Halloween Whoopie Pies

They’re Frightfully Delicious

Like many parents, I find myself looking for ways to make this year’s Halloween a little bit more fun. The good news is that it’s really easy to create a big a surprise with a little home baked treat. The Halloween Whoopie Pie is a new take on an old classic, presented in a bite sized package that glitters with (sanding sugar) fun.

 

Tastes Even Better Than You Remembered

If you’re like me you have fond memories of whoopie pies, which were typically found in your lunchbox next to a fluffernutter sandwich and thermos full of milk. As with most childhood memories, the reality of the a store-bought whoopie pie do not live up to the memory. But a homemade one is everything you remembered and more. With moist, chocolate cookie cakes held together by a delicious, fluffy cream filling, this is something that you can enjoy with your kids and create new, happy memories together.

 

THE RECIPE: Halloween Whoopie Pies

Ingredients

Chocolate Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup lightly packed light brown sugar
1 large egg
1 cup unsweetened apple sauce

Cream Filling

1/2 teaspoon vanilla extract
1/2 cup unsalted butter at room temperature
1 cup confectioner’s sugar

Orange sanding sugar or nonpareils, for decoration

Step 1: Make the Batter

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with a paddle attachment, beat butter and brown sugar until light and fluffy, about 4 minutes. Add egg and beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix until just smooth (do not overmix).

Step 2: Bake the Cookies

Drop dough by heaping tablespoons (I use a 1 tablespoon cookie scoop), 2 inches apart, onto two baking sheets. There should be enough batter to make 48 individual cookies (24 sandwich cookies). Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.

Step 3: Make the Cream Filling

In a standing mixer fitted with a paddle attachment, beat vanilla and unsalted butter until light and fluffy, about 2 minutes. Gradually add confectioners sugar, beating until smooth.

Step 3: Assemble Cookies

Spread 1 tablespoon filling half of each cookie (like with the cookie batter, I use a 1 tablespoon cookie scoop); sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with sanding sugar or nonpareils. Let rest 15 minutes to set.

 

Tell us what you think!

Please comment below if you try our Halloween Whoopie Pies recipe and let us know how it goes!  Find all of Brooklyn to the Catskills‘ recipes in the Food section of our website.  We’d love to hear what you think about our other recipes too!