If you are looking for a show-stopping dessert that perfectly captures the fun and spooky spirit of the season, the Halloween Cookie Cake with Haunted Ghost Decoration Recipe is your new go-to favorite! This delightful treat combines a soft, chewy cookie base loaded with chocolate chips and festive sprinkles, topped with creamy, dreamy buttercream ghosts that look hauntingly adorable. It’s simple to make but impressive enough to wow friends and family at any Halloween gathering. Whether you’re baking for a party or just craving a seasonal sweet, this recipe brings together classic flavors and playful decoration for a truly memorable dessert experience.
Ingredients You’ll Need
Gathering your ingredients for the Halloween Cookie Cake with Haunted Ghost Decoration Recipe is a breeze because each one is straightforward but essential, contributing in its own special way to flavor, texture, and that perfect Halloween vibe.
- All-purpose flour (1 ½ cups): Provides structure for a soft yet sturdy cookie cake base.
- Cornstarch (1 teaspoon): Keeps the cookie tender by softening the flour’s protein.
- Baking soda (½ teaspoon): Helps the cookie cake rise lightly for the perfect chew.
- Salt (¼ teaspoon): Enhances all the flavors and balances sweetness.
- Unsalted butter, melted (½ cup): Adds richness and moistness to the cookie dough.
- Brown sugar, packed (½ cup): Brings deep, caramel-like sweetness and chewiness.
- Granulated sugar (¼ cup): Adds just the right crunch and sweetness contrast.
- Large egg (1) and egg yolk (1): Provide structure and richness to the dough.
- Vanilla extract (2 teaspoons): Infuses warm flavor that complements chocolate perfectly.
- Chocolate chips (¾ cup): Melty pockets of gooey chocolate throughout your cookie cake.
- Orange and black sprinkles (¼ cup): Perfect festive pops of color baked right in.
- Butter, room temperature (½ cup): For the smooth, luscious buttercream frosting.
- Powdered sugar (2 cups): Sweetens and thickens the frosting into perfect pipeable texture.
- Milk or cream (2 tablespoons): Adjusts frosting consistency for spreading or piping.
- Salt (a pinch): Balances the sweetness of the buttercream.
- Candy eyes: Bring your ghost decorations to life with cute little faces.
- Halloween sprinkles (optional): Extra festive flair around your ghosts for that spooky touch.
How to Make Halloween Cookie Cake with Haunted Ghost Decoration Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly. This ensures your cookie cake will bake evenly and release easily from the pan once cooled.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. This blend guarantees your cookie cake will have that soft, tender crumb that makes all the difference.
Step 3: Combine Wet Ingredients
In a larger bowl, whisk melted butter with brown sugar and granulated sugar until smooth and shiny. Then, add the egg, egg yolk, and vanilla extract, mixing until everything is fully incorporated and creamy.
Step 4: Bring Dough Together
Slowly add your dry ingredients to the wet mixture, stirring gently until no dry spots remain. Carefully fold in the chocolate chips and festive sprinkles, distributing them evenly without overmixing to keep the dough tender.
Step 5: Bake the Cookie Cake
Press the dough evenly into your prepared springform pan. Pop it into the oven for 18 to 20 minutes until golden and set but still soft in the center. Let it cool completely while you prepare the frosting for a flawless finish.
Step 6: Make the Buttercream
Using a mixer on medium-high speed, beat the room-temperature butter for about 2 minutes until perfectly smooth. This step is key for a light, creamy frosting that’s easy to pipe.
Step 7: Add Sugar and Flavor
Gradually incorporate the powdered sugar on low speed, then add vanilla extract. This builds the sweetness and enhances that melt-in-your-mouth flavor.
Step 8: Adjust Buttercream Consistency
Slowly add the milk or cream while mixing until you reach a thick, pipeable consistency. Stir in a pinch of salt to brighten the sweetness and whip until fluffy.
Step 9: Decorate Your Cookie Cake
Carefully remove your cooled cookie cake from the pan and set it on a serving platter. Fill a piping bag with buttercream and create cute, spooky ghost shapes around the cake’s edge.
Step 10: Bring Ghosts to Life
Press candy eyes gently onto each ghost to add personality and charm. These little details will steal the show visually and delight your guests.
Step 11: Add Final Spooky Touches
Finish your Halloween Cookie Cake with Haunted Ghost Decoration Recipe by sprinkling some Halloween-themed sprinkles or piping subtle spider webs with black icing for that extra eerie effect.
How to Serve Halloween Cookie Cake with Haunted Ghost Decoration Recipe
Garnishes
Decorate with additional candy eyes and seasonal sprinkles just before serving for an upgraded spooky look that makes the cake irresistible to kids and adults alike.
