occasion: halloween

Shake up a round of caramel apple martinis to cheers fall! This cocktail recipe calls for vodka, apple cider, butterscotch schnapps, and a sticky caramel rim.

Caramel Apple Martini

Caramel sauce,

Ice,

apple cider

vodka

butterscotch schnapps

apple,

Place two martini glasses in the freezer to chill for 15 minutes before serving.&nbsp;

Dip the rims of the martini glasses in caramel sauce.

Fill a cocktail shaker halfway full with ice. Add the apple cider, vodka, and butterscotch schnapps. Seal and shake vigorously for 30 seconds.

Divide the mixture between the prepared martini glasses; garnish with apple, if you like.

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Frito Chili Pie

lb. chuck

garlic, minced (optional)

tomato sauce

Ro-tel diced tomatoes and chilies

salt

oregano

cumin

tbsp. chili powder, plus more to taste

14-oz. can kidney beans,

pinto beans, drained and rinsed

c. masa (corn flour) corn meal

c. warm water

Fritos

cheddar cheese

onion

In a pot, brown the ground chuck with the garlic over medium-high heat. Add the tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and reduce the heat to low. Simmer for 30 minutes.

Add the beans; stir to combine. Cover and simmer for another 20 minutes. 

Mix the masa with the warm water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.

To serve, slice the Frito bags open lengthwise. Pile in chili and cheese, and diced onion, if using. Serve immediately with plastic forks. A crowd-pleaser!

Our apple cookies are packed with grated Granny Smith apples and apple pie spices, and topped with a sweet icing.

Apple Cookies

unsalted butter

apples

c. sugar

vanilla extract

(200 g.) all-purpose flour

baking soda

c. (160 g.) Old-Fashioned rolled oats

cinnamon

nutmeg

allspice

cardamom

kosher salt

milk

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

Cook 2 sticks of unsalted butter in a pan on medium heat. You’ll notice how it’ll boil, then it will start building foam on the surface and then stop making any noise. This is when the browning starts to happen. Be careful not to over brown it, it should be a deep golden color but not dark as in burnt. Make sure to swirl the pan around carefully so that you can see what is happening at the bottom of the pan. Remove from heat and pour into a medium heat safe bowl; let cool for at least 10 min. 

Return the pan to medium-high heat and cook the apples for around 5 minutes. Most of its water will evaporate and reduce in size. It will be ready once bits and pieces start to stick to the bottom of the pan. Transfer cooked apples to a large plate and refrigerate for at least 10 minutes. 

Preheat oven to 375°. Line 2 large baking sheets with parchment paper.

In a large bowl mix in the butter, sugar and vanilla and cooled apples until the mixture looks homogenous.  In a medium bowl mix the flour, oats, salt, baking soda and apple spice. Add to the apple mixture and mix until combined and there are no flour streaks left. Make sure not to overmix it. 

With an ice cream scoop, divide dough onto trays with at least 1 ½ inches in between. There should be 8 cookies in each tray.  Bake for around 17 minutes until the top and edges of the cookie have browned. Switch the trays, top to bottom in between to even the baking. Let cool for 10 minutes.

Cookie Dough

In a medium bowl whisk milk, powdered sugar, and a pinch of salt until it has a smooth consistency, around 1 minute. 

Glaze

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Apple Cookies Are Your Favorite Apple Pies Without The Utensils

These festive garlicky pumpkin-shaped pizza bites are stuffed with ricotta cheese, brushed with garlic butter, and served with a marinara dipping sauce.

Pizza-Stuffed Pumpkins

c. (16 oz.) ricotta

c. mozzarella

c. Parmesan

tsp. black pepper

(16.3-oz. tube) Pillsbury Grands Southern Homestyle Biscuits

c. (1/2 stick) unsalted butter

garlic,

parsley

paprika

(1"-long) thin pretzel sticks

Marinara sauce,

Kitchen twine

In a medium bowl, combine ricotta, mozzarella, Parmesan, salt and pepper. Cover with plastic wrap and refrigerate until ready to use.

Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 1/2" to 4" round.

