These are soft chocolate cookies sandwiched with an orange-colored cream cheese or buttercream filling. It's a super cute Halloween bake that's great to make with kids. Top them with eyeball candies or other thematic extras.
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Fun treat
The minute I discovered 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.
We added a few Halloween recipes to get ready for the last part of the year, and this one was a no-brainer.
What are whoopie pies?
They are sweet sandwiches made of a very soft, moist cake-like batter that is neither a cake nor a soft cookie. And they're called pies, so there's that, lol.
The filling is usually cream cheese frosting or buttercream like we're using today.
These might be the perfect answer if you like chocolate cake and soft, thick chocolate cookies.
How to make whoopie pies
It's a super easy recipe.
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 out portions of the chocolate batter on a parchment-lined baking sheet. Make sure there's space between them.
Bake according to instructions in the recipe card below and let cool completely on a wire rack before filling.
Buttercream filling: the traditional recipe is dyed orange with a few drops of edible food coloring.
You can pipe the filling or use a spoon. Fill half the cookies and press the other halves on top to create a sandwich.
Buttercream filling
It's an easy recipe that comes together fast and keeps well in the refrigerator if you want to make it ahead.
Orange color: 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.
Cream cheese filling
Another option is 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.
Vintage Kitchen 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.
Kitchen notes
- Organization: Read the recipe first and ensure you have the ingredients and equipment at the correct temperature and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storing: Soft cookies can be kept in an airtight container or jar for a few days. You can also freeze them for a month. Always ensure they're well wrapped. Be careful not to smash them.
- How do you keep whoopie pies fresh? For the freshest cakes, eat them within a day of making them. After that, keep them in an airtight container. If you fill them as you plan to eat them (a few hours ahead at the most), they will last longer without becoming soggy.
- Why do whoopie pies come out flat? The consistency of the batter is crucial for a good whoopie pie to hold its shape. That depends on the recipe. If there is too much liquid, the batter will be too thin and spread too quickly when baking. This recipe today makes perfectly plump and moist whoopie pies.
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Easy Halloween Whoopie Pies
Ingredients
Soft chocolate cookies:
- 1 ¼ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt, I like kosher salt
- ½ cup unsalted butter, at room temperature
- ¾ cup white sugar
- ½ cup brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature
Buttercream filling:
- ½ cup unsalted butter, at room temperature
- 2 cups of powdered sugar
- 2 tablespoons milk
- 1-2 drops of orange gel food coloring
- edible eyes
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
Make the chocolate cookie batter:
- In a medium bowl, whisk together 1 ¼ cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, beat ½ cup unsalted butter, softened, ¾ cup white sugar, and ½ cup brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add 1 egg and 1 teaspoon vanilla extract, and beat until fully combined. With the mixer on low speed, add the dry ingredients in two additions, alternating with ½ cup buttermilk. Begin and end with the dry ingredients, mixing just until combined. Scrape the sides of the bowl as needed. The batter should be thick but soft.
- Drop tablespoonfuls (I use a small cookie scoop) of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, until the tops are set and spring back lightly when touched.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream filling:
- In a medium bowl, beat ½ cup unsalted butter, softened, until creamy. Gradually add 2 cups of powdered sugar, then 2 tablespoons milk, and beat until light and fluffy, about 2 minutes. If too soft, add a couple more tablespoons of powdered sugar. It should be thick.
- Tint with 1-2 drops of orange gel food coloring, mixing until evenly colored.
Assemble the whoopie pies:
- Spread or pipe a generous amount of buttercream on the flat side of one cookie. Top with another cookie to create a sandwich.
- Press edible eyes onto the filling or on top of the cookies for a fun Halloween look. For neater edges and firmer filling, refrigerate the assembled whoopie pies for about 20 minutes before serving, 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!