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Classic Whoopie Pie from Pennsylvania Grange Cookbook 1972

Classic Whoopie Pie from Pennsylvania Grange Cookbook 1972


Okay, so I know that this recipe is not healthy or Weight Watchers friendly (see nutrition info below), however these are so delicious! They remind me of childhood. A time when you could eat anything and not feel guilty! My family is from central Pennsylvania and we grew up eating whoopie pies. You could buy them homemade from the school’s bake-sale, wrapped in plastic to keep your fingers from getting chocolate all over them.

If you have never had a whoopie pie, they are two soft cake-like cookies with a fluffy frosting in between. We don’t often make sweets in our house, so I wanted to use a recipe that I have already tried and loved. Also, I have been interested in trying more recipes from the 1972 Pennsylvania Grange Cookbook. This cookbook has been in my Mom’s kitchen for as long as I can remember! It is missing the cover, full of stains and has little handwritten notes in it. I will be following Mrs. Betty Wingert’s “Woopy Pies” recipe (page 220). I am making one substitution, her recipe calls for lard. No Betty, not lard!

The last time I made these was for a 4th of July party. I left the kitchen for a few minutes while the cookies were cooling and our dog Jack ate about 5 of them off the counter. Lucky for us, he didn’t get sick! They were a big hit at the party and I don’t remember bringing any home with us. The best things about whoopie pies, besides the fact that they are yummy, is that they are so easy to take with you to parties, barbecues, picnics, et cetera. Also, let’s face it, saying whoopie pie is fun, am I right?


Classic Whoopie Pie from Pennsylvania Grange Cookbook 1972

Author: Jodi Boatman Prep Time: 30 minutes Cook time: 5 Minutes  

Total Time:  25 Minutes Yields: 12 Servings WW: Freestyle Points: 25



1 C shortening
2 C sugar
2 egg yolks
2 whole eggs
1 C cocoa
1/2 TSP salt
4 C flour
2 TSP vanilla
1 C sour milk *
1 C hot water
2 TSP baking soda

2 unbeaten egg whites
1 TSP vanilla
4 TSP flour
2 TSP powdered sugar
4 TSP milk
1 1/2 C shortening
1 16 oz box powdered sugar (about 4 C)


  • Preheat oven to 450°

  • To make the cookies, mix together shortening, sugar, egg yolks and whole eggs.  Mix in liquid ingredients until smooth, then add in remaining dry ingredients.  Drop by the spoonful onto cookie sheet.  Bake for 5-7 minutes until set*.  Allow cookies to completely cool before spreading filling.

  • To make the filling, beat together egg whites, vanilla, flour, powdered sugar, milk, shortening until smooth and fluffy.  Add the box of powdered sugar and beat.  

  • Spread filling between two cookies and enjoy!

*To make sour milk, add one TBSP of lemon juice to 1 C of milk and let stand for 5 minutes before using in recipe.

*The recipe says to bake for 5 minutes, however it took my cookies 7 minutes to cook through.

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