I made this Halloween Cookie Cake last October for my niece’s class party, and honestly, it was gone before the cupcakes even got touched.
That’s when I knew this thing had some kind of magic. It’s the kind of dessert that doesn’t take itself too seriously—loaded with bright sprinkles, googly candy eyes, and swirls of green and purple frosting that look like they came straight from a cartoon monster’s birthday party.
And the base? Just a giant, chewy, buttery cookie that you bake in a single pan. No fuss, no layers, no drama.
I’ve baked a lot of Halloween treats over the years, but this one always gets the loudest reactions. Kids love the colors and candy.
Adults love the cookie part (and the fact that it’s not messy). And me? I love how easy it is.
No overthinking, no fancy decorating skills—just pure fun. If you’re looking for something easy, playful, and totally Halloween-ready, this is it.
Halloween Cookie Cake Recipe
Yield: 1 large 10-inch cookie cake
Prep Time: 20 minutes
Bake Time: 20–24 minutes
Cool Time: 45 minutes
Total Time: ~1.5 hours
Ingredients
For the Cookie Cake Base:
- 1 cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- ½ cup colorful candy-coated chocolates (like M&M’s)
- 2 tbsp Halloween-themed sprinkles
- 2 tbsp mini candy eyeballs
For the Frosting Decorations:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar (sifted)
- 2 tbsp heavy cream (or milk)
- 1½ tsp vanilla extract
- Gel food coloring: green and purple
- Halloween sprinkles (stars, jimmies, nonpareils)
Equipment:
- 10-inch round cake pan or springform pan
- Parchment paper
- Piping bags
- Open star piping tips (like Wilton 1M or 2D)
- Small offset spatula or knife
Instructions
- Lightly grease a 10-inch round cake pan or springform pan. Line the bottom with a round of parchment paper and set aside. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 2–3 minutes).
- Beat in the egg, followed by the egg yolk, then add vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed.
- Fold in chocolate chips and candy-coated chocolates using a spatula or spoon.
- Press the dough evenly into the prepared pan. Smooth the surface with a spatula or damp hands.
- Bake for 20 to 24 minutes, or until the edges are golden brown and the center looks just set.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once the cookie cake has cooled, press candy eyeballs randomly across the surface (as shown in the image).
- Sprinkle the top with additional colorful jimmies, mini candy-coated chocolates, and small chocolate chips to mimic the scattered festive look.
- In a large bowl, beat softened butter until creamy (about 2 minutes). Gradually add sifted powdered sugar, beating on low speed.
- Add vanilla extract and cream, then beat on high for 2–3 minutes until fluffy.
- Divide frosting evenly into two bowls. Tint one bowl green and the other purple using gel food coloring. Mix until vibrant and smooth.
- Fit two piping bags with open star tips. Fill one with green frosting and the other with purple.
- Pipe alternating green stars and purple rosettes around the edge of the cookie cake, creating a balanced pattern.
- Immediately add Halloween sprinkles (including orange stars and black/purple jimmies) on top of each piped swirl for that exact festive touch.
- Carefully remove the cookie cake from the pan and transfer to a serving plate. Slice into wedges and enjoy!
Store leftovers in an airtight container at room temperature for up to 3 days.
How Do You Make a Halloween Cookie Cake From Scratch?
Start with basic ingredients and add fun decorations at the end. Here’s how to do it right:
- Use room temperature butter: This helps your cookie dough mix smoothly and bake evenly.
- Don’t skip the egg yolk: It adds richness and helps keep the cookie soft.
- Add mix-ins last: Fold in chocolate chips, candy-coated chocolates, and sprinkles after mixing the dough.
- Press dough evenly in the pan: Use your hands or the back of a spoon for a flat surface.
- Chill before baking (optional but helpful): Refrigerating the dough in the pan for 20–30 minutes can prevent spreading.
- Bake until edges are golden: The center will continue to set after baking, so don’t overbake.
- Decorate after cooling: Wait until the cookie cake is fully cool before adding frosting or candy eyes.
How Do You Keep a Cookie Cake Soft And Chewy?
To keep your cookie cake from getting hard or dry, follow these simple tips:
- Don’t overmix the dough: Overmixing can make it tough.
- Bake just until golden: Slightly underbaking helps it stay chewy.
- Use brown sugar: It holds more moisture than white sugar.
- Store properly: Keep the cake in an airtight container or wrap it tightly with plastic wrap.
What Size Pan Should I Use For a Cookie Cake?
The most common pan sizes for cookie cakes are:
- 10-inch round pan: Best for a thick and chewy center.
- 9-inch round or square pan: Works well if you want slightly crisper edges.
- Pizza pans or springform pans: Also good options for easy removal.
Can I Make a Halloween Cookie Cake Without Eggs?
Yes, you can skip eggs and still get a tasty cookie cake. Here are some egg alternatives:
- Unsweetened applesauce: ¼ cup per egg.
- Mashed banana: ¼ cup per egg (adds slight flavor).
- Yogurt or buttermilk: ¼ cup per egg – adds moisture.
- Commercial egg replacer: Follow the instructions on the box.
How Do I Keep Candy Eyes From Melting While Baking?
To stop candy eyes from melting or running in the oven:
- Don’t bake them: Press the eyes into the cookie cake after it’s fully cooled.
- If baking into dough: Add them halfway through baking – not at the start.
- Use good quality candy eyes: Cheaper ones melt faster due to thin coatings.
Can I Use Gel Food Coloring In Frosting For Cookie Cakes?
Yes, gel food coloring works great in frosting and gives bold colors. Just keep in mind:
- Use only a small amount: A tiny drop gives a strong color.
- Mix well: Stir until the color is fully blended into the frosting.
- Let it sit: Colors often deepen after sitting for 10–15 minutes.
How Thick Should The Cookie Layer Be In a Cookie Cake?
The ideal thickness for a cookie cake is about:
- ½ to ¾ inch thick: This gives you a chewy middle and slightly crisp edges.
- Too thin? It may turn dry or overbake.
- Too thick? It may look raw in the center unless baked longer.
How Do I Stop a Cookie Cake From Overbaking At The Edges?
If the edges cook too fast, here’s how to fix it:
- Lower the oven temperature slightly: Try baking at 325°F instead of 350°F.
- Use a light-colored pan: Dark pans absorb more heat and cook faster.
- Check early: Don’t wait for it to look fully done—edges should be golden, not dark.
- Remove from oven when the center is slightly soft: It will continue baking as it cools in the pan.
Can I Freeze a Decorated Cookie Cake?
Yes, you can freeze it, even with decorations. Just follow these steps:
- Freeze unfrosted for best results: Wrap tightly in plastic wrap and foil.
- If already decorated: Place it in the freezer for 1 hour uncovered to firm it up, then wrap.
- To thaw: Let it sit at room temperature, still wrapped, until fully thawed (about 1–2 hours).