20 Delicious Whoopie Pie Recipes for Every Occasion

Whoopie pies are the ultimate treat that bring joy to any occasion, from cozy family gatherings to festive celebrations. Whether you’re a fan of the classic chocolate-vanilla combo or eager to explore creative twists, our roundup of 20 Delicious Whoopie Pie Recipes has something for everyone. Dive in to discover your next baking adventure that’s sure to delight taste buds and spark sweet memories!

Classic Chocolate Whoopie Pies

Nothing says comfort like a batch of Classic Chocolate Whoopie Pies, with their soft, cake-like cookies and creamy filling. Perfect for sharing or savoring solo!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup shortening
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until the tops spring back when lightly touched. Cool completely on wire racks.
6. For the filling, beat 1/2 cup shortening, 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and 1 tbsp milk until smooth and fluffy.
7. Spread filling on the flat side of half the cookies; top with remaining cookies.

The magic of these whoopie pies lies in their contrast: the tender chocolate cookies enveloping a cloud of sweet, vanilla filling. It’s a texture and flavor match made in heaven.

Tip: For an extra indulgent twist, add a pinch of espresso powder to the cookie dough to deepen the chocolate flavor.

Red Velvet Whoopie Pies with Cream Cheese Filling

These Red Velvet Whoopie Pies with Cream Cheese Filling are a delightful twist on the classic, combining the rich flavor of red velvet with a tangy cream cheese surprise in the middle.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 cup buttermilk
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup butter and 1 cup granulated sugar until light and fluffy. Beat in 1 egg, 1 tsp vanilla extract, and 1 tbsp red food coloring until combined.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
5. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the tops spring back when lightly touched. Cool completely on a wire rack.
6. For the filling, beat together 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth.
7. Spread or pipe the filling onto the flat side of half of the cookies, then top with the remaining cookies.

The contrast between the moist, cocoa-kissed cookies and the creamy, tangy filling makes these whoopie pies irresistibly unique.

Tip: For an extra touch, dust the tops with powdered sugar or drizzle with melted white chocolate before serving.

Pumpkin Spice Whoopie Pies

These Pumpkin Spice Whoopie Pies are the perfect blend of soft, cakey cookies and creamy filling, spiced just right for that cozy autumn flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 cups canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 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 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup packed brown sugar, 1/2 cup granulated sugar, and 1/2 cup vegetable oil until combined. Add 1 1/2 cups canned pumpkin puree, 1 large egg, and 1 tsp vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are lightly browned. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. For the filling, beat 4 oz cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
7. Spread a heaping tablespoon of filling onto the flat side of half the cookies. Top with the remaining cookies, flat side down, pressing gently to adhere.

The secret to these whoopie pies is the balance of spices in the cookies, which pairs perfectly with the tangy cream cheese filling for a treat that’s as fun to make as it is to eat.

Tip: For an extra festive touch, sprinkle the edges of the filled whoopie pies with a little extra cinnamon or nutmeg.

Peanut Butter Whoopie Pies

These Peanut Butter Whoopie Pies are the ultimate treat for peanut butter lovers, combining soft, cake-like cookies with a creamy filling that’s irresistibly rich.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup butter, 1/2 cup peanut butter, and brown sugar until light and fluffy. Beat in egg and 1 teaspoon vanilla.
3. In another bowl, whisk flour, baking soda, baking powder, and salt. Alternately add flour mixture and 1/2 cup milk to butter mixture, beginning and ending with flour mixture.
4. Drop tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are lightly browned. Cool on sheets for 5 minutes; transfer to wire racks to cool completely.
5. For filling, beat 1/2 cup butter and 1 cup peanut butter until smooth. Gradually beat in powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until fluffy.
6. Spread filling on flat side of half the cookies; top with remaining cookies.

The magic of these whoopie pies lies in their perfect balance of sweet and salty, with a filling that’s fluffy yet dense enough to hold its shape.

Tip: For an extra peanut butter kick, sprinkle crushed peanuts on the filling before sandwiching the cookies.

Lemon Blueberry Whoopie Pies

These Lemon Blueberry Whoopie Pies are a delightful twist on the classic, combining zesty lemon with juicy blueberries for a treat that’s bursting with flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup fresh blueberries
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add the egg, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons lemon juice; mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in 1/2 cup fresh blueberries.
5. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. For the filling, beat 1 cup powdered sugar, 1/4 cup unsalted butter, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth. Spread filling on the flat side of half the cookies, then top with remaining cookies.

