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Halloween Whoopie Pies

The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Halloween Whoopie Pies

Source: Everyday Food, October 2008

Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners' sugar
  • Orange nonpareils or sanding sugar, for decoration

Directions

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

  2. In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

  3. Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. 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.

  4. Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.

  5. Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.

Cook's Note

We added applesauce to the batter for soft and moist results.

Reviews (9)

  • Blossom1007 30 Oct, 2010

    The cake part came out okay but the filling was terrible. Had to add lots of marshmellow creme to make enough filling for the whole batch.

  • connie80 25 Oct, 2010

    Wow these were amazing! I made the cookies much smaller than suggested, and cooked them for 5-7 minutes. I think next time I'll make just the cookie and serve it with fresh strawberries and whipped cream! The cookies were soft and stuck to containers, so I stored them placed on parchment paper.

  • carasays 18 Oct, 2010

    when i made them, they seemed very dry- i made them exactly to the instructions, but even with the applesauce, they practically crumbled :( also, the frosting was way too buttery- i know its a butter cream, but i ended up throwing in some more confectioner's sugar to even it out a little. i was pretty disappointed.

  • AlixNYC 26 Oct, 2009

    Very easy to make and everyone loved them! If the pies aren't fluffy enough, mix the batter some more to make it smoother.

  • Dova53 10 Dec, 2008

    Instead of coloured suger for decoration add food colouring. For christmas divide the filling in half making 1/2 green and the other 1/2 red.

  • curlyourlashes 27 Nov, 2008

    I made these egg free with Enery-G foods egg replacer and they were delicious!!! Just add the powder without the water to the recipe when eggs are called for. It's now a requested staple in my family.

  • edu 4 Nov, 2008

    gracias por ensen n n n arnos tantas cosas tan novedosas

  • lisamaria 1 Nov, 2008

    Question: I have a huge jar of applesauce but it is sweetened, so can I still use that if I reduce the amount of sugar in the recipe? Anyone?

  • Grammy04 31 Oct, 2008

    These are great! I made them and took them to the fire station. They were gone in the blink of an eye.

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