Are you ready to discover your new favorite treat? Whoopie pies are the ultimate comfort dessert—soft, cakey cookies hugging a creamy filling. Whether you’re planning a party, craving a sweet snack, or just want to bake something special, we’ve gathered 33 irresistible recipes for every occasion. Dive in and find the perfect whoopie pie to make your day a little sweeter!
Classic Chocolate Whoopie Pies with Marshmallow Filling
Every holiday season needs a nostalgic treat that feels like a warm hug. Classic chocolate whoopie pies with marshmallow filling deliver that perfect balance of soft, cake-like cookies and sweet, fluffy cream. They’re surprisingly simple to make at home, requiring just a few pantry staples and a bit of patience for the best texture.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine to avoid lumps)
– 1/2 cup unsweetened cocoa powder (use Dutch-process for a richer flavor)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt (a pinch of fine sea salt enhances the chocolate)
– 1/2 cup unsalted butter, softened (room temp is key for smooth mixing)
– 1 cup granulated sugar
– 1 large egg (I prefer room temp eggs here for better emulsion)
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk (full-fat gives the best tenderness)
– 1 cup marshmallow fluff (store-bought works great, but homemade is extra special)
– 1/2 cup powdered sugar
– 1/4 cup unsalted butter, softened
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. In a large bowl, cream the 1/2 cup softened unsalted butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
4. Add the large egg and vanilla extract to the butter mixture, beating on medium until smooth, about 1 minute.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing on low speed just until incorporated—overmixing can lead to tough cookies.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart, and bake at 350°F for 8–10 minutes, until the tops spring back lightly when touched.
7. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely—this prevents them from becoming soggy.
8. For the filling, beat the 1/4 cup softened unsalted butter in a bowl with an electric mixer on medium speed for 1 minute until creamy.
9. Add the marshmallow fluff and powdered sugar to the butter, beating on low initially to avoid a mess, then increase to medium-high for 2–3 minutes until fluffy and smooth.
10. Spread or pipe about 1 tablespoon of filling onto the flat side of half the cooled cookies, then top with the remaining cookies, pressing gently to sandwich.
You’ll love the contrast between the tender, slightly crumbly chocolate cookies and the airy, sweet marshmallow center. For a fun twist, try rolling the edges in sprinkles or drizzling with melted chocolate before serving—they’re irresistible fresh or stored in an airtight container for up to three days.
Vanilla Bean Whoopie Pies with Cream Cheese Frosting
Dense, cake-like cookies sandwich a tangy cream cheese filling in this classic treat. Vanilla bean paste gives them a speckled appearance and rich flavor. They’re perfect for holiday gatherings or afternoon snacks.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temp is key for easy creaming)
– 1/2 cup buttermilk (full-fat gives the best moisture)
– 2 large eggs (I prefer room temp eggs here)
– 1 tbsp vanilla bean paste (the specks make it look extra special)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 8 oz cream cheese, softened (block style, not spreadable)
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar, sifted (prevents lumps in the frosting)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened butter and 1 cup granulated sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, mixing well after each addition.
5. Mix in 1 tbsp vanilla bean paste until fully incorporated.
6. Alternately add the dry flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition. Tip: Don’t overmix the batter to keep the cookies tender.
7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are lightly golden and the tops spring back when touched. Tip: Rotate the pans halfway through baking for even browning.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. While cookies cool, make the frosting: In a medium bowl, beat 8 oz softened cream cheese and 1/4 cup softened butter on medium speed until smooth, about 1 minute.
11. Gradually add 2 cups sifted powdered sugar, mixing on low speed until incorporated, then increase to medium and beat for 2 minutes until fluffy.
12. Mix in 1 tsp vanilla extract until just combined. Tip: If the frosting seems too soft, chill it for 15 minutes before piping.
