Do you like scary movies? (Bonus points if you know what horror film that line came from).
We certainly do, and Halloween is one of our favorite times of the year. Not only does the air finally get crisp, but it’s socially acceptable to engage in all things spooky: you can hang skeletons in your front yard, carve gory faces into your pumpkins, and – for those that like to bake and cook – make those desserts as fun as they are delicious.
If you’re hosting a Halloween party this season, blow your guests away with these ‘spooktacularly’ creepy and delicious Halloween dessert recipes:
1.) Dracula’s Dentures
Dracula himself is one creepy dude, but his bloody dentures? Even worse! These stuffed cookies can be easy easy or complicated as you want. If you like making homemade cookies and rolling out the dough, grab a bag of Nestle Tollhouse chocolate chips and follow the recipe on the back (seriously, these are still the best cookies). However, if you’re in a bit of a time crunch, it’s okay to take the easy way and just buy a package of chocolate chip cookie dough from your grocery store and start slicing.
Prep Time: 10 minutes
Total Time: 30 minutes
- 1 tube of chocolate chip cookie dough
- 1 tub vanilla frosting
- Red food coloring
- Mini marshmallows
- Slivered almonds
- Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
- Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
- Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
2.) Boo! Ghost Pretzels
If you’re a parent, chances are you’re busy enough with everyday life, plus Halloween prep and more. You really don’t have time to make spooky snacks for your kids’ school party, right? Wrong! These little ghost pretzels are easier to make than any of the Halloween dessert recipes we’ve seen. And they’re just as cute!
Prep Time: 15 minutes
Total Time: 35 minutes
Yields: 30 pretzels
- 30 pretzels
- 1/2 (12oz) bag White Chocolate Chips (equal to 6oz or 1 cup) or Vanilla Milk Chips
- 1/2 tsp coconut oil for thinning the chocolate
- 1 (.88oz/25g) pkg Wilton Candy Eyeballs
- Line baking sheet with wax paper and set aside
- Melt white chocolate chips with coconut oil in a glass bowl in the microwave
- Immediately dip pretzels into bowl of melted chocolate one by one. Use fork to flip and coat both sides. Make sure to remove chocolate from bottom home (by shaking or wiping clean) to make sure hole resembles open mouth.
- Place chocolate dipped pretzels on baking sheet.
- Immediately press eyeballs into the top two holes
- Repeat until you run out of pretzels. If chocolate hardens, re-mircowave.
- Allow pretzels to cool (can be placed in freezer for 10 minutes to expedite process)
3.) Halloween Spider Cookies
If you consider pre-packaged cookie dough cheating, then these are the cookies for you. These 3-ingredient peanut butter cookies are not only delicious, but a show stopping treat when spruced up with a little spider action! Thank you Cindy Shopper for sharing this delicious recipe with us.
Prep Time: 10 minutes
Total Time: 30 minutes
- 1/2 cup Shortening
- 1/2 cup Peanut Butter
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg
- 2 tbsp Milk
- 1 tsp Vanilla
- 1 3/4 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Sugar (For rolling)
- 48 miniature Reese’s cups, unwrapped and frozen
- 96 Candy Eyes
- 1/2 cup Chocolate Chips
- Preheat oven to 375.
- In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla and milk.
- In a medium bowl, whisk together flour, baking soda and salt.
- Gradually add dry mixture to wet mixture and beat until blended.
- Form into 1″ balls.
- Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
- Bake 10-12 minutes or until golden.
- Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
- After placing and moving all of the cookies on the wire rack. put in place the candy eyes while chocolate is still slightly soft.
- Place in refrigerator for 10 minutes to allow cookies to firm.
- Place chocolate chips in corner of zippered sandwich bag.
- Microwave for 20 seconds, knead and repeat until chocolate is melted.
- Clip very small pieceoff of corner of bag to allow for piping and draw 8 legs on each spider cookie.
- Place in refrigerator for 10 minutes to allow legs to set.
4.) Witch Finger Pretzel Sticks
Something wicked this way come with these creepy witch fingers!
Here is another one of our oh-so-simple favorite Halloween dessert recipes that takes less than 30 minutes to make but will leave everyone in horror (in a good way). Thank you thespruceeats for this one!
