I make soft, cake-like chocolate cookies sandwiched with a creamy filling, then decorate them with festive orange and black touches for Halloween. They’re fun, indulgent, and perfect for parties.

Halloween Whoopie Pies

Why You’ll Love This Recipe

I love how the cookies stay moist and tender, almost like mini cakes.
The creamy filling makes every bite rich and satisfying.
Decorating them with orange or black frosting, sprinkles, or candy eyes makes them holiday-ready.
They’re handheld, easy to serve, and always a hit with kids and adults.
I can make them ahead, and they store well without drying out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies

all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
vegetable oil or softened butter
egg
buttermilk
vanilla extract

For the filling

unsalted butter, softened
marshmallow creme (or cream cheese if I want tangier filling)
powdered sugar
vanilla extract
food coloring (orange or black for Halloween theme)

Optional decorations

Halloween sprinkles
candy eyes
colored sanding sugar

Directions

Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, beat sugar with oil (or butter), egg, buttermilk, and vanilla until smooth.
Gradually add dry ingredients to wet mixture, stirring until just combined. Batter should be thick but spoonable.
Drop rounded tablespoons of batter onto prepared sheets, spacing 2 inches apart.
Bake 8–10 minutes, until cookies spring back when touched. Cool completely on wire racks.
For filling: beat butter until fluffy, then add marshmallow creme, powdered sugar, and vanilla. Mix until smooth. Tint with food coloring for a festive look.
Spread or pipe filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Roll edges in sprinkles or add candy eyes for extra Halloween flair.

Servings and timing

Makes about 12–14 whoopie pies (24–28 cookies sandwiched)
Prep time: 20 minutes
Bake time: 8–10 minutes per tray
Cooling and filling: 20–30 minutes
Total time: about 1 hour

Variations

I sometimes flavor the filling with a little pumpkin spice for a seasonal twist.
Using cream cheese in the filling makes it tangy, which balances the sweetness.
Chocolate chip or sprinkle-studded cookies make them extra fun.
I also swap the chocolate base for pumpkin cookies for a different take.
For extra crunch, I roll the edges in crushed Oreos.

Storage/reheating

I store filled whoopie pies in an airtight container in the fridge for up to 3–4 days.
They freeze well (wrapped individually), then thaw at room temperature before serving.
I don’t reheat them — they’re best served chilled or at room temp.

FAQs

Can I make the cookies ahead of time?

Yes, I often bake the cookies a day ahead and store them airtight. I fill and decorate them the next day so they stay fresh.

What’s the best filling to use?

I prefer a marshmallow buttercream for sweetness, but cream cheese frosting is great if I want tang to balance the chocolate.

How do I keep them from spreading too much?

The batter should be thick. If it’s too loose, I chill it for 10–15 minutes before scooping. Also, I don’t flatten the dough on the tray.

Can I make these without food coloring?

Of course. They’ll taste the same, but I like to keep the holiday spirit by tinting the filling or adding sprinkles.

How do I make them look festive?

I tint the filling orange, add candy eyes, or roll the sides in Halloween sprinkles. Black sanding sugar also gives a spooky touch.

Halloween Whoopie Pies

Conclusion

I find Halloween Whoopie Pies to be one of the most fun treats to bake in October. They’re rich, moist, and easy to customize with decorations. Whether I serve them at a party or pack them as spooky snacks, they always bring smiles.