13. Once cookies are completely cool, pipe or spread frosting onto the flat side of half the cookies.
14. Top with the remaining cookies to form sandwiches, pressing gently.
15. Store in an airtight container in the refrigerator for up to 3 days. Unbelievably soft and moist, these whoopie pies have a subtle vanilla flavor that pairs perfectly with the tangy frosting. For a festive twist, roll the edges in sprinkles or crushed candy canes before serving.
Pumpkin Spice Whoopie Pies with Maple Filling
Fall’s favorite flavors come together in these soft, spiced pumpkin cookies sandwiched with creamy maple filling. They’re the perfect handheld treat for holiday gatherings or cozy afternoons. Make them ahead—they keep beautifully for days.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level to avoid dense cookies)
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tbsp pumpkin pie spice (homemade blend beats store-bought)
– ½ tsp salt
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 cup granulated sugar
– ½ cup vegetable oil
– 1 large egg (room temp helps everything blend smoothly)
– 1 tsp vanilla extract
– 8 oz cream cheese, softened (full-fat gives the best texture)
– ¼ cup unsalted butter, softened
– 2 cups powdered sugar
– ¼ cup pure maple syrup (the real stuff—no imitation)
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, combine pumpkin puree, granulated sugar, vegetable oil, egg, and 1 tsp vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring just until combined—overmixing makes cookies tough.
5. Drop rounded tablespoons of dough onto prepared sheets, spacing them 2 inches apart.
6. Bake for 10–12 minutes, until cookies spring back when lightly touched. Cool completely on wire racks.
7. For filling, beat softened cream cheese and butter with a mixer until creamy, about 2 minutes.
8. Add powdered sugar, maple syrup, and 1 tsp vanilla extract. Beat on low until combined, then on high until fluffy, 1–2 minutes.
9. Spread or pipe filling onto flat side of half the cookies. Top with remaining cookies, pressing gently.
10. Chill whoopie pies for 30 minutes to set filling before serving.
Delightfully soft and spiced, these whoopie pies offer a cozy pumpkin flavor balanced by the rich, maple-kissed cream. The texture is cake-like yet sturdy enough to hold the creamy center. Serve them chilled for a firmer bite or at room temperature for a softer treat—either way, they pair perfectly with hot apple cider or coffee.
Red Velvet Whoopie Pies with Cream Cheese Filling
Every holiday season needs a showstopper dessert, and these red velvet whoopie pies deliver. They combine the classic cake’s rich cocoa flavor with a tangy cream cheese filling, creating a handheld treat perfect for festive gatherings. Expect soft, cake-like cookies with a vibrant red hue that pairs beautifully with the creamy white center.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1/4 cup unsweetened cocoa powder (use a good quality brand for deeper flavor)
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened to room temperature (this creams better with sugar)
– 1 cup granulated sugar
– 1 large egg, at room temperature (cold eggs can cause the batter to separate)
– 1 tsp vanilla extract
– 1 cup buttermilk (the acidity helps activate the baking soda)
– 1 tbsp red food coloring (I prefer gel-based for intense color without thinning the batter)
– 8 oz cream cheese, softened (full-fat gives the best texture)
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar, sifted (prevents lumps in the filling)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar on medium speed for 2-3 minutes, until light and fluffy.
4. Add the room temperature large egg and vanilla extract to the butter mixture, mixing on low until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing on low after each addition until the batter is smooth.
6. Stir in the red food coloring until the batter is uniformly vibrant red, scraping the bowl’s sides with a spatula.
7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake at 350°F for 8-10 minutes, until the edges are set and a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through for even baking.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Tip: They should be fully cool before filling to prevent melting.
10. While the cookies cool, make the filling by beating the softened cream cheese and unsalted butter in a bowl with an electric mixer on medium speed for 2 minutes until smooth.
11. Gradually add the sifted powdered sugar and vanilla extract, mixing on low until combined, then increase to medium and beat for 1 more minute until fluffy. Tip: Chill the filling for 15 minutes if it seems too soft for piping.
12. Pipe or spread about 1 tablespoon of filling onto the flat side of half the cooled cookies, then top with the remaining cookies to form sandwiches.
