Halloween recipes

Easy Halloween Cakes Decorating Ideas

Halloween is a fun holiday and a wonderful opportunity to express your creativity by making a fantastic cake. You will delight kids, make adults laugh and sweeten everyone’s day. In this list, you will found 10 easy decorating ideas, which you can use for Halloween or even for kids’ birthday. Simply with spiders, witches, skeletons, castles or clouds, you can never go wrong.

So, have fun and enjoy these ideas!

Cake 1. Spooky Mummy Cake

Spiders are a favorite motif of every Halloween.  So why not spiders and mummies together, surprise your kids with this great cake decoration.

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The skull is also one of the most popular details for Halloween. Combined with the book, this one looks so good that it will delight all adults as well.

Cake 3. Blackberry, Chocolate and Sophisticated Halloween Cake

This one is gothic and elegant. Perfect for a party at work or dinner with friends at home.

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Cake 4. Mysterious Witch’s Brew Cake

A great decoration that is suitable for both birthdays and Halloween. If your kid likes stories about witches, here’s a great idea.

Cake 5. Sunset Cat&Pumpkin Cake

The sunset colors that adorn this cake have been worked with incredible precision. Also, if you love cats, then you have to try this challenge.

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Cake 6. Wicked Pumpkin Cake

Did scare you this angry pumpkin? Yeah, it is so realistic, it will not be easy to make a decoration like this, but we encourage you to give it a try!

Cake 7. Spell Book Cake

This spellbook decoration seems to remind me of the Charmed series. Here you will show your true decorating skills, there are so many details!

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Cake 8. Bone Palace Cake

These bones even look delicious, no one will resist this cake. It’s simple and fun, you’ll enjoy with the kids making this decoration.

Cake 9. Monster Eye Cake

This little cake project is for anyone and everyone.  Bakers of all skill levels and ages can enjoy making this fun cake. You will follow the Halloween theme and you will not get tired of making this cake decoration.

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Cake 10. Spider Web Cake

An easy and interesting cake decoration, which you can also use for other occasions, of course without spiders. It’s simple and unusual, isn’t it? 


If you enjoy these ideas save this PIN to your Halloween Recipes board on Pinterest, so you can check these ideas later or share them with your friends and family.

You might like…

Thanksgiving Pumpkin Cake With Cream Cheese Frosting


15 Easy Halloween Treats for School 

 Best Ideas Of Healthy Snacks for Kids Party

Halloween can be a very interesting holiday.  If you looking for some easy desserts for your kids, here we have a list of 15 Halloween Treats. These Halloween treats are perfect for school parties. You can also make them for parties at work because they are so overwhelming that they will wake up a child in every adult.

Have fun while making them and delight your kids and friends with these treats.

1. Easy, Healthy Halloween Treats – Clementine Pumpkins

October is one of the more interesting months because we have Halloween, which brings a lot of fun and spooky foods. These healthy Halloween treats are easy and super fun.


2. Fruit Bat Skewer 

Snacks can be fun and delicious, like these sweet Halloween bat fruit skewers.

3. Halloween Ghost Vanilla Donuts

Halloween Ghost Vanilla Donuts are made with all wholesome ingredients, sugar-free and with no extra fat. Super healthy for a kid’s party.

4. Halloween Monster Teeth Recipe

Halloween monster teeth are easy and quick to make. A great solution for after-school snacks, or school parties.

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5. String Cheese Ghosts – Super Easy Halloween Treat

For these String Cheese Ghosts, you only need packaged mozzarella cheese sticks and a black sharpie. Make them simple and fun.

6. Mummy Rice Krispies Treats 

Mummy Rice Krispies Treats are perfect for school parties. They are delicious, with marshmallow and chocolate, the kids will love them!

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7. Halloween Candy Bar Pretzel Bites

Halloween Candy Bar Pretzel Bites are easy to make and easily customizable for any occasion. They are made of square pretzels, candy bars, candy coating, and sprinkles.

8. Halloween Rice Krispie Pops Recipe

If you make these easy orange and black Halloween Krispie Treat pops, you will not go wrong because this holiday is meant for sweet fun.

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9. Witch Hat Brownie Pops

These Witch Hat Brownie Pops will look so cute on a Halloween party table. They are very simple to make, with a box brownie mix.

