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9. Whoopie Pies

9. Whoopie Pies
6 votes, 4.83 avg. rating (94% score)
by in Mar 2008

Just Like Mom’s Pastries
353 Riverdale Rd.
Weare, NH

Although Maine lays claim to this confection (as do other regions of the country), Just Like Mom’s whoopie pie is true to its name: a large cakelike cookie, dense with chocolate flavor; slightly crispy on the edges; cut in half and slathered with a marshmallow creme filling, not white frosting. A melt-in-your-mouth “pie,” worthy of the whoop.

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15 Responses to 9. Whoopie Pies

  1. Andrea Barbosa March 3, 2008 at 8:42 am #

    Whitney’s Farm Stand in Cheshire, MA has the best homemade pumpkin whoopie pies I have ever tasted.

  2. Barbara Mullan March 3, 2008 at 12:58 pm #


  3. Hannah Beck March 3, 2008 at 3:15 pm #

    I buy my whoopies from Wicked Whoopies in Maine and they are fabulous. They have many flavors and even giant cake-sized ones and their service is great.

    • barry b January 23, 2015 at 1:38 pm #

      Hillman’s bakery in fairfield, me have by far the best whoopie pies ever

  4. Terrie Giles March 3, 2008 at 3:22 pm #

    Here in Johnstown, PA we call them “GOBS” but they sound like the same recipe. I make the chocolate ones all the time and occasionally the pumpkin ones.

    • valerie DeBellis December 6, 2014 at 8:34 am #

      Thank u so very much for this recipie. I had it for 40 years and 2 years ago it dissapeared. U HAVE Been Searching THE Internet But ONLY FINA THE rec I pies with marshmallow cream. I am making them right now.

  5. Terrie Giles March 3, 2008 at 3:43 pm #


    1 cup shortening
    1 cup sour milk (add 1 TBL vinegar to 1 cup milk)
    2 eggs
    1 cup unsweetened cocoa powder
    2 tsp vanilla
    2 cups sugar 3 cups flour 2 tsp baking soda 1/2 tsp salt
    1/2 cup water

    In large bowl of mixer, blend shortening and sugar. Add eggs and vanilla. Mix together dry ingredients and blend into shortening mixture, alternately with milk and water. Stir well. Preheat oven to 400 degrees. Drop batter onto greased baking sheets by spoonfuls. Bake 10-12 minutes. Remove from baking sheets and cool cookies completely on wire racks. Once cool sandwich 2 cookies together with filling, as follows.
    Filling recipe: In small saucepot, cook 1 cup milk and 5 TBL flour. Stir continuously over medium heat until thick. Remove pot from heat, set aside covered to cool completely.
    In bowl of mixer, beat together 1/2 cup butter and 1/2 cup shortening. Add 1 cup sugar to this. Beat well, then add the cooled flour/milk mixture. Blend well so filling in not gritty. Add 1 tsp vanilla and blend well. enjoy!

  6. Patricia Topp March 4, 2008 at 10:56 pm #

    Gobs are NOT whoopie pies! There is no marshmallow in the filling, which is a requirement for a REAL whoopie pie. The following recipe is one of my favorites:


    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.

    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.

    • Patti June 13, 2013 at 3:29 pm #

      Not sure how old people are here – but a real (original) Maine whoopie pie did NOT have marshmallow and was exactly the recipe printed above with the cooked filling. I know – I’m old (I was made in Maine) and have been making my mother’s mother’s recipe for 60 years.

      • Laurie June 23, 2013 at 7:39 am #

        Correct the original did not have marshmallow filling. Now how about some sharing their original recipe(s) from the grandmas!

      • lwoods December 19, 2013 at 7:12 pm #

        I’m with you, no marshmallow! It was made with crisco and butter, that’s the original filling and there is nothing that compares! Thanks for posting your recipe! I’ve made them this afternoon, and memories of my mom baking and smearing the filling on my tongue came flooding back!

  7. Daria Walton July 1, 2008 at 10:07 am #

    The “gob” recipe is the original whoopie pie recipe. My mother and grandmother, both New Englanders, have been making those for years. They’re richer than the marshmallow filled type, and not so cloying.

    Either way it’s a whoopie pie – there are just two ways to make them: before the 1920’s and after the advent of Marshmallow Fluff.

  8. Terrie Giles April 2, 2009 at 3:17 pm #

    I did try the marshmallow filling recipe and it is so delicious. I actually saw a chocolate marshmallow filling recipe in a magazine that I want to try.

  9. Katie J December 21, 2013 at 8:11 pm #

    I would really love it if Patty (Patti June 13, 2013 at 3:29 pm # ) would share her grandmother’s recipe for the Original Maine Whoopie Pie. I’m a native NH gal over 50 and I have never, ever had a whoopie pie with marshmallow filling. I would like to make the best WP – the Original Article. Can you possibly reach out to Patty? Merry Christmas to all at Yankee, and thanks.

  10. jon November 5, 2014 at 2:38 pm #

    The original was definitely sans marshmallow. My mothers recipe came from her great grandmother. I’ve eaten and enjoyed both types. Each is different…not better or worse…

    I can certainly understand why someone might enjoy the ease of the marshmallow but, the traditional filling is quite good. Kind of like a fluffy “hard sauce” for those of you who’ve had yankee steamed pudding.

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