These Halloween whoopie pies are the fun and delicious part of the holiday! Make these fun whoopie cakes as a cute and colorful party dessert.

Do you love cookies – do you love cake? Well then I have the best news of your life, my friends. I’m about to share with you a dessert that gives you the best of both worlds.

Plus it’s the perfect Halloween treat.

If you’ve never had a whoopie pie before, you’re in for an amazing dessert that checks all the boxes. And because the holiday is nigh, these are themed. Yes, these are Halloween whoopie pies.

And you’re going to love this tasty recipe!

The whoopie pie is also known as a black moon, gob, black-and-white, BOB, or “BFO” for Big Fat Oreo. Because of how it’s constructed (filling between two cake-y layers), it can be considered a cookie, pie, sandwich, or cake.

Who doesn’t love desserts that are versatile? That can be anything they want to be?

You’re going to love them, I promise!

Tip: Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to aid in even baking. You can also use a whoopie pie pan, meant just for this type of recipe.

Now that you know all the secrets of success, are you ready for the recipe? Here’s what ingredients you’re going to need:

For the Cookies

1 1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
3 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
Sprinkles, for decorating

For the Filling

3/4 cup unsalted butter, room temperature
3/4 cup vegetable shortening
4 1/2 cups confectioners sugar
2 cups marshmallow creme
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Things to Remember

The cookie batter should be creamy and slightly sticky. It should easily drop from a spoon but not be too runny. If the batter is too thick, your cookies might be dry; if it’s too thin, they may spread too much.

Don’t overfill the whoopie pies, as this can make them messy to eat. A couple of tablespoons of filling should be sufficient for each cookie.

These pies tend to taste better (to me) after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.

Store the assembled whoopie pies in an airtight container to prevent them from drying out and to maintain their freshness. They can stay refrigerated for up to ten days, and can be frozen for up to two months.

The bright and colorful holiday sprinkles really add something, don’t you think? Smaller ones are fun to fill in the blank areas. But you can use any sprinkle mix you like!

Get the printable recipe for the Halloween whoopie pies below:

Halloween Whoopie Pies

Try this Halloween whoopie pie recipe, perfect for holiday parties or gifting.

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Prep Time: 25

Cook Time: 12

Cool Time: 5

Total Time: 42

Servings: people

Equipment

1 Whoopie Pie Pan

Ingredients

For the Whoopie Pies

1 1/2 cup granulated sugar
1/2 cup unsalted butter 1 stick, room temperature
2 egg(s) room temperature
1/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
3 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
Sprinkles for decorating

For the Filling

3/4 cup unsalted butter room temperature
3/4 cup vegetable shortening
4 1/2 cups powdered sugar
2 cups marshmallow creme
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Instructions

Make the Cookies

Preheat the oven to 350º. Line a large, rimmed pans with parchment paper or use two whoopie pie pans spritzed with nonstick cooking spray.
Beat the sugar and butter until fluffy, about 5 minutes. Add the eggs, beating well after each.
Add the vegetable oil and vanilla to the mixture, beating until blended.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Slowly add the flour mixture to the creamed mixture, alternating with the milk, until just combined. Don't over beat the batter.
Scoop the batter (about 1/4 cup portions) onto the prepared baking sheets or whoopie pie pan.
Bake the cookies for 12 minutes. Allow to cool on the baking pans for 5 minutes before removing to cool completely on a wire rack.

Make the Filling

In a clean mixing bowl, beat the filling ingredients until fluffy.

Assemble the Pies

Place a scoop of the filling on the flat side of twelve cookies.
Top each with another cookie, placing the flat side down against the filling. Press the top cookie down, allowing the cream to poke out the sides slightly.
Place the sprinkles in a shallow bowl. Roll the edges of each whoopie pie in the sprinkles.