S’mores Whoopie Pies

S'mores Whoopie Pies

Have you noticed that whoopie pies have become all the rage lately? First cupcakes became tres chic and began an empire-like rule over entire bakeries and cookbooks. Well, move over cupcakes, whoopie pies are trying to steal your thunder. From the classic chocolate and marshmallow fluff to gourmet and savory varieties, the sky is the limit when it comes to flavor combinations. Throw in that they are portable and easy to eat without a plate or silverware (just like cupcakes) and you can begin to see why they have become so popular.

Now, it’s pretty well documented here that I am a born and bred Pittsburgh girl, so growing up these were known as gobs. And they only came in one flavor – chocolate with a white icing center. They sent my little heart racing. My mom had a couple of friends that could make really sensational gobs and I always looked forward to the parties where they would show up. Now that there are so many possibilities at my fingertips?? Look out!

S'mores Whoopie Pies

These s’mores whoopie pies are as close to a s’more as you can get without the actual graham cracker and ooey-gooey marshmallow. The cake part is made with graham flour (Bob’s Red Mill brand, found in the organics section of the local supermarket) and the flavor is spot-on. I made them for the 4th of July weekend and they would certainly be appropriate for any summertime picnic or get together.

The recipe comes from the recently-released cookbook Whoopie Pies, which was co-authored by Sarah Billingsley and Amy Treadwell. Sarah is a native of Pittsburgh and used to write for the local newspaper, the Pittsburgh Post-Gazette. I worked with the food editor there to write a piece about the popularity of whoopie pies, their history, and a bit about Sarah and the book:

“Ex-Pittsburgher’s book has gobs of recipes” (Pittsburgh Post-Gazette). The article includes recipes for the Tiramisu Whoopie Pie and the Jalapeño Cornbread Whoopie Pie.

Sarah Billingsley was beyond generous and offered to send me a signed copy of Whoopie Pies, to be given away to one of my readers. Read on to find out how you can win the book…

Whoopie Pies Cookbook


One (1) copy of Whoopie Pies by Sarah Billingsley & Amy Treadwell

Entry Requirements

How to Enter: Leave a comment on this post answering the question: Is it a whoopie pie or a gob? And if you have had them before, what is your favorite flavor?

Required: You must include your email address in the comment form. I will need it to contact you should you win.

Deadline: Sunday, July 11, 2010 at 11:59pm EST

The Fine Print

No purchase necessary to enter. Winner will be selected at random by Brown Eyed Baker using Random.org. All entries received after the Giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 24 hours to confirm receipt of the email. If the winner does not reply within 24 hours, another winner will be selected. Giveaway has been sponsored by Sarah Billingsley, co-author of Whoopie Pies.


Update: The giveaway is now closed. Congratulations to commenter #348, Helen, who said:

“Whoopie pies! And I love the classic — chocolate with white filling.”

Thank you to everyone for entering; I loved hearing about all of the different varieties of gobs/whoopie pies. Can’t wait to try more!

One year ago: Snickerdoodles

S'mores Whoopie Pies

Yield: About 2 dozen assembled whoopie pies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes


For the Graham Cracker Whoopie:
1½ cups graham flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the Classic Marshmallow Filling:
1½ cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
1¼ cups vegetable shortening
1 cup confectioners' sugar
1 tablespoon vanilla extract

For the Chocolate Ganache Filling:
8 ounces milk chocolate chips (or solid chocolate, finely chopped)
½ cup heavy cream


1. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2. In a medium bowl, stir together both flours, baking powder, and salt.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

4. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.

5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

6. Make the Marshmallow Filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

7. Make the Chocolate Ganache Filling: Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.

8. Assemble the whoopie pies: Pipe or spread (whatever your preferred method) a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

* Note: I know many people are opposed to vegetable shortening, but it really is a necessary ingredient. It gives the cakes their characteristic lift and lightness, and the rounded shape. It is also a crucial component of the classic marshmallow filling. I can attest to both of these after reviewing my mom's old recipes for gobs!

(Recipe from Whoopie Pies by Sarah Billingsley & Amy Treadwell)


388 Responses to “S’mores Whoopie Pies”

Comment Pages 1 2 3 4 8
  1. Sarah on July 8, 2010 at 8:20 am

    whoopie pie for sure. My favorite is a vanilla with strawberry filling!


