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Halloween Whoopie Pies

Prep Time 40 minutes
Cook Time 12 minutes
Yield: 10 whoopie pies
Halloween whoopie pies are the perfect way to celebrate spooky season! Moist, cakey dark chocolate cookies filled with vanilla buttercream frosting tinted orange and rolled in festive Halloween sprinkles! No tricks, all treats!

Equipment

  • Stand mixer with a paddle and whisk attachment or electric hand mixer

Ingredients 

Chocolate Whoopie Pie Cookies

  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup dark cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup milk room temperature

Vanilla Buttercream Frosting

  • 1 cup unsalted butter room temperature
  • 2 ½ cups powdered sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 tbsp heavy cream
  • 2-3 drops orange and yellow gel food coloring

Decoration

  • ¼ - ½ cup Halloween sprinkle blend

Instructions

Chocolate Whoopie Pie Cookies

  • Preheat oven to 350° F. Line baking sheet pans with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together unsalted butter, granulated sugar, and light brown sugar for several minutes until light and creamy.
  • Add in egg and vanilla extract and mix on medium speed until the mixture is smooth.
  • In a separate mixing bowl, whisk together all-purpose flour, dark cocoa powder, baking soda, and salt.
  • Add in ⅓ of the flour mixture to the creamed butter and mix on low speed until just combined. Pour in ½ of the milk and mix on low speed until combined. Repeat this process with the next ⅓ flour mixture, ½ of the milk, and end with the remaining ⅓ flour mixture. Scrape the sides and bottom of the bowl and mix for a few seconds until everything is well combined and smooth.
  • Portion the cookie batter onto the prepared baking pans using a large cookie scoop. Allow space in between each cookie for spreading.
  • Bake the cookies for about 10-12 minutes until the cookies are puffed up and will bounce back when gently touched.
  • Remove from the oven. If the cookies are slightly misshapen, you can use the back of a spoon to gently press the sides of the cookies to create a round shape immediately when they come out of the oven. Allow the cookies to cool on the pan for a minute or two before transferring to a wire cooling rack to cool completely.

Vanilla Buttercream Frosting

  • In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
  • Add the powdered sugar and mix on the lowest speed setting until fully combined.
  • Add vanilla extract and salt and mix on low until combined.
  • Slowly drizzle in the heavy cream while mixing on low speed. Add a few drops of orange and yellow gel food coloring to tint the buttercream until you have reached your desired color.
  • Once the heavy cream is added, turn the speed on the mixer to medium-high and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Assembling the Halloween Whoopie Pies

  • The vanilla buttercream can be spread onto the whoopie pies using a knife or offset spatula or piped onto the cookies using a piping bag and piping tip. For these whoopie pies, I used an Ateco 826 piping tip.
  • Invert a cookie so the bottom is facing up. Spread or pipe a generous amount of frosting onto the bottom of the cookie. Top with another cookie to create a sandwich cookie.
  • Pour the Halloween sprinkle blend onto a small plate. Roll the exposed buttercream in the sprinkles so they stick to the sides of the cookies. You can also use your fingers to sprinkle the sprinkles into the buttercream if preferred.

Notes

Halloween whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days. Remove the whoopie pies from the refrigerator at least one hour before serving to bring them to room temperature and soften the buttercream. 
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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