Halloween Whoopie Pies: 1 Amazing Spooky Treat

Easy Halloween Whoopie Pies feature soft cocoa cakes filled with bright orange marshmallow fluff, perfect for festive parties.

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Whisk flour, cocoa, baking soda, baking powder, and salt until combined.
Cream butter and brown sugar until fluffy. Beat in egg and vanilla until smooth.
Alternate dry ingredients with buttermilk, beginning and ending with dry, mixing until just combined and silky. Add black gel coloring if desired.
Scoop 24 evenly sized mounds onto prepared baking sheets, spaced about 2 inches apart.
Bake for about 16 minutes, rotating pans halfway. Cakes should spring back lightly when touched.
Cool cakes completely on baking sheets, then transfer to wire racks to finish cooling.
To make the filling, beat butter and powdered sugar until pale. Add vanilla and Marshmallow Fluff; whip until creamy. Tint orange.
Pipe filling onto the flat side of 12 cakes. Top with remaining 12 cakes to form sandwiches. Press gently to spread filling to edges.
Roll edges in nonpareils.
Chill assembled whoopie pies for 30 minutes to set filling. Rest at room temperature for 15–20 minutes before serving.

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.