Last updated on July 8th, 2025 at 09:24 pm
If you’re looking for an easy Halloween dessert that’s festive, fun, and totally irresistible, these Halloween Whoopie Pies are for you! They start with a simple chocolate cake mix and are sandwiched with a swirl of colorful buttercream in your favorite Halloween colors. This is one of my go-to Halloween themed desserts because they come together so quickly and always look cute on a dessert table.
Whether you’re hosting a classroom party, making treats for a Halloween movie night, or just want something sweet and spooky to share, these whoopie pies check every box. They’re soft, cakey, and full of creamy frosting—basically a Halloween version of the best childhood treat.
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Ingredients for Halloween Whoopie Pies
For the Whoopie Pies:
- 1 box chocolate cake mix (15.25 oz)
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup coffee (water also works)
- 2 tablespoons flour (to help them keep their shape)
- 1 tsp vanilla extract (optional but recommended)
For the Buttercream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½-3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk
- Food coloring: orange, green, purple (or your favorite Halloween colors)
- Optional: Halloween sprinkles
How to Make Halloween Whoopie Pies
Step 1: Prep and Mix
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, mix together the cake mix, oil, eggs, coffee, flour and vanilla extract until the batter is smooth and thick. It should be similar in texture to brownie batter.
Step 2: Scoop and Bake
Use a small cookie scoop or tablespoon to portion out the batter onto your prepared baking sheets. Space them about 2 inches apart—they’ll puff up as they bake!
Bake for 9–11 minutes, or until the tops are set and spring back lightly when touched. Let the cookies cool completely on a wire rack before filling.
Step 3: Make the Colorful Buttercream
While the cookies are cooling, beat the butter until light and fluffy, about 2–3 minutes. Add powdered sugar, vanilla, and 1 tablespoon of cream. Beat again until smooth, adding more cream or powdered sugar as needed to reach your desired texture.
Divide the buttercream into separate bowls and tint each with a different food coloring. I used just orange and green, but you could definitely do a purple or even a black color.
Transfer each color to a piping bag with a star tip (I used the Wilton 4B tip) or you can spread the filling on with a butter knife and skip this step.
Step 4: Assemble and Decorate
Pipe the frosting onto the flat side of half the cookies, then top with the other half to create whoopie pie sandwiches.
If you want to go all-out, roll the edges in Halloween sprinkles into the frosting for a spooky surprise!
Pro Tips
- Chill the dough: For perfectly round whoopie pies, pop the mixed batter in the fridge for 20–30 minutes before scooping.
- Use a scoop: A small cookie scoop keeps the pies evenly sized, which makes pairing them up super easy.
- Swirl the frosting: For a fun marbled effect, add multiple frosting colors into one piping bag and twist before piping.
- Storage tips: I would recommend storing these in the fridge in an airtight container. It helps if you line your container with parchment paper or paper towels, as the whoopie pies tend to stick to the container. You could also try sprinkling them with a bit of powdered sugar to make the outsides less sticky.
- Party perfect: Want to serve them at a party? Wrap each one in plastic wrap and tie with Halloween ribbon for a grab-and-go treat. Store your individually-wrapped whoopie pies in the fridge (or even the freezer) until right before the party so they’re fresh.
FAQs
Can I use a different flavor of cake mix?
Yes! Chocolate gives these Halloween whoopie pies a rich, dark base, you could also use a red velvet, spice cake, or even funfetti for a twist.
Can I make these in advance?
Definitely. These are great for prepping the day before your Halloween party. Store them in an airtight container in the fridge with parchment paper lining the bottom of the container. If you have to stack any, place a piece of parchment paper between the layers, too.
How do I get a pretty swirl of frosting in the middle?
The easiest way I know is to put your filling in a piping bag with a star tip. However, choose a star tip that has many, many, many points around your star. I used the Wilton 4B tip that’s technically a “star” tip, but it’s really more like a “pointy circle” tip.
Can I freeze Halloween whoopie pies?
Yes! Wrap each assembled whoopie pie tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before serving.
These Halloween Whoopie Pies are the ultimate cake mix dessert for spooky season. With their soft chocolate cookies and bright buttercream centers, they’re fun to make and even more fun to eat. Whether you’re making easy Halloween party desserts or just want something sweet to celebrate the season, these little sandwich cookies are always a hit.
Halloween Whoopie Pies
Ingredients
Whoopie Pies
- 1 box chocolate cake mix I used Duncan Hines, but any brand will do as long as the net weight is close to 15 oz.
- 1/3 cup vegetable oil
- 2 eggs
- 1/4 cup coffee water works, too, but coffee brings out the chocolate flavor
- 2 Tbsp flour to help them keep their shape
- 1 tsp vanilla optional, but recommended
Buttercream Filling
- 1 cup (2 sticks) unsalted butter softened
- 2 1/2 - 3 cups powdered sugar adjust for texture
- 1 tsp vanilla
- 1-2 Tbsp heavy cream or milk adjust for texture
Instructions
Make the Whoopie Pie Rounds
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, mix together the cake mix, oil, eggs, coffee, flour and vanilla extract until the batter is smooth and thick. It should be similar in texture to brownie batter.
- Use a small cookie scoop or tablespoon to portion out the batter onto your prepared baking sheets. Space them about 2 inches apart—they'll puff up as they bake!
- Bake for 9–11 minutes, or until the tops are set and spring back lightly when touched. Let the rounds cool completely before filling. (You may need a spatula to carefully lift them off your pan)
Make the Halloween Colored Filling
- Beat the butter until light and fluffy, about 2–3 minutes. Add powdered sugar, vanilla, a pinch of salt, and 1 tablespoon of cream.
- Beat again until smooth, adding more cream or powdered sugar as needed to reach your desired texture.
- Divide the buttercream into separate bowls and tint each with a different food coloring. I used just orange and green, but you could definitely do a purple or even a black color.
- Transfer each color to a piping bag with a star tip (I used the Wilton 4B tip) or you can spread the filling on with a butter knife and skip this step.
Assemble the Whoopie Pies
- Pipe (or spread) the frosting onto the flat side of half the cookies, then top with the other half to create whoopie pie sandwiches.
- If you want to go all-out, roll the edges in Halloween sprinkles into the frosting for a spooky surprise!
