27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Halloween Whoopie Pies Recipe & Video

click for printable file

Chocolate Whoopie Pies take two round domed shaped chocolate cookies and sandwiches them together with a sweet vanilla flavored filling. While the filling is usually white, to dress them for Halloween I colored the filling orange and used some of it to pipe cute Jack o' Lantern faces on the tops of the Whoopie Pies.

Halloween Whoopie Pies are made with chocolate cookies that are wonderfully soft and moist which makes them seem more like a small cake than a cookie. In fact, they are often described as a Devil's Food Cake in cookie form. Their dark chocolate color and flavor comes from using unsweetened cocoa powder (either Dutch processed (my favorite) or natural) and the addition of buttermilk helps to contribute to their moist texture. You can use store bought buttermilk or buttermilk powder, or you can make a good substitute. Just stir 1 teaspoon lemon juice or vinegar into 1/4 cup (60 ml/grams) milk and let it stand at room temperature for about 10 minutes before using. The other liquid in these cookies is coffee, but if you are making these for the kids you can just use water.

What makes Halloween Whoopie Pies exceptional is that they are sandwiched together with a vanilla flavored filling that has a soft and creamy texture and almost marshmallow flavor and that is due to the addition of shortening (if you can't find shortening replace it with an equal amount of butter) and light corn syrup (can use golden syrup or brown rice syrup).

Related Recipes You May Like

Halloween Chocolate Spiders

Halloween Meringue Ghosts

Halloween Cheesecakes

Gingerbread Cookies

Halloween Mummy Cupcakes

Peanut Butter Balls

Halloween Whoopie Pies: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift the flour with the cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter until creamy and smooth. Add the sugar and beat until light and fluffy. Beat in the egg and vanilla extract. Scrape down the sides and bowl of your bowl as needed. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture (in three additions) and buttermilk/coffee mixture (in two additions), beginning and ending with the flour.

Drop heaping tablespoons (about 25 grams) (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 8 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back (a toothpick inserted into the center will come out clean). Remove from oven and transfer to a wire rack to cool completely.

Filling: Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise (the longer you beat the mixture the thicker it will become). Add orange food coloring and beat until the food coloring is completely incorporated.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. Place some of the filling in a piping bag fitted with a small plain tip (I used a Wilton #4) and pipe Jack o' lantern faces on the tops of each cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 16 - 18 Whoopie Pies.

View comments on this recipe on YouTube


Halloween Whoopie Pies:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) unsweetened cocoa powder, preferably Dutch-processed

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) kosher salt

3/4 cup (170 grams) unsalted butter, at room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/4 cup (60 ml/grams) buttermilk, at room temperature

1/2 cup (120 ml/grams) lukewarm coffee or water

Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (55 grams) unsalted butter, at room temperature

1 cup (120 grams) confectioners' (powdered or icing) sugar, sifted

1 1/2 teaspoons (6 grams) pure vanilla extract

1/2 cup (120 ml) (165 grams) light corn syrup (can use golden syrup or brown rice syrup)

orange food coloring

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC