This guide shares an easy Halloween Whoopie Pies recipe with soft cocoa cakes, orange-tinted marshmallow filling, and clean storage tricks to prevent stickiness, plus the gob vs whoopie explainer and Amish origin notes that make this treat such a nostalgic favorite.
The Story & Intro to Halloween Whoopie Pies
Jackson’s kitchen story
Halloween Whoopie Pies always take me back to crisp October nights when I tested cocoa levels until the cakes baked plush and tender, then piped a bold orange marshmallow filling that popped like jack-o’-lanterns on the counter. I’m Jackson Loopfield, and blue and orange are the colors that anchor my lens when I shoot, a habit born from travels that taught me how a simple sandwich of cake and cream can tell a place’s story in one bite. In 2024, launching my recipe site was a leap, but Halloween Whoopie Pies quickly became a reader favorite thanks to their fluffy crumb, clean edges, and that classic filling that tastes like childhood fairs and farm stands.
Why these pies shine
These Halloween Whoopie Pies nail the balance: moist chocolate cakes from buttermilk for tender crumb and a marshmallow fluff buttercream that sets just firm enough for tidy bites. The filling takes color beautifully, so orange or black accents roll through nonpareils or sanding sugar without overpowering the cocoa base, making them perfect for parties and bake-sale trays. A short chill makes assembly easier and helps the filling hold, while room-temp serving brings back the soft contrast everyone loves in a classic whoopie pie.
Ingredients & Filling (Marshmallow Fluff)
Cake ingredients and swaps
Classic cakes rely on all-purpose flour, cocoa, baking soda, salt, butter, brown sugar, egg, vanilla, and buttermilk to build soft, domed rounds that stay moist for days. Brown sugar boosts tenderness and color, while buttermilk reacts with soda for lift; use sour cream thinned with milk if buttermilk is out of reach. Add a drop of black gel for a deeper Halloween tone or leave the cocoa to shine—both paths keep the flavor anchored and balanced.
Marshmallow filling details
The signature whoopie pie filling blends softened butter, powdered sugar, vanilla, and Marshmallow Fluff into a smooth, aerated cream that pipes cleanly and holds its shape. Coloring the filling orange gives sharp contrast against the cocoa cakes and plays nicely with red or orange nonpareils around the rim for extra bite and sparkle. For a lighter sweetness, reduce powdered sugar slightly and whip longer for volume; for deeper vanilla, add paste or double-strength extract to bloom the flavor.
Halloween Whoopie Pies : Step-by-Step Method & Pro Tips
Bake perfect rounds
Preheat to 350°F, whisk dry ingredients, cream butter with brown sugar, beat in egg and vanilla, then alternate dry mix with buttermilk for a silky batter that scoops neatly and bakes evenly. Scoop consistent mounds on parchment, rotate pans halfway, and bake until the tops spring back—usually 16 minutes—then cool fully to prevent condensation later. Aim for 24 small cakes for 12 sandwiches and keep sizes uniform so pairs match cleanly when filled.
Fill, roll, and chill
Beat butter and sugar until light, fold in fluff and vanilla, tint orange, then pipe a generous spiral on half the cakes before capping and pressing gently for a flush edge. Roll edges in orange or red nonpareils for sparkle and crunch, then chill 30 minutes to set the filling so bites stay tidy and clean at serving. Let rest at room temperature 15–20 minutes before plating to bring back the soft contrast between cake and cream.
Halloween Whoopie Pies : Origins, “Gob” vs Whoopie, and Storage
Gob vs whoopie
In western Pennsylvania, the same treat often goes by “gob,” and many bakers note a key difference: whoopie pies typically use a marshmallow-fluff filling, while gobs traditionally feature a cooked flour-and-milk frosting that’s less sweet and ultra-smooth. Names overlap and practices vary, but the marshmallow version remains the most common for classic whoopie pies across New England and beyond. For a gob-style finish, swap the filling for a cooked frosting; for Halloween flair, stick with fluff and color it orange.
Amish roots and sticky fixes
Whoopie pies are tied to both New England and Pennsylvania traditions, with Maine celebrating them as the official state treat and multiple regions claiming origin, including Amish and Pennsylvania Dutch communities. To keep whoopie pies from getting sticky, cool cakes completely, store in airtight containers, and consider brief refrigeration in humid weather to reduce tacky tops from moisture migration. If stickiness sets in, a short chill can firm surfaces and reset the filling, while parchment between layers prevents smudging during transport.
Recipe: Halloween Whoopie Pies
Ingredients
Cakes
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk, room temp
- Optional: black gel coloring
Filling
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 jar (7 oz) Marshmallow Fluff
- Orange gel coloring
- Nonpareils or sanding sugar, orange/red
Instructions
- Whisk flour, cocoa, baking soda, baking powder, and salt until even.