10. Peanut Butter Cup Spider Cookies

This recipe is just a classic peanut butter blossom cookie recipe, with funny candy eyes. Peanut Butter Cup Spider Cookies are adorable and delicious.


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11. Easy DIY Halloween Spider Web Cupcakes

The cupcakes are perfect for a party at home, a classroom Halloween party or to take to the office. Whatever cupcakes you use, it is the frosting that makes these cupcakes fun.

12. Cute and Spooky Spider Cupcakes

Spiders are a great inspiration for Halloween, so here’s another recipe in a row. Cute and spooky spider cupcakes are simple and delicious.

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13. DIY Frankenstein Frozen Treats

These DIY Frankenstein popsicles are made delicious with so fruity frozen treats in their yummy avocado and fragrant sweet kiwi flavors.

14. DIY Monster Halloween Marshmallows

These Halloween marshmallows are perfect for a Halloween party or movie night. For them, you will need supplies: jumbo marshmallows, lollipop sticks, candy melts, candy eyeballs, and black candy sprinkles or a Halloween mix.

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15. Halloween Bark

Almonds nestled inside layers of chocolate is a classic treat. Halloween Bark is the perfect snack, party food or school treat. It is delicious and easy to make.

Don’t forget to Pin them to your Halloween treats related Board to save your favorite recipe.

Pumpkin Cake With Cheese Cream Frosting

Pumpkin cake with cheese cream frosting pin

We love unconventional cakes, and since Fall is in full swing, we thought it would be adequate to create a flavorful dessert in the form of Pumpkin Sheet Cake with delicious Greek Yogurt Cream Cheese Frosting!

This is the perfect cake for this period, especially for Halloween, and it is an easy one-bowl recipe that requires only 30 minutes of cooking time!

To add to that this cake is soft, super moist and very easy to consume!


For Pumpkin Sheet Cake:

  • 1/2 cup canola oil — or melted cooled coconut oil
  • 1/2 cup non-fat plain Greek yogurt
  • 2/3 cup brown sugar — light or dark
  • 1/4 cup honey — plus 2 tablespoons
  • 4 large eggs — at room temperature
  • 1 cup pumpkin puree — NOT pumpkin pie filling
  • one 1/8 teaspoons baking soda
  • 1 teaspoon baking powder — I recommend aluminum free
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice — or substitute 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves
  • just 1 cup white whole wheat flour
  • 1 cup all purpose flour

Pumpkin cake with cheese cream frosting 1

For Greek Yogurt Cream Cheese Frosting

  • 6 ounces 1/3 reduced-fat cream cheese — also called Neufchatel; do not use fat free
  • 3 tablespoons non-fat plain Greek yogurt
  • 3 tablespoons unsalted butter — softened to room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 3 cups powdered sugar


  1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, then lightly coat with baking spray.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the oil, Greek yogurt, brown sugar, and honey until well blended and smooth. Beat in the eggs, one at a time, incorporating between each. Beat in the pumpkin puree.
  3. Sprinkle the baking soda, baking powder, salt, and pumpkin pie spice over the top. Mix to combine. Then, sprinkle in the whole wheat flour and all purpose flour. By hand with a wooden spatula or spoon, stir the batter, just until the flour disappears.
  4. Pour the batter into the prepared pan, then with an offset spatula or spoon, smooth the top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Place the cake on a wire pan to cool completely.
  5. To make the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1-2 minutes until well combined. Spread frosting evenly over top of cooled cake. Let the frosting set for 10 minutes (you can pop the cake into the refrigerator if you are in a hurry), then slice and serve.

And there you have it, the perfect Fall dessert at your fingertips! As for those cookie lovers, try our Brown Peanut Butter Blossom Cookies.

Nutritional Info

Pumpkin cake with cheese cream frosting nutri info

Brown Peanut Butter Blossom Cookies

Peanut butter blossom cookies

Brown Butter Peanut Butter Blossom Cookies – my kids love this simple recipe so much, that they want me to make it every Halloween. For Halloween I make sure to shape it not as blossom cookies, but in the form of cute little monsters (use chocolate chips and marshmallows for decoration).