Side Dishes
Pair this cookie cake with simple vanilla ice cream or a dollop of whipped cream to complement the rich, sweet flavors. Warm apple cider or a creamy pumpkin spice latte also make for perfect cozy drinks alongside.
Creative Ways to Present
Serve the cake on a themed platter surrounded by mini pumpkins and autumn leaves for a festive centerpiece. You can also slice and place individual portions in clear bags tied with orange and black ribbons as sweet party favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Halloween Cookie Cake with Haunted Ghost Decoration Recipe in an airtight container at room temperature for up to three days. The buttercream frosting helps maintain freshness and softness.
Freezing
You can freeze the unfrosted cookie cake wrapped tightly in plastic wrap and foil for up to one month. Thaw completely before frosting and decorating to preserve the best texture and appearance.
Reheating
If you prefer a warm cookie cake slice, gently reheat individual portions in the microwave for 10-15 seconds. Avoid overheating, especially if already frosted, to keep the ghosts intact and the texture perfect.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work just as well and create those melty chocolate pockets everyone loves. Just be sure to fold them in gently so they distribute evenly throughout the batter.
How do I make the ghost shapes with buttercream?
Use a piping bag fitted with a small round tip to squeeze out teardrop or oval ghost shapes. Finish by placing candy eyes on while the frosting is fresh, so they stick securely.
Is there an alternative to buttercream for decorating?
You can use cream cheese frosting for a tangier twist, though buttercream is preferred for its smooth texture and piping ability. Just keep in mind cream cheese frosting may be softer and less stable.
Can I make this cookie cake gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The cornstarch and recipe proportions will help maintain a tender, delicious crumb.
How long will the decorated cookie cake last?
When stored properly in an airtight container, it will stay fresh for 2-3 days at room temperature. For extended freshness, refrigeration is possible but allow it to come to room temperature before serving.
Final Thoughts
Making the Halloween Cookie Cake with Haunted Ghost Decoration Recipe is such a joyful way to kick off festive celebrations and bring smiles to everyone around the table. With playful ghosts and rich cookie flavors, this treat is as delicious as it is fun to create. I encourage you to try this recipe and watch it become a beloved Halloween tradition in your home!
Print
Halloween Cookie Cake with Haunted Ghost Decoration Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate Halloween with this festive and delicious Halloween Cookie Cake recipe. A soft, chewy cookie base studded with chocolate chips and sprinkles, topped with creamy vanilla buttercream and adorable ghost decorations made from piped frosting and candy eyes. Perfect for parties or a fun family treat during the spooky season.
Ingredients
Cookie Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¼ cup orange and black sprinkles
Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Pinch of salt
Decorations
- Candy eyes
- Halloween sprinkles (optional)
Instructions
- Make the Cookie Cake Base: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan thoroughly to prevent sticking, ensuring easy removal later.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and creamy. Then add the egg, egg yolk, and vanilla extract, mixing until fully combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring carefully to avoid lumps. Once combined, gently fold in the chocolate chips and orange and black sprinkles for that festive touch.
- Bake the Cookie Cake: Press the cookie dough evenly into the prepared springform pan. Bake in the preheated oven for 18-20 minutes or until the surface is golden and the cake is set. Remove and allow it to cool completely in the pan to maintain shape.
- Prepare the Buttercream Frosting: Using a mixer, beat the room-temperature butter on medium-high speed for about 2 minutes until smooth and creamy.
- Add Powdered Sugar and Flavor: Gradually incorporate the powdered sugar at low mixer speed to avoid dust clouds, then blend in the vanilla extract.
- Adjust Consistency: Slowly add milk or cream to the buttercream while mixing, until you reach a smooth, pipeable consistency. Add a pinch of salt and beat again to make the frosting luscious.
- Decorate the Cookie Cake Base: Once the cookie cake has fully cooled, carefully remove it from the springform pan and place it on a serving platter for decorating.
- Create Ghost Decorations: Fill a piping bag fitted with a small round tip with buttercream. Pipe small ghost shapes evenly around the edge of the cookie cake. Press two candy eyes into each ghost immediately so they adhere well.
- Add Final Festive Touches: Sprinkle Halloween-themed sprinkles over the cake, or use black icing to draw spider webs and other spooky designs, allowing your creativity to shine.
Notes
- The cookie cake must be fully cooled before decorating to prevent the buttercream from melting.
- You can substitute the buttercream with cream cheese frosting for a tangier flavor.
- Use a 9-inch springform pan for easy removal and neat edges.
- Store the cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to customize the sprinkles and decorations to fit your Halloween theme or personal preference.
