Whoopee Pies

 They were such a hit I had to share the recipe again.

Traditional Whoopie Pies

Pumpkin Whoopie Pies

Don't forget to visit the other  Crackerberries for a Christmas wish!

Merry Christmas and Cheers,

Crackerberries Kitchen 2025

Whoo-Whoo-Whoopie Pies

Whoopie pies are traditionally LARGE, but for bake sales and mid-night snacks, the smaller version is a plus in our house. People often ask what is a whoopie pie. Is it like a Moon Pie? Is it like a pie-pie? Nope, neither. It is a sandwich type desert that is typically made with two chocolate cakes and a white frosting. But don’t limit yourself to chocolate and white frosting. I also make a milk chocolate cake with a peanut butter frosting or a pumpkin cake with a cream cheese frosting that is so yummy. Go ahead and be creative …
Chocolate Pies

¾ cup butter or butter flavored Crisco
¾ cup brown sugar, firmly packed
2 eggs
¾ cup cocoa powder
2 tsp baking soda
1 tsp salt
1½ tsp vanilla extract
½ tsp instant coffee
3 cups flour
*1½ cup buttermilk

Preheat oven to 350º. Line cookie sheets with parchment paper or grease them using cooking spray. In a large bowl, combine butter and brown sugar and beat on medium speed until well blended and smooth. Add eggs one at a time, mixing well after each one.

In separate bowl combine flour, cocoa, salt, baking soda and mix well. In liquid measuring cup mix together buttermilk, vanilla and instant coffee until coffee is dissolved (this could take a few minutes of stirring).

· If you do not have buttermilk, you can make your own but combining one tablespoon of lemon juice or vinegar in measuring cup and fill to one cup with milk. Let stand at room temperature for five minutes. Stir and there you have buttermilk.

Add half of the flour mixture to the butter mixture and mix well, being sure to scrape sides of bowl. Add half of the buttermilk mixture and mix well until smooth and fluffy. Repeat with remaining flour and buttermilk and mix until smooth. Batter will be thick and slightly springy.

Drop by tablespoons (or more depending on size you want) onto baking sheets, leaving 2 inches between each. Bake 11-13 minutes. It will have a spongy cake texture when done. Remove from pan and cool completely on wire racks.




Vanilla Frosting

¾ cup Crisco
1 tsp vanilla extract
2¾ cup confectioner’s sugar
3 cups Marshmallow Fluff

In large mixing bowl combine vanilla and Crisco until creamy and smooth, add half the confectioner’s sugar and mix until smooth. Add remaining sugar and mix again, scraping sides of the bowl. Add marshmallow and mix on medium high for about 3-4 minutes until fluffy.

Spread filling on flat side of one cake and top with the flat side of another cake. Can be wrapped and stored in freezer for up to two months.

© Crackerberries 2009