Creepy Halloween Whoopie Pies

Last Halloween, my kitchen looked like a candy shop collided with a haunted house. Between costume adjustments, pumpkin carving, and a steady stream of trick-or-treaters knocking on the door, I wanted a treat that would wow my kids without requiring me to spend hours fussing over it. That’s how these Halloween Whoopie Pies came into play.

I can still picture the look on my youngest’s face when he saw the bright orange frosting sandwiched between two rich chocolate cakes, sparkling with edible black glitter. He squealed, “Mom, they look like pumpkins!” My older two, of course, tried to one-up him by sticking candy eyes on theirs to turn them into goofy little monsters.

These Whoopie Pies started with a box of Devil’s Food cake mix and pudding mix—so I could pull them together quickly, even while juggling a dozen other holiday tasks. The house filled with the deep, cocoa-rich aroma, a smell so inviting that even the neighbors commented when they came by.

What I love about this recipe is its flexibility. You can keep it simple with classic sandwich pies, or go all out with spider legs made from licorice. Either way, they’re festive, delicious, and fun to make with kids. Halloween is already full of magic, and these Whoopie Pies just add to it—equal parts sweet, spooky, and memorable.

Short Description

Soft, chocolatey Whoopie Pies filled with orange-tinted frosting and topped with festive Halloween decorations. A fun, family-friendly dessert perfect for parties, trick-or-treat gatherings, or school celebrations.

Key Ingredients

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

Tools Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Silpat-lined or parchment-lined baking sheets
• Piping bag or zip-top bag (for frosting)
• Cooling racks
• Small sifter (if stenciling with powdered sugar)

Cooking Instructions

Step 1: Preheat the Oven
Set the oven to 350°F and line your baking sheets with Silpat or parchment paper. This prevents sticking and helps the cakes bake evenly.

Step 2: Make the Batter
In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, and pudding mix. Beat on medium speed until smooth and well blended, about 2 minutes. The batter will be thick and glossy.

Step 3: Scoop and Shape
For larger Whoopie Pies, scoop 18 evenly sized rounds of batter onto the prepared baking sheets. For smaller pies, make 36 rounds. Keep the scoops uniform so they bake evenly.

Step 4: Bake the Cakes
Bake for 7–10 minutes, depending on size. The tops should spring back lightly when touched. Remove from the oven and let cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.

Step 5: Tint the Frosting
In a medium bowl, stir orange food coloring gel into the vanilla icing until you reach your desired shade of pumpkin orange. Make sure the color is fully incorporated.

Step 6: Assemble the Whoopie Pies
Pipe or spread the orange icing onto the flat side of one cooled cake. Top with another cake to form a sandwich.

Step 7: Decorate
Sprinkle with edible black glitter for a spooky sparkle. For extra fun, attach candy eyes, stencil powdered sugar designs, or press pieces of black licorice into the sides to make spider legs.

Troubleshooting Tips:

If the batter spreads too much, chill it for 10 minutes before scooping.

Cakes too dry? Reduce baking time by 1 minute.

Frosting too soft? Refrigerate for 10 minutes before piping.

Why You’ll Love This Recipe

Fun and Festive: Perfect for Halloween parties and kid-friendly gatherings.

Rich and Chocolatey: The Devil’s Food mix with pudding makes soft, moist cakes.

Quick to Make: Starts with boxed mix, so you save time without losing flavor.

Customizable: Turn them into pumpkins, spiders, or monsters with simple decorations.

Kid-Friendly Project: Great recipe to make with little helpers who love decorating.

Mistakes to Avoid & Solutions

Overbaking: Leads to dry, crumbly pies. Check at 7 minutes and test by touch.

Uneven Sizes: Use a cookie scoop to keep portions consistent.

Warm Cakes with Frosting: Always let cakes cool completely, or the icing will melt.

Overmixing Batter: Can make cakes dense. Mix just until smooth.

Too Much Food Coloring: Add gel gradually; a little goes a long way.

Serving and Pairing Suggestions

Serve on a festive platter with candy corn scattered around.

Pair with warm apple cider or a pumpkin spice latte.

Perfect for a Halloween dessert table, school bake sale, or family-style party spread.

Wrap individually in clear bags with ribbon for party favors.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days if filled. Let sit at room temperature before serving.

Freeze unfrosted cakes for up to 2 months. Thaw before filling and decorating.

Avoid microwaving; frosting will melt. Let them come to room temperature naturally.

FAQs

1. Can I use homemade cake batter instead of a boxed mix?
Yes, but the texture will be slightly different. The boxed mix plus pudding gives extra softness.

2. How can I make them more health-conscious?
Swap vegetable oil for unsweetened applesauce or use a light cream cheese filling instead of icing.

3. What if I don’t have food coloring gel?
Liquid food coloring works, but it may thin the icing. Add sparingly.

4. How do I make them look like spiders?
Attach black licorice legs to the sides and stick on candy eyes.

5. Can I prepare these ahead of time?
Yes, bake the cakes a day in advance, store airtight, and frost the day of serving.

Tips & Tricks

Use a piping bag for neater frosting application.

For extra depth, add ½ teaspoon espresso powder to the batter.

Chill cakes before assembling to prevent crumbs mixing into the frosting.

Dust with powdered sugar using Halloween stencils (like bats or pumpkins) for added flair.

Recipe Variations

Pumpkin Spice Whoopie Pies: Replace Devil’s Food mix with pumpkin spice cake mix and fill with cream cheese frosting.

Mint Chocolate Whoopie Pies: Add ½ teaspoon peppermint extract to the frosting and tint it green.

Cookies and Cream Whoopie Pies: Mix crushed Oreos into the frosting before piping.

Candy-Stuffed Whoopie Pies: Press mini M&Ms or candy corn into the frosting before sandwiching.

Final Thoughts

Making these Halloween Whoopie Pies turned my chaotic holiday afternoon into a memory I’ll hold onto. They’re playful enough to get kids excited, yet indulgent enough for adults to sneak seconds. The combination of soft, chocolatey cakes with creamy orange filling feels festive but not fussy. I like how forgiving the recipe is—you can make them simple or go all-out with wild decorations.

Every batch tells a little story of creativity, whether that’s spooky spider legs or glittery pumpkin faces. Halloween can be hectic, but this dessert has a way of pulling everyone back into the kitchen, laughing, decorating, and sneaking a taste of frosting. It’s messy, magical, and exactly what I want from a holiday treat.