The tangy lemon and sweet blueberries create a refreshing filling that’s perfectly balanced by the soft, cake-like cookies.

Tip: For an extra burst of lemon flavor, add a little more zest to the filling.

S’mores Whoopie Pies

Who says you can’t have s’mores all year round? These S’mores Whoopie Pies bring the campfire favorite into your kitchen with a soft, cakey twist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup milk
• 1 cup marshmallow fluff
• 1/2 cup chocolate chips, melted
• 1 cup graham cracker crumbs

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with the flour mixture.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing 2 inches apart. Bake for 10 minutes, or until the tops spring back when lightly touched. Cool on wire racks.
6. Spread 1 cup marshmallow fluff on the flat side of half the cookies. Drizzle with 1/2 cup melted chocolate chips and sprinkle with 1 cup graham cracker crumbs. Top with remaining cookies.

The marshmallow fluff and melted chocolate create a gooey center that’s irresistibly messy, just like the real thing.

Tip: For an extra crunch, press additional graham cracker crumbs onto the sides of the assembled whoopie pies.

Vanilla Bean Whoopie Pies

These Vanilla Bean Whoopie Pies are a dreamy treat, combining fluffy cake-like cookies with a creamy vanilla filling for a dessert that’s irresistibly soft and sweet.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla bean paste
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, softened (for filling)
• 1 1/2 cups powdered sugar (for filling)
• 1 tsp vanilla bean paste (for filling)
• 2 tbsp heavy cream (for filling)

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla bean paste, mixing well.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, until just combined.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Cool completely on a wire rack.
6. For the filling, beat 1/2 cup unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, 1 tsp vanilla bean paste, and 2 tbsp heavy cream, beating until smooth and fluffy.
7. Spread or pipe filling onto the flat side of half the cookies, then top with remaining cookies.

The real magic of these whoopie pies lies in the speckled vanilla bean filling, offering a burst of flavor in every bite that’s far superior to plain vanilla extract.

Tip: For an extra special touch, sprinkle the tops with a little powdered sugar or edible glitter before serving.

Strawberry Shortcake Whoopie Pies

These Strawberry Shortcake Whoopie Pies are a playful twist on the classic dessert, combining fluffy cake with sweet strawberry filling for a handheld treat that’s perfect for picnics or parties.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh strawberries, finely chopped
• 1/4 cup powdered sugar
• 1/2 cup heavy cream

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, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract, beating until combined.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
5. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, mash 1 cup fresh strawberries with 1/4 cup powdered sugar in a small bowl. In another bowl, whip 1/2 cup heavy cream until stiff peaks form, then fold into the strawberry mixture.
7. Spread the strawberry cream onto the flat side of half of the cakes, then top with the remaining cakes, pressing gently to adhere.

The magic of these whoopie pies lies in the contrast between the tender cake and the fresh, fruity filling—no frosting required!

Tip: For an extra burst of strawberry flavor, add a few drops of strawberry extract to the batter.

Carrot Cake Whoopie Pies

These Carrot Cake Whoopie Pies are a delightful twist on the classic, combining the spiced warmth of carrot cake with the creamy joy of whoopie pies. Perfect for sharing or savoring solo!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup finely grated carrot
• 1/4 cup buttermilk
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
3. In another bowl, beat 1/4 cup unsalted butter and 1/2 cup packed brown sugar until fluffy. Beat in 1 large egg and 1/2 teaspoon vanilla extract. Stir in 1/2 cup finely grated carrot.
4. Alternately add the dry ingredients and 1/4 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients.
5. Drop tablespoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes until edges are lightly golden. Cool on a wire rack.
6. For the filling, beat together 4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
7. Spread filling on the flat side of half the cookies, then top with remaining cookies.

The magic of these whoopie pies lies in their perfect balance of spiced carrot cake and creamy filling, making them irresistible at first bite.

Tip: For extra texture, fold in 1/4 cup chopped walnuts or pecans into the cookie dough before baking.

Mint Chocolate Whoopie Pies

These Mint Chocolate Whoopie Pies are a delightful twist on the classic, combining rich chocolate with a refreshing mint filling for a treat that’s sure to impress.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup milk
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tsp peppermint extract
• 2 tbsp heavy cream
• Green food coloring (optional)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in 1 egg and 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with the flour mixture.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until the tops spring back when lightly touched. Cool completely on a wire rack.
6. For the filling, beat 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp peppermint extract, and 2 tbsp heavy cream. Beat until light and fluffy. Add green food coloring if desired.
7. Spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies.

The contrast between the rich chocolate cookies and the cool, creamy mint filling makes these whoopie pies a standout dessert.

Tip: For an extra minty kick, add a few drops of peppermint extract to the cookie dough.

Cookies and Cream Whoopie Pies

Whoopie pies meet cookies and cream in this irresistible treat that’s sure to be a hit at any gathering or as a special homemade dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup milk
• 1 1/2 cups crushed chocolate sandwich cookies
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• 1/2 cup crushed chocolate sandwich cookies

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in 1 egg and 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup milk to the butter mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups crushed cookies.
5. Drop tablespoonfuls of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until set. Cool on wire racks.
6. For the filling, beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp milk, beating until smooth. Fold in 1/2 cup crushed cookies.
7. Spread filling on the flat side of half the cookies; top with remaining cookies.

The contrast between the rich, chocolatey cookies and the creamy, crunchy filling makes these whoopie pies a textural dream. Perfect for when you want to impress without spending all day in the kitchen.

Tip: For an extra cookies and cream punch, roll the edges of the assembled whoopie pies in additional crushed cookies.

Banana Bread Whoopie Pies

Banana Bread Whoopie Pies combine the comforting flavors of banana bread with the playful, creamy delight of whoopie pies, creating a treat that’s sure to charm your taste buds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 teaspoon vanilla extract
• 1/2 cup cream cheese frosting

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1/2 cup brown sugar until light and fluffy. Add 1 large egg, 1/2 cup mashed ripe banana, and 1/2 teaspoon vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
5. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are lightly golden.
6. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, spread 1 tablespoon of cream cheese frosting on the flat side of half the cookies, then top with the remaining cookies to form whoopie pies.

The magic of these whoopie pies lies in their soft, banana-infused cookies paired with the tangy sweetness of cream cheese frosting, offering a delightful twist on two classics.

Tip: For an extra banana flavor, add a few slices of banana between the frosting and the cookie.

Coconut Lime Whoopie Pies

These Coconut Lime Whoopie Pies are a tropical twist on the classic treat, combining zesty lime and sweet coconut for a dessert that’s as refreshing as it is indulgent.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• Zest of 2 limes
• 1/2 cup shredded coconut
• 1/2 cup lime juice
• 4 cups powdered sugar
• 1/2 cup butter, softened

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg, 1 tsp vanilla extract, and mix well.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, starting and ending with the flour. Stir in the zest of 2 limes and 1/2 cup shredded coconut.
5. Drop tablespoonfuls of dough onto the prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on wire racks.
6. For the filling, beat 1/2 cup butter until creamy. Gradually add 4 cups powdered sugar and 1/2 cup lime juice, beating until smooth.
7. Spread filling on the flat side of half the cookies; top with remaining cookies.

The tangy lime filling paired with the coconut-infused cookies creates a delightful contrast that’s perfect for summer gatherings.

Tip: For extra coconut flavor, toast the shredded coconut before adding it to the dough.

Apple Cinnamon Whoopie Pies

These Apple Cinnamon Whoopie Pies are a delightful twist on the classic, combining the cozy flavors of apple and cinnamon in a soft, cakey sandwich that’s perfect for sharing.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
3. In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy. Add the egg, 1/2 cup applesauce, and 1 teaspoon vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are just golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
6. For the filling, beat together 1/2 cup cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Spread a generous amount on the flat side of one cookie and sandwich with another.

The magic of these whoopie pies lies in the tender, spiced cookies hugging a creamy, tangy filling—a match made in dessert heaven.

Tip: For an extra apple punch, fold in 1/2 cup of finely diced apple into the batter before baking.

Espresso Whoopie Pies

These Espresso Whoopie Pies are the perfect pick-me-up, combining the rich flavor of coffee with the sweet, creamy filling we all love in a whoopie pie.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 tbsp instant espresso powder
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 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 flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and 1 tsp vanilla extract, beating until combined.
4. Dissolve the espresso powder in the buttermilk. Alternately add the flour mixture and espresso-buttermilk to the butter mixture, beginning and ending with the flour mixture.
5. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the tops spring back when touched. Cool completely on a wire rack.
6. For the filling, whip the heavy cream, powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form. Spread the filling on the flat side of half the cookies, then top with the remaining cookies.

The espresso powder not only deepens the chocolate flavor but also adds a subtle coffee kick that makes these whoopie pies stand out.

Tip: For an extra espresso punch, sprinkle a little espresso powder over the filling before sandwiching the cookies together.

Funfetti Whoopie Pies

Whoopie pies meet birthday cake in these delightful Funfetti Whoopie Pies, a playful twist on the classic treat that’s sure to bring a smile to anyone’s face.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 cup rainbow sprinkles
• 1 cup marshmallow fluff
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add the egg and 1 teaspoon vanilla extract, beating until combined.
4. Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with the flour. Fold in 1/4 cup rainbow sprinkles.
5. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden. Cool completely on a wire rack.
6. For the filling, beat together 1 cup marshmallow fluff, 1/2 cup powdered sugar, and 1/4 cup unsalted butter until smooth. Spread a generous amount onto the flat side of half the cookies, then top with the remaining cookies.

The magic of these whoopie pies lies in their soft, cake-like texture paired with the creamy, sweet filling, making them a hit at any celebration.

Tip: For an extra festive look, roll the edges of the filled whoopie pies in additional rainbow sprinkles.

Maple Bacon Whoopie Pies

These Maple Bacon Whoopie Pies combine the sweet, smoky flavors of maple and bacon in a soft, cakey sandwich that’s irresistibly delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1/2 cup maple syrup
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 6 strips bacon, cooked crispy and crumbled
• 1/2 cup unsalted butter, softened (for filling)
• 1 1/2 cups powdered sugar (for filling)
• 1/4 cup maple syrup (for filling)
• 1 tsp vanilla extract (for filling)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup brown sugar until fluffy. Add 1 large egg, 1/2 cup maple syrup, 1/2 cup buttermilk, and 1 tsp vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in 6 strips crumbled bacon.
5. Drop tablespoon-sized mounds of batter onto the prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on wire racks.
6. For the filling, beat 1/2 cup unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar, 1/4 cup maple syrup, and 1 tsp vanilla extract; beat until smooth.
7. Spread filling on the flat side of half the cookies; top with remaining cookies.

The crispy bacon adds a surprising crunch to the soft, maple-infused cookies, making these whoopie pies a standout treat.

Tip: For extra maple flavor, brush the baked cookies with a little maple syrup before assembling.

Black Forest Whoopie Pies

Dive into the decadent world of Black Forest Whoopie Pies, where chocolate meets cherry in a delightful sandwich that’s sure to impress.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup cherry preserves
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg, 1 cup whole milk, and 1 tsp vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the tops spring back when touched. Cool completely on a wire rack.
6. For the filling, whip 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form.
7. Spread 1/2 cup cherry preserves on the flat side of half the cookies. Top with a dollop of whipped cream, then sandwich with another cookie.

The magic of these whoopie pies lies in the contrast between the rich chocolate cookies and the bright, tangy cherry filling, creating a dessert that’s as visually stunning as it is delicious.

Tip: For an extra touch, drizzle the assembled whoopie pies with melted chocolate and garnish with fresh cherries.

Raspbery White Chocolate Whoopie Pies

These Raspberry White Chocolate Whoopie Pies are a delightful twist on the classic, combining tart raspberries with creamy white chocolate for a treat that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup raspberry jam
• 1 cup white chocolate chips, melted

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract, beating until combined.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients.
5. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the pies spring back when touched. Cool completely on a wire rack.
6. Spread 1/2 cup raspberry jam on the flat side of half the pies. Drizzle 1 cup melted white chocolate over the jam, then top with the remaining pies.

The contrast between the tangy raspberry jam and the sweet white chocolate makes these whoopie pies irresistibly good, with a soft, cakey texture that’s perfect for any gathering.

Tip: For an extra pop of color and flavor, sprinkle a few fresh raspberries on top of the white chocolate before assembling the pies.

Gluten-Free Whoopie Pies

Who says you can’t enjoy whoopie pies if you’re gluten-free? These delightful treats are just as fluffy and sweet as the original, with a chocolatey punch that’ll have everyone asking for seconds.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups marshmallow fluff
• 1/2 cup powdered sugar
• 1/4 cup vegetable shortening

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Drop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the tops are set. Let cool completely.
6. For the filling, beat together the marshmallow fluff, powdered sugar, and vegetable shortening until smooth. Spread a generous amount on the flat side of half the cookies, then top with the remaining cookies.

These whoopie pies stand out with their ultra-moist texture and a filling that’s irresistibly fluffy, making them a hit at any gathering.

Tip: For an extra chocolatey version, add 1/2 cup of chocolate chips to the batter before baking.

Conclusion

We hope this roundup of 20 delicious whoopie pie recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just craving something sweet, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!