Description

This Halloween Cookie Cake is a festive, delightful dessert perfect for celebrating the spooky season. Made with a pumpkin spice cookie base, creamy cream cheese frosting tinted with black gel food coloring, and topped with colorful Halloween sprinkles, it’s both visually striking and delicious. It’s easy to make using a boxed cookie mix and ready in under an hour, making it ideal for parties or seasonal treats.

Ingredients

Scale

Cookie Base

1 pouch or box pumpkin spice cookie mix (including ingredients required on the box, typically 1 egg and 1/2 cup butter)

Frosting

1 can cream cheese frosting
Black gel food coloring (enough to tint frosting)

Toppings

Halloween sprinkles (amount to taste)

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Instructions

Preheat Oven: Preheat your oven to 350°F. Prepare a 9-inch round cake pan by lining it with foil and spraying with nonstick cooking spray for easy release.
Make Cookie Dough: Prepare the pumpkin spice cookie dough as instructed on the cookie mix package, typically combining the mix with egg and butter. Stir until fully combined.
Press Dough: Evenly press the cookie dough into the prepared cake pan, smoothing the top so it’s level.
Bake the Cookie Cake: Bake for 26 minutes or until the edges are browned and the top is no longer shiny, indicating it is fully cooked. Remove from the oven and allow to cool completely in the pan.
Color the Frosting: Once cooled, tint the cream cheese frosting with black gel food coloring by adding small amounts and mixing until evenly darkened to your desired shade.
Frost and Decorate: Spread the tinted frosting evenly over the cooled cookie cake. Sprinkle Halloween-themed sprinkles generously on top for a festive look.
Store: Refrigerate the finished cookie cake for up to 3 days or freeze it for up to one month to maintain freshness.

Notes

If pumpkin spice cookie mix is unavailable, any similar autumn-spiced cookie mix can substitute, just adjust ingredients as directed on the package.
Ensure the cookie cake is completely cooled before frosting to prevent melting and sliding of the frosting.
Use cream cheese frosting for a tangy contrast to the spicy cookie base, but vanilla or buttercream frostings can work as alternatives.
For a stronger black frosting color, add gel food coloring gradually to avoid overpowering taste or texture.
To remove the cookie cake easily from the pan, lining with foil and spraying with nonstick spray is recommended.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg