Whoopie Pies

a plate of fresh homemade whoopie pies
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Prep Time:
90 minutes
12 pies (about [q:2 1/2]" each)



  • 2 cups all-purpose flour
  • 12 cup unsweetened cocoa
  • powder
  • 1 14 tsp baking soda
  • 12 tsp salt
  • 12 stick unsalted butter,
  • softened
  • 23 cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • 14 cup low-fat milk
  • 1 tsp vanilla extract


  • 1 cup low-fat cream cheese, softened
  • 1 14 cups powdered sugar
  • 14 cup plain Greek yogurt
  • 2 tsp vanilla extract


  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.


  • This recipe eliminates the traditional marshmallow filling for a tangier and less sweet cream-cheese frosting.
  • Store leftovers in the fridge.

Nutrition Info

1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, Vitamin B12, Phosphorus