Whoopie pies are basically a cake and a cookie that couldn't decide, so they became a sandwich. This Halloween version keeps the classic soft chocolate rounds and fills them with a thick orange buttercream, then finishes the whole thing with edible eyes so every pie looks back at you from the plate. They're quick, they're cute without being fussy, and kids can handle the decorating while you deal with the baking.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Fun Halloween treat
The minute I discovered classic whoopie pies, I was hooked.
And there's proof in the archives where you can find pumpkin whoopie pies (so good!) and red velvet whoopie pies.
I added a few Halloween recipes to get ready for the last part of the year, and this one was a no-brainer. Filled with orange buttercream and topped with candy eyes, they're cute and easy to make, so you can enjoy the night with your family and friends.
The cookies are made with Dutch-process cocoa, which gives them that deep, almost black color that works so well against the bright orange filling. Buttermilk and a mix of white and brown sugar keep them tender and moist, and oil instead of butter means they stay soft for days instead of firming up overnight.
The batter is loose when you first mix it, and that's normal. A short rest in the fridge firms it up enough to scoop into neat mounds that bake into domes instead of puddles. From there it's 7 minutes in the oven, a full cool-down, and a generous swipe of buttercream.
The decorating is where you can have fun. Press the eyes right into the filling so they peek out between the cookies, or stick them on top for a more monster-like look. One eye, three eyes, mismatched sizes; it all works.
Testing notes
Don't skip the chill. This is an oil-based batter, so it never firms up the way a butter dough does at room temperature. Thirty minutes in the fridge is enough to get tall, rounded cookies. If you scoop it straight away, they spread thin and you lose that pillowy whoopie pie shape.
Pull them early. Seven minutes looks like not enough, but these keep cooking on the hot pan. They're done when the tops spring back when you touch them gently. An extra minute or two takes them from soft and cakey to dry, and a dry whoopie pie is just a sad cookie.
Light pans make a difference. I bake these on light-colored aluminum sheets. Dark pans brown the bottoms faster, and with a cookie this thin and a bake this short, the bottoms can scorch before the centers are set.
Sift the dry ingredients. Cocoa powder clumps, and those little lumps don't disappear once they're in the batter. Sifting it with the flour and leaveners takes a minute and gives you an even, smooth crumb.
Use gel coloring, not liquid. Liquid food coloring thins buttercream and you need a lot of it to get a real orange. Gel gives strong color with a drop or two and keeps the filling thick. Go slowly, because the color deepens as it sits for a few minutes.
The filling has to be thick. Soft buttercream squishes out the sides as soon as you bite in. It should hold a peak on the spoon. If it doesn't, add powdered sugar a couple of tablespoons at a time.
Cool completely before filling. Even slightly warm cookies will melt the buttercream and the tops will slide around. Give them a full cool on the wire rack.
Twenty minutes in the fridge, not overnight. A short chill sets the filling and gives you clean edges. Leave them longer and the cookies dry out and firm up. If you're making them ahead, store assembled pies in an airtight container at room temperature for up to two days, and know that the tops get a little tacky as they sit. That's normal and they still taste great.
How to make whoopie pies for Halloween
Chocolate batter
You need a large bowl and an electric mixer. The dough comes together in 5 minutes. There is a refrigeration time, so plan for that part.
Scoop
Scoop out portions of the chocolate batter on a parchment-lined baking sheet. Make sure there's space between them.
Bake
Follow instructions in the recipe card below and let cool completely on a wire rack before filling. They bake pretty quickly.
Buttercream filling
The traditional buttercream recipe is tinted orange with a few drops of edible food coloring.
Edible food colors come in liquid form, gel, or paste, such as Wilton orange paste, Americolor orange soft gel, or LorAnn orange liquid food color.
Paula's tip
Food dyes vary greatly depending on the type and brand. So, when adding color to a preparation, start with a drop or two and see how much it dyes. You can add more but not subtract it.
Pipe or spoon the filling
You can pipe the filling or use a spoon. Fill half the cookies and press the other halves on top to create a sandwich.
Cream cheese filling
Another option to fill these chocolate sandwich cookies. If you have some leftover cream cheese frosting, it's a great alternative.
As with the buttercream option, dye it with orange food coloring and use a pastry bag or a spoon to fill the soft cookies.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Easy Halloween Whoopie Pies
Ingredients
Soft chocolate cookies:
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ⅓ cup buttermilk, at room temperature
- ¼ cup canola oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Buttercream filling:
- ½ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 1-2 drops orange gel food coloring
For decorating:
- edible candy eyes
Instructions
- Line two baking sheets with parchment paper. I use these Nordic Ware Naturals baking pans and love them.
Make the chocolate cookie batter:
- In a large bowl, beat ½ cup granulated sugar, ½ cup packed light brown sugar, ⅓ cup buttermilk, ¼ cup canola oil, and 3 large eggs for 2 minutes, until smooth and slightly lighter in color. Stir in 1 teaspoon vanilla extract.
- Sift in 2 cups all-purpose flour, ½ cup Dutch-process cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Don't overmix. You can have the ingredients measured and sift them directly over the batter when prompted (my choice), or sift them beforehand in a separate bowl.
- Cover and refrigerate the batter for 30 minutes to 2 hours.
- Preheat the oven to 350°F (180°C).
- Scoop the batter onto the prepared baking sheets, leaving room between each mound. Bake for 7 minutes, until the tops spring back when lightly touched. Let cool completely on a wire rack.
Buttercream filling:
- In a medium bowl, beat ½ cup unsalted butter, softened, until creamy. Gradually add 2 cups powdered sugar, then 2 tablespoons milk, and beat until light and fluffy, about 2 minutes. The filling should be thick. If it's too soft, add a couple more tablespoons of powdered sugar.
- Add 1-2 drops orange gel food coloring and mix until evenly tinted.
Assemble the whoopie pies:
- Spread or pipe a generous amount of buttercream on the flat side of one cookie and top with a second cookie. Add a dab of buttercream to the bottom of edible candy eyes and press them on top of the cookies or into the filling around the edges.
- Refrigerate the assembled whoopie pies for about 20 minutes for neater edges and firmer filling, but not much longer.
doris says
these look good but the only I would is leave out the coffee since I don't drink and can't stand anyways and ya I know ya all say ya can't taste it and I know theres a different texture and don't like
Marlene Gris says
Your recipe states that the fllling is a cream cheese filling but there is no mention of it in the ingredients.
Paula Montenegro says
Hi Marlene! I rewrote the recipe card, so it's easier to choose between the fillings (cream cheese or buttercream). Have a great Halloween!