  2. Carolyn on July 8, 2010 at 8:20 am

    I know them as whoopie pies, and the best one I’ve had was a pumpkin one at our fair last year. But these s’mores ones look even better!


  3. Katie on July 8, 2010 at 8:22 am

    I would call it a Whoopie Pie, kind of a fun name I think. I’ve never had them but they look delish!


  4. Sara on July 8, 2010 at 8:27 am

    Gobs all the way! We made gobs as children ONLY when my aunt came over. Couldn’t wait for those weekends – I’ve had traditional, strawberry, lemon, and a pretty interesting vanilla with apple filling.


  5. Ashley on July 8, 2010 at 8:35 am

    I call it a whoopie Pie. I think these s’mores ones look awsome. I have not had a lot of whoopie Pies but I do like moon pies.


  6. Tina K on July 8, 2010 at 8:38 am

    These are whoopee pies, or as they are known in my house “wookie pies” my daughters boyfriend miss heard her and didn’t know what a wookie pie was…

    Bring a former New Englander, I’m a traditional chocolate an white cream girl…..but every now and then…..molasses or pumpkin is quite yummy!


  7. Tami on July 8, 2010 at 8:42 am

    i have been told by more than one professional baker that my whoopee pies (never heard them called gobs before) are the best out there. I just returned from Amish country, their pies are “wet” mine are dry….here is my recipe that I am happy to share. So many people won’t share their recipes

    Whoopee Pies

    For the cake part, mix the following together

    1 cup sugar
    2 cup flour
    1 tea. baking soda
    1 tea. baking powder
    5 table. cocoa
    1/2 cup crisco
    2 egg yolks
    1 cup milk
    1/2 tea vanilla

    using the smaller cookie scooper (about 1 tablespoon) put on ungreased cookie sheet (i use a slipmat) for 10-12, should be firm to touch when done.

    For the cream party, mix the following together

    1/4 soften butter
    1/2 cup crisco
    3/4 cup confectionary sugar
    2 tea. vanilla
    1 1/2 cup marshmallow fluff

    mix together and beat until fluffy. Spoon out cream on one pie and top
    with a matching pie. Makes about 20 pies, recipe can easily be doubled


    • foodlvr on August 22nd, 2010 at 7:54 pm

      Thanks for the recipe. I so want to make these again – whoopie pies that is. I made a Pumpkin version a year or so ago and loved them. Thanks for sharing.


  8. The Nifty Foodie on July 8, 2010 at 8:44 am

    I’ve only heard of them as whoopie pies. I’ve never tried one either. Guess I should get on that, eh?


  9. Laura on July 8, 2010 at 8:44 am

    I’ve never heard the term “gob” before, so I’m going to go with Whoopie Pie. And I’ve only ever had store bought whoopie pies, but these are defintely going to the top of my must-try list. :)


  10. Kathy on July 8, 2010 at 8:45 am

    Definitely whoopie pies! I just had one for the first time ever last week…red velvet with the most delicious cream cheese center. Yum!


  11. Lynn on July 8, 2010 at 8:47 am

    Since it is a GOB of icing between two pieces of cake, I’ll go with Gob. Whoopee has a different connotation to me. 😉 I like pumpkin with cream cheese. Thanks for the great give away.


  12. Chris on July 8, 2010 at 8:47 am

    Having been born and raised in Northern Indiana, these are most definitely known around here as Whoopie Pies! The Amish have a thing about making them…mostly chocolate though. Give me a Pumpkin Cream Cheese Whoopie Pie and no one gets hurt!


  13. Tara on July 8, 2010 at 8:55 am

    Whoopie Pies. I’ve only ever had the original, but these s’mores ones look verrrry interesting. And Marshmallow Fluff??? Is this a brand name? All I’ve ever seen is Kraft’s brand…


  14. Lauren S on July 8, 2010 at 8:55 am

    I’ve always known them as Whoopie Pies! My grandma used to make the black and white ones! Delish!


  15. Alison on July 8, 2010 at 8:59 am

    My family has always called them whoopee pies and my favorite is chocolate!


