Halloween night in my neighborhood has always been a whirlwind of laughter, rustling leaves, and little feet darting across the sidewalks in costumes. One year, I decided to surprise my grandchildren and their friends with something more exciting than the usual candy bowl.
I remember setting a tray of homemade Halloween Whoopie Pies on the table, and within seconds, little hands were reaching for them, giggles bubbling as they noticed the candy eyes peeking out from the orange frosting.
The kitchen smelled of rich chocolate, a scent that drifted through the house and mixed with the cool October air. I had pumpkins glowing on the porch, candles flickering inside, and the pies cooling on the counter. By the time I added the frosting and sprinkled on the edible glitter, the pies looked like something out of a Halloween storybook—half spooky, half playful.
That evening, even the adults couldn’t resist. My husband, who claims he’s “not into sweets,” went back for a second one without hesitation. Watching everyone enjoy them reminded me why I love baking: it’s not only about feeding people, but also about making memories, weaving flavors and traditions into moments that stay with us. Now, these Whoopie Pies have become part of our Halloween tradition, right alongside carving pumpkins and telling ghost stories.
Short Description
Spooky Halloween Whoopie Pies are soft chocolate cakes sandwiched with bright orange frosting, decorated with sprinkles, candy eyes, and playful Halloween details. They’re festive, fun, and perfect for parties or trick-or-treat night.
Key Ingredients
- 1 box Devil’s Food cake mix (15.25 oz)
- ¾ cup water
- ½ cup vegetable oil
- 3 eggs
- 1 box chocolate fudge instant pudding (4-serving size)
- 2 tubs vanilla cake icing (16 oz each)
- Orange food coloring gel
- Edible black glitter
- Powdered sugar (for stenciling, optional)
- Black licorice (for spider legs, optional)
- Candy eyes
Tools Needed
- Electric mixer
- Mixing bowls
- Baking sheets lined with parchment paper or Silpat mats
- Piping bag with round tip
- Cooling rack
- Small spatula or knife for spreading icing
Cooking Instructions
Step 1: Prepare the Batter
Preheat oven to 350°F. In a large mixing bowl, combine cake mix, water, vegetable oil, eggs, and pudding mix. Beat on medium speed until smooth and well blended, about 2 minutes.
Step 2: Shape the Cakes
For large Whoopie Pies, scoop 18 rounds of batter onto lined baking sheets. For smaller pies, make 36 rounds. Keep the shapes evenly sized so they bake uniformly.
Step 3: Bake the Cakes
Bake for 7–10 minutes, depending on the size, until the tops spring back lightly when touched. Remove from oven and transfer to a cooling rack. Let them cool completely before decorating.
Step 4: Make the Frosting
Tint the vanilla icing with orange food coloring gel. Mix until the color is bright and consistent with no streaks.
Step 5: Assemble the Whoopie Pies
Spread or pipe a generous layer of orange frosting onto the flat side of one cake. Place another cake on top to form a sandwich. Repeat until all cakes are filled.
Step 6: Decorate
Sprinkle with edible black glitter. Add candy eyes for a spooky touch. For spider versions, cut black licorice into short pieces and stick them into the sides to form legs. Stencil with powdered sugar for festive designs if desired.
Why You’ll Love This Recipe
Fun and Festive: Perfect for Halloween parties and trick-or-treat gatherings.
Kid-Friendly: Children can help decorate with sprinkles and candy eyes.
Soft and Moist: The pudding mix makes the cakes tender and rich.
Customizable: Make them large or bite-sized depending on your crowd.
Eye-Catching: Bright orange filling and playful designs stand out on any dessert table.
Mistakes to Avoid & Solutions
Undercooking the cakes: Always check with a light finger press; they should spring back. If sticky, bake another minute.
Overmixing the batter: Mix only until smooth; overmixing can make them tough.
Icing too runny: If your icing softens too much, chill it for 15 minutes before piping.
Uneven sizes: Use a cookie scoop for consistent shapes so they sandwich neatly.
Decorations falling off: Press sprinkles and candy eyes gently into the frosting while it’s still soft.
Serving and Pairing Suggestions
Serve on a Halloween dessert table with pumpkin cookies, caramel apples, or candy corn bark.
Pair with hot apple cider, spiced tea, or a glass of milk for kids.
For adults, a cup of coffee or mulled wine complements the chocolate flavor beautifully.
Display on a tiered stand for a party centerpiece.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate up to 5 days; bring to room temperature before serving.
Freeze individually wrapped pies for up to 1 month. Thaw in the refrigerator overnight.
Do not reheat, as the frosting will melt and lose shape.
FAQs
1. Can I make the cakes ahead of time?
Yes, bake them a day in advance and store in an airtight container, then frost before serving.
2. Can I use homemade cake batter instead of a mix?
Absolutely. A scratch chocolate cake batter works, but keep the consistency thick so the rounds hold shape.
3. What if I don’t have orange food coloring?
Mix red and yellow coloring until you get the shade you like.
4. Can I use chocolate frosting instead of vanilla?
Yes, but keep the orange theme by tinting vanilla, or use chocolate for a darker, spookier version.
5. How do I keep them from sticking to the baking sheet?
Use Silpat mats or parchment paper to ensure easy release.
Tips & Tricks
Chill the batter for 10 minutes before scooping to help the rounds hold shape.
Use a piping bag for neat, even circles of batter.
Add a pinch of espresso powder to the batter to intensify the chocolate flavor.
For clean edges, run a small knife around the pies before removing them from the tray.
Let kids decorate their own Whoopie Pies for a fun Halloween activity.
Recipe Variations
Pumpkin Whoopie Pies: Replace the cake mix with pumpkin spice cake mix and fill with cream cheese frosting.
Monster Faces: Use different colored icings (green, purple) and decorate with candy eyes, fangs, or gummy worms.
Gluten-Free Option: Swap the Devil’s Food cake mix for a gluten-free chocolate cake mix.
Mini Bites: Make 36–40 smaller pies for bite-sized treats. Bake for only 7 minutes.
Spider Whoopie Pies: Add licorice legs and use candy eyes for creepy crawly versions.
Final Thoughts
Every Halloween, my kitchen feels like a little workshop of magic and mischief. These Whoopie Pies always bring laughter, sticky fingers, and happy faces to the table. I love that they’re not overly complicated, yet they look as if you’ve spent hours creating them. The best part is the decorating—you can let your imagination run wild, and each pie becomes its own little character.
When I watch my grandchildren bite into them, chocolate smudges on their cheeks and frosting on their fingertips, I know I’ve done something right. Halloween is about more than costumes and candy; it’s about making memories together. These pies are playful, a little spooky, and just sweet enough to keep everyone coming back for more. They’ve become a tradition in my family, and I hope they bring joy to yours too.
Halloween Whoopie Pies
Ingredients
- 1 box Devil’s Food cake mix 15.25 oz
- ¾ cup water
- ½ cup vegetable oil
- 3 eggs
- 1 box chocolate fudge instant pudding 4-serving size
- 2 tubs vanilla cake icing 16 oz each
- Orange food coloring gel
- Edible black glitter
- Powdered sugar for stenciling, optional
- Black licorice for spider legs, optional
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, whisk together the cake mix, water, vegetable oil, eggs, and pudding mix. Beat on medium speed for about 2 minutes until smooth.
- Scoop the batter into rounds on lined baking sheets—18 for larger Whoopie Pies or 36 for smaller ones—keeping them uniform in size.
- Bake for 7–10 minutes, until the tops spring back when gently pressed. Transfer to a cooling rack and let cool completely.
- Tint the vanilla icing with orange food coloring gel, mixing until the color is bright and streak-free.
- Spread or pipe a thick layer of frosting onto the flat side of one cake, then top with another to form a sandwich. Repeat with the rest.
- Finish with edible black glitter, candy eyes, or black licorice legs for spiders. Use powdered sugar stencils for extra festive designs.
