,

    My husband grew up in Maine and has been begging me to make Whoopie pies for a while now. Finally found this recipe and they came out incredible! I used Spectrum organic non-hydrogenated shortening in lieu of Crisco, buttermilk in lieu of regular milk, Dutch processed cocoa and baking powder rather than baking soda, and confectioner’s sugar for the filling. The whoopies look and taste divine. Thank you for sharing your wonderful family recipe!

  138. Kristin B Said,

    OK these are good but even better by adding 2-3 tbls of Coco powder to filling. Omg. Orgazmic!

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