  16. Juliene on July 8, 2010 at 9:01 am

    I have followed your blog for awhile now because I too am a fellow(former) Pittsburgh gal and love all things Pittsburgh. Ironically enough I was there for the 4th of July holiday and picked up some gobs for my hubby. He had never been exposed to their delicousness and when I brought them to him he exclaimed “OH WHOOPIE PIES” haha I love the traditional chocolate ones but my hubby prefers the blonde version. No matter how long I am away from Pittsburgh they will always be gobs!


  17. Jan Wilson on July 8, 2010 at 9:03 am

    We called them Globs. They were the classic chocolate but we used the same whipped filling that we used in our Lady Locks. I never thought of using a differnt filling. I’m glad I read the article in the PG. So I vote for Gobs.


  18. Nancy Clark on July 8, 2010 at 9:04 am

    They are whoopie pies but growing up we didn’t have them. Now, being an adult, I have only had chocolate with white creme filling which I made. Loved them!


  19. Emma on July 8, 2010 at 9:07 am

    They’re whoopie pies and they look delicious!


  20. Eliana on July 8, 2010 at 9:09 am

    I have never heard of them referred to as gabs so for me, it’s pies all the way. My absolute FAV flavor has got to be Pumpkin Cakes with Cream Cheese Filling…YUM. These smores ones look like they could come in second though :)


  21. bridget {bake at 350} on July 8, 2010 at 9:10 am

    Oh MY! These look INCREDIBLE!!!

    Well, I’d have to say Whoopie Pie. Being from Texas, I’d barely even heard of Whoopie Pies and this is my first time hearing of gobs! :)


  22. KentuckyCooking on July 8, 2010 at 9:14 am

    Oh, they’re ~definitely~ whoopie pies! I grew up in Maine, and these were a local favorite. I’m most fond of the “standard” flavors of chocolate filled with creamy goodness, but I’m really interested in trying a pumpkin spice/cream cheese filling combo one of these days.



  23. Penny Bolton on July 8, 2010 at 9:16 am

    Gobs or Whoopie! Well, I’ve only heard of them referred to as whoopie pies, but I like “Gobs”…How about “Gobs of Whoopie” You could start a contest on creating the most unique “Gobs of Whoopie” among readers. As I’ve only tried the chocolate, I’m anxious to try some other flavors…grandchildren, get ready for a treat!


  24. sarah k. on July 8, 2010 at 9:28 am

    whoopie pies. i’ve never tried them before cause they remind me of oatmeal creme pies which i despise. but really, they are probably so much better. so i should try them.


  25. Lori on July 8, 2010 at 9:28 am

    I would say Whoopie Pies! I’ve actually never had one! I’m putting them on my list to try now~!


  26. Caroline on July 8, 2010 at 9:31 am

    In PA dutch country, they’re whoopie pies. and it’s the chocolate cake with the shortening filling. So amazing.


  27. Pepi Coleman on July 8, 2010 at 9:33 am

    Whoopie Pie’s ! I live in Maryland and never heard them called gobs before. These look fantastic! I love Whoopie Pie’s.


  28. Elizabeth B. on July 8, 2010 at 9:36 am

    Whoopie Pies! And I’ll take any flavor on the outside, as long as the filling is that super-sweet white frosting :)


  29. Amy S. on July 8, 2010 at 9:42 am

    Definitely whoopie pies! The best one I ever had was a pumpkin flavored outside with a cream cheese filling. Yummy!


  30. Angie (Telly's Tasty Tidbits) on July 8, 2010 at 9:42 am

    I made these a few weeks ago and OMG so amazing! http://telly21182.blogspot.com/2010/05/smores-whoopie-pies.html
    Now I want to make them again after seeing how pretty yours are!


    • Angie (Telly's Tasty Tidbits) on July 8th, 2010 at 9:45 am

      I guess I should enter as well – I’d say it’s definitely a Whoopie Pie and my favorite flavor is without a doubt the Smores one. I love ANYTHING smores!


  31. Jeanne on July 8, 2010 at 9:45 am

    I’ve never heard of gobs before, but I love whoopie pies! My favorite flavor is chocolate, of course.


  32. Carol on July 8, 2010 at 9:47 am

    Whoopie pies! I’ve never made them before, have almost forgotten about them-until now!!!Thanks so much.


  33. Barbara on July 8, 2010 at 9:50 am

    It is without a doubt a Whoopie Pie. I like Banana nut best, but I will eat any of them YUMO!!!!!


