halloween dessert recipes

Pumpkin Cake Graveyard

Nonstick cooking spray

boxes pound cake mix,

(1 cup) butter, softened

eggs

pumpkin puree

pumpkin pie spice

vanilla frosting

Green fruit leather, for the stem and leaf

green wafer ice cream cone

Confectioners' sugar,

confectioners' sugar

cream cheese,

milk

orange food coloring

Two 18.3-ounce boxes brownie mix,

chocolate frosting,

Two 4.4-ounce boxes chocolate-covered ladyfinger cookies,

chocolate cream-filled cookies,

rectangular cookies,

vanilla wafer sandwich cookies with chocolate inside,

silver spray food coloring,

mini pumpkin candies

marshmallow ghost candies,

A Pumpkin Cake is displayed as seen on Food Network's The Kitchen, Season 11.

For the pumpkin cake: Spray a 12-cup Bundt pan with nonstick cooking spray. Preheat the oven to 350 degrees F.

In a large bowl, combine 2 boxes of the pound cake mix, 1 stick of the butter, 4 of the eggs, 1 can of the pumpkin puree and 2 teaspoons of the pumpkin pie spice. Mix with a handheld electric mixer on high speed until blended, about 1 minute. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack. Repeat the process to make a second Bundt cake.

Once the cakes are cooled, level off the bottoms with a serrated knife so the cakes will sit flat. Place one of the cakes cut-side up and spread the vanilla frosting over it. Place the second cake, cut-side down, on top to form a pumpkin.

For the glaze: In a medium bowl whisk together the confectioners' sugar, cream cheese, milk and food coloring. (The glaze should be a bright orange color; add a few more drops of food coloring if needed.) The mixture will be very thick but still pourable. Place the pumpkin cake on a baking sheet fitted with a wire rack. Slowly pour the glaze over the top, moving in a circular motion around the top of the cake and letting the glaze drip down the sides. Set aside until set, about 1 hour.

Wrap some fruit leather around the green ice cream cone and press it into place upside down on the cake to form a stem. Dust a work surface with confectioners' sugar, place some fruit leather on top, and cut out a leaf with a leaf-shaped cookie cutter. Press the leaf into place on the cake near the stem.

For the graveyard: Spray an 18-by-13-inch baking sheet with nonstick cooking spray and line with parchment; spray the parchment.

Prepare both boxes of brownie mix according to the package instructions and pour into the prepared baking sheet. Bake according to the package instructions. Let cool completely, then remove from the pan and place on a large cutting board.

Frost the top of the brownie sheet with the chocolate frosting. Slice about 60 of the chocolate ladyfingers in half crosswise. Press the halved cookies, cut-side down, side-by-side around the top edge of the frosted brownie sheet to form a fence. On one of the long sides of the brownie sheet, leave a 3-inch opening in the fence to create an entrance. Place 2 whole ladyfingers on either side of the opening to form the gate entrance. Place another whole ladyfinger on top of the two ladyfingers to make the top of the gate, using a little bit of frosting to adhere it.

Cover the top of the frosted brownie with the crumbled chocolate cream-filled cookies to make dirt. Place the pumpkin cake in the center of the graveyard.

To make the gravestones, place the rectangular cookies and vanilla wafer sandwich cookies on a baking sheet lined with parchment paper. Spray both sides of the cookies with the silver spray food coloring.

Use a knife to cut slits into the brownie to hold the gravestones. Carefully place the gravestones into the slits.

Place the small candy pumpkins and marshmallow ghosts in the graveyard around the pumpkin. Serve immediately.

Hello.  I hate to ask, but I was wondering if you can substitute the yellow cake mixes for the pound cake mixes.  Thank you.   

i loved it, so easy and delicious!!!! this is my favorite show is the perfect crew,i love everyone in the show!!!

https://www.foodnetwork.com/videos/pumpkin-cake-graveyard-0284331

The gang shows how to make a spooky graveyard using bundt cakes.

Spider Bites

(12-ounce) package semisweet morsels

peanut butter

pretzel sticks

Place parchment paper on baking sheet; set aside.

In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.

Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.

Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.