- Cream butter and brown sugar until fluffy; beat in egg and vanilla until smooth.
- Alternate dry mix with buttermilk, ending with dry; mix until just combined and silky.
- Scoop 24 mounds onto parchment-lined sheets; bake at 350°F for about 16 minutes, rotating pans halfway.
- Cool completely on the sheet, then on racks to avoid condensation.
- Beat butter and powdered sugar until pale; add vanilla and fluff; whip until creamy; tint orange.
- Pipe filling on 12 cakes; cap with partners; roll edges in nonpareils.
- Chill 30 minutes to set; temper 15–20 minutes before serving.
Table: Quick Specs
| Column 1 | Column 2 |
|---|---|
| Yield | 12 sandwiches |
| Bake time | 16 minutes per tray |
| Chill time | 30 minutes set |
Halloween Whoopie Pies : Storage and make-ahead
Store assembled pies in airtight containers; refrigerate up to 3–4 days, then soften slightly at room temperature before serving for the best texture contrast. Cool cakes fully before sealing to prevent sticky tops; if humidity is high, brief chilling helps keep surfaces dry and edges neat.
FAQs about Halloween Whoopie Pies
What is the filling made of in whoopie pies?
Classic whoopie pie filling blends softened butter, powdered sugar, vanilla, and Marshmallow Fluff, whipped until smooth and fluffy for a clean, pipeable cream.
What’s the difference between a whoopie pie and a gob?
Both are cake sandwiches, but many bakers distinguish them by filling: whoopie pies often use marshmallow-fluff filling, while gobs traditionally use a cooked milk-and-flour frosting that’s less sweet.
Are whoopie pies an Amish thing?
Whoopie pies tie to both New England and Pennsylvania traditions, with Amish and Pennsylvania Dutch communities often cited among origin stories, while Maine recognizes them as the official state treat.
How to keep whoopie pies from getting sticky?
Cool cakes completely, store airtight, and consider short refrigeration in humid conditions; chilling sets the filling and reduces surface tack from moisture.
Conclusion about Halloween Whoopie Pies
Build a bold Halloween cookie tray with red velvet brimstone cookies and black velvet cheesecake cookies—moody, chewy, and perfect for parties.
Halloween Whoopie Pies bring together tender cocoa cakes and a marshmallow fluff filling that sets fast, looks bold, and eats clean, with simple steps, smart chilling, and airtight storage ensuring party-ready results every time. Whether called whoopies or gobs, the joy sits in the contrast and the nostalgia, with Amish and New England roots giving this October bake a story worth sharing alongside the sparkle of orange nonpareils.
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Halloween Whoopie Pies – Fluffy, Festive, and Easy for Parties
- Total Time: 45–60 minutes
- Yield: 12 sandwiches (24 cakes) 1x
- Diet: Vegetarian
Description
Halloween Whoopie Pies with soft cocoa cakes and an orange marshmallow fluff filling that sets quickly for clean, party-ready slices.
Ingredients
Cakes
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
Optional: black gel food coloring
Filling
1 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 jar (7 ounces) Marshmallow Fluff
Orange gel coloring
Nonpareils for rolling
Instructions
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
4. Add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to keep the batter silky. If using, add a little black gel to deepen the cake color.
5. Using a cookie scoop or spoon, drop 24 evenly sized mounds of batter onto the prepared baking sheets, spaced about 2 inches apart.
6. Bake for about 16 minutes, rotating the pans once halfway through baking for even browning. Cakes are set and spring back lightly when done.
7. Cool the cakes completely on the baking sheets for a few minutes, then transfer to wire racks to finish cooling so tops do not become sticky.
8. To make the filling, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and Marshmallow Fluff and beat until smooth and well combined. Tint the filling orange with gel coloring to desired shade.
9. Place the filling in a piping bag. Pipe a generous dollop of filling onto the flat side of 12 cakes, then top with the remaining 12 cakes to form sandwiches. Press gently to spread filling to the edges.
10. Roll the edges of each sandwich in nonpareils to coat the filling rim.
11. Chill the assembled whoopie pies for about 30 minutes to help the filling set. Remove from the refrigerator and rest 15–20 minutes before serving so the cakes soften slightly.
Notes
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 with exact ingredient brands and portion sizes.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 per sandwich
- Sugar: 18 g per sandwich
- Sodium: 150 mg per sandwich
- Fat: 16 g per sandwich
- Saturated Fat: 9 g per sandwich
- Unsaturated Fat: 6 g per sandwich
- Trans Fat: 0 g per sandwich
- Carbohydrates: 40 g per sandwich
- Fiber: 2 g per sandwich
- Protein: 3 g per sandwich
- Cholesterol: 50 mg per sandwich
Keywords: Halloween, whoopie pies, cocoa, marshmallow