Halloween Whoopie Pies: Amazing Spooky Treats

Halloween Whoopie Pies feature soft cocoa cakes filled with vibrant orange marshmallow fluff, perfect for festive parties and bake sales.

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
Cream softened butter and brown sugar in a separate bowl until light and fluffy. Beat in the egg and vanilla extract until smooth.
Add dry ingredients to the butter mixture in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined and silky. Add black gel coloring if desired.
Drop 24 evenly sized mounds of batter onto prepared baking sheets using a cookie scoop or spoon, spacing about 2 inches apart.
Bake for about 16 minutes, rotating pans halfway through for even browning. Cakes should spring back lightly when touched.
Cool cakes completely on baking sheets for a few minutes, then transfer to wire racks to finish cooling to prevent sticky tops.
To make the filling, beat softened butter and powdered sugar until pale. Add vanilla extract and Marshmallow Fluff, beating until smooth and well combined. Tint the filling orange with gel coloring.
Pipe a generous amount of filling onto the flat side of 12 cakes. Top with the remaining 12 cakes to form sandwiches. Press gently to spread filling to the edges.
Roll the edges of each sandwich in nonpareils to coat the filling rim.
Chill the assembled whoopie pies for about 30 minutes to set the filling. Remove from refrigerator and let rest at room temperature for 15–20 minutes before serving to soften the cakes slightly.

Chill assembled pies briefly to set filling for neater, cleaner bites.
Ensure cakes are completely cooled before sealing to avoid sticky tops in storage.
For a gob-style filling, substitute a cooked milk-and-flour frosting if preferred.
Nutrition values are approximate and will vary.