Whoopie Pie Fillings

Compete with rhubarb whoopie-pies in a contest, or try your hand with chocolate or pumpkin. Amish-whoopie-pie tradition started these lovely little desserts.

For those of you who know all about whoopie-pies and how to make them, the Kitchen Kettle Rhubarb Festival included at one time, a baking contest for rhubarb whoopie-pie-filling, among the rest of the baking contests for other things they have.

They had one where someone made hers with lemon and rhubarb.

I've never made them myself, but judging by the photos of any whoopie-pie-recipe I have seen, they look delicious.

I would assume the filling is made with a heavy rhubarb compote, or rhubarb jam, and I would bet made with either a chocolate or vanilla "cookie" both variations would be equally tasty.

chocolate whoopie pie

I guess I've always thought of the whoopie-pies as "moon-pies" but I think those are more to do with pastry and graham crackers.

Whoopie pies are referred to by a number of names by many people, such as a bob, black and white, or a gob.

For those of you who have never really heard of them at all before, there is an amish-whoopie-pie tradition attached, so here's a little whoopie pie history.

Whoopie pies were made with leftover extra dough.

These cute little cakes or "pies" or even cookies if you prefer to call them, are made of cake, and sandwiched with a type of creamy frosting. There are several variations and whoopie pie filling recipes out there that use chocolate, pumpkin, lemon, and even peanut butter.

It is said, that when the children at school, or when the farmers opened their lunchboxes, and saw the surprise of whoopie pies for a treat, they yelled "whoopee" of course being very happy to see these as an unexpected extra.

Whoopie pies are thought of as a traditional Pennsylvania Amish dish, and originated from New England.

If you buy your pies from them, you are getting the traditional methods only used to make them and "real" ingredients. Tradition calls for a whoopie pie recipe to use shortening, and not butter.

You can find them in grocery stores in many different sizes. They can be the size of a hamburger, or bite-sized.

If you are interested, but not quite sure of the process, take a look at this video.

A whoopie-pie-recipe can be seasonal as well, and fit in quite nicely with your holiday menu. This one uses lemon.

Chocolate Whoopie Pies With Vanilla Filling

Start by mixing your dry ingredients

2 cups flour
1/2 cup unsweetened dark cocoa
1 tsp. baking soda
1/2 tsp. salt

Combine well, and set aside.

Creamed Mixture - separate bowl

1/2 cup butter softened (room temp.)
1 cup brown sugar
1 egg
1 tsp. vanilla

Cream ingredients well in a mixer, or with a hand-mixer.

To the dry ingredients, add:

1 cup buttermilk, plus the creamed ingredients.

Mix well, and scoop out onto parchment covered baking sheets, maybe 6 small scoops per sheet. They will spread a bit.

Bake 15 minutes, at 350 F. Remove quickly from baking pan, and let cool.

Whoopie Pie Filling

Combine with a mixer:

4 tablespoons butter
2 ounces cream cheese
1/3 cup marshmellow "fluff" (from a jar)
2/3 cup powdered sugar

Spread as thick as you like between the cookies.

Have fun trying out your own personal version of the whoopie-pies. Remember, they can be any flavor you like, and from mini-sized to fairly large.

Have any rhubarb whoopie pie recipes to share?

Please let us know if you do, and you can do that at

Best Rhubarb Recipe

Leave Whoopie-Pies, Return To Rhubarb Festivals

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