14 Delicious Nana Bessies Whoopie Pies Recipes

Unleash your inner baker with these 14 Delicious Nana Bessies Whoopie Pies Recipes that promise to bring joy to your kitchen and sweetness to your table! Perfect for home cooks across North America, these recipes blend nostalgia with creativity, offering a variety of flavors that cater to every palate. Whether you’re a whoopie pie novice or a seasoned pro, get ready to discover your next favorite treat. Keep reading to find the perfect recipe that’ll make your taste buds dance!

Classic Chocolate Nana Bessies Whoopie Pies

Every now and then, a dessert comes along that’s so delightfully indulgent, it practically winks at you from the plate. Enter these Classic Chocolate Nana Bessies Whoopie Pies – a playful twist on the traditional treat that’s sure to make your taste buds do a happy dance.

Ingredients

• For the pies:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Drop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched.
8. Let the pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. For the filling, beat the softened butter until creamy, then gradually add the powdered sugar, marshmallow fluff, and vanilla extract until smooth and fluffy.
10. Once the pies are cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies.

Absolutely irresistible, these whoopie pies boast a tender, cake-like texture with a creamy, dreamy filling that’s just sweet enough. Serve them with a cold glass of milk for the ultimate nostalgic treat, or get fancy and drizzle with melted chocolate for an extra decadent touch.

Vanilla Cream Filled Nana Bessies Whoopie Pies

Mmm, imagine biting into a cloud—if clouds were made of vanilla cream sandwiched between two pillowy whoopie pies. That’s the dream we’re baking into reality today with these heavenly treats that’ll have you floating on a sugar high.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the vanilla cream filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the sugar and softened butter until light and fluffy. Tip: Ensure your butter is at room temperature for a smoother mix.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart. Tip: Use a cookie scoop for uniform whoopie pies.
7. Bake for 10-12 minutes, or until the tops spring back when lightly touched. Tip: Don’t overbake to keep them soft.
8. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until light and fluffy.
10. Spread or pipe the filling onto the flat side of half the whoopie pies, then top with the remaining pies.

How about that? These whoopie pies are a textural dream—soft, creamy, and just the right amount of sweet. Serve them at your next picnic for a guaranteed crowd-pleaser, or keep them all to yourself; we won’t judge.

Red Velvet Nana Bessies Whoopie Pies

Now, who doesn’t love a dessert that’s as fun to say as it is to eat? ‘Red Velvet Nana Bessies Whoopie Pies’ are the perfect blend of whimsy and decadence, promising to be the showstopper at your next gathering or just a Tuesday night treat.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 tbsp red food coloring
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup marshmallow fluff

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring until the batter is uniformly red.
7. Drop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the whoopie pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the filling, beat the softened butter, powdered sugar, and vanilla extract together until smooth. Fold in the marshmallow fluff until well combined.
10. Once the whoopie pies are completely cool, spread or pipe the filling onto the flat side of half of the pies, then top with the remaining pies.

Whoopie! These pies are a delightful mix of soft, cakey texture and creamy, fluffy filling, with a rich red velvet flavor that’s impossible to resist. Serve them stacked high on a vintage plate for a touch of nostalgia, or pack them in a lunchbox for a sweet surprise.

Peanut Butter Nana Bessies Whoopie Pies

Fancy a bite of something that’ll make your taste buds do a happy dance? These Peanut Butter Nana Bessies Whoopie Pies are the perfect mash-up of fluffy cake and creamy filling, guaranteed to vanish faster than a snowman in July.

Ingredients

• For the pies:
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 tsp vanilla extract
• For the filling:
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the egg to the butter mixture, beating well after addition. Then, mix in the milk and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough pies, so stop as soon as the flour disappears.
6. Drop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Tip: Rotate the baking sheets halfway through for even baking.
8. Let the pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. While the pies cool, make the filling by beating together the peanut butter, softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
10. Once the pies are cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies to form sandwiches.

Zesty and zingy, these whoopie pies boast a tender crumb that hugs the rich, peanut buttery center. Serve them with a cold glass of milk for a classic combo, or get fancy and drizzle with melted chocolate for an extra decadent touch.

Mint Chocolate Chip Nana Bessies Whoopie Pies

Who knew that combining the refreshing zing of mint with the rich decadence of chocolate could lead to such bliss? These Mint Chocolate Chip Nana Bessies Whoopie Pies are here to prove that sometimes, the best things in life are indeed green and speckled with chocolate.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup mini chocolate chips
• For the mint filling:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp peppermint extract
  • Green food coloring (optional)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the mini chocolate chips gently to avoid overmixing.
7. Drop tablespoon-sized scoops of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the mint filling, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and peppermint extract, beating until smooth. Add green food coloring if desired.
10. Once the whoopie pies are completely cool, spread or pipe the mint filling onto the flat side of half the pies, then top with the remaining pies.

Delightfully soft with a creamy mint center, these whoopie pies are a playful twist on the classic. Serve them chilled for an extra refreshing treat, or sneak one into your lunchbox for a midday pick-me-up.

