Can I make Halloween Whoopie Pies ahead of time?

Yes! You can bake the cookie layers 1–2 days in advance and store them in an airtight container. Assemble the pies the day you plan to serve for the freshest flavor and best texture.

How should I store leftover whoopie pies?

Store them in the refrigerator in a sealed container. They’ll stay soft and delicious for up to 4 days. Let them sit at room temperature for 10–15 minutes before eating for optimal texture.

Can I freeze whoopie pies?

Absolutely. Freeze the assembled pies individually wrapped, then store them in a freezer-safe bag. Thaw in the fridge overnight or at room temperature for about an hour before serving.

Can I make this recipe gluten-free?

Yes, just substitute your favorite 1:1 gluten-free baking flour. The texture may be slightly different, but still soft and pillowy. Be sure to check your marshmallow fluff and other packaged ingredients for gluten-free labeling.

Halloween Whoopie Pies: 5 Spooky, Soft & Irresistible Reasons to Bake

Name: Halloween Whoopie Pies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 tsp cinnamon; ½ tsp nutmeg; ¼ tsp ground cloves; ½ cup brown sugar; ¼ cup granulated sugar; ½ cup vegetable oil; 1 cup pumpkin puree; 1 large egg; 1 tsp vanilla extract; ½ cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 cup marshmallow fluff

Ingredients

Scale

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

½ cup brown sugar

¼ cup granulated sugar

½ cup vegetable oil

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

For the filling:

½ cup unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup marshmallow fluff

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Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large bowl, beat together brown sugar, granulated sugar, and oil.

4. Add pumpkin puree, egg, and vanilla to the sugar mixture. Mix well.

5. Gradually stir in the dry ingredients until just combined.

6. Scoop tablespoon-sized rounds onto prepared baking sheets.

7. Bake for 10–12 minutes, until tops are set. Cool completely.

8. Meanwhile, beat butter until creamy, then add powdered sugar and vanilla.

9. Fold in marshmallow fluff and beat until smooth.

10. Spread or pipe filling on half the cookies. Top with remaining cookies to form pies.

11. Decorate with sprinkles, candy eyes, or melted chocolate if desired.

Notes

Store in refrigerator for up to 4 days in an airtight container.

Let sit at room temp before serving for best texture.

Freeze assembled pies for up to 1 month, wrapped individually.

Author: Chef Saly
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Halloween Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 whoopie pie
Calories: 290
Sugar: 23g
Sodium: 140mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg