Halloween Cookie Cake

There’s something about Halloween baking that brings out my inner child—bright candies, gooey chocolate, and that cozy smell of something sweet filling the kitchen. This Halloween Cookie Cake is my go-to treat when I want something festive, fun, and easy to pull together. It’s the kind of dessert that gets everyone’s attention on the table—part cookie, part cake, completely irresistible.

What Is a Halloween Cookie Cake?

Think of it as a giant, chewy chocolate chip cookie baked in a cake pan, then decorated with colorful Halloween candies and frosting. It’s soft in the center, crispy around the edges, and perfect for slicing like a cake. I love how it combines the best parts of a cookie and a cake—rich flavor, chewy texture, and endless topping possibilities.

Why This Recipe Is Special

What makes this Halloween Cookie Cake special is how effortless it feels. You don’t have to chill the dough, roll out anything, or stack layers. You mix, spread, bake, and decorate—it’s that simple. The result looks like something straight out of a bakery, but it’s made right in your own kitchen.

And honestly? It’s a crowd-pleaser. I’ve made it for Halloween parties, classroom treats, and even as a quick family dessert on a cozy October night. It’s colorful, shareable, and full of that “wow” factor without much effort.

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Why You’ll Love This Recipe

• Easy to make: One bowl, no fancy equipment, no complicated steps.
• Festive and fun: Perfect way to use up Halloween candies.
• Soft and chewy: A buttery, tender texture that beats store-bought any day.
• Make-ahead friendly: You can bake it ahead and decorate later.
• Customizable: Change up the candies, add sprinkles, or drizzle melted chocolate—your choice.

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Tools You’ll Need

• 9-inch round cake pan (23 cm): The perfect size for a thick, chewy cookie cake.
• Parchment paper: Helps you lift the cookie cake out cleanly once it’s cooled.
• Mixing bowls: You’ll need one large bowl for the batter and a smaller one for dry ingredients.
• Electric mixer or whisk: To cream the butter and sugars until fluffy.
• Rubber spatula: For folding in chocolate chips and candies without overmixing.
• Measuring cups and spoons: Accuracy matters here for perfect texture.
• Wire rack: Helps cool the cookie cake evenly before decorating.

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Ingredients

For the Cookie Cake

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1 1/4 cups (155 g) all-purpose flour
• 1/2 teaspoon (2.5 g) baking soda
• 1/4 teaspoon (1.5 g) salt
• 3/4 cup (130 g) semi-sweet chocolate chips
• 1/2 cup (75 g) Halloween candies (like M&Ms, Reese’s Pieces, or chopped mini bars)

For Decorating

• 1/2 cup (115 g) frosting (store-bought or homemade buttercream)
• Extra Halloween candies for topping
• Optional: chocolate drizzle or colored sprinkles

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Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper and lightly grease the sides. Trust me, this step makes it so much easier to lift the cookie out later.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and light—about 2 minutes. You want a fluffy, smooth base here because it gives that soft cookie texture.

3. Add the Wet Ingredients

Mix in the egg and vanilla extract. I always make sure to scrape down the sides of the bowl—no hidden streaks of butter allowed.

4. Combine the Dry Ingredients

In a smaller bowl, whisk together flour, baking soda, and salt. Slowly add this dry mix to the wet ingredients, stirring until just combined. Don’t overmix—you want the dough soft, not tough.

5. Fold in the Good Stuff

Use your spatula to gently fold in the chocolate chips and Halloween candies. Save a few to sprinkle on top—they’ll make your cookie cake look extra festive.

6. Bake It Up

Spread the dough evenly in your prepared pan. Press it down gently with the spatula so it reaches all the edges. Bake for 20–25 minutes, or until the edges are golden and the center looks set. The middle should still look a little soft—it’ll finish cooking as it cools.

7. Cool and Decorate

Let the cookie cake cool completely in the pan for about 20 minutes. Then lift it out using the parchment paper and place it on a wire rack. Once it’s fully cooled, pipe frosting around the edges and sprinkle extra candies or drizzle chocolate on top.

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Serving Ideas

• Slice it like a cake and serve with vanilla ice cream for a decadent dessert.
• Cut into wedges and wrap in parchment for Halloween party favors.
• Add a scoop of whipped cream and drizzle of caramel for a cozy fall treat.

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Variations and Customizations

• Candy Swap: Use chopped Snickers, Kit Kats, or candy corn.
• Flavor Twist: Add 1/2 teaspoon pumpkin spice for a fall vibe.
• Double Chocolate: Swap 2 tablespoons of flour for cocoa powder.
• Peanut Butter Lovers: Replace 2 tablespoons of butter with peanut butter for a nutty spin.

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Make-Ahead and Storage

• To store: Keep covered at room temperature for up to 3 days.
• To refrigerate: Store in an airtight container for up to 5 days.
• To freeze: Wrap slices individually in plastic and freeze for up to 2 months.
• To make ahead: Bake the cookie cake a day early, then decorate just before serving to keep it fresh and pretty.

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Pro Tips (and Mistakes to Avoid)

• Don’t overbake—this is key! It should be soft in the center when you take it out.
• Let it cool before frosting, or the frosting will melt right off.
• If your candies start to sink, press a few extras on top halfway through baking.
• Room temperature ingredients mix better and make the dough smoother.
• Always line the pan—trust me, nothing’s worse than a cookie that won’t come out.

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Recipe Summary

• Yield: 8–10 slices
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Estimated Calories: 310 per serving

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Final Thoughts

If you’re looking for a fun, foolproof dessert that brings out your creative side, this Halloween Cookie Cake is it. It’s colorful, cozy, and just the right amount of indulgent. I’ve never met anyone who didn’t smile after a bite—it’s nostalgic, sweet, and perfect for celebrating the season.