Funfetti Whoopie Pies

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These funfetti whoopie pies start with a funfetti cookie that is fluffy and deliciously soft. Then they are generously filled with a marshmallow filling that is so good you’ll want to eat it with a spoon!

Pudding is the secret ingredient that gives these whoopies the height and softness they need to be called a whoopie. Otherwise, it’s a cookie sandwich. But does anyone really care? I mean, I’ll eat both. ?

The cookies come together in one bowl, which is so much easier when you’re baking with kids. Using a medium sized scoop, scoop them out onto the parchment, leaving at least 3 inches between each cookie so they have room to spread. Make sure not to overmix, so the cookies bake up nice and puffy.

To make the marshmallow filling, start with one batch of our American vanilla buttercream. To that, add about 3/4 cup of marshmallow fluff and beat to combine. That’s all there is to it!

Now, you can either use a mini offset spatula like this one to spread the filling. Or, if you want it nice and thick, put the filling in a piping bag fitted with a large round piping tip, Working from the inside out, pipe a spiral of marshmallow buttercream up to about 1/2″ from the edge. Place another cookie on top and gently press until the buttercream comes right to the edge.

If you want to make them extra colorful, you can roll the edges of the buttercream in sprinkles. ?

Happy Baking!


Funfetti Whoopie Pies

Recipe by Amanda Innes-ShareefCourse: BakingDifficulty: Easy


Prep time


Cooking time




  • Unsalted Butter 113g
    (1/2 cup)

  • Sugar 50g
    (1/4 cup)

  • Brown Sugar 150g
    (3/4 cup)

  • Vanilla 1 tsp

  • Instant Vanilla Pudding 3.4 oz
    (1 package)

  • Eggs 2

  • All Purpose Flour 280g
    (2 1/4 cups)

  • Baking Soda 1 tsp

  • Sprinkles 1/2 cup


  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • Beat the butter, sugars, vanilla and pudding until creamy.
  • Add the eggs and beat well, scraping down the sides of the bowl.
  • Add the flour and baking soda and mix just until combined.
  • Fold in the sprinkles with a spatula.
  • Bake for 10-12 minutes, or until the edges just start to brown.
  • Cool completely, then fill with marshmallow filling (recipe below).


  • For the sprinkles, jimmies are the best. Other sprinkles can melt and cause the colors to dull and bleed.
  • You should get 22-23 cookies out of this recipe using a medium scoop, which equates to 11 whoopie pies.

marshmallow filling Directions

  • Make one batch of our American vanilla buttercream.
  • Add 3/4 cup marshmallow fluff and beat well until combined.
  • Using either a mini offset spatula or a piping bag fitted with a large round tip, fill the whoopies generously.
  • Optional: Roll the edges in more sprinkles.