Where Do I Come From? The Whoopie Pie's Ongoing Existential Crisis Over Its Origins

After decades of competing claims from New England states, this chocolate sandwich cookie is no closer to solving the mystery of its birthplace. Luckily for us, whether or not it finds its birthplace, we can still enjoy making and devouring it.

The whoopie pie resembles our beloved Cadbury Oreo, but it's not exactly a cookie, as it has an icing-based center or marshmallowy center sandwiched by two chocolate cake-type loaves. It’s almost like a sandwich pie and also has the fitting moniker of the moon pies or black moons.

Despite its simple ingredients, there is an art to baking the perfect whoopie pie. The cookies need to be moist yet sturdy enough to hold up to the filling and not fall apart when held. And that filling must have just the right consistency—thick but spreadable.

The whoopie pie has become a symbol of comfort and tradition for many and some variations exist in our own local grocery stores. Its sandwich-style design also makes it a fun and easy treat to enjoy, and biting into one feels no less than an indulgence.

The History

This beloved snack-like dessert has a contentious history with three American states still fighting to stake a claim on this cookie-shaped delight. Word of mouth that has been passed down is that Amish wives of farmers would pack this for their husbands and children, using leftover cake batter, who would exclaim “whoopie” at lunchtime to discover these in their lunchboxes, that gave these confections their name.

New England Roots

Food historians largely agree that the whoopie pie emerged in bakeries throughout New England in the 1920s, though some sources trace it back even further. One of the earliest documented mentions appeared in the 1930 radio show cookbook Yummy Book, which included a recipe for the treat. However, more research uncovered a 1931 advertisement from the Berwick Cake Company of Boston featuring whoopie pies, suggesting their origins may date back a decade earlier.

Competing State Claims

Of the New England states that lay claim to birthing the whoopie pie, Maine is perhaps the most adamant. In 2011, the Maine Legislature officially designated it as the state treat. Reports from Maine place early whoopie pie sightings as far back as 1925, when local bakeries began producing them. Massachusetts proponents often point to the Berwick Cake Company ads as evidence it originated there.

Pennsylvania Dutch Influence

Across the border, the Amish community in eastern Pennsylvania is credited with introducing their own version of the dessert. Farmers' Almanac notes the original Pennsylvania Dutch whoopie pies may have been made from extra cake batter. Some speculate the treat’s jubilant name came from children discovering them in their lunches and crying out in delight. This is the most widely accepted version out there.

Now that you know the history, how about trying your hand at making your own whoopie pie that will get your family to “whoopie” at being served this confection?

The Whoopie Pie Recipe

Don't be surprised if one whoopie pie turns into two, or the whole batch vanishes before you know it, from under your nose. One taste and you'll be hooked on to this comforting classic, made at home, as the taste will be simply incomparable to the store-bought variety.

Cookies:

• 180 gm maida/flour
• 60 gm unsweetened cocoa powder
• 120 gm sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 120 ml vegetable oil
• 120 ml milk
• 1 egg
• 1 tsp vanilla extract

Filling:

• 225 gm marshmallow creme or fluff
• 120 gm butter, softened
• 450 gm powdered sugar

Instructions:

• Preheat the oven to 180°C. Line an oven-safe tray with baking paper.
• In a bowl, whisk together the maida, cocoa powder, sugar, salt, baking soda, and baking powder.
• In a separate bowl, whisk together the oil, milk, eggs, and vanilla.
• Add the wet ingredients to the dry and stir just until combined.
• Scoop generous tablespoonfuls of dough onto the prepared baking sheet, placing them about 5 cm apart.
• Bake for 10-12 minutes, until the tops are cracked and the cookies are set. Allow to cool completely before adding the filling.
• For the filling, combine 225 gm marshmallow creme and 120 gm softened butter in a bowl.
• Beat with a hand mixer for 3-5 minutes until light and fluffy.
• Scrape sides occasionally to fully incorporate ingredients.
• The filling is ready when it is thick yet spreadable, and coats the spoon in soft peaks. Make this only after your pies are ready or at least in the oven and halfway done.
• To assemble, spread about 1 tbsp of marshmallow creme on the flat side of one cookie. Top with another cookie, flat side down, to make a sandwich. Roll the edges in powdered sugar.