Place 1 Tbsp. ricotta mixture in the center of each round. Gather sides of dough; pinch to seal. Gently press down on dough to create a flat bottom. Transfer to a parchment-lined baking sheet. Repeat with remaining rounds. Refrigerate until cold, about 20 minutes.

Preheat oven to 350°. Cut 16 (17" to 20") pieces of kitchen twine. On a cutting board, lay out 1 strip of twine. Place 1 piece of stuffed dough in the center of twine. Loosely tie around dough, then flip and tie as if you were tying a bow around a gift. Turn dough and tie twine around it one more time to look like a pumpkin. Make a loose knot to secure. Trim off excess twine. Repeat with remaining stuffed dough and twine. Arrange on a parchment-lined baking sheet, spacing 1" to 2" apart.

Bake pumpkins until golden brown, about 15 minutes.

Meanwhile, in a small pot over medium-low heat, melt butter. Add garlic, parsley, and paprika and cook, stirring occasionally, until garlic is fragrant and slightly browned, 1 to 2 minutes. Let cool.

Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.

Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.

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Pizza-Stuffed Pumpkins Are Perfect Party Snack-O'-Lanterns

This pumpkin spice cupcake recipe is the perfect fall treat, complete with maple cream cheese frosting and packed with pumpkin pie spice. 

Pumpkin Spice Cupcakes

c. all-purpose flour

pumpkin pie spice,

c. packed light brown sugar

c. vegetable oil

c. canned pure pumpkin puree

cream cheese,

tbsp. salted butter,

maple extract

For the cupcakes: Preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, pumpkin pie spice, baking soda, and salt in a medium bowl.

Combine the granulated sugar, brown sugar, and vegetable oil in a stand mixer fitted with the paddle attachment and beat on medium speed until combined and lightened in color, about 2 minutes. Add the whole egg, then the egg yolk, beating well after each addition. Mix in the vanilla. Add the flour mixture in 3 additions, alternating with the pumpkin puree in 2 additions, mixing between each until the batter is smooth.

Divide the batter between the muffin cups. Bake until the cupcakes bounce back when gently pressed, 20 to 22 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes to a rack to cool completely, about 1 hour.

For the frosting: Meanwhile, combine the cream cheese, butter, and maple extract in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and fluffy, about 2 minutes. Beat in the powdered sugar, 1 cup at a time, until smooth, about 3 minutes.

Transfer the frosting to a piping bag fitted with a large star tip or a plastic zip-top bag with a corner cut off and pipe the frosting onto each cupcake. Dust with more pumpkin pie spice.

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Perfect for breakfast or dessert, this pumpkin coffee cake recipe is topped with crunchy walnut streusel and drizzled with a heavenly cream cheese glaze. 

Pumpkin Coffee Cake

c. walnuts, chopped

pumpkin pie spice

tbsp. salted butter, melted

Baking spray

pumpkin puree (not pie mix)

sour cream

eggs

baking powder

tbsp. vanilla extract

For the streusel: In a medium bowl, whisk together the flour, walnuts, brown sugar, and pumpkin pie spice. Stir in the melted butter. Cover and refrigerate the streusel for at least 15 minutes and up to 1 day.

For the pumpkin cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray. Line the pan with parchment paper, leaving a 1-inch overhang. Spray the parchment.

In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, sour cream, granulated sugar, vanilla, and eggs until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Pour the batter into the pan, smoothing the top with an offset spatula. Remove the cold streusel from the refrigerator, and use your fingers to break it into dime-size pieces. Sprinkle the streusel evenly over the batter.

Bake the cake until a toothpick inserted in the center comes out with a few moist crumbs, 40 to 45 minutes. Let cool completely in the pan.

For the cream cheese drizzle: In a medium heatproof bowl, microwave the cream cheese until very soft, 10 to 15 seconds. Whisk in the powdered sugar, vanilla, and 1 tablespoon water.&nbsp;

Using the parchment overhang, lift the coffee cake from the pan. Drizzle the cream cheese drizzle over the cake. Let set for 15 minutes before slicing.&nbsp;

Pumpkin bars will quickly become your favorite autumn dessert recipe. The bars are moist and fluffy and topped with dreamy spiced cream cheese frosting. 

Pumpkin Bars

c. unsweetened pumpkin puree

granulated sugar

Baking spray with flour

(8-oz.) block cream cheese,

c. (1 stick) unsalted butter, softened

For the bars: Preheat the oven to 350°F.

In a large bowl, whisk together&nbsp;the pumpkin, oil, light brown sugar, granulated sugar, eggs, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan; smooth with a spatula.

Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool completely in the&nbsp;pan.

For the spiced cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter, vanilla, and pumpkin pie spice and beat until well combined and creamy. Reduce the speed to low and gradually add the powdered sugar. Increase the&nbsp;speed to medium-high and beat until fluffy, about 1 minute.

To assemble: Spread the spiced cream cheese frosting on top of the cake. Cut into squares and serve. Keep leftovers in the fridge, as the frosting will soften.

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These pumpkin oatmeal cookies are filled with warm fall spices, chewy oats, and sweet vanilla glaze—perfect for a day of cozy autumn baking.

Pumpkin Oatmeal Cookies

c. (1½ sticks) salted butter,

c. pure pumpkin puree

egg,

c. old-fashioned rolled oats

c. sugar,

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to 5 minutes. Add the pumpkin puree, egg, and 2 teaspoons of the vanilla, scraping the bowl as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats by hand with a rubber spatula.&nbsp;

Scoop half the dough into roughly 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake until golden brown, 14 to 17 minutes.&nbsp;Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough. Let the cookies cool completely.

In a medium bowl, whisk together the powdered sugar, the remaining ½ teaspoon vanilla, and 3 tablespoons water to a consistency loose enough to drizzle. If the glaze is too stiff, add water, 1 teaspoon at a time. Drizzle the cooled cookies with the glaze and allow to set, at least 15 minutes.

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Make easy Halloween martinis with lychee and cranberry “eyeballs,” vodka, and grenadine. They're spooky, sweet, and sure to impress your party guests.

Eyeball Martinis

cranberries

grenadine

orange liqueur

To make the eyeball garnishes, tuck a cranberry into the center hole of each lychee. Carefully thread 2 eyeballs onto a long cocktail pick. Repeat with a second pick and the remaining eyeballs.&nbsp;

To assemble the cocktail, pour the grenadine into&nbsp;2 chilled martini glasses (¼ ounce in each).

Fill a cocktail shaker halfway with ice. Add the vodka, orange liqueur, and lychee syrup. Cover and shake vigorously until well chilled, 15 to 20 seconds. Slowly strain the mixture over the back of a spoon into the prepared glasses to create a layer on top of the grenadine. Garnish each drink with a lychee eyeball pick.

These pumpkin cheesecake bars are the perfect fall dessert. They're light and creamy, with the perfect amount of pumpkin flavor. 

Pumpkin Cheesecake Bars

Cooking spray

c. crushed gingersnap cookies

c. unsalted butter, melted

sugar

(8 oz) pkgs. cream cheese,

pure vanilla extract

pumpkin puree

Make this for Thanksgiving and it came out amazing

Arrange a rack in center of oven; preheat to 350°. Line a 13" x 9" baking dish with parchment, leaving an overhang on 2 opposite long sides. Grease parchment with cooking spray.

In a food processor, pulse gingersnap cookies until fine crumbs form, about 45 seconds. Add butter, sugar, pumpkin pie spice, and salt and pulse until mixture resembles wet sand, about 30 seconds more. Pour into prepared dish and pat down with your hands or the back of a measuring cup.

Bake crust until deeply golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool slightly. Reduce oven temperature to 325°.

Crust

In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat cream cheese on medium-high speed until smooth. Add sugar, sour cream, and vanilla and beat until smooth. Scrape down bowl. Add eggs, one at a time, beating to blend after each addition.

Spread pumpkin puree on a large plate, then pat as dry as you can with paper towels. Transfer pumpkin puree to a medium bowl. Scoop 3/4 cup cheesecake batter into bowl with pumpkin puree. Add pumpkin pie spice and whisk until incorporated.