Lemon Zest Nana Bessies Whoopie Pies

Just when you thought whoopie pies couldn’t get any better, along comes this zesty twist that’ll have you seeing citrus in a whole new light. Perfect for when you’re craving something sweet with a punch of tang, these Lemon Zest Nana Bessies Whoopie Pies are the ultimate treat to brighten your day.

Ingredients

• For the pies:
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the egg, lemon zest, and lemon juice to the butter mixture, beating until well combined.
5. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. While the pies cool, make the filling by beating the softened butter, powdered sugar, vanilla extract, and lemon zest together until smooth and creamy.
9. Once the pies are completely cool, spread a generous amount of filling on the flat side of one pie and sandwich with another.
10. Repeat with the remaining pies and filling.

Now, not only do these whoopie pies boast a melt-in-your-mouth texture with a creamy, dreamy filling, but they also pack a lemony zing that’s downright irresistible. Serve them up at your next picnic or as a cheeky midday pick-me-up—either way, they’re bound to disappear faster than you can say ‘Nana Bessie’.

Coconut Cream Nana Bessies Whoopie Pies

Get ready to meet your new obsession: these Coconut Cream Nana Bessies Whoopie Pies are the fluffy, creamy, dreamy treats you didn’t know you needed in your life. Imagine biting into a cloud, if that cloud was made of coconut and sandwiched with the creamiest filling known to mankind.

Ingredients

• For the pies:
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1/2 cup coconut cream

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth.
9. Fold in the coconut cream until the filling is uniform in texture.
10. Once the pies are cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies.

Delight in the contrast of the tender, cocoa-kissed pies against the lush, coconut-infused filling. Serve these whoopie pies chilled for a refreshing twist, or at room temperature for maximum creaminess.

Pumpkin Spice Nana Bessies Whoopie Pies

Alright, buckle up, buttercups, because we’re about to dive into the autumnal abyss with a treat that’s like a hug from your grandma—if your grandma was made of pumpkin spice and everything nice. These whoopie pies are the unofficial mascot of fall, and trust me, they’re worth every crumb.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your whoopie pies won’t stick and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This is your dry team—keep them close.
3. In a large bowl, beat the softened butter and brown sugar until fluffy. This should take about 3 minutes—don’t skimp on the fluff!
4. Add the egg, pumpkin puree, and vanilla extract to the butter mixture, beating until just combined. Overmixing is the enemy of tenderness.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined—think gentle folds, not vigorous beats.
6. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 10-12 minutes, or until the edges are just starting to brown. A toothpick should come out clean when inserted into the center.
8. Let the whoopie pies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Patience is key—no one likes a crumbly whoopie.
9. While the whoopie pies cool, make the filling by beating the softened butter, powdered sugar, vanilla extract, and milk until smooth and fluffy. This should take about 2 minutes—aim for cloud-like perfection.
10. Once the whoopie pies are completely cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies. Gently press together to create your whoopie pie sandwiches.

Zesty, spiced, and impossibly moist, these whoopie pies are like autumn in edible form. Serve them with a side of nostalgia or a tall glass of cold milk for the ultimate comfort food experience.

Salted Caramel Nana Bessies Whoopie Pies

Hold onto your hats, folks, because we’re about to dive into a dessert that’s as fun to say as it is to eat! These whoopie pies are the perfect blend of sweet, salty, and downright delicious, guaranteed to make your taste buds do a happy dance.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the salted caramel filling:
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the tops spring back when lightly touched. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. For the filling, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, and bring to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract and sea salt. Let cool until thickened.
9. Once the whoopie pies and filling are cooled, spread a generous amount of filling on the flat side of one whoopie pie and sandwich with another.

Velvety soft whoopie pies meet gooey, salty-sweet caramel in this match made in dessert heaven. Serve these beauties with a cold glass of milk or crumble them over vanilla ice cream for an extra indulgent treat.

Double Chocolate Nana Bessies Whoopie Pies

Now, who in their right mind can resist the call of a whoopie pie, especially when it’s double the chocolate and double the fun? These ‘Double Chocolate Nana Bessies Whoopie Pies’ are the stuff of legends, combining rich cocoa flavors with a creamy filling that’ll have you sneaking back for seconds (and thirds).

Ingredients

• For the pies:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup marshmallow fluff
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. For the filling, beat the softened butter, powdered sugar, marshmallow fluff, and vanilla extract until smooth and creamy.
9. Once the pies are cool, spread a generous amount of filling on the flat side of half the pies, then top with the remaining pies.
10. Chill the whoopie pies in the refrigerator for 30 minutes before serving to allow the filling to set.

Craving something that’s a cross between a cake and a cookie? These whoopie pies deliver with their soft, cakey texture and rich, chocolatey flavor. Serve them up at your next gathering or keep them all to yourself—we won’t judge.

Strawberry Shortcake Nana Bessies Whoopie Pies

Alright, buckle up, buttercups, because we’re about to dive into a dessert that’s as fun to say as it is to eat. Imagine the lovechild of a classic strawberry shortcake and a whoopie pie, all dressed up in its Sunday best—this is Nana Bessie’s legacy, and it’s downright delicious.

Ingredients

• For the cakes:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your whoopie pies don’t stick and bake evenly.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. This is your dry team, and they’re ready to play.
3. In another bowl, beat the softened butter until creamy, then add the egg, buttermilk, and vanilla extract. Mix until smooth. This wet team brings the party together.
4. Gradually combine the dry ingredients into the wet mixture, stirring until just incorporated. Overmixing is the enemy of fluffy cakes—stop when you see no more flour streaks.
5. Drop tablespoon-sized dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
6. Bake for 10-12 minutes, or until the edges are just golden. A toothpick inserted should come out clean. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.
7. While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your cloud of deliciousness.
8. Fold in the diced strawberries gently. You want pockets of berry goodness, not a pink mess.
9. Once the cakes are completely cool, spoon a generous amount of the strawberry cream onto the flat side of one cake, then sandwich with another. Press lightly so the filling peeks out the edges.

Now, these whoopie pies are a textural dream—soft, pillowy cakes hugging a light, fruity cream that’s got just the right amount of sweetness. Serve them at your next picnic, and watch them disappear faster than you can say ‘Nana Bessie’s secret recipe.’

Maple Bacon Nana Bessies Whoopie Pies

Just when you thought whoopie pies couldn’t get any better, we go and throw maple bacon into the mix. These ‘Maple Bacon Nana Bessies Whoopie Pies’ are the sinful love child of breakfast and dessert, promising to be the talk of your next brunch or bake sale.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• For the maple bacon filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 4 strips bacon, cooked crispy and crumbled

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Drop tablespoon-sized scoops of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. While the pies cool, make the filling by beating the softened butter, powdered sugar, maple syrup, and vanilla extract together until smooth. Fold in the crumbled bacon.
9. Once the pies are completely cool, spread or pipe the filling onto the flat side of half of the pies, then top with the remaining pies to form sandwiches.
10. For the best flavor, let the whoopie pies sit for at least an hour before serving to allow the flavors to meld.

How can you resist the combination of rich chocolate, sweet maple, and smoky bacon in every bite? Serve these whoopie pies with a cold glass of milk or a hot cup of coffee for the ultimate indulgence.

Espresso Infused Nana Bessies Whoopie Pies

Espresso Infused Nana Bessies Whoopie Pies are here to jolt your taste buds awake with a caffeine kick wrapped in a soft, sweet embrace. Perfect for those who believe dessert should come with a side of energy, these whoopie pies blend the rich depth of espresso with the nostalgic comfort of Nana Bessie’s classic recipe.

Ingredients

• For the whoopie pies:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp instant espresso powder
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the sugar and vegetable oil until smooth. Add the egg and vanilla extract, beating until combined.
4. Dissolve the espresso powder in the buttermilk, then add to the wet ingredients, mixing well.
5. Gradually add the dry ingredients to the wet, stirring until just combined. Tip: Overmixing can lead to tough whoopie pies, so stop when you no longer see flour streaks.
6. Drop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Tip: They’ll look underdone, but they’ll firm up as they cool.
8. Let the pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating until light and fluffy. Tip: If the filling is too thick, add a teaspoon more milk at a time until desired consistency is reached.
10. Spread a generous amount of filling on the flat side of half the pies, then top with the remaining pies.

Absolutely irresistible, these whoopie pies offer a delightful contrast between the moist, espresso-kissed cakes and the creamy, sweet filling. Serve them with a cold glass of milk or, for the adults, a shot of espresso to double down on the coffee flavor.

Funfetti Nana Bessies Whoopie Pies

Whoa, hold onto your sprinkles, folks, because we’re about to dive into a dessert that’s as fun to make as it is to eat! These ‘Funfetti Nana Bessies Whoopie Pies’ are the perfect blend of whimsy and nostalgia, guaranteed to bring a smile to your face and a sprinkle to your step.

Ingredients

• For the whoopie pies:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup rainbow sprinkles
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
6. Gently fold in the rainbow sprinkles.
7. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. For the filling, beat the softened butter, powdered sugar, vanilla extract, and milk together until smooth and creamy.
10. Once the whoopie pies are completely cool, spread a generous amount of filling on the flat side of one pie and sandwich with another.

Marvel at your creation! These whoopie pies are soft, cakey, and packed with a buttery vanilla filling that perfectly complements the funfetti crunch. Serve them at your next party or sneak one (or two) for a midday pick-me-up—no judgment here!

Conclusion

Savory, sweet, and everything in between, these 14 Nana Bessies Whoopie Pies recipes are a treasure trove of delight for any home cook. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to spark joy in your kitchen. We’d love to hear which one stole your heart—drop us a comment and don’t forget to share the love on Pinterest!