  34. Cara on July 8, 2010 at 9:52 am

    Whoopie Pie and chocolate! I still remember the first time I got one!


  35. Kerri on July 8, 2010 at 9:55 am

    To me, they’re whoopie pies, and until recently I’d only ever had the traditional chocolate with vanilla cream filling. Recently I had a pumpkin one that was pretty tasty. Great post, as always I can’t wait to try these s’more ones!


  36. Julia on July 8, 2010 at 9:59 am

    Oh my! I don’t know what to call it, but it looks delicious!


  37. Candice on July 8, 2010 at 9:59 am

    They are definitely gobs! (I’m from Western PA.) I last made them in December for a cookie exchange. I will try this recipe next!


  38. Morgan on July 8, 2010 at 10:00 am

    I’ve always known them as whoopie pies, but I don’t think I’ve ever had one before! I’m from the South, so maybe it’s a northern thing? But Marshmallow fluff sandwiched between anything sounds pretty good to me. Think you could work in some peanut butter and banana for a fluffer-nutter whoopie pie?


  39. Rebecca on July 8, 2010 at 10:05 am

    Whoopie pies! I don’t know that I’ve had a tried and true version, but the ones that have chocolate chip cookies on the outside and a yummy icing-like filling on the inside are pretty darn good!


  40. Liz N on July 8, 2010 at 10:09 am

    I first knew these as ‘gobs’ because I lived in northeast Ohio and I had friends who grew up in Pennsylvania making ‘gobs’. I was given her family recipe for gobs and I’ve treasured it ever since. I can’t wait to try your S’mores GOBS! They look amazing.


  41. Eva on July 8, 2010 at 10:12 am

    I’ve never heard the term “gobs” before, so I know them as whoopie pies. And honestly, I don’t think I’ve ever eaten one!!! *gasp*


  42. Ann on July 8, 2010 at 10:12 am

    Yay I just bought graham flour the other day to make crackers! I’m sure I’ll have extra to make something like this.

    I’d call them whoopie pies. And I can’t remember having them…


  43. Krystle on July 8, 2010 at 10:15 am

    I call them whoopie pies and my favorite so far is red velvet. I made them in the shape of hearts for Valentines Day but you can bet I will definitely be making these this weekend. I love Smores anything!


  44. Nicole on July 8, 2010 at 10:23 am

    I’ve called them gobs, whoopie pies, and yum yums – I love the almond cake with raspberry filling flavor at Bethel Bakery. Smores and tiramisu whoopie pies sound heavenly.


  45. Aja on July 8, 2010 at 10:31 am

    I’m originally from Western PA and have only known them as gobs until I moved to Virginia and EVERYONE here refers to them as whoopie pies…but they’re gobs. I’m simple, I like chocolate with the fattening vanilla filling. However, this s’mores version looks wonderful…


  46. Margaret on July 8, 2010 at 10:32 am

    They’re whoopie pies, and pumpkin chocolate chip is the best!


  47. Jake on July 8, 2010 at 10:33 am

    I’ve always called them gobs, but I’ve also heard “moon pies” used… The traditional chocolate one often has too sweet a filling for me so I tend to go for the pumpkin and cream cheese icing ones when available.


  48. Meg on July 8, 2010 at 10:40 am

    RED VELVET WHOOPIE PIES!!!! Love love love love them! :) I tried making them once by piping circles on a baking sheet (unlike some people who really have the real whoopie pan pan) and they turned out having different sizes. Simple chocolate whoopie pie with traditional marshmallow creme/frosting is also sinful <3 I'd love to get my hands on this book! :<


  49. Nuha Abuduhair on July 8, 2010 at 10:41 am

    whoopie pies!!! its just fun to say! whoopieeeeeeeeeeee


  50. meg on July 8, 2010 at 10:41 am

    I forgot to answer your question!! They’re definitely whoopie pies to me. No other name can do justice :) Hihi.

    RED VELVET WHOOPIE PIES!!!! Love love love love them! I tried making them once by piping circles on a baking sheet (unlike some people who really have the real whoopie pan pan) and they turned out having different sizes. Simple chocolate whoopie pie with traditional marshmallow creme/frosting is also sinful <3 I'd love to get my hands on this book! :<


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