  •  1/2 cup (1 stick) Extra Creamy Unsalted Butter
  •  half cup plus 1 tablespoon all-purpose flour
  •  1/2 cup white whole wheat flour or whole wheat pastry flour — or swap additional all-purpose flour
  •  half teaspoon baking soda
  •  1/4 teaspoon kosher salt
  •  3/4 cup granulated sugar — divided (1/4 cup for the cookies, 1/2 cup for rolling)
  •  1/2 cup lightly packed dark brown sugar
  •  one large egg — at room temperature
  •  3/4 cup creamy peanut butter — I do not recommend the natural-style peanut butter made from only peanuts or peanuts and salt, as it is less predictable in baking
  •  1 1/2 teaspoons pure vanilla extract
  •  24 chocolate kiss candies — unwrapped (about half of an 11-ounce bag)

Peanut butter blossom cookies recipe


  1. Set out a large mixing bowl or the bowl of a stand mixer. Heat the butter in a small, light-colored saucepan over medium low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the reserved mixing bowl to prevent the butter from burning. Let the butter cool to room temperature. IT MUST COOL before you add any other ingredients to it. If you like, you can speed this process along by putting the bowl in the refrigerator.
  2. While the butter cools, in a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and salt.
  3. Once the butter has cooled to room temperature, add 1/4 cup granulated sugar and the brown sugar. With a hand mixer or a stand mixer fitted with paddle attachment, beat on medium-high speed until the mixture is well combined, about 1 full minute. Add the egg and beat again until combined, about 1 minute more, stopping to scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, then beat on medium-high speed until fully combined.

Phase II

  1. Sprinkle the dry ingredients into the bowl. Beat on low speed, just until the flour disappears. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or up to 3 days. (Overnight is recommended). Do not skip chilling the full time, as the butter needs to resolidify and the dry ingredients absorb the wet for the cookies to have the right texture and flavor.
  2. Remove the dough from the refrigerator. Let the dough rest at room temperature for 10 to 15 minutes, or until it is soft enough to easily scoop and roll.
  3. Place the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Place the remaining 1/2 cup granulated sugar in a shallow dish or bowl. (A pie dish is perfect.)
  4. Once the dough has rested, portion it by 1 tablespoonfuls and roll it into dough balls. Roll each ball in the sugar and arrange on the baking sheet, leaving at least 1 1/2 inches between each. Bake in the upper and lower thirds of the oven for 12 minutes, or until the tops are barely beginning to crack. If your oven has hot spots or tends to bake a little unevenly, switch the pans’ positions halfway through. Remove the cookies from the oven and place the sheets on a wire cooling rack. Let cool on the sheet for 3 minutes.
  5. Press a chocolate kiss candy into the center of each cookie, then transfer the cookies from the baking sheet directly onto the wire rack. Let the cookies cool completely if you’d like the kiss to harden, or dive right in and enjoy the delicious, melty mess.

If you are into this recipe, you can try our Monster M&M Cookies!

Nutritional Info

Peanut butter blossom cookies nutritional info

Monster M&M Cookies


Perfect monster cookies


Monster M&M cookies are perfect for Halloween. They are paleo-friendly, gluten-free and dairy-free! With or without added chocolate – you can mix white and black monster cookies. You can shape the as cookies or bars, whatever you think looks scarier ;). They are very easy to make, your kids will enjoy helping you make it!


  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 egg
  • 1/4 cup full fat coconut milk
  • 1/2 cup almond butter (or nut butter of choice)
  • 1 tsp vanilla
  • 1/2 cup M&Ms
  • 1/4 cup chocolate chunks (optional)

Perfect monster cookies recipe


  1. Preheat oven to 350 F
  2. In a bowl, mix together almond flour. tapioca flour, coconut sugar, baking soda, and sea salt and set aside
  3. In a separate bowl, mix together the egg, coconut milk, almond butter, and vanilla until creamy
  4. Slowly pour the flour mixture into the bowl with the almond butter and fold until no flour clumps remain
  5. Fold in the M&Ms and chocolate chunks
  6. Pour batter into an 8X8 baking dish lined with parchment paper or greased with oil and bake for 18 – 24 minutes until the edges turn a golden brown
  7. Let cool before cutting into squares
  8. Store in an airtight container in the fridge for up to a week or 5 days out on the counter

Stay in the fall spirit with our Pumpkin Truffle Bundt Cake with Chocolate Ganache.

Perfect monster cookies nutritional info