Yes the video is very different from the instructions. Microwave is the way to go.  I made it very easy and they turned out great and everyone ate them up. Buy rold gold pretzel sticks they are a little smaller. I didn’t break any of the pretzels. I put them all into the melted chocolate and PB. I stacked 4 coated pretzels randomly to make 8 legs. I made a little more chocolate &amp; PB and put a tiny plop in the center of the stacked legs for the bodies. Made a ton of spiders in a short time. Very tasty

Great taste but too much work. I quickly got tired of making the legs (it is much more time consuming than the recipe states) so I made lots of smaller clusters and six spiders. Be sure to watch the video before attempting!

I WILL NEVER BE MAKING THESE AGAIN!!!  Directions are incomplete and video was not working.  How can you post a recipe and not explain the detail of breaking up the pretzels and reserving whole pretzel sticks to use as legs.  Extremely poor for Food Network to even post this!!!   And to say to use your hands to grab pretzel sticks and drop them on the baking sheet in clusters.  REALLY???  How are they supposed to look like spiders.  This recipe should never have been posted this way.  Extremely disappointed!!!  

WATCH the video!!  The recipe doesn't include an important direction: break up the pretzels!!!!  I did not know this and wasted my time and the ingredients expecting to be able to stack these sticks... they looked more like a camp fire than a spider.

Creating the spider is a pain in the rear, so I just opted to have chocolate pretzels that I just dropped on the sheets instead. That worked good enough to eat, but didn't achieve the spider look.

Food Network fail!! This recipe is nothing like the video. Totally misrepresentation of what Sandra does on the video. Was the intern just too tired to transcribe the video? The pictures are not even close to what the finished product is on the video. Use your clean hands? Yet the video, Sandra uses spoons! C'mon! That being said, they are peanut butter chocolate pretzel clusters. Tasty.

On the whole this is a good recipe if the idea of spider was not there, then this is a good snack. My kids love it. In fact I served it as a snack to my friends by not giving it any shape.and they enjoyed it and it was a big hit.

https://www.foodnetwork.com/videos/halloween-spider-bite-treats-0207138

Sandra's Spider Bites are spooky treats for ghosts and goblins of all ages.

Halloween Spider Bite Treats

Pumpkin Pie Creme Brulee

Pecan and Butter Cracker

heavy cream, divided

cinnamon

nutmeg

ginger

vanilla bean, seeds

sugar

water

turbinado sugar

butter crackers (recommended: Ritz crackers)

pecans

unsalted butter melted, plus more if needed

dark brown sugar

Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.

In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.

In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.

Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.

Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.

Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.

*Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.

In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

Best dessert I ever made! Way better than pumpkin pie and the ritz cracker pecan crust is an absolute MUST! It made the dessert extra special don’t skip it! 

These were the best.  I’ll be making these again next year.  Better than pumpkin pie.  Doesn’t need the crust.  Absolutely perfect.  

My family loved this and my oldest uncle said it was the best thing he had ever eaten! Thanks Guy

I made Guy's brulee last year for Thanksgiving and OMG, everyone raved about it.  It was so creamy and velvety - so pleased since this was 1st time making brulee.  Could have filled 3-4 more ramekins but was grateful for the leftovers in the separate baking dish (nom nom).  I cooked longer than suggested, 1 hr and 15 min,? but that could be due to my older than dirt oven.  I didn't have a torch for the topping but placed under the broiler and watched carefully so they didn't get scorched.  Can't wait to make this again!  YUM!

Made this recipe last Thanksgiving and it was HUGE hit!!  Everyone was asking if I was making it again this year, so that is why I'm back to this recipe this year.  After reading the reviews thought I would add my success I had with this - the only thing I changed is that I made a gingersnap crust instead - all I did was put the ginger snaps cookies in my food processor and then added melted butter (similar to making the graham cracker crust  it tuned out excellent. If I recall this recipe made more the 8 cups so that probably helped with the cooking time.  

This recipe turned out perfect the very first time I made it. It did made more than the recipe indictated, but how can you go wrong with more? This is a family favorite! Very easy with delicious results.

The recipe as recently printed in the Food Network magazine has an increased cooking time of 55  minutes to 1 hour.  I went over that time by 15 minutes and the centers still did not set. I have made creme brulee many times and never had such disappointing results as I had with this recipe.

I have made this three times now.  Each one has been wonderful!  I substitute graham crackers for the butter crakers.  I also have found that it makes about 11 servings, not eight.  Still great that family always ask for seconds!

Need a healthy Halloween dessert?  This candy corn fruit parfait is a low calorie Halloween recipe you can indulge in without guilt.

Candy Corn Fruit Parfait

(15 ounce) cans of mandarin oranges

pineapple,

heavy whipping cream

vanilla

corn

Into a decorative glass, layer fresh pineapple on...

Into a decorative glass, layer fresh pineapple on the bottom and mandarin orange slices on top of it.

MAKE THE WHIPPED CREAM: In a large bowl...

MAKE THE WHIPPED CREAM: In a large bowl combine heavy whipping cream, powdered sugar and vanilla. Beat until still peaks form

Top fruit with the whipped cream

Add a few candy corn on top of...

Add a few candy corn on top of the whipped cream and serve

https://mediavine-res.cloudinary.com/video/upload/ikijjjdfe2rfogpjbipv.mp4

Healthy Halloween Dessert: Candy Corn Fruit Parfait

Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to make sugar on a dry day, as the humidity will melt the sugar.

Jacques' Homemade Cotton Candy

light corn syrup

Flavored oil

Food color paste

Vegetable baking spray

To make this recipe at home, you will need a pair of wire cutters and an old inexpensive whisk. Cut the round ends off an inexpensive whisk. Arrange the tines so they are evenly spaced. You will also need an open space to make the cotton candy. At home, slit open a garbage bag and cover the floor area. Wedge 2 long wooden spoons under something heavy so they extend off the edge of the counter.

Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F, what is known as the hard crack stage (the sugar becomes brittle when it comes in contact with a cooler surface). Remove from the heat and carefully pour into a medium-size microwaveable glass bowl. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, or until the sugar is liquid enough to work with once again.) If you are going to color and/or flavor the sugar, add those drops now.

Dip the tines into the hot sugar. Allow the sugar to drain off for 1 to 2 seconds until the draining sugar strands are relatively the same consistency. Then wave the whisk over the extended wooden spoons and allow the sugar strands to gently drift until they are resting on top of the spoons. Make sure you are about 12 to 18 inches above the spoons. Use broad long strokes and work quickly. Gather the cotton candy and roll onto paper that you've rolled into a long, thin cone, like cotton candy is served in at the carnival or serve as is. If you need to store the cotton candy for a few hours, place it in an airtight container. The delicate sugar will melt in a humid environment.

This was tasty and SUPER easy to make, but had the texture of what I imagine eating fiber glass would have. Any advice? I'd love to make this for vacation bible school, but I am not comfortable with the texture.

Easy to make, real tasty!! Made easily in my home ec class... perfect for a quick time waster!!!!

Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.

Spiced Pumpkin-Raisin Cookies

all-purpose flour

oats

baking soda

salt

allspice

raw sugar, plus additional for sprinkling

vegetable oil

maple syrup

vanilla extract

raisins

Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

I substituted maple syrup with honey and used a mix of black and golden raisins.  came out well! Thanks for the recipe.

Great cookies! Kind of cake like. This recipe made 20 cookies. I didn't put sugar on the top and i regret it. 

Love them. I used a mix of raisins/craisins/walnut pieces for more texture and taste. Just wonderful. I’ll be making these again (soon). 

https://www.foodnetwork.com/videos/fall-favorite-pumpkin-cookies-0202618

Spiced pumpkin raisin cookies are a fall tradition in Giada's family.

Over 25 best Halloween desserts that are spooky and creepy (witch, ghosts, and creepy crawly things) including cookies, chocolate, cake, muffins, and more. One of my favorites is this Halloween Bark.

25 Best Halloween Desserts

ounces semi-sweet chocolate, chips

ounces white chocolate, chips

½ cup Halloween m&m’s

½ cup candy corn

eyes

Halloween sprinkles

Line a large half sheet baking pan with parchment paper or a silicone baking mat. Set aside. 

Melt the semi-sweet chocolate either on the stove or in the microwave:

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth

Melt the white chocolate by repeating the above process.

Spread the melted semi-sweet chocolate in a thin layer onto the prepared baking sheet, forming an approximate 9x12-inch rectangle, about ⅓-inch thick. Dollop the melted white chocolate on top. Use a toothpick to swirl the semi-sweet and white chocolates together.

Immediately arrange the m&amp;m’s, candy corn, and candy eyes onto the swirled chocolate, pressing them lightly into the chocolate, if necessary. Sprinkle the remaining gaps in the surface with sprinkles.

Transfer the pan to the refrigerator to allow the chocolate to set, about 45 minutes. Transfer the parchment paper to a cutting board and cut the bark into pieces. Serve immediately.

Caramel Apple Cake

cloves

brown sugar

applesauce

60 caramel candies

walnuts, toasted and finely chopped

Waxed paper

craft stick

Grease and flour 2 (1 1/2-quart) oven-safe bowls. Combine the first 6 ingredients in a large bowl mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this mixture to the dry ingredients, and beat until well mixed. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean.

Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls, and set them inverted on wire racks to cool completely. Once they have cooled, turn over the cakes and use a long knife to even the tops.

To make the topping, place the caramel candies and water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30 to 45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon.

Layer the cakes (flat sides together), using a few spoonfuls of the caramel to help hold them in place. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it's still warm. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately.

It is a very dense, flavorful cake.  Should you choose to make it, be sure to serve it with some feshly brewed coffer or tea.  I substituted pumpkin-pie spice for the allspice, which I thought made it even better and more seasonal.  I also made a delicate caramel glaze out of melted butter and brown sugar instead of the sticky caramel-walnut sauce; it seemed more balanced, in my opinion.  All 'n all, a very nice cake with a few modifications---perfect for September/October afternoon gatherings!

Host Giada De Laurentiis' dish, Coconut Bones, as seen on Food Network's Giada's Holiday Handbook, Season 2.

Coconut Bones

unsweetened coconut flakes

lime

raspberry jam

can refrigerated pizza dough,

egg, beaten

Preheat the oven to 400 degrees F. Spray a straight-sided baking sheet with nonstick cooking spray. Set aside.

In a small bowl, combine the coconut, sugar, lime zest, nutmeg and salt. Set aside.

In a second small bowl, whisk together the jam and the lime juice. Refrigerate until ready to serve.

Unroll the pizza dough and, using a rolling pin, roll into a 10-by-12-inch rectangle. With a pizza cutter, cut the dough into twelve 1-inch strips. Tie a knot at both ends of the strips and transfer to the prepared baking sheet. Brush each of the "bones" with some egg wash and then sprinkle with the coconut mixture.

Bake until golden brown and puffed, 13 to 16 minutes. Remove from the baking sheet and serve with the raspberry-lime "blood" for dipping.

Love this one, I have made it few times.  Very cool looking and yummy.  Instead of raspberry jam I use marinara sauce.  Kids love them.  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/028/0284/0284327

Giada shows how to make Coconut Bones and a raspberry-lime "blood" sauce for dipping.

Host Giada De Laurentiis' dish, Here's Looking at Boos, as seen on Food Network's Giada's Holiday Handbook, Season 2.

Here's Looking at Boo Treats

mini marshmallows

mini chocolate chips

round chocolate-caramel candies

wheat crackers

Preheat the oven to 300 degrees F. Line a straight-sided baking sheet with parchment paper and set aside.

Cut each mini marshmallow in half through the equator. Push a mini chocolate chip, tip-side down, in the center of the cut side of each marshmallow.

Place 2 candies, side-by-side, on each cracker; place on the prepared baking sheet and bake until the candies are just slightly softened, 2 minutes. Remove from the oven and press 1 marshmallow half, cut-side up, onto the top of each candy. Refrigerate until firm, 10 minutes. Store in an airtight container in the refrigerator.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/028/0284/0284325

Giada shows how to make an easy dessert that's perfect for any Halloween party.

These scary Halloween chomping smiles can be made up in a flash because theres no actual cooking involved! We used red apples for lips and stuck our 'smiles' together with creamy peanut butter. Our pearly whites were made from mini-marshmallows.

Top 11 halloween dessert recipes recipes from across the web

The most viewed halloween dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Cake Graveyard

Spider Bites

Pumpkin Pie Creme Brulee

Candy Corn Fruit Parfait

Jacques' Homemade Cotton Candy

Spiced Pumpkin-Raisin Cookies

25 Best Halloween Desserts

Caramel Apple Cake

Coconut Bones

Here's Looking at Boo Treats

Halloween teeth recipe

Top 11 halloween dessert recipes recipes from across the web

The most viewed halloween dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cake Graveyard

Spider Bites

Pumpkin Pie Creme Brulee

Candy Corn Fruit Parfait

Jacques' Homemade Cotton Candy

Spiced Pumpkin-Raisin Cookies

25 Best Halloween Desserts

Caramel Apple Cake

Coconut Bones

Here's Looking at Boo Treats

Halloween teeth recipe

The most viewed halloween dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine