Halloween Cookie Cake is a festive and fun treat that combines the beloved flavors of a giant cookie with a spooky Halloween twist. Topped with colorful candies, sprinkles, and icing, this cake is a perfect dessert for a Halloween party, a trick-or-treat celebration, or any spooky gathering. The thick, chewy texture and sweet, buttery flavor make it a crowd-pleaser, and the creative toppings add a touch of Halloween magic to every bite. With minimal prep and simple ingredients, this cookie cake is an easy yet impressive way to celebrate the season.
Why You’ll Love It
Halloween Cookie Cake is a fun and festive way to celebrate the spooky season with a sweet treat. The large, chewy cookie base is both satisfying and delicious, and it provides a perfect canvas for decorating with candy and frosting. Whether you’re decorating with Halloween-themed sprinkles, candy eyes, or colorful icing, this cookie cake will wow both kids and adults alike. It’s easy to make and requires very little effort, yet it delivers big on taste and fun.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45 minutes
- Servings: 12-16
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup chocolate chips (optional)
- Halloween-themed candy (such as candy corn, M&Ms, or mini candy bars)
- Orange and black icing (for decoration)
- Sprinkles (optional, for decoration)
Instructions
1. Prepare the Dough
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. If you’re using chocolate chips, fold them into the dough at this stage.
3. Bake the Cookie Cake
Grease or line a round 9-inch cake pan with parchment paper. Press the cookie dough evenly into the bottom of the pan. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the cookie cake to cool completely in the pan on a wire rack.
4. Decorate the Cookie Cake
Once the cookie cake has cooled, it’s time to decorate! Spread a thin layer of frosting on top of the cake, then use Halloween candy, sprinkles, and colorful icing to create a fun and spooky design. Use orange and black icing to write Halloween messages or add candy eyes and other spooky toppings to create a creepy look.
Variations
- Add Nuts: Incorporate chopped walnuts or pecans into the dough for extra texture.
- Brownie Style: Swap out some of the flour for cocoa powder to make a chocolatey, brownie-like cookie base.
- Mini Version: Make individual Halloween cookie cakes by using a muffin tin or smaller cake pans, adjusting the bake time accordingly.
- Frosting Options: Use chocolate or cream cheese frosting for a different flavor, or keep it simple with a dusting of powdered sugar.
Equipment You’ll Need
- 9-inch cake pan (or an equivalent sized pan)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Parchment paper (optional)
- Wire rack for cooling
- Spatula or frosting knife
Nutritional Information (Per Serving)
- Calories: ~300
- Fat: 15g
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 3g
Storage Tips
- Room Temperature: Store any leftover cookie cake at room temperature in an airtight container for up to 3 days.
- Refrigerate: If you’ve used frosting, it’s best to refrigerate the cake to prevent it from melting. Let it come to room temperature before serving.
- Freezing: You can freeze the cookie cake for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
My Cooking Experience
With over 4 years of experience in the kitchen, I’ve made plenty of cookies, but Halloween Cookie Cake always brings an extra element of fun and creativity to the table. It’s easy to make, but the results are always impressive. I love the versatility of this recipe—you can decorate it in so many ways, from spooky spider webs to cute jack-o’-lantern faces. It’s always a crowd-pleaser, and the kids especially love to help with the decorating!
Conclusion
Halloween Cookie Cake is a fun, festive, and easy-to-make dessert that brings the spirit of Halloween to life in a deliciously sweet way. Whether you’re hosting a party or simply want to treat your family, this cookie cake is sure to impress. With its chewy cookie base and endless decorating possibilities, it’s the perfect dessert for the spooky season. Gather your favorite Halloween candies and get creative with your frosting, and enjoy this delicious treat!
Halloween Cookie Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. If you’re using chocolate chips, fold them into the dough at this stage.
- Grease or line a round 9-inch cake pan with parchment paper. Press the cookie dough evenly into the bottom of the pan. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the cookie cake to cool completely in the pan on a wire rack.
- Once the cookie cake has cooled, it’s time to decorate! Spread a thin layer of frosting on top of the cake, then use Halloween candy, sprinkles, and colorful icing to create a fun and spooky design. Use orange and black icing to write Halloween messages or add candy eyes and other spooky toppings to create a creepy look.
Notes
- Room Temperature: Store any leftover cookie cake at room temperature in an airtight container for up to 3 days.
- Refrigerate: If you’ve used frosting, it’s best to refrigerate the cake to prevent it from melting. Let it come to room temperature before serving.
