Get ready to make your spooky season extra special with this Halloween Whoopie Pies Recipe—a treat that’s as fun to eat as it is to make! These pillowy chocolate cakes sandwich a fluffy, marshmallow filling that you can tint in festive colors, finished with a dazzle of Halloween sprinkles. Whether you’re planning a party, handing out goodies, or simply craving something adorable and delicious, these whoopie pies deliver both flavor and festivity in every bite.
Ingredients You’ll Need
One of the best things about the Halloween Whoopie Pies Recipe is how approachable the ingredients list is, yet every element brings something important to the party. Each simple pantry staple teams up to create the chocolatey cakes and fluffy, colorful filling that make this dessert irresistible.
- All-purpose flour: This is the sturdy foundation; it gives the cakes their soft, cake-like texture.
- Unsweetened cocoa powder: The star chocolate ingredient that makes these pies deeply rich and flavorful.
- Baking soda: Essential for giving the cakes their lift so they bake up puffy, not flat.
- Salt: Just a dash to balance and intensify all the sweet flavors.
- Unsalted butter (softened): Adds delicious richness to both the cakes and the filling; softness means it will cream beautifully.
- Brown sugar (packed): Gives the cakes a slight molasses warmth and helps keep them moist.
- Large egg: Binds the batter together and adds structure and tenderness.
- Vanilla extract: Adds aromatic sweetness to both the batter and the fluffy filling.
- Buttermilk: This secret weapon makes the cakes super tender and adds a subtle tang that balances the sweetness.
- Powdered sugar: Creates a silky-smooth, sweet filling with no grittiness.
- Marshmallow creme: The magic behind that signature whoopie pie filling—fluffy, sticky, and irresistibly sweet.
- Orange or green food coloring: Bring the Halloween vibe to life; either color looks spooky and festive.
- Halloween sprinkles (optional): For a finishing touch! Adds crunch, color, and instant party points.
How to Make Halloween Whoopie Pies Recipe
Step 1: Prepare Your Pans and Preheat
Begin by preheating your oven to 350°F—it’s always best to give the oven a head start for even baking! Line two baking sheets with parchment paper, which makes for easy cleanup and prevents sticking. This first step sets the stage for perfect, bakery-style cakes every time.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This not only blends everything evenly but helps break up any cocoa lumps, ensuring a smooth and rich batter for your Halloween Whoopie Pies Recipe.
Step 3: Cream the Butter and Sugar
Grab a large bowl and beat the softened butter and brown sugar until fluffy and pale. This step is key: the mixture should look creamy and a bit airy, setting the groundwork for a tender crumb once baked.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract to your creamed mixture. This gives the batter body and infuses every bite with cozy, comforting vanilla flavor.
Step 5: Combine Wet and Dry Ingredients with Buttermilk
Alternate adding the dry ingredients and buttermilk to the bowl—start and finish with dry. Mix gently until just combined. The batter might look a little thick and sticky, but that’s exactly what you want for these plump, cakey rounds.
Step 6: Scoop and Bake
Scoop out tablespoon-sized mounds of batter onto the parchment-lined trays, spacing them about 2 inches apart. They will spread and puff as they bake. Bake for 10 to 12 minutes, or until the tops are set and rebound gently when touched. Don’t overbake, or you’ll lose that signature softness!
Step 7: Cool Completely
Let the cakes cool on the baking sheets for about 3 to 5 minutes, then carefully transfer them to a wire rack to finish cooling. This makes assembling the Halloween Whoopie Pies Recipe much easier and avoids melting your filling.
Step 8: Make the Filling
While your cakes cool, prepare the filling by beating the softened butter and powdered sugar until smooth and fluffy. Add the marshmallow creme and vanilla, beating until you get pillowy peaks. Now comes the fun: stir in orange or green food coloring until you reach your favorite spooky shade.
Step 9: Assemble the Whoopie Pies
Spread or pipe the colored marshmallow filling onto the flat side of half the cakes. Top each with another cake to make cute sandwiches. If you’re going all out, roll the edges in Halloween sprinkles for extra fun and crunch!
