Pennsylvania Dutch Whoopie Pies

Pennsylvania Dutch Whoopie Pies

Prep Time


Cook Time



48 people

Whoopie Pies are a staple among the Mennonite and Amish communities in southeastern Pennsylvania–we’ve known people who would barter their own homemade specialties just to get a taste of a Whoopie Pie made by an expert! While many recipes allow the short cut of using a cake mix for the cake part of this filled cookie, we like this one, inspired by one of our favorite cookbooks, Betty Groff’s Pennsylvania Dutch Cookbook, and handed down a generation or two.

These fun cakes can be frozen to eat later. Try individually wrapping them before freezing so you can pull out just a few at a time.


  • 1 cup solid shortening
  • 2 cups sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 cup cocoa
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • 1 cup water (or can use 1 cup coffee)
  • 2 egg whites
  • 1 tablespoon vanilla
  • 1/4 cup milk
  • 2 cups confectioners sugar
  • 1/4 cup flour
  • 1 cup solid shortening
  • 1/2 cup butter


  • 1 Cream shortening and sugar together
  • 2 Add eggs
  • 3 In a separate bowl, mix flour, cocoa, salt, baking soda
  • 4 Gradually add the dry mixture to the shortening and sugar, alternating with the buttermilk
  • 5 Add water
  • 6 Drop onto greased cookie sheet
  • 7 Bake at 375 degrees for 8-10 minutes
  • 8 FILLING:
  • 9 Beat egg whites until slightly stiff
  • 10 Add vanilla, milk, sugar and flour
  • 11 Add shortening and butter and continue to beat until of icing consistency
  • 12 Once cakes have cooled, put filling between two of the cakes and press gently together


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