Easy Halloween Whoopie Pies

Halloween in my family has always been more about the kitchen than the candy bags. One year it was caramel apples, another year pumpkin bread, but the treat that stuck was a plate of chocolate whoopie pies with bright orange filling, sparkling with sprinkles, and just messy enough to make us laugh around the table.

When I started making them myself, I leaned on shortcuts like cake mix and simple decorations, letting the fun shine without the fuss. The first tries weren’t perfect, but the joy they brought made the black glitter on the counter and the crooked icing swirls completely worth it.

Now, these Halloween Whoopie Pies are my go-to bake for the season—easy, festive, and always a hit. Whether stacked on a party tray or passed around to friends in costume, they add a little magic to the holiday.

Short Description

Halloween Whoopie Pies are soft chocolate sandwich cakes filled with festive orange icing, coated in sprinkles, and decorated with spooky details—an easy, fun dessert perfect for parties or trick-or-treat nights.

Key Ingredients

• 1 15.25 oz box Devil’s Food cake mix
• ¾ cup water
• ½ cup vegetable oil
• 3 eggs
• 1 4-serving box chocolate fudge instant pudding
• 2 16 oz tubs vanilla cake icing
• Orange food coloring gel
• Edible black glitter
• Powdered sugar
• Black licorice
• Candy eyes

Tools Needed

• Large mixing bowl
• Electric mixer
• Silpat-lined or parchment-lined baking sheets
• Cooling rack
• Piping bag or zip-top bag

Cooking Instructions

Step 1: Mix the Batter
Preheat oven to 350°F. In a large mixing bowl, combine Devil’s Food cake mix, water, oil, eggs, and pudding mix. Beat on medium speed until the batter is smooth and well combined.

Step 2: Portion the Cakes
For larger pies, scoop 18 evenly sized rounds of batter onto lined baking sheets. For smaller pies, make 36 rounds. Keep them evenly spaced so they bake into neat circles.

Step 3: Bake the Cakes
Bake for 7–10 minutes, depending on size, until the tops spring back when lightly touched. Transfer to a cooling rack and let them cool completely before decorating.

Step 4: Color the Icing
Stir orange food coloring gel into the vanilla icing until you reach a vibrant Halloween orange. Mix well to avoid streaks.

Step 5: Assemble the Pies
Pipe or spread a layer of orange icing on the flat side of one cake. Sandwich with another cake to create the classic whoopie pie look.

Step 6: Decorate
Sprinkle the edges with edible black glitter. Dust powdered sugar over stencils for spooky patterns, or turn them into spiders with licorice legs and candy eyes.

Why You’ll Love This Recipe

These whoopie pies are quick to whip up using cake mix, but still look impressive.

They’re customizable for parties, kid-friendly, and just messy enough to be fun.

Plus, they taste like a mix between cake and cookie—soft, chocolatey, and perfectly balanced with creamy icing.

Mistakes to Avoid & Solutions

Overbaking the cakes leaves them dry and crumbly.
Solution: Check at 7 minutes and remove when the tops spring back lightly.

Using too much icing causes it to squish out the sides.
Solution: Pipe a thin, even layer and press gently when sandwiching.

Skipping cooling time makes the icing melt and slide off.
Solution: Always cool the cakes completely before decorating.

Adding too much food coloring can alter the icing texture.
Solution: Add gel gradually, mixing thoroughly until you reach the shade you want.

Serving and Pairing Suggestions

Serve these whoopie pies on a Halloween dessert table with candy apples and popcorn balls.

Pair with hot cocoa or spiced cider for a cozy balance to the sweetness.

Present them on a tiered stand for a playful party centerpiece.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days

For longer storage, freeze the cakes (unassembled) for up to 1 month, then thaw and fill with icing before serving

Serve at room temperature for the best texture

FAQs

1. Can I make the cakes ahead of time?
Yes, bake and freeze them plain. Assemble with icing and decorations closer to serving.

2. Do I have to use Devil’s Food cake mix?
Not at all, you can swap in any chocolate cake mix, though Devil’s Food gives the richest flavor.

3. Can I make them without food coloring?
Yes, simply leave the icing white or use natural alternatives like pumpkin puree for color.

4. How do I keep the pies uniform in size?
Use a cookie scoop to portion batter evenly and avoid lopsided pies.

5. Can kids help with decorating?
Absolutely, this recipe is great for letting kids add sprinkles, glitter, or candy eyes. Just supervise if they’re handling piping bags.

Tips & Tricks

Chill the piping bag of icing for 10 minutes if it gets too soft.

For extra neat edges, roll the assembled pies gently in sprinkles.

Use parchment stencils (like bats or ghosts) for powdered sugar designs.

If your kitchen is warm, keep the icing-filled pies refrigerated until serving.

Recipe Variations

Pumpkin Spice Whoopie Pies
Swap Devil’s Food mix for spiced pumpkin cake mix and add cinnamon to the icing.

Monster Pies
Dye icing in multiple colors (green, purple) and decorate with lots of candy eyes.

Spider Whoopie Pies
Add 8 short strips of black licorice between the cakes before sandwiching, then stick on candy eyes with icing.

Gluten-Free Version
Use a gluten free chocolate cake mix and ensure your pudding mix is certified gluten-free.

Final Thoughts

Halloween Whoopie Pies are fun, festive, and wonderfully simple to pull together. Soft chocolate cakes meet bright orange icing, with decorations that bring just enough spook to the table.

They’re perfect for parties, bake sales, or a family night in the kitchen—easy to make, fun to decorate, and always crowd-pleasing. Each batch feels like a little creative project, and the payoff is chocolatey, creamy, and just a touch spooky.