Dessert: United States – New Hampshire – New Hampshire Whoopie Pies

Serving Size: 12

Approximate Time

Prep 25 min

Cook 10 min

Additional 1 hr 30 min

Total 2 hrs 5 min

Ingredients

- For the cookies:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2.5 g) kosher salt
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg (approx. 50 g), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
- 1/2 cup (120 ml) hot strong coffee or hot water
- For the maple buttercream filling:
- 1 cup (227 g) unsalted butter, softened
- 3 to 3 1/2 cups (360–420 g) powdered sugar, sifted
- 3 tbsp (45 ml) pure New Hampshire maple syrup (or other pure maple syrup)
- 1–2 tbsp (15–30 ml) whole milk or heavy cream, as needed
- 1 tsp (5 ml) vanilla extract
- Pinch of fine salt
- Optional pumpkin-maple variation (fall): 
- 1/2 cup (120 g) canned pumpkin puree
- 1 tsp (2 g) pumpkin pie spice
- Reduce powdered sugar to 2 1/2–3 cups (300–360 g) if using pumpkin so filling remains creamy

Instructions

Short Description:
Classic cake-like chocolate sandwich cookies filled with a creamy maple buttercream; a New Hampshire twist that celebrates local maple syrup and seasonal flavors. The recipe includes an optional pumpkin-maple variation for fall.

Regional Notes:
This New Hampshire variation highlights local maple syrup by using it in the buttercream filling for a pronounced regional flavor. For autumn, a pumpkin-maple filling option uses canned pumpkin and pumpkin pie spice to reflect the state's seasonal produce and traditions.

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, cream the 6 tbsp (85 g) softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer.
4. Beat in the egg and 1 tsp (5 ml) vanilla extract until combined.
5. Alternate adding the dry ingredients and the buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients; mix until just combined. Stir in the hot coffee until batter is smooth — batter will be fairly soft and scoopable.
6. Using a tablespoon or a #60 (1.5 tbsp) cookie scoop, drop rounded tablespoons of batter about 2 inches apart onto the prepared sheets; you should have about 24 mounds for 12 sandwiches. Smooth any high peaks with a damp finger for even domes.
7. Bake one sheet at a time for 9–11 minutes, rotating halfway through, until cakes are set and slightly springy to the touch. Do not overbake — they should remain soft. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
8. While cookies cool, make the maple buttercream: beat 1 cup (227 g) softened butter on medium speed until creamy. Gradually add 3 cups (360 g) powdered sugar, beating on low to combine, then increase speed to medium and beat until fluffy. Add 3 tbsp (45 ml) maple syrup, 1 tsp (5 ml) vanilla, a pinch of salt, and 1 tbsp (15 ml) milk or cream; beat until smooth. Add more powdered sugar for stiffness or up to 1 tbsp (15 ml) extra milk to loosen as needed.
9. For the pumpkin-maple variation: reduce powdered sugar to 2 1/2–3 cups (300–360 g). After creaming the butter, beat in 1/2 cup (120 g) pumpkin puree and 1 tsp (2 g) pumpkin pie spice, then add maple syrup and powdered sugar gradually until the filling is thick but pipeable. Adjust milk/powdered sugar for consistency.
10. Match cooled cakes into 12 pairs by size. Pipe or spread about 2–3 tbsp (30–45 ml) of maple buttercream onto the flat side of one cake, then top with its partner, pressing gently to spread filling to the edge.
11. Chill assembled whoopie pies 15–30 minutes if you want neater edges, or serve immediately at room temperature. Store in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for best flavor.