Prep Time: 10 minutes
Total Time: 25 minutes
Yields: 28 witch fingers
- 28 blanched almonds
- 1 tube black gel food coloring
- 14 large pretzel rods
- 12 ounces bright-green candy coating
Step One: Make the Fingernails
- Use a small food-safe paintbrush to paint the top of each almond with black gel food coloring.
- Set aside on waxed paper or parchment paper to dry while you prepare the rest of the recipe.
Step Two: Make the Fingers
- Break each pretzel rod in half.
- Place the green candy coating in a small but deep microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds to preventoverheating and burning. Stir and heat until the candy coating is completely melted and smooth.
- Holding a pretzel rod by the unbroken end, dip it in the green coating until almost all of it is covered, leaving about a 1/2-inch section undipped at the top where you are holding it.
- Place the dipped pretzel on the same lined baking sheet you used to dry the black candy-coated almond nails and immediately press one of them on the tip of the pretzel rod that is coated in green candy coating.
Step Three: Add the Details
- Continue to dip more pretzels and, while you do, keep an eye on the already-dipped pretzels. When the coating has started to dry and is mostly mattebut not completely hard, it’s time to add the wrinkles for the knuckles.
- Take a toothpick and hold it perpendicular to the pretzels. Gently roll it across the top to add wrinkles. Make two sets—one set near the fingernail, and one set about halfway down the finger. This will make your witch finger super realistic-looking. If the coating is too melted and sticky when you try, give it a few more minutes to set before trying again.
- After all the pretzels have been dipped and decorated, refrigerate the tray for 10 minutes to set the coating completely. After that, the witch fingers can be served on a party tray or be standing up in a mason jar.
5.) Bloody Jello Brain Cake
Ewwww how grossly delicious is this bloody brain cake from Dream A Little Bigger?! Jello brain cakes have been around since the 1960’s, but this one really takes the cake!
Prep Time: 10 minutes
Total Time: 20 minutes
- Plastic brain jello mold, like this one from Amazon
- 3 (6 ounce) boxes of red Jello, whichever flavor youprefer
- Sweetened condensed milk
- Food coloring
- Vegetable oil
- Candy blood (also available on Amazon)
- Place 3- 6 ounce boxes of Jello into a heat safe bowl and add 3 cups of boiling water. Stir several minutes or until the granules have all dissolved.
- Add 2 cups of ice cold water and stir. Make the gelatin opaque by adding 1/2 can of sweet condensed milk.
- Change the color of the Jello to grey by adding 12 drops of blue and 12 drops of green food coloring. Mix well.
- Pour your mixture into your mold.
- Refrigerate several hours, untilJello is firm.
- Unmold Jello onto serving plate.
- Top with candy blood
6.) Halloween Cat Cake
This is another one of our favorite Halloween recipes not for the faint of heart (or, baking). It’s a bit more complicated to make than the ghost pretzels, but just like the Halloween bundt cake, it guaranteed to be a showstopper. Thank you Women’s Day for inspiring us with this recipe.
Prep Time: 25 minutes
Total Time: 120 minutes
- Oil, for the pan
- 3 c. all-purpose flour
- 1 c. unsweetened cocoa powder
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 c. sour cream
- 1 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- 1 c. (2 sticks) unsalted butter, at room temperature
- 1 1/2 c. granulated sugar
- 1/2 c. dark brown sugar
- 2 large eggs
- 1 c. whole milk
For The Ganache
- 12 oz. bittersweet chocolate, finely chopped
- 1 1/2 c. heavy cream
- Black gel food coloring
For The Filling: Buttercream Frosting
- 1 lb. confectioners’ sugar
- 1 c. unsalted butter
- 2 tbsp. heavy cream
- 2 tsp. pure vanilla extract
- Orange cotton candy
- Black, white, and orange fondant
- Black food-safe marker
Step One: Make Cake
- Heat oven to 350°F. Oil two 10-inch round cake pans and line with parchment paper; oil parchment.
- In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.In a second bowl, combine sour cream and extracts.
- Using a food processor, pulse together butter and sugars until combined, about 1 minute. Add eggs 1 at a time, pulsing until incorporated before adding the next. Add sour cream mixture.
- Pulse in flour mixture in 3 parts, alternating with milk until just incorporated. Divide batter among the prepared cake pans and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes.
- Transfer cakes to a wire rack and let cool in the pans 10 minutes, then invert onto the rack to cool completely.
Step Two: Make Ganache
- Place chocolate in a large bowl. In a small saucepan, heat cream until hot but not boiling. Pour over chocolate, let sit 3 minutes, then stir until melted and smooth. Let cool until slightly thickened. Stir in a few drops of food coloring to tint black.
Step Three: Make Buttercream Frosting
- Sift the confectioners’ sugar into a large bowl.
- Using an electric mixer, beat the butter on medium speed until creamy, about 2 minutes.
- Reduce the mixer to low and gradually add the sugar, alternating with the heavy cream. Mix in the vanilla.
- Increase the speed to high and beat until fluffy, about 2 minutes.
Step Four: Decorate Cake
- Use a 3 1/2-inch round cutter to stamp out the middle round of each cake (being sure they line up). Reserve rounds.
- Sandwich cake layers together with 2 cups buttercream frosting. Use ¼ cup buttercream frosting to sandwich together the two rounds. Cut the bottom third off the sandwiched cake and reserve for another use. Turn cake to stand on cut sides and place pieces of cut cardboard under cut ends. Use a plastic straw to attach the small round to one side of the cake for head.
- Freeze cake until very cold, about 30 minutes. Cover cake in a thin layer of chocolate ganache, scraping away any excess to make very smooth. Return to freezer or refrigerator for at least 10 minutes to set. Cover cake in a second layer of ganache and freeze again. Repeat a third time.
- Wrap cotton candy around a skewer and press into back of cake for tail. Cut 2 triangles from black fondant for ears and adhere to head using a little leftover ganache. Roll white fondant and cut out bones, skull, and insides of ears. Roll orange fondant and cut circles to serve as eyes and toes. Use a little water and a brush to adhere to cake. Using a food-safe marker, draw cat whiskers and mouth.
7.) Vegan Monster Mouths
Halloween is a time of indulgence and junk food. If you’re looking for a vegan dessert recipe, or just something a bit healthier, consider these apple monsters.
Prep Time: 10 minutes
Total Time: 30 minutes
- 2 green apples each quartered
- Almond butter (store-bought or homemade)
- 32 sunflower seeds
- 2-3 strawberries sliced
- 1-2 googly eyes per apple bite
- Quarter two green apples
- Cut the middle out of each quarter to create a mouth.
- Coat the inside of the gap where you just cut with a filling of almond butter.
- Place sunflower seeds on the top of where the “mouth” is to resemble the teeth.
- Place 1 sliced strawberry inside the mouth to resemble the tongue.
- “Glue” each eye above the mouth, using a dab of almond butter to make it stick in place.
8.) Creepy White Mice Cakes
Eek! We would flip out if we opened a box and found a dozen of these beady-eyed rodents staring back at us. Which of course, is why this is another of our favorite Halloween dessert recipes, courtesy of The Cake Blog.
These spooky rodents will give all but your tastebuds a fright.
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients and Supplies
- 1 Cup Red Velvet Cake Pop Filling
- 16 oz. Bag White Candy Coating
- Mice Chocolate Mold
- Confetti Sprinkles
- White Fondant
- Melt white candy coating in microwave, stirring every 30 seconds
- Drop a teaspoon of the melted coating into a mouse mold cavity. Use paintbrush to spread the coating up the sides of the mold to create a shell, making sure to fill the details of the feet. Do not fill the mouse’s tail.
- Place the entire mold in the fridge for 5 minutes to harden.
- Once the shells have hardened, push a tablespoon or so of red velvet cake pop filling into each cavity. Leave a gap so that you have room to seal the mold.
- Scoop and brush some additional coating on the back of each mouse to seal the mold.
- Place the entire mold in the freezer for 10 minutes until very firm.
- When firm, remove mold from freezer. Pop the mice out onto a cutting surface and let them come back to room temperature.
