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Homemade Whoopie Pies

Homemade Whoopie Pies
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Whoopie Pies

Photo/Art by Aimee SeaveyHomemade whoopie pies — ready to eat!

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Aimee Seavey


Aimee Seavey


Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.

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13 Responses to Homemade Whoopie Pies

  1. CATHERINE May 19, 2013 at 8:34 pm #

    i can’t eat FLUFF. Has anyone ever made Whoopie pies with 7 minute frosting? (it usually goes on Coconut Layer Cakes.) i would appreciate any advice.

    • Susan May 23, 2013 at 3:01 pm #

      I’ve never tried 7 minute frosting as a filling but have used vanilla butter cream

    • LP May 23, 2013 at 8:33 pm #

      Hi Catherine, I think the 7 minute frosting would make wounderful whoopie pie filling! It’s funny because my mom made a chocolate cake with 7 minute frostong last year and I told my my husbant this same thing!

  2. Janet May 23, 2013 at 3:23 pm #

    This is the filling recipe I use. This is the old-fashion recipe.

    •3 tablespoons all-purpose flour
    •Dash salt
    •1 cup 2% milk
    •3/4 cup shortening
    •1-1/2 cups confectioners’ sugar
    •2 teaspoons vanilla extract

    In a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
    • In a small bowl, cream the shortening, sugar and vanilla until light and fluffy. Add milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator.

    • Aimee Seavey May 24, 2013 at 10:30 am #

      Thanks for sharing this, Janet! It sounds delicious!

  3. Sue May 23, 2013 at 5:41 pm #

    Janet — thank you for posting this recipe. I am new to whoopie pie making, but this is the recipe my Mom used to frost her Red Velvet Cake and it would be awesome on whoopie pies! How about Red Velvet Whoopie pies!!!

  4. Stacy May 23, 2013 at 10:20 pm #

    Hey, Yankee! Could you guys include wheat and gluten free alternatives in your recipes?

    • Aimee Seavey May 24, 2013 at 10:26 am #

      Hi Stacy! Unfortunately, my test kitchen isn’t robust enough right now to handle good-tasting GF modifications, but it looks like The Kitchn has a great GF Whoopie Pie recipe for you to try!

      • Stacy June 2, 2013 at 3:49 am #

        Thanks for the link!

        Maybe Yankee could work on the occasional GF recipe? Or have someone, if you’re not able to, create them for Yankee and it’s GF readers? There are so many people out there that can’t have the wheat and gluten based fun stuff, like cakes and pies and breads and cider donuts, like many people can. Just a thought.

  5. susan May 26, 2013 at 1:46 pm #

    i make my filling with whpped eggwhites and butter crisco and confectionary sugar- never froze them – wondering if I can? – I started making these cookies as a young teen 50 years ago – they are a big favorite as gifts for family and friends. I rarely share my recipe as i have perfected it over years.

  6. susan May 26, 2013 at 1:51 pm #

    Amiee- I think you are related to me – my grandmother’s mother was a Seavey I believe -I know that name was in our family- they lived in Dexter – I grew up in sangerville and I live now in North west for 38 years now.

  7. Debby May 26, 2013 at 4:04 pm #

    I am so happy that you acknowledged the PA Amish as the originators of whoopie pies. I live in central PA and frequent the Amish farm markets where Amish woman still use the Whoopie Pie recipe that their ancesters used. Our family has owned and summered at our very rustic camp in central Maine for over 70 years. When we are in Maine and there is a Whoopie Pie festival in a nearby town, we love to attend. Over the years we have had some very spirited conversations about the origins of the pie! Nevertheless, both states do a fabulous job baking them! And tho I am “from away”, my heart is always wishing to be in beautiful Maine.

  8. Granny November 18, 2013 at 11:23 pm #

    For my whoopie pies, I use for a filling the creamy white frosting on the back of the old Shaws Market powdered sugar bag. The recipe is no longer on the new bags. It is the old style sweet and fluffy filling I grew up with
    1 c. shortening
    1 1/2t vanilla
    1/2 t lemon, orange, or almond extract. (I like orange, it hides the shortening taste better)
    4 1/2 c sifted powdered sugar
    3-6 T milk
    Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. This is where you add any food coloring.
    Slowly add 1/2 of powdered sugar, beating well.
    Add 1/2 of milk. Gradually beat in remaining sugar. Beat in enough remaining milk to make a med. thick spreading consistency.
    I use a pastry bag to make a swirly circle on one side of a whoopie pie. Cover and enjoy.

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