Topic: Whoopie Pies

9. Whoopie Pies

4.38 avg. rating (87% score) - 13 votes
whoopie pies

All photos/art by Rayne Beaudoin

Just Like Mom’s Pastries
353 Riverdale Rd.
Weare, NH
603-529-6667; justlikemomspastries.com

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.

  • I recently got some as a gift, sent from BoxOfMaine.com. The maple ones were crazy good.

  • I’m older, Patti and from Dover, NH. My mother was from Maine and yes the original Maine whoopee pie had cooked filling…trying to find my recipe, but not marshmallow fluff. It was milk and flour only, cooked, then whipped with castor sugar. Soooooo good!

  • The recipe, with fluff filling. http://www.yankeemagazine.com/recipe/homemade-whoopie-pies The recipe is simple, throw it in a bowl, put in the mixer, and turn it on. Easy. For the filling, if not just marshmallow fluff, the traditional style there is a debate going on, on a Yankee post right now. Quotes: “Fluff, powdered sugar butter and vanilla!” & “The Boston Globe Cookbook for Brides, published in the 60’s, has a great whoopie pie recipe and the cream is made with fluff, confectioners sugar and butter!” It originated in the 30s, and the library might have, or get, a copy of that book for you through interlibrary loan. That had the most agreement. There was also, “real whipped cream, sweetened with a touch of vanilla,” (that may not be traditional, but it is really good, also on chocolate cake instead of frosting.) & “The real way to fill a whoopie pie: with a frosting made with confectioner’s sugar, vegetable shortening, marshmallow FLUFF, and real vanilla! And it has to be Marshmallow Fluff, not that fake marshmallow creme stuff.” & “real whoopie pie filling starts with cooking milk on the stove with flour to a paste, then you add sugar, vanilla and shortening. It is the real thing….no fluff & no frosting.” The last lady is right, that’s the oldest, original way. But the Crisco kinds are greasy. It depends on your age group and the age of whoever made them for you, what’s normal, but the filling recipes exact measurements are probably online if you search, “whoopee pie filling,” and several should come up. I do whipped cream, or marshmallow cream. Less sugar and grease. Unless people think I’m blaspheming their tradition, they like them that way, so… if you can’t find your family’s way, you can do one of those ways. Plenty of NE-ers were saying they do, so you shouldn’t get run out of town if one catches you. 😉

  • The best Whoopie pies I have purchased is from Big G’s Deli in Winslow Maine. These things are huge and baked to perfection.
    If you are ever around Augusta Waterville Valley area. Give them a try not just for the Whoopi pies but for their deli sandwiches as well.
    581 Benton Ave, Winslow, ME

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

  • 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.

  • 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.

  • 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.

  • 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!

  • Laurie

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

  • 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.

  • Terrie

    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.

  • Daria

    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.

  • Patricia

    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.

  • Terrie


    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!

  • Terrie

    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.

  • Barbara


  • Andrea

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


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