Halloween Whoopie Pies

These Halloween whoopie pies are the fun and delicious part of the holiday! Make these fun whoopie cakes as a cute and colorful party dessert.

Do you love cookies – do you love cake? Well then I have the best news of your life, my friends. I’m about to share with you a dessert that gives you the best of both worlds.

Plus it’s the perfect Halloween treat.

If you’ve never had a whoopie pie before, you’re in for an amazing dessert that checks all the boxes. And because the holiday is nigh, these are themed. Yes, these are Halloween whoopie pies.

And you’re going to love this tasty recipe!

The whoopie pie is also known as a black moon, gob, black-and-white, BOB, or “BFO” for Big Fat Oreo. Because of how it’s constructed (filling between two cake-y layers), it can be considered a cookie, pie, sandwich, or cake.

Who doesn’t love desserts that are versatile? That can be anything they want to be?

This dessert recipe goes well with some of our other Halloween desserts like popcorn balls, mummy cookies, Halloween bark, candy corn cupcakes, monkey bread, and cookie pizza.

You’re going to love them, I promise!

Tips for Making Whoopie Pies

Before we get into making the whoopies, I want to give you some tips for success. If you don’t need them, just scroll down to the recipe.

Use a Liner or Whoopie Pie Pan

Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to aid in even baking. You can also use a whoopie pie pan, meant just for this type of recipe.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

Don’t Overmix Batter

Mix the batter until the ingredients are just combined – you’re looking for right when all the dry ingredients are mixed into the wet and disappear. Overmixing can result in dense and tough cookies.

Use a Cookie Scoop

Use a cookie scoop or large spoon to drop uniform scoops of batter onto the baking sheet. This will help ensure even-sized cookies, and that your whoopie pies look more even.

Leave Space

Leave enough space between each cookie to allow for spreading. Generally, around 2 inches apart on the baking sheet should be sufficient.

Watch as They Bake

Keep an eye on the cookies as they bake. They should be slightly puffed and spring back when gently touched. You don’t want to overbake, or the whoopies will get dry.

Pay Attention to Filling Consistency

The filling should be smooth and creamy, not too runny or too stiff. You can adjust the consistency by adding more powdered sugar or liquid as needed. Wait until the cookies are cool so it doesn’t melt right off.

Let the Flavors Meld

Whoopie pies with creamy fillings tend to taste better after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.

Now that you know all the secrets of success, are you ready for the recipe? Here’s what ingredients you’re going to need:

For the Cookies

• 1 1/2 cup sugar
• 1/2  cup (1 stick) unsalted butter, room temperature
• 2 eggs, room temperature
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla
• 3 1/4 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 2 1/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• Sprinkles, for decorating

For the Filling

• 3/4 cup unsalted butter, room temperature
• 3/4 cup vegetable shortening
• 4 1/2 cups confectioners sugar
• 2 cups marshmallow creme
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Things to Remember

• The cookie batter should be creamy and slightly sticky. It should easily drop from a spoon but not be too runny. If the batter is too too thick, your cookies might be dry; if it’s too thin, they may spread too much.
• Pair up cookies that are similar in size and shape to make the prettiest sandwiches.
• Don’t overfill the whoopie pies, as this can make them messy to eat. A couple of tablespoons of filling should be sufficient for each cookie.
• These pies tend to taste better (to me) after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.
• Store the assembled whoopie pies in an airtight container to prevent them from drying out and to maintain their freshness. They can stay refrigerated for up to ten days, and can be frozen for up to two months.

The bright and colorful holiday sprinkles really add something, don’t you think? Smaller ones are fun to fill in the blank areas. But you can use any sprinkle mix you like!

Get the printable recipe for the Halloween whoopie pies below:

---

If you loved these whoopie pies for Halloween, let me know in the comments! I’d also love for you to check out these other holiday recipes:

Bat Cookies • Candy Corn Cake Bars • Halloween Cupcakes • Halloween M&M Cookies • Mummy Truffles • Owl Cupcakes