Whoopie Pies With Cream Cheese Filling Whoopie Pies With Cream Cheese Filling

Whoopie Pies Photography by Edward Pond Image by: Whoopie Pies <br />Photography by Edward Pond Author: Canadian Living

 Made of two soft, cake-like cookies sandwiching icing, whoopie pies are thought to have origins with the Amish in the United States.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2011


Cream Cheese Filling:


In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg; beat in vanilla.

In separate bowl, whisk together flour, cocoa, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets to make 24 mounds.

Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.

Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 cup (250 mL) at a time, until smooth. Drop about 3 tbsp (45 mL) icing over each bottom of half of the cookies; sandwich with tops.

Nutritional facts Per pie: about

  • Sodium 340 mg
  • Protein 6 g
  • Calories 422.0
  • Total fat 22 g
  • Potassium 211 mg
  • Cholesterol 74 mg
  • Saturated fat 13 g
  • Total carbohydrate 55 g


  • Iron 14.0
  • Folate 20.0
  • Calcium 5.0
  • Vitamin A 20.0
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Whoopie Pies With Cream Cheese Filling