We are back to the not as good for you type of snack this weekend, which I know so many of you enjoy anyway.

The family could not come to an agreement as to which kind of whoopie pie they would like, so I made three different kinds. I’m a people pleaser. Yes I am. It took the better part of the morning and half of the afternoon to accomplish the task, but everyone was in agreement that it was worth the effort. My Italian background usually shines brighter than the noonday sun, but every once in a while the Pennsylvania Dutch peaks through too. I did manage to sneak that Italian in and you’ll see where.

Triple Chocolate Threat (Chocolate with Chocolate buttercream filling and rolled in mini chocolate chips)

Chocolate whoopies

1/2 cup butter, room temp

1 cup brown sugar

1 egg

1 tsp vanilla

1 2/3 cups flour

2/3 cup cocoa

1 1/2 tsp baking soda

1/4 tsp salt

1 1/4 cup milk

Preheat oven to 375 degrees F. You may use nonstick whoopie pans or line cookie sheets with parchment. I tried the pans and I prefer the parchment lined sheets.

Cream the butter and sugar. Add egg and vanilla. Beat until smooth. Combine flour, soda, salt and cocoa. Stir half into butter mixture. Stir in half of the milk. Repeat with the remaining flour mixture, then the milk.

Drop two Tbsp of mixture onto parchment lined baking sheets making sure batter is two inches apart. Make round and smooth. Bake individual sheets for 15 minutes. The little cakes will spring when touched, just like a regular cake. Cool for a minute. Transfer to a rack to cool completely.

When cooled, fill with buttercream (recipe below) and roll in mini chocolate chips. Wrap individually in plastic wrap. Makes about ten to twelve whoopie pies.

Chocolate Buttercream

4 Tbsp butter, room temp

1 1/2 cup confectioners sugar

1/2 cup cocoa

3 Tbsp milk or cream

1 tsp vanilla

1/4 tsp salt

Cream the sugar, cocoa and butter. Add the milk vanilla and salt. Beat until smooth. You can use a mixer, but I do it by hand and it turns out fine. If your sugar is rather lumpy you could sift it first.

Pumpkin whoopies with cream cheese filling (Just like a pumpkin roll, except cuter)

1/2 cup butter

1 cup brown sugar

1 1/2 cup pumpkin, solid pack (not pie filling)

1 egg

1 tsp vanilla

2 1/4 c flour

1 tsp baking powder

1/2 tsp baking soda

3/4 Tbsp cinnamon

1 tsp ground ginger

3/4 tsp allspice

1/2 tsp nutmeg

1/4 tsp salt

Preheat oven to 350 degrees F.

Cream butter and sugar. Stir in pumpkin, egg and vanilla. Mix until smooth. Combine dry ingredients. Add to wet stirring until combined. Drop by 2 Tbsp onto parchment lined cookie sheet.  Make sure they are two inches apart. I did not spread these out so they came a little higher and appear to be smaller than the other whoopies. Bake for 15 minutes. Cool on sheet, and then transfer to rack to cool completely. Fill with cream cheese filling.

Cream cheese filling

4 oz cream cheese, at room temp

1/4 cup butter, at room temp

3 cups confectioners sugar

1 tsp vanilla

Beat cream cheese and butter. Add sugar and vanilla. Stir or beat until smooth.

Lemon Whoopies with Italian Lemon cream cheesy filling

1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

2 eggs

1/2 cup milk

zest of half of a lemon

2 Tbsp lemon juice, fresh

1/2 tsp vanilla

2 1/4 cup flour

1 1/2 tsp baking powder

1 tsp baking soda

Preheat oven to 375 degrees F. Line cookie sheets with parchment.

Cream the butter and sugars. Add the eggs, milk, vanilla, lemon juice and zest. Mix until smooth. Combine dry ingredients. Add the dry to the wet and mix until combined. Drop two Tbsp batter on parchment lined cookie sheets spacing at least 2 inches apart. Bake for 15 minutes. Cool on sheet for a few minutes and then transfer to racks to cool completely. Fill and enjoy.

Italian Lemon cream cheesy filling

1/4 cup butter, room temp

1/2 cup mascarpone* cheese, room temp

2 Tbsp lemon juice, fresh

zest of half of a lemon

3 cups confectioners sugar

Beat butter and mascarpone cheese until smooth. Mix in sugar. Add lemon juice and zest. Mix or beat until smooth.

You may want to enjoy these one recipe at a time, or get the crew together and make a family project out of it. There are endless combinations. Notice the base recipe is mostly the same with flavorings added in. You may also want to double the filling recipes to make a more full whoopie instead of a filled cookie look. I tried to lean toward the more healthful approach. 😉

We chose to store the lemon and pumpkin whoopies in the frig because of the cream cheese. The flavor is better if you let them come to room temp.


*Mascarpone cheese can be found in the specialty cheese section of most larger grocery stores. It comes in a container similar to spreadable cream cheese.