Maine Whoopie Pies

The first sighting of a Whoopie Pie in the United States was 1926 in Lewiston, Maine. The original recipe, however, has its roots in Lancaster, Pennsylvania’s Amish country. A mobile chocolate cake made a lot of sense for the field workers who wanted a small, sweet after-lunch treat that wasn’t covered in frosting. So, bakers began putting the frosting on the inside instead. In Western PA, coal miners called them “gobs,” since they looked just like lumps of coal refuse called gob piles. Another thing that makes them uniquely American is the use of Marshmallow Fluff (aka “Fluffernutter”) in the creamy filling.

Whoopie Pies

What can be bad about a dessert that supposedly got its name from the sound of kids screaming "whoopie!" upon finding one in their lunchbox? These can be made with prepackaged chocolate cake mix and store bought whipped cream, but the homemade version is far superior.
3.67 from 3 votes
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Course: Dessert, Snack
Cuisine: American, American Northeast, New England, North American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 9 pies
Author: My Hungry Traveler


  • Stand Mixer
  • Baking pan lined with parchment paper, wire rack


  • cup Solid vegetable shortening, divided into ½ cup and 1 cup
  • 1 cup Brown sugar
  • 1 large Egg
  • ¼ cup Unsweetened Dutch processed cocoa powder
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Espresso coffee powder (optional)
  • 1 cup Whole milk
  • tsp Vanilla extract, divided into 1 tsp and 1½ tsp
  • cup Confectioner's (powdered) sugar
  • 2 cup Marshmallow fluff or marshmallow creme


Maine Baked Whoopie Pies

  • Prepare Batter – In a stand mixer with whisk attachment, cream together ½ cup shortening, sugar, and egg on medium-high for 5 minutes. In a separate bowl, combine cocoa, flour, baking powder, baking soda, and salt. In another small bowl, stir 1 tsp vanilla extract into the milk.
    With beating attachment and stand mixer on medium-low, add ¼ of the flour mixture to the shortening, following ¼ of the milk. Keep alternating flour then milk until everything is fully incorporated and dough is smooth.
  • Bake Batter – Preheat oven to 350°F. Drop ¼ cup batter on baking pan, smoothing each into 4-inch circles spaced 2-inches apart (18 half cakes). Bake for 15 minutes or until they are firm to the touch. Remove and transfer to a wire rack to cool.
  • Make Filling -While cakes are cooling, beat together 1 cup vegetable shortening, confectioner's sugar, marshmallow fluff by hand or in the stand mixer. Beat in 1½ tsp vanilla extract until well blended.
  • Assemble Pies – When cakes are completely cooled, spread the flat-side of 1 cake with a generous amount of filling in the middle. Cover with flat-side of another cake and press down to spread filling. Repeat with other cakes to make 9 filled whoopie pies. Let them cool even further and then wrap each one in plastic wrap or serve them immediately on a serving platter or bowl.


  • To freeze, place individually wrapped whoopie pies in a ziploc freezer bag and put in freezer. Defrost slowly in the refrigerator.


Calories: 694kcal | Carbohydrates: 92g | Protein: 5g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 5g | Cholesterol: 24mg | Sodium: 455mg | Potassium: 149mg | Fiber: 2g | Sugar: 62g | Vitamin A: 74IU | Calcium: 91mg | Iron: 2mg

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