Description
These Halloween Whoopie Pies are festive, chocolatey sandwich cookies filled with creamy vanilla buttercream frosting. Perfect for fall celebrations and spooky parties, they feature rich cocoa cookies paired with a colorful, fluffy buttercream tinted in vibrant orange and yellow hues, decorated with fun Halloween sprinkles.
Ingredients
Scale
Chocolate Cookies
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (room temperature)
Vanilla Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- Orange & yellow gel food coloring (optional)
- ¼ – ½ cup Halloween sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar using a mixer until the mixture is light and fluffy, which usually takes a few minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
- Combine Wet and Dry Ingredients: Gradually add one-third of the dry flour mixture to the butter mixture, mixing on low speed. Then add half of the milk and mix. Repeat with the remaining flour and milk, finishing with the flour mixture. Mix until just combined to avoid overworking the batter.
- Portion and Bake Cookies: Using a large cookie scoop (approximately 3 tablespoons of batter), drop the batter onto the prepared baking sheets, leaving space between each for spreading. Bake in the preheated oven for 10 to 12 minutes until the cookies are puffed and bounce back when gently pressed.
- Cool Cookies: Let the cookies cool on the baking sheet for a couple of minutes to set, then transfer them to a wire rack to cool completely, which prevents the frosting from melting.
- Prepare Buttercream Frosting: In a stand mixer or large bowl, beat the room temperature butter on medium-high speed for about 5 minutes until it becomes light and fluffy.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed to avoid a sugar cloud, until fully incorporated for a smooth texture.
- Add Flavorings and Cream: Mix in the vanilla extract, salt, and heavy cream. Beat on medium-high speed for another 3 minutes until the buttercream is smooth, fluffy, and creamy.
- Add Food Coloring: Add a few drops of orange and yellow gel food coloring and mix until the buttercream is uniformly tinted in festive Halloween colors.
- Assemble Whoopie Pies: Spread or pipe a generous amount of buttercream onto the flat side of one chocolate cookie using a piping bag or spatula.
- Sandwich the Cookies: Place another cookie, flat side down, onto the buttercream to form a sandwich.
- Decorate Edges: Pour Halloween sprinkles onto a small plate and gently roll the exposed buttercream edges in the sprinkles to decorate and add a festive touch.
Notes
- For best texture, ensure all dairy ingredients are at room temperature before mixing.
- Use gel food coloring to avoid thinning the frosting consistency.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- To make ahead, assemble pies but add sprinkles just before serving to keep them crunchy.
- For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