How to Serve Halloween Whoopie Pies Recipe
Garnishes
Dress up your whoopie pies with a generous roll in festive Halloween sprinkles, mini chocolate chips, or colored sugars. You can even drizzle melted white or dark chocolate in zig-zags on top for a dramatic finishing touch that’ll wow any party guest.
Side Dishes
The Halloween Whoopie Pies Recipe is so rich and satisfying, they’re best paired with a cold glass of milk, hot cocoa, or your favorite fall beverage. Serve alongside crisp apple slices for a fresh, juicy contrast, or make a dessert platter with caramel popcorn for a complete spooky feast.
Creative Ways to Present
Arrange whoopie pies in a cauldron or on a platter lined with parchment “spooky papers.” Wrap each pie in clear cellophane with a festive ribbon for adorable party favors, or skewer them on colorful sticks for Halloween “whoopie pops” that are as grab-and-go as they are delightful.
Make Ahead and Storage
Storing Leftovers
Place leftover whoopie pies in an airtight container and store at room temperature for up to 3 days. If you want them to stay ultra fresh and soft, add a sheet of wax paper between layers to keep them from sticking together and losing their shape.
Freezing
The Halloween Whoopie Pies Recipe is wonderfully freezer-friendly. Stack assembled pies in a single layer on a tray and freeze until firm, then wrap individually in plastic wrap and transfer to a freezer bag. They’ll keep well for up to two months—just let thaw at room temperature when you’re ready to enjoy.
Reheating
If you’d like to enjoy your whoopie pies slightly warm (extra dreamy!), microwave them unwrapped for just a few seconds—about 5 to 7 seconds is plenty. This brings back a bit of that fresh-baked softness without melting the filling entirely.
FAQs
Can I use boxed cake mix for the Halloween Whoopie Pies Recipe?
While homemade always tastes best, you can use chocolate cake mix in a pinch! Just make sure the batter stays thick so your pies come out puffy, not flat.
How do I make gluten-free Halloween whoopie pies?
Simply swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Most blends work beautifully and still deliver that classic whoopie pie texture.
What if I don’t have buttermilk?
No worries! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and your “DIY buttermilk” is ready to use.
Can I make the filling ahead of time?
Absolutely! You can whip up the marshmallow filling a day in advance and keep it covered in the fridge. Just let it soften at room temperature for 20 minutes and give it a quick stir before assembling your pies.
Are there any fun variations for the Halloween Whoopie Pies Recipe?
Definitely! Try mixing mini chocolate chips into the batter or using different gel colors for multicolored fillings. You can even add a drop of peppermint or almond extract for a flavor twist that no one will see coming!
Final Thoughts
If you’re looking for a playful, crowd-pleasing dessert that screams Halloween spirit, you can’t go wrong with this Halloween Whoopie Pies Recipe. Each step is easy and fun, and the final result is pure magic—soft chocolate cakes, creamy marshmallow filling, and just the right amount of creepiness for any celebration. Whip up a batch, share them around, and watch as everyone’s eyes light up with delight!
Print
Halloween Whoopie Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the spooky spirit of Halloween with these delicious chocolate whoopie pies filled with a fluffy marshmallow cream. Perfect for parties or as a fun treat!
Ingredients
For the whoopie pies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 (7 oz) jar marshmallow creme
- 1 teaspoon vanilla extract
- orange or green food coloring
- Halloween sprinkles (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Make the whoopie pies batter: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, beat butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix well. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients, mixing until just combined.
- Bake the whoopie pies: Scoop tablespoon-sized rounds of batter onto the baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, or until tops are set and spring back when touched. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Make the filling: In a bowl, beat softened butter and powdered sugar until smooth. Add marshmallow creme and vanilla extract, and beat until fluffy. Stir in food coloring to desired shade.
- Assemble the whoopie pies: Spread or pipe filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches. Roll edges in Halloween sprinkles if desired.
Notes
- Store in an airtight container for up to 3 days.
- You can also individually wrap them in plastic wrap for party favors or lunchbox treats.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 370
- Sugar: 30g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
