It’s not only fun to eat…it’s fun to say! WHOOPIE PIE!


Universally loved by millions, this sweet baked treat has been called a cookie, pie, and even a cake. But no matter how you say it, each whoopie pie you devour always consists of two round mound-shaped pieces of cake filled with a sweet, creamy filling or frosting sandwiched in between. While considered a New England phenomenon and a Pennsylvania Amish tradition, it’s our trusty food historians who got to the core of the whoopie pie’s humble beginnings. It’s said that the Amish women would bake these desserts (known as hucklebucks, or creamy turtles at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!” Today, whoopie pies can be found in a variety of cake bases, with even more choices of creamy fillings oozing in the middle.

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-The whoopie pie is the official “state treat” of Maine.

-The world’s largest whoopie pie was created in South Portland, Maine, on March 26, 2011, weighing in at 1,062 pounds. Pieces of the giant whoopie pie were sold and the money was used to send Maine-made whoopie pies to soldiers serving overseas.

-The town of Dover-Foxcroft, Maine, has hosted the Maine Whoopie Pie Festival in June since 2009, where more than 7,500 people attended in 2014.  Another Whoopie Pie Festival, in Lancaster County, is held at the Hershey Farm & Inn in Strasburg, Pennsylvania each September, featuring over 100 whoopie pie flavors!

-Want to perfect your Whoopie-Pie-Making Skills? Check your local area for classes specifically focused on how to make this decadent treat! The King Arthur Flour Baking Center, located in Norwich, Vermont, is on board. Upcoming Whoopie Pie classes are scheduled for October 1 and December 27. For more information on the classes, CLICK HERE.


Looking to get busy in the kitchen? Try these easy gluten-free whoopie pie recipes for a sweet treat today and during the holidays.


Gluten-Free Strawberry-Vanilla Whoopie Pies (pictured above)

Makes 10 small whoopee pies

Recipe & photo courtesy of King Arthur Flour



3/4 cup almond flour

1/2 cup Gluten-Free Multi-Purpose King Arthur Flour

1/2 cup brown sugar

1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup freeze-dried strawberries, ground into powder

4 tablespoons soft butter

1 large egg

1/2 cup milk

2 teaspoons vanilla extract

1/8 teaspoon strawberry flavor, optional

1 to 2 drops red food coloring for color, optional



1/4 cup sliced fresh strawberries

2 tablespoons soft butter

1/4 cup soft cream cheese

Pinch of salt

1 teaspoon vanilla bean paste (for strongest flavor) or vanilla extract

1 to 2 drops strawberry flavor, optional

2 cups confectioners’ sugar

3/4 cup heavy cream

1 to 2 drops red food coloring for color, optional


1. Preheat the oven to 325° F. Lightly grease two baking sheets, or line them with parchment.

2. To make the cakes: In the bowl of your stand mixer, stir together the flours, brown sugar, xanthan gum, baking soda, salt and strawberry powder.

3. Stir in the butter milk, egg, and flavorings, and beat on medium speed for 10 seconds. Stir in drops of food coloring, if using to brighten.

4. Scoop the batter onto the prepared baking sheet with a cookie-scoop or tablespoon-scoop. Bake the cakes for 10 to 12 minutes; they’ll spring back lightly when pressed. Cool completely

before filling.

5. To make the filling: Beat together the strawberries, butter, cream cheese, salt, and flavors using an electric mixer, until the strawberries have broken down and tinted the mixture pink.

6. Add the sugar about 1/4 cup at a time, beating until the mixture is light and fluffy.

7. Beat the heavy cream to stiff peaks, and fold it into the filling mixture until everything is evenly blended.

8. Spread or pipe the flat side of half the cakes with a thick layer of filling. Top with the remaining cakes, flat side down. If you’re planning to make these ahead, keep the filling in the refrigerator and fill the cakes just before serving.

9. Serve within an hour or so. Refrigerate any leftovers, well-wrapped. Cakes can be frozen for several weeks; filling should be prepared just before serving.


whoopie pies pumpkinChocolate Whoopie Pies With Pumpkin Filling 

Makes 16 individual cookies and 8 whoopie pies

Recipe & photo provided courtesy of Elana’s Pantry



1/4 cup coconut flour

1/4 cup cacao powder

1/4 teaspoon celtic sea salt

1/4 teaspoon baking soda

3 large eggs

1/4 cup coconut oil

1/4 cup honey

1/8 teaspoon vanilla stevia


1. Pulse together dry ingredients in a food processor.

2. Pulse in wet ingredients until smooth.

3. Scoop batter onto parchment paper lined baking sheet, using a 1 tablespoon scoop.

4. Make sure to scrape all of the batter out of the food processor in order to get proper yield.

5. Bake at 350° 7-9 minutes.

6. Cool for 1 hour.

7. Fill with Pumpkin Whipped Cream (see recipe below) and serve.


Pumpkin Whipped Cream

1 (13 ounce) can coconut milk

1/4 cup freshly roasted pumpkin

1 tablespoon honey or agave nectar

1/2 teaspoon ground cinnamon

12 drops vanilla stevia

1. Scoop solid cream off the top of a can of coconut milk.

2. Place the coconut cream in a vitamix.

3. Add pumpkin, honey, cinnamon and stevia to blender.

4. Puree on highest setting.

5. Mixture will be thick, so turn off blender and scrape down sides, if necessary.

6. Puree until smooth.




To save a little time baking, but still looking to indulge in the perfect gluten-free whoopie pie, pick up a box from The Piping Gourmet, available in your grocer’s frozen section. Available in multiple flavors, we had the chance to chat with Leslie Kaplan an Carolyn Shulevitz, co-founders of The Piping Gourmets to find out what inspired them to create these fun and flavorful goodies.piping gourmet whoopie pie boxes

WW: What prompted you to start a company featuring the classic treat!

TPG: The Piping Gourmets’ story began when we (Carolyn Shulevitz and Leslie Kaplan, a South Beach Chef and a longtime Luxury Yacht Charter Operator), met. Inspired by our love of food, family and entertaining, The Piping Gourmets is a company that incorporates everything we loved about the food and beverage business. Emphasizing the need to bake without preservatives, trans-fat, and hydrogenated oil, gluten and major allergens, we realized the void in the dessert category and created The Piping Gourmets.


WW: How many whoopie pie varieties do you produce?

TPG: The Piping Gourmets offers six varieties of Whoopie Pies. In addition to the existing selections, including Chocolate Vanilla, Chocolate Mint, Chocolate Raspberry, Vanilla Vanilla and Vanilla Lemon, the we recently added Chocolate Chocolate to our line of decadent snack cakes. All are allergen-friendly and crafted specifically for gluten-free, dairy-free, Kosher and vegan diets. The Piping Gourmets’ Whoopie Pies are Non GMO Project Verified, free of GMO’s, trans fats, hydrogenated oil and artificial flavors and colorings.


WW: What is your best seller?

TPG: The Piping Gourmet’s top selling flavor of Whoopie Pies is Chocolate Vanilla, referred to as “the hero”. This classic flavor, like all of the flavors, is available in an easily accessible four-pack and is conveniently wrapped individually as a single serve portion.


WW:Any suggestions on other ideas to use whoopie pies to create other treats or recipes?

TPG: The Piping Gourmets Whoopie Pies are the perfect sweet treat for any occasion. They lend themselves to a range of delicious recipes simply because of their versatility and are great for school lunches or as an anytime snack!

For more info on where you can pick up The Piping Gourmet’s whoopie pies, go to


Pick up The Piping Gourmet whoopie pies today and start getting creative! Here are a few ideas to get you started.

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