Best Maine Whoopie Pie Recipe with Fluffy Filling

If you're searching for the best Maine whoopie pie recipe, you're in the right place. These chocolate sandwich cookies have soft, cakey shells with rich cocoa flavor and a thick, fluffy marshmallow buttercream filling.

There's a reason this sweet dessert is a Maine favorite. They're wicked good!

What Is a Whoopie Pie? 

A whoopie pie is a delicious sweet treat made by sandwiching delectable discs of chocolatey cake with a creamy marshmallow fluff filling.

 It originated in Pennsylvania Dutch country and has become a classic in Maine’s dessert scene. You’ll find them everywhere, from roadside markets to bakery cases, to gas stations. 

You’ll find different flavors of whoopie pies all over Maine. Labadie’s Bakery is known for its iconic peanut butter version, and if you’re craving that twist, try my peanut butter frosting recipe here.

Why You’ll Love This Whoopie Pie Recipe

• The batter is easy to mix and scoop. Just mix, scoop and bake. No chilling required.
• The cakes spread just the right amount. They bake up thick, soft, and round with no cracks or uneven edges.
• The filling holds up beautifully. It’s soft and fluffy, but firm enough that it won’t ooze out the sides when you take a bite. 

Ingredients in This Maine Whoopie Pie Recipe

Not all Whoopie Pie recipes are the same. This has just the right mix of ingredients to give you soft, chocolatey shells with rich cocoa flavor and a sweet, fluffy marshmallow filling.

• Flour -All-purpose flour keeps the cakes soft, but not crumbly.
• Dutch-Processed Cocoa Powder -For rich chocolate flavor and that classic dark color.
• Baking Soda + Salt -Helps the cake shells dome perfectly.
• Butter + Shortening -We're using a blend for the best flavor and texture.
• Sugar -Just the right amount to sweeten and help with browning.
• Egg -Room temperature blends best.
• Buttermilk -Adds a slight tang and keeps the cakes soft.
• Vanilla Extract -Enhances the chocolate flavor.

Note: More details about making the marshmallow buttercream filling are at the bottom of this post. Prefer peanut butter? Try my peanut butter frosting instead. Both versions are delicious!

How to Make Maine Whoopie Pies (Step-by-Step)

1. Step 1: In a medium bowl, sift together flour, cocoa powder, salt, and baking soda.

2. Step 2: In a stand mixer fitted with the paddle attachment, cream the butter, shortening, and sugar until light and fluffy. Add the egg and vanilla extract.

3. Step 3: With the mixer on low, alternate adding the dry ingredients and buttermilk. Mix just until combined.

4. Step 4: Use a cookie scoop to portion batter onto a parchment-lined baking sheet. Bake at 350°F for 8–10 minutes. Let cool on a wire rack.

5. Step 5: Mix together confectioner's sugar, butter, vanilla, and a touch of milk until smooth and fluffy. Then fold in the marshmallow fluff. 

6. Step 6: Spoon or pipe filling onto the flat side of half the cakes. Top with another cake and press gently.

Which Size Whoopie Pie Do You Want?

You can make these whoopie pies small and snackable or big and bakery-style. I all depends on the size of your cookie scoop.

• For a smaller whoopie pie (about 2–3 bites), use a 1-ounce cookie scoop. This size yields 12 whoopie pies. Get the scoop I use here.
• For a classic Maine-style whoopie pie, go with a 2-ounce cookie scoop. This makes 6 large whoopie pies, perfect for wrapping up and gifting. Here’s the larger scoop I recommend.

No need to flatten the batter. Just scoop, bake, and enjoy!

Classic Maine Whoopie Pie Filling

The marshmallow buttercream filling in this recipe is designed to be thick and stable, so it holds its shape between the whoopie pie shells without oozing. Just mix the butter, powdered sugar, milk, and vanilla until very thick, then fold in the marshmallow fluff. You can refrigerate it briefly before piping if you want it extra firm.

Note: The whoopie pies shown in the photos are filled with peanut butter frosting. If you’d like to try that version, click here for my peanut butter frosting recipe.

Allyson’s Tips for Perfect Whoopie Pies

Want perfect whoopie pies that bake up right the first time?

• Don’t overmix the batter- Just mix gently until combined to keep the texture light and tender.
• Don’t flatten the scoops, either. The cakes will naturally spread into perfect rounds in the oven.
• Bake for 10–12 minutes until the tops are set and spring back lightly when touched.

And when it’s time to assemble, don’t overfill. A generous spoonful is plenty. Too much filling and it will ooze out when you take a bite.

Storage Tips

• You can bake the whoopie pie shells one day and make the filling the next. Just store the unfilled cakes in an airtight container at room temperature for up to 2–3 days.
• They actually taste even better the next day, once the flavors have settled.
• You can also freeze the unfilled cakes and thaw before assembling.

Maine Whoopie Pie Recipe

These chocolate sandwich cookies have soft, cakey shells with rich cocoa flavor and a thick, fluffy marshmallow buttercream filling. There's a reason this sweet dessert is a Maine favorite. It's wicked good!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 9 hours hours

Servings: 12 small pies

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Ingredients

Cookie Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ cup Dutch-processed cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 6 tablespoon unsalted butter softened
• ▢ 2 tablespoon Crisco shortening
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup buttermilk

Marshmallow Filling

• ▢ ½ cup unsalted butter 1 stick
• ▢ 2¼ cups confectioner's sugar
• ▢ 1–1½ tablespoon milk
• ▢ ½ cup marshmallow fluff
• ▢ 1 teaspoon vanilla extract

Instructions

Mix the cookie batter

• In a large bowl, sift or whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• In a stand mixer with the paddle attachment, cream the butter, shortening, and sugar until light and fluffy, about 2–3 minutes. Add egg and vanilla and mix until smooth.
• Alternate adding the buttermilk and dry ingredients to the mixer, blending on low just until combined. Don’t overmix.
• Preheat oven to 350°F and line baking sheets with parchment paper.

  For small whoopie pies: Use a 1-ounce cookie scoop, spacing the dough 2 inches apart. Bake for 8–10 minutes, or until set and puffed. Cool on wire racks.

  For large whoopie pies: Use a 2-ounce cookie scoop, spacing the dough 3 inches apart. Bake for 10–12 minutes, or until the tops are domed and spring back when lightly touched. Cool completely before filling.

Make the marshmallow buttercream

• Beat butter in a mixer until smooth. Slowly add powdered sugar, then milk and vanilla. Beat until thick and fluffy. Fold in marshmallow fluff until fully combined but not overmixed.

Assemble the whoopie pies

• Match up similar-sized cakes. Pipe or spoon filling onto the flat side of one shell and top with the other. Press gently to sandwich.

Notes

Baker’s Notes

• Use Dutch-processed cocoa for that rich, dark color and classic Maine whoopie pie flavor.
• Don’t overmix once you add the dry ingredients. This keeps the texture soft and tender.
• A cookie scoop makes portioning easy and helps the cakes bake evenly.
• Store whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

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