Buttery and moist, these whoopie pies offer a delightful contrast between the tender red velvet cookies and the rich, tangy cream cheese filling. For a festive twist, roll the edges in crushed candy canes or drizzle with white chocolate. Store them in an airtight container in the refrigerator to keep the filling firm, but let them sit at room temperature for 10 minutes before serving to soften slightly.
Peanut Butter Whoopie Pies with Chocolate Ganache
Visions of holiday cookie trays just got an upgrade with these irresistible peanut butter whoopie pies. They’re soft, sandwich-style cookies with a rich chocolate ganache filling that’s impossible to resist. Perfect for sharing or keeping all to yourself.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter (I always use the natural kind for better flavor)
– 1 cup granulated sugar
– 1 large egg, at room temperature for easier mixing
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, peanut butter, and sugar until light and fluffy, about 2 minutes.
3. Beat in the room temperature egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 8-10 minutes, until the edges are just set and the tops look dry.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. While cookies cool, make the ganache: place chocolate chips in a heatproof bowl.
10. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
11. Pour the hot cream over the chocolate chips and let sit for 1 minute without stirring.
12. Whisk the mixture gently until smooth and glossy.
13. Let the ganache cool and thicken slightly, about 15-20 minutes.
14. Spread about 1 tablespoon of ganache on the flat side of half the cookies.
15. Top with remaining cookies to create sandwiches, pressing gently.
16. Let the whoopie pies set for at least 30 minutes before serving.
Nothing beats the combination of soft peanut butter cookies with that silky chocolate ganache. The texture is perfectly balanced—tender cookies with a creamy, rich filling. Try serving them slightly chilled for a firmer ganache, or warm them briefly for a gooey, decadent treat.
Lemon Zest Whoopie Pies with Lemon Cream Filling
Just when you think lemon desserts can’t get better, these whoopie pies deliver a double dose of bright citrus. They’re soft, portable, and perfect for holiday cookie swaps. The lemon cream filling is tangy without being overly sweet.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened (room temp is key for creaming)
– 1 cup granulated sugar
– 1 large egg (I prefer room temp eggs here for better incorporation)
– 1/2 cup buttermilk
– 2 tbsp fresh lemon juice
– 2 tsp lemon zest (use a microplane for fine zest)
– 1/2 tsp vanilla extract
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg until fully combined.
5. Mix in 1/2 cup buttermilk, 2 tbsp lemon juice, 2 tsp lemon zest, and 1/2 tsp vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined—don’t overmix.
7. Drop rounded tablespoonfuls of batter onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 8-10 minutes until the edges are lightly golden and the tops spring back when touched.
9. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. For the filling, beat 8 oz softened cream cheese and 1/4 cup softened butter in a medium bowl until smooth.
11. Gradually beat in 2 cups powdered sugar until creamy.
12. Mix in 1 tbsp lemon juice and 1 tsp lemon zest until fully incorporated.
13. Spread or pipe about 1 tablespoon of filling onto the flat side of half the cooled cookies.
14. Top with remaining cookies, flat sides down, pressing gently to sandwich.
Soft and cakey cookies contrast with the creamy, zesty filling for a delightful texture. Serve them chilled for a firmer filling, or at room temperature for maximum lemon aroma. They’re even better the next day as the flavors meld together.
Mint Chocolate Chip Whoopie Pies with Minty Filling
Whoopie pies get a holiday upgrade with this mint-chocolate version that’s surprisingly simple to make. These soft, cake-like cookies sandwich a creamy mint filling that tastes like your favorite ice cream in handheld form. Perfect for cookie swaps or as a festive treat that everyone will love.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup unsweetened cocoa powder (Dutch-processed gives richer color)
– 1 tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened (room temp blends smoother)
– 1 cup granulated sugar
– 1 large egg (room temp helps with emulsion)
– 1 tsp vanilla extract
– 1 cup buttermilk (full-fat creates tender texture)
– ½ cup mini chocolate chips (these melt perfectly without sinking)
– ½ cup unsalted butter, softened for filling
– 2 cups powdered sugar, sifted (prevents lumps)
– 2 tbsp milk or cream (cream makes it extra rich)
– 1 tsp peppermint extract (adjust to your mint preference)
– Green food coloring (optional, but festive)
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. In a large bowl, beat ½ cup softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Beat in egg and vanilla extract until fully incorporated.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined.
