Pistachio whoopie pies are delicious sweet treat, made with cake mix, pudding mix, and filled with a marshmallow buttercream!
You’ll love these pistachio whoopie pies for their lovely pale green hue and their amazingly simple preparation–plus, they’re delicious!
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I remember the first time I heard about whoopie pies, and was completely flummoxed. I had no idea what they were, but I quickly realized I had been missing out!
Whoopie Pies have origins in New England, and they are typically a sandwich cookie made up of cake-like cookies and sweet, creamy filling.
I love making classic whoopie pies, pumpkin whoopie pies, and now these pistachio whoopie pies!
Pistachio desserts are a favorite in our family, including pistachio bread, pistachio ooey gooey bars, pistachio banana bread, pistachio ice cream, pistachio pudding cookies, pistachio cupcakes, pistachio fluff salad, cranberry pistachio bread, pistachio cake, and pistachio cream pie.
So I knew these pistachio whoopie pies would be a hit, too!
Why You’ll Love These Pistachio Whoopie Pies
First and foremost, these whoopie pies are delicious. I mean, what’s not to love about pillowy soft cookies?
What really takes them over the top is the marshmallow buttercream in the middle. It’s the perfect amount of sweetness without being too sticky or cloying.
But they aren’t just delicious–they’re super easy to make! The recipe starts out with a cake mix and some pistachio pudding mix, then it’s doctored up so it produces soft and tender cookies.
I think the pretty pale green color is perfect for St. Patrick’s Day (along with some Lucky Charms S’mores dip, of course) or Christmas, too!
How to Make Pistachio Flavored Whoopie Pies
It’s really easy to make this tasty dessert! You can have these cookies ready in a flash!
Ingredients You’ll Need:
Ingredients for the Cookies:
- Yellow cake mix
- Instant pistachio pudding mix
- All-purpose flour
- Water
- Vegetable oil
- Eggs
Ingredients for the Filling:
- Butter
- Powdered sugar
- Marshmallow fluff
- Vanilla extract
How to Make It:
(Full printable recipe below)
Mix the batter. First you’ll combine the cake mix, pudding mix, and flour in the bowl of a stand mixer. Add in the water, oil, and eggs.
Start mixing on low speed until combined, then mix on medium-high speed for another minute. The batter will be fairly thick.
Scoop onto a baking sheet. Next, you’ll scoop the batter by rounded tablespoon onto a baking sheet lined with parchment paper or a silicone mat.
Bake. Pop them in the oven and bake at 350F for 10-12 minutes. Cool completely before filling.
Match up the cookies to sandwich them together.
Prepare the filling. Use an electric mixer to mix together the butter, powdered sugar, marshmallow fluff, and vanilla extract until smooth.
Spread the filling on one cookie from each pair, then top with the other cookie from that pair.
Repeat until all sandwiches are complete!
Notes and Adaptations:
- I don’t add any food coloring to the batter, but if you wanted a more vibrant green color, you could add a few drops of food coloring.
- If you love whoopie pies, give these red velvet whoopie pies or these strawberry sandwich cookies a try!
Recommended Equipment:
- Electric mixer or stand mixer
- Baking sheet
Pistachio Whoopie Pies
Pistachio whoopie pies are soft cookies sandwiched together with marshmallow buttercream, making a lovely and delicious pastel green dessert!
Ingredients
- For the Cookies:
- 15.25-oz box of yellow cake mix
- 3.4-oz box of Instant pistachio pudding mix
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- For the Filling:
- 6 Tbsp butter, softened
- 1 cup powdered sugar
- 7-oz jar marshmallow fluff
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, pudding, flour, water, vegetable oil, and eggs. Mix on low speed until combined, then increase speed to medium-high for another minute or two.
- Scoop by rounded tablespoon onto prepared baking sheet, leaving a couple of inches of space in between each. Bake for 10-12 minutes. Allow to cool on the cookie sheet for a couple of minutes before transferring to a cooling rack to cool completely.
- While cookies are cooling, prepare filling by using an electric mixer to mix together the butter, powdered sugar, marshmallow fluff, and vanilla extract.
- Pair up the cookies according to size and shape. For each pair, spread filling on one cookie and top with the other cookie, creating a sandwich cookie.
Notes
I do not add food coloring to the batter, but if you want a more vibrant green color, you can certainly do so.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 228mgCarbohydrates: 38gFiber: 0gSugar: 23gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Delicious Whoopie Pie Recipes:
Be sure to save this recipe to your desserts board on Pinterest!
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