Description
This Halloween Cookie Cake combines chewy pumpkin spice cookie dough with smooth, black-tinted cream cheese frosting and festive sprinkles. It’s the perfect quick, crowd-pleasing Halloween dessert that looks as fun as it tastes.
Ingredients
Scale
- 1 pouch or box Pumpkin Spice Cookie Mix (plus ingredients listed on the box—typically butter and egg)
- 1 can cream cheese frosting
- Black gel food coloring
- Halloween sprinkles
Instructions
- Preheat your oven according to the cookie mix package instructions, usually around 350°F (177°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- Prepare the cookie dough following the instructions on the pumpkin spice cookie mix package. Mix in the required egg and butter until the dough comes together.
- Press the dough evenly into the pan, spreading it to the edges with your fingertips or a spatula.
- Bake for 18–22 minutes, or until the edges are golden brown and the center is just set. The cookie will continue to firm up as it cools, so don’t overbake.
- Cool completely in the pan for at least 30 minutes before decorating. If you frost too soon, the frosting may melt.
- Tint the frosting: Scoop the cream cheese frosting into a bowl, then stir in a few drops of black gel food coloring until you reach your desired shade. (Start small—it’s potent!)
- Frost the cookie cake: Spread the tinted frosting evenly over the cooled cookie cake. Use an offset spatula for smooth coverage or pipe a border for a more festive look.
- Decorate with Halloween sprinkles. Feel free to add candy eyes, orange sanding sugar, or candy corn for extra flair.
- Slice and serve! Use a sharp knife or pizza cutter to slice into wedges.
Notes
For a softer, chewier texture, slightly underbake the cookie. If you prefer a crispier cookie cake, bake an extra 2–3 minutes. To get clean slices, chill the frosted cookie cake for 15 minutes before cutting.