Pour remaining cheesecake batter over crust in an even layer. Dollop pumpkin batter in about 8 scoops across top of cheesecake batter. Using the back of a fork or a spoon, swirl batters 6 to 7 times to create desired pattern.

Bake bar until top is dry, edges are slightly browned, and center slightly jiggles, about 30 minutes. Transfer to a wire rack and let cool 10 minutes. Refrigerate until set, at least 1 hour and up to 24.

Using parchment overhang, lift out bar and transfer to a cutting board. Slice into squares.

Filling

This was a favorite at Thanksgiving this year! I've never made a cheesecake so I was afraid it was going to be difficult, but the process was super easy. I only left it to chill in the fridge for about 2 hours before eating, and it was the perfect consistency!

These should be illegal they are soooo good!! I made a happy accident by mixing 3/4 the bowl of cheesecake mix with the pumpkin puree instead of 3/4 cup. I ended up just laying the cheesecake puree mix first and then putting the rest of the cheesecake mix on top and swirling it. Will definitely be making these again!

I am not a pumpkin lover but we tried this recently and it blew us away. The swirls are a cool touch.

https://mos-streaming.hearst.io/6e7da329-845c-4820-aed7-963a62ad7575/video_9x16_1080p_hd.mp4

These pumpkin cheesecake bars are the perfect fall dessert. They're light and creamy, with the perfect amount of pumpkin flavor.

Celebrate the spookiest time of year with this super-easy Hocus Pocus-themed cocktail.

Witches' Brew Lemonade

Empress 1908 Indigo Gin

sparkling lemonade

Blue Curaçao

rosemary

Fill a tall glass with ice. Add gin, then top off with sparkling lemonade. Very carefully and slowly pour Curaçao into glass, letting it settle on the bottom. Garnish with rosemary.

i tried this recipe using Ink Dry Gin, as we do not have Empress 1908 Gin here (both are butterfly pea gins), and once I added the lemonade it became a beautiful purple shade. The Blue Curacao, however, did not sink, but blended with the gin creating a mid-blue colour. If anyone has any advice as to how I can get the colours to separate, that would be great, but also a warning for people trying this drink in the future.

Beautiful cocktail that is also tasty. It you use a spoon to pour the blue curacao the layers turn out perfectly.

Pretty good 👌 solid Halloween season drink, definitely on the strong side though lol

https://mos-streaming.hearst.io/6ebebde4-749f-4854-b5fa-614dc87dc61a/video_9x16_1080p_h264_hd.mp4

Celebrate the spookiest time of year with our super-easy Hocus Pocus-themed Witches' Brew Lemonade cocktail.

These adorable ghost-shaped boo-berry pies are the perfect dessert to bring to your next spooky festivity, Halloween, or scary movie night.

Boo-Berry Pies

c. blueberry jam

lemon juice

All-purpose flour,

(14-oz.) pkg. pie dough

c. (60 g) confectioners' sugar

ghost-shaped cookie cutter, small round piping tip

Preheat oven to 400°. In a small bowl, mix jam, lemon juice, and salt.

On a lightly floured surface, roll out pie dough until smooth. Cut out 12 ghosts with cookie cutter. Arrange 6 ghosts on a parchment-lined baking sheet.

Top 12 occasion: halloween recipes from across the web

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

Top Tags

Caramel Apple Martini

Frito Chili Pie

Apple Cookies

Pizza-Stuffed Pumpkins

Pumpkin Spice Cupcakes

Pumpkin Coffee Cake

Pumpkin Bars

Pumpkin Oatmeal Cookies

Eyeball Martinis

Pumpkin Cheesecake Bars

Witches' Brew Lemonade

Boo-Berry Pies

Top 12 occasion: halloween recipes from across the web

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

Top Tags

Caramel Apple Martini

Frito Chili Pie

Apple Cookies

Pizza-Stuffed Pumpkins

Pumpkin Spice Cupcakes

Pumpkin Coffee Cake

Pumpkin Bars

Pumpkin Oatmeal Cookies

Eyeball Martinis

Pumpkin Cheesecake Bars

Witches' Brew Lemonade

Boo-Berry Pies

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