6. Fold in mini chocolate chips gently with a spatula.
7. Drop rounded tablespoonfuls of batter onto prepared sheets, spacing them 2 inches apart.
8. Bake for 8-10 minutes until cookies spring back when lightly touched.
9. Cool cookies completely on wire racks before filling.
10. For filling, beat ½ cup softened butter until creamy, about 1 minute.
11. Gradually add sifted powdered sugar, beating on low speed to avoid a sugar cloud.
12. Add milk, peppermint extract, and food coloring if using, beating until smooth and fluffy.
13. Spread or pipe filling onto flat side of half the cookies.
14. Top with remaining cookies, pressing gently to sandwich.
The soft, slightly chewy cookies contrast beautifully with the creamy mint filling that’s refreshing without being overpowering. For a festive touch, roll the edges in crushed candy canes or drizzle with melted chocolate before serving.
S’mores Whoopie Pies with Graham Cracker Crunch
Packed with nostalgic campfire vibes, these S’mores Whoopie Pies are a handheld dessert dream. The graham cracker crunch adds a perfect textural contrast to the soft, marshmallow-filled cookies. You’ll want to make a double batch—they disappear fast.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup unsweetened cocoa powder, sifted
– 1 tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened (room temp is key for creaming)
– 1 cup packed light brown sugar
– 1 large egg, at room temperature for better emulsion
– 1 tsp pure vanilla extract
– 1 cup buttermilk (full-fat gives the best tang)
– 1 cup mini marshmallows
– 1 ½ cups graham cracker crumbs (about 12 full sheets, pulsed fine)
– ½ cup granulated sugar, for rolling
– 7 oz jar marshmallow fluff (I find the store-brand works just as well)
– ½ cup unsalted butter, softened again for the filling
– 1 cup powdered sugar, sifted to avoid lumps
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until no streaks remain.
3. In a large bowl, use an electric mixer on medium speed to cream the ½ cup softened butter and 1 cup brown sugar for 3 minutes, until light and fluffy.
4. Beat in the 1 room-temperature egg and 1 tsp vanilla extract until fully incorporated, about 1 minute.
5. Tip: Alternate additions to prevent curdling. With the mixer on low, add one-third of the flour mixture, followed by half of the 1 cup buttermilk. Repeat, ending with the final third of flour. Mix just until combined.
6. Gently fold in the 1 cup mini marshmallows with a spatula.
7. In a shallow dish, combine the 1 ½ cups graham cracker crumbs and ½ cup granulated sugar.
8. Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball thoroughly in the crumb-sugar mixture to coat.
9. Place dough balls 2 inches apart on prepared sheets. Bake for 10-12 minutes, until the tops look set and a toothpick inserted near the center comes out clean.
10. Tip: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely—this prevents breakage.
11. For the filling, beat the ½ cup softened butter with an electric mixer on medium-high for 2 minutes until smooth.
12. Gradually beat in the 1 cup sifted powdered sugar on low speed until combined, then increase to medium and beat for 1 minute.
13. Tip: Fold in the 7 oz marshmallow fluff by hand with a spatula to keep the filling light and fluffy; overmixing can make it runny.
14. Spread or pipe about 1 tablespoon of filling onto the flat side of half the cooled cookies.
15. Top with remaining cookies, flat sides together, and press gently to sandwich.
Soft, cake-like cookies give way to a sweet, fluffy marshmallow center with that signature graham cracker crunch. Serve them slightly chilled for a firmer filling, or toast the assembled pies briefly under a broiler for a gooey, campfire-inspired finish.
Carrot Cake Whoopie Pies with Cream Cheese Frosting
Let’s be honest—holiday baking should be festive, not fussy. These carrot cake whoopie pies deliver classic flavor in a handheld, shareable package. They’re the perfect make-ahead treat for December gatherings.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level to avoid dense cakes)
– 1 tsp baking soda
– 1 tsp ground cinnamon (a little extra never hurts)
– ½ tsp salt
– 1 cup granulated sugar
– ¾ cup vegetable oil (I use a neutral oil like canola)
– 2 large eggs, at room temperature for better emulsification
– 1 tsp pure vanilla extract
– 1 ½ cups finely grated carrots (packed—moisture is key)
– 8 oz cream cheese, softened to room temperature
– 4 tbsp unsalted butter, softened
– 2 cups powdered sugar, sifted to avoid lumps
– 1 tsp vanilla extract for the frosting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until fully combined.
3. In a large bowl, beat the granulated sugar and vegetable oil with a hand mixer on medium speed for 1 minute until smooth.
4. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing leads to tough cookies.
6. Fold in the grated carrots with a spatula until evenly distributed.
7. Scoop tablespoon-sized mounds of dough onto the prepared sheets, spacing them 2 inches apart; they’ll spread slightly.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers spring back when touched.
9. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
10. While cooling, make the frosting: beat the softened cream cheese and butter on medium speed for 2 minutes until creamy.
11. Gradually add the sifted powdered sugar and vanilla extract, beating on low until smooth, then increase to high for 1 minute until fluffy.
12. Once cookies are cool, spread or pipe about 1 tablespoon of frosting onto the flat side of half the cookies.
13. Top each with another cookie, pressing gently to sandwich them together.
What you get is a soft, spiced cookie with a tangy, creamy filling that balances sweetness perfectly. For a festive twist, roll the edges in chopped walnuts or drizzle with a simple powdered sugar glaze before serving.
Cookies and Cream Whoopie Pies with Oreo Cream
Kicking off holiday baking with these irresistible whoopie pies is a no-brainer. They combine soft chocolate cookies with a rich Oreo cream filling for a treat that disappears fast. Perfect for sharing or keeping all to yourself.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first for fluffier cookies)
– 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened (room temp blends smoother)
– 1 cup granulated sugar
– 1 large egg (I prefer room temp eggs here for better emulsification)
– 1 tsp vanilla extract
– 1/2 cup buttermilk (full-fat makes the batter extra tender)
– 8 Oreo cookies, crushed (save a few crumbs for garnish)
– 4 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 1/2 cups powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until fully combined.
3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the room-temperature egg and 1 tsp vanilla extract to the butter mixture, beating until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing on low speed until a smooth batter forms—avoid overmixing to keep cookies tender.
6. Drop rounded tablespoons of batter onto prepared sheets, spacing them 2 inches apart, and bake for 8–10 minutes until cookies spring back when lightly touched.
7. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
8. For the filling, beat softened cream cheese and 1/4 cup butter in a bowl on medium speed for 1 minute until creamy.
9. Gradually add sifted powdered sugar and 1 tsp vanilla extract, beating on low until smooth, then fold in crushed Oreos gently to maintain texture.
10. Spread or pipe about 1 tablespoon of filling onto the flat side of half the cookies, then top with remaining cookies to form sandwiches.
11. Lightly press edges together and refrigerate for 30 minutes to set the filling for easier handling.
12. Sprinkle with reserved Oreo crumbs before serving if desired.
Light and cakey cookies contrast with the creamy, crunchy filling for a satisfying bite. Serve them chilled for a firmer texture or at room temperature to let the flavors meld—either way, they’re a crowd-pleaser at parties or as an afternoon snack.
Blueberry Whoopie Pies with Lemon Glaze
Ditch the ordinary holiday treats—these blueberry whoopie pies deliver a vibrant twist on a classic. They combine tender, fruity cakes with a zesty lemon glaze that cuts through the sweetness perfectly. You’ll want to make a double batch because they disappear fast.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for fluffier cakes)
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– ¾ cup granulated sugar
– 1 large egg (I prefer room temp eggs here for better emulsification)
– 1 tsp vanilla extract
– ½ cup buttermilk (full-fat gives the best tang)
– 1 cup fresh blueberries, lightly mashed (frozen work too, just thaw and drain)
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice (bottled lacks brightness)
– 1 tbsp lemon zest
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the room temperature egg and vanilla extract to the butter mixture, beating on medium until smooth, about 1 minute.
5. Tip: Scrape down the bowl sides halfway through mixing to ensure even incorporation.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry, mixing on low just until combined after each addition.
7. Gently fold in the mashed blueberries with a spatula until evenly distributed, being careful not to overmix.
8. Drop rounded tablespoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are lightly golden and the tops spring back when touched.
10. Tip: Rotate the pans halfway through baking for even browning.
11. Let the cakes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
12. While cooling, make the glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
13. Tip: If the glaze is too thick, add a teaspoon of water at a time until it reaches a drizzling consistency.
14. Once cooled, pair the cakes into similar-sized halves.
15. Drizzle or spread the lemon glaze over the flat side of one cake in each pair, then sandwich with the other half.
16. Let the glaze set for 10 minutes before serving.
Nothing beats the soft, cakey texture with bursts of blueberry and that sharp lemon kick. Serve them slightly chilled for a refreshing contrast, or crumble leftovers over yogurt for breakfast—they’re that versatile.
Salted Caramel Whoopie Pies with Caramel Filling
Unbelievably decadent yet surprisingly simple to make, these salted caramel whoopie pies are the ultimate holiday treat. They combine soft, cake-like cookies with a rich, buttery caramel filling that’s perfectly balanced with a hint of sea salt. You’ll want to make a double batch—they disappear fast.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine for extra fluffiness)
– 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 1/2 cup unsalted butter, softened (room temp is key for easy creaming)
– 1 cup packed light brown sugar (dark brown works too for a molasses kick)
– 1 large egg (I prefer room temp eggs here for better emulsion)
– 1 tsp pure vanilla extract
– 1 cup buttermilk (shake the carton well before measuring)
– 1 cup granulated sugar for caramel
– 6 tbsp unsalted butter, cubed and cold
– 1/2 cup heavy cream, warmed slightly
– 1 tsp flaky sea salt for finishing
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and fine sea salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened butter and brown sugar on medium speed for 3 minutes, until light and fluffy.
4. Add the room temperature egg and vanilla extract to the butter mixture, beating on medium until just incorporated.
5. Tip: Scrape down the bowl sides with a spatula halfway through mixing to ensure even blending.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing on low speed after each addition until just combined.
7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10 minutes exactly, or until the tops spring back lightly when touched.
9. Tip: Rotate the baking sheets halfway through baking for even browning.
10. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
11. For the caramel filling, heat the granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until it melts into an amber liquid, about 5-7 minutes.
12. Immediately remove the saucepan from heat and carefully whisk in the cold cubed butter until fully melted and smooth.
13. Slowly pour in the warmed heavy cream while whisking continuously—it will bubble vigorously.
14. Tip: Let the caramel cool to room temperature, stirring occasionally, until thick enough to spread, about 30 minutes.
15. Once cooled, spread about 1 tablespoon of caramel onto the flat side of half the cookies.
16. Sprinkle a pinch of flaky sea salt over the caramel on each cookie.
17. Top with the remaining cookies, flat sides down, pressing gently to sandwich them.
18. Best served the same day for optimal texture, these whoopie pies feature a tender, moist crumb that contrasts beautifully with the silky, salted caramel filling. For a festive twist, drizzle any extra caramel over the tops or serve alongside a cold glass of milk to cut the richness.
Conclusion
Gathering these 33 whoopie pie recipes is a treat for any occasion! From classic chocolate to creative seasonal twists, there’s a perfect match for every craving. We hope you’ll bake up some joy, share your favorites in the comments below, and pin this roundup to your Pinterest boards to spread the sweetness. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