- Add the eyes: Pick red sprinkles out of confetti mixture. Use a toothpick to add a dab of coating on each eye and nose and attach a red confetti.
- Add the tails: Roll a pea sized piece of white fondant into a thin rope and set aside. Dip the blunt end of the tail in some melted coating and then attach it to the back of each mouse. Make sure to curl each tail a different way so that every mouse looks a little bit different.
9.) Halloween Bundt Cake
If you’re looking for a classy but thematic dessert, check out this Halloween bundt cake from MyRecipes. While not spooky or scary, it’s delicious and perfect for an adult party (although kids will love it too)
Prep Time: 30 minutes
Total Time: 75 minutes
Serves: 12 – 14
Cake: Pumpkin Walnut
- Baking spray
- 21/4 cups all-purpose flour
- 11/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 11/4 cups canned pumpkin puree
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup coarsely chopped, toasted walnuts
Frosting: Cream Cheese Frosting
- 11/2 cups unsalted butter, softened
- 16 ounces cream cheese, softened
- 5 cups confectioners sugar, sifted
- 3 teaspoons vanilla extract
- Orange food coloring
- A variety of candy (such as M&Ms, gummy worms, Reese’s Pieces, etc.)
- 1 tube black decorating icing
- 1 thick stand of black licorice
Step 1: Prepare the Cake
- Preheat oven to 350°. Generously spray a 14-cup bundt pan with baking spray.
- Whisk together flour and next 6 ingredients (through salt) in a medium bowl; set aside.In a separate bowl, whisk together pumpkin puree, buttermilk, vanilla extract, and maple extract until smooth.
- Beat butter with brown and granulated sugars in astand mixer fitted with a paddle attachment at high speed until fluffy, at least 5 minutes.
- Add eggs to bowl, 1 at a time, mixing at medium speed until just combined. Mix flour mixture into butter mixture in 3 additions, alternating with pumpkin mixture in between each addition. Stir in walnuts. Pour batter into prepared bundt pan, spreading evenly with a rubber spatula.
- Repeat steps 1 through 4 to prepare a second Pumpkin-Walnut Bundt Cake.
- Bake cakes at 350° on a rack arranged in the center of the oven for 40 to 50 minutes, or until a skewer inserted in the center of each cake comes out clean.
- Let cakes cool in pan for 10 minutes. Invert pans, turning cakes out onto wire racks to cool completely.
Step 2: Make the Frosting
- Beat butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment at high speed until combined and fluffy.
- Add sugar, 1 cup at a time, mixing at low speed until combined.
- Mix in vanilla.
- Mix in orange food coloring, 1 drop at a time, until frosting reaches desired shade of orange.
Step 3: Assemble Cake
- Place 1 of the cooled cakes, rounded cup-side down, on a cake stand. Using a serrated knife, gently carve the inside of the bundt to make an even circle and trim top of cake to create a flat surface. Frost the exterior and top of this base cake.
- Place the second bundt cake on top of the frosted cake, bottom-side down to create a “pumpkin.”
- Using a serrated knife, gently carve the inside of the bundt to create a smooth, even circle (this will be your candy well), making sure the centers of each bundt cake line up.
- Fill the center of the cake with your choice of Halloween candy.
- Finish frosting the exterior of the entire “pumpkin” cake with Cream Cheese Frosting.
- Draw a jack-‘o-lantern face on the outside of the cake using the black decorating icing.
- Insert a toothpick at each end of the licorice strand and gently press each side into the top of the cake, creating a “handle” for the jack-‘o-lantern candy pail.
10.) Reese’s Bats
Prep Time: 15 minutes
Total Time: 15 minutes
- 10 mini Reese’s cups
- 5 oreos
- 20 Candy eyes
- 1 tbsp. peanut butter
- Cut all Oreo cookies in half and scrape out cream. Cut each half in half to create the wings.
- Using a toothpick or a small spoon, apply a small dab of peanut butter to one end of each Oreo. Press onto the Reese’s cup to make wings.
- Next, place a small dab of peanut butter onto the back of two candy eyes and place on top of the edge of the wings.
What are your favorite Halloween dessert recipes? Tell us in the comments!