These soft and festive Funfetti Whoopie Pies are the perfect treat for birthdays, holidays, or any celebration! Ready in under 30 minutes, they’re made with simple, dye-free ingredients you can feel good about. These colorful sandwich cookies are kid-approved in our house—and I hope your family will love them just as much!
❤️ Why You’ll Love Funfetti Whoopie Pies
If you love soft, cakey cookies and colorful sprinkles, these Funfetti Whoopie Pies are for you! They’re sweet, cheerful, and perfect for birthdays, celebrations—or just because. Made with real ingredients and stuffed with a light, creamy filling, they’re as fun to make as they are to eat. Whether you’re baking with kids, using up sourdough discard, or just want to bring a little joy to your kitchen, this recipe is a guaranteed crowd-pleaser. One bite, and you’ll see why this funfetti twist on a classic treat is so loved!
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter.
Flour – Unbleached, all-purpose flour.
Baking powder + soda – This is the leavening agent and will give the whoopie pies their fluffy signature texture.
Coconut oil – Melted coconut oil works best in this recipe, but if you want to use another neutral oil, feel free!
Eggs – 2 large eggs, cold or room temperature.
Sugar – Granulated sugar.
Vanilla extract- Adds warm, sweet depth to the flavor of your whoopie pies.
Sprinkles – I love these dye free sprinkles!
👩🍳 How to Make Funfetti Whoopie Pie
Instructions
- Preheat your oven to 350 degrees.
- In a sauce pan on the stove over low heat, melt 1/2 cup coconut oil and let cool.
- In a small mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together your coconut oil and sugar. Add in the eggs and mix until combined. Add in the milk, vanilla, and sourdough discard and whisk until everything is incorporated and there are no more streaks.
- Add in the dry ingredients and sprinkles. Mix until everything comes together, this is going to be a thick cookie dough, similar to brownie batter.
- Take one tablespoon of dough and roll it between your hands. Place on a parchment lined baking sheet 1 inch apart. Gently press the tops of the cookie to flatten slightly.
- Bake at 350 for 9-10 minutes.
- Let cool for 5 minutes before transferring them to a wire cooling rack.
- While the cookies are baking, make your whipped filling either in a cold bowl with a whisk, or in a stand mixer with the wire whisk. I like to use a stand mixer because it’s quicker, but it’s not necessary if you don’t have one at home.
- Cream Cheese Filling
- In a stand mixer, whip your block of cream cheese until light and fluffy. Then pour 8 oz (half of a 16oz container) of heavy whipping cream into the bowl. Mix on medium speed for 2-3 minutes. When stiff peaks start to form, add in the powdered sugar and sprinkles. Mix for another 30 seconds until everything comes together, careful not to overmix or the whipped cream will break and turn into butter. Add more sprinkles if you like!
- Place a large dollop of whipped filling on half of the cookie and carefully add another to the top to make a sandwich! Or whoopie pie!
🪄 Tips and Tricks
- The batter should be thick but pipeable. If it seems too runny, you may need to add a bit more flour. Conversely, if it’s too thick, you can incorporate a little bit of milk.
- For extra moistness, you can add a tablespoon of sour cream or yogurt to the batter.
- Experiment with different sprinkles shapes and colors for seasonal themes.
- Use a piping bag when adding the filling for consistency and ease!
🗒 Variations
Whoopie pies are one of my favorite summer desserts—simple, nostalgic, and loved by everyone. They come together easily and are perfect for warm-weather gatherings, picnics, or just a fun weekend bake. Here are some delicious whoopie pie variations you’ll love trying next!
🗒 Substitutions
Whether you’re working with dietary restrictions or just want to use what you have on hand, these simple swaps will help you make Funfetti Whoopie Pies that fit your needs—without sacrificing taste or fun.
- 🧁 Filling: Want to skip the classic cream filling? Try a dairy-free buttercream, marshmallow fluff, or even a whipped coconut cream for a fun twist that fits your preferences.
- 🥥Coconut Oil: Melted coconut oil works best in this recipe, but you can use another neutral oil.
- 🌈 Sprinkles: You can swap chocolate chips, crushed freeze-dried fruit (like strawberries or raspberries), or chopped white chocolate for a colorful twist.
🗒 Best served with
- Funfetti whoopie pies are the perfect hand-held dessert for celebrations, birthdays, and summer picnics. No forks required—just fun!
- Turn them into ice cream sandwiches by freezing them with a scoop of vanilla or strawberry ice cream in the center!
- A little caffeine with your sweet treat? Yes, please. The mild bitterness of coffee balances the sweetness beautifully.
- A classic glass of milk! The creaminess pairs perfectly with the soft cookie layers and fluffy filling.
👝 How to Store Leftovers
Store leftover whoopie pies in an airtight container in the fridge for up to 3-4 days. To keep them soft, place a piece of parchment paper between layers. Let them sit at room temperature for 10–15 minutes before serving for the best texture.
Freezing Tip: You can also freeze them! Wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight or at room temp for a quick treat.
🤔 Common Questions
Yes! You can bake the cookies a day in advance and store them (unfilled) in an airtight container. Fill them the day you plan to serve for the best texture.
Yes! Add sprinkles to classic vanilla cream, marshmallow fluff, whipped cream cheese frosting, or even a dairy-free buttercream. All would be delicious!
Funfetti Whoopie Pies
Equipment
- Tablespoon
- Spatula
- Electric mixer
Ingredients
Dry ingredients
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet ingredients
- 2 eggs
- ½ cup coconut oil
- ¼ cup milk
- ¾ cup sugar
- ½ cup sourdough discard
- 1 tsp vanilla extract
- ½ cup sprinkles
Whipped filling
- 1 8 oz block of cream cheese softened
- 8 oz heavy whipping cream
- ¼ – ½ cup powdered sugar
- ¼ cup sprinkles
Instructions
- Preheat your oven to 350 degrees.
- In a sauce pan on the stove over low heat, melt 1/2 cup coconut oil and let cool.
- In a small mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together your coconut oil and sugar. Add in the eggs and mix until combined. Add in the milk, vanilla, and sourdough discard and whisk until everything is incorporated and there are no more streaks.
- Add in the dry ingredients and sprinkles. Mix until everything comes together, this is going to be a thick cookie dough, similar to brownie batter.
- Take one tablespoon of dough and roll it between your hands. Place on a parchment lined baking sheet 1 inch apart. Gently press the tops of the cookie to flatten slightly.
- Bake at 350 for 9-10 minutes.
- Let cool for 5 minutes before transferring them to a wire cooling rack.
- While the cookies are baking, make your whipped filling either in a cold bowl with a whisk, or in a stand mixer with the wire whisk. I like to use a stand mixer because it’s quicker, but it’s not necessary if you don’t have one at home.
Cream Cheese Filling
- In a stand mixer, whip your block of cream cheese until light and fluffy. Then pour 8 oz (half of a 16oz container) of heavy whipping cream into the bowl. Mix on medium speed for 2-3 minutes. When stiff peaks start to form, add in the powdered sugar and sprinkles. Mix for another 30 seconds until everything comes together, careful not to overmix or the whipped cream will break and turn into butter. Add more sprinkles if you like!
- Place a large dollop of whipped filling on half of the cookie and carefully add another to the top to make a sandwich! Or whoopie pie!
Notes
Nutrition
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These are PERFECT!! So light and fluffy!!