These Halloween Whoopie Pies are such a fun Halloween treat, with two soft chocolate cookies stuffed full of a soft orange buttercream frosting, and decorated with holiday sprinkles.
These soft and fluffy Halloween whoopie pies are a delicious soft chocolate cake-like cookie stuffed full of an orange colored buttercream frosting, and topped with sprinkles.
These are soft cookies, that are inspired by my chocolate whoopie pies, with a butter cream frosting center instead of a marshmallow filling. You could also substitute our pumpkin whoopie pies for an extra orange and festive cookie sandwich!
This is a quick overview of the ingredients you’ll need for this Halloween Whoopie Pies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- vegetable oil
- brown sugar
- granulated white sugar
- vanilla extract
- all purpose flour
- unsweetened cocoa powder
- baking soda and baking powder
- hot water
- powdered sugar – also called confectioners sugar
- heavy cream
How to make Halloween Whoopie Pies?
- Preheat the oven, and line a baking sheet with parchment paper. In a large bowl, stir together your oil, brown sugar, and granulated sugar till nicely combined. Add in the eggs, vanilla extract and milk, and stir it all together.
- In another medium bowl combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together till there are no lumps. Add the dry ingredients to the wet ingredients until combined, making sure to scrape the sides and bottom of the bowl.
- Get some hot water from the sink and pour it into the mixture, and stir it into the batter until it’s just combined.
- Use a medium cookie scoop to scoop cookies onto a prepared baking sheet, leaving them at least 2-3 inches apart from each other as the cookies spread as they bake.
- Bake the cookies in the preheated oven just until a toothpick comes out clean. Then let the cookies cool on the cookie sheet for about 10 minutes, then carefully transfer then to a wire rack to cool completely. Repeat with remaining cookie batter.
- Mix all the ingredients together for the frosting. Add in orange food coloring, or red and yellow for the orange color. Scoop the frosting into a ziplock bag, piping bag, or pastry bag and pipe the frosting onto the flat side of one cookie. Place a matching cookie on top of the cookie, bottom side down, so the rounded sides are out.
- Carefully roll the frosting from the cookies into the sprinkles on a plate, or sprinkle them over the edges of the frosting with your hand.
- Place the cookies in the fridge to chill for one hour if you want the frosting to be more stable, or eat them immediately.
Tips and Tricks:
- Use a medium cookie scoop (it should be 1 1/2 TBS in size) to scoop the cookie batter onto the cookie sheets. This will keep your hands clean of the very sticky batter, and helps to keep the cookies more uniform in their size.
- Match similar sized and shaped cookies with each other for the sandwiches. Some of them will spread differently, or more oval shaped, and the cookies line up better when the top and bottom match better.
- Use cream cheese frosting, or marshmallow fluff frosting, instead of the buttercream called for, if desired.
- Store the cookies in a single layer in an airtight container in the fridge for 3 to 4 days. They’re very soft and the tops stay sticky so it’s best to keep them in a single layer, not touching one another.
This is a great Halloween cookie recipe, that is so fun to look at, and delicious to enjoy! These would be so great for a Halloween party, or Halloween movie night.
More Halloween Recipes:
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Halloween Whoopie Pies
For the Chocolate Whoopie Pies
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 1/4 cups all purpose flour (spooned and leveled)
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup hot water (the hottest water from the sink is okay)
For the Buttercream:
- 1 1/2 cups unsalted butter
- 5-6 cups powdered sugar
- 3 TBS heavy cream
- 1 1/2 tsp vanilla extract
- 1 dash salt
- 1 cup Halloween sprinkles
- Large Mixing Bowl
For the Chocolate Whoopie Pies
- Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper or a silicone liner, and set aside.
- Combine the vegetable oil, brown sugar, and white sugar in a large bowl. Stir together to combine.
- Add in the egg, vanilla, and milk, and stir until just combined.
- In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients while your stirring, until they are just combined.
- Add in the hot water and stir it into the batter until it is all combined.
- Carefully scoop the batter by the 1 1/2 TBS full onto the prepared baking sheet. Keep the batter balls about 2 inches apart, as they well spread while they bake.
- Bake the pan in the preheated oven until the "cookie" tops look set and a toothpick can be inserted and comes out clean. Between 9 and 11 minutes.
- Let the whoope pies cool on the baking pan for about 5 to 10 minutes, then transfer them to a cooling rack to cool completely.
For the Buttercream:
- Cream the butter and powdered sugar in a large bowl at slow speed until well blended.
- Add in the heavy cream, vanilla extract, and salt and beat on medium speed until mixed.
- Beat the frosting for 3 to 4 minutes until the frosting is light and fluffy.
- Add in 1 to 2 drops of orange (or yellow and red) food coloring and fold it into the frosting with a rubber spatula.
- Scoop the buttercream frosting into a large ziplock bag or piping bag, and snip off the corner.
For Chocolate Whoopie Pie Assembly:
- Flip one of the cookies over to reveal the bottom and pipe the frosting smoothly over the bottom. You can also spread it with a knife, but the edges might not look as nice.
- Place a matching cookie on top of the frosting to make a sandwich, with the domed part of the cookie facing up.
- Add the sprinkles to a shallow plate or bowl. Roll the edges of the frosting into the sprinkles.
- Place the frosted cookie sandwiches back onto the cookie sheet.
- Enjoy immediately, or place the pan in the fridge for 1 hour to help the frosting set (I prefer them a little chilled) then enjoy.