Create these delicious Halloween recipes to serve at your next Halloween party, birthday or any special occasion.
*I love Halloween Recipes*
Halloween is the time of year to pull out all the fun and creative tricks you've been hiding up your baking sleeves!
Halloween is all about rich chocolates, pumpkin pies, spices and candies galore. This is the one time of year where you can truly get away with making something almost too scary to eat!
Some of the best recipes I know are Halloween recipes. It's all about having fun with your food and creative fun and horrifying creations for this spooky season.
Heavenly Pumpkin Spice Cake
Ingredients 1 package spice cake mix 18.25 oz 1 cup plain white flour 1 cup white sugar 1 4 oz instant vanilla pudding mix 1/3 teaspoon salt 1 cup canned pumpkin 8 oz sour cream 1/2 cup vegatable oil 1/2 cup water 4 large eggs 1 tsp vanilla 2 tsp cinnamon
Mix the following for a yummy filling: 4 oz softened cream cheese 1/2 cup powdered sugar then mix in 1/2 cup canned pumpkin 1 tsp cinnamon 1/4 tsp nutmeg and 1/4 tsp vanilla. Once mixed slowly add 1/2 cup whipping cream. Beat for 1-2 minutes. Refrigerate for 1-2 hours. Great to make ahead of time. Do not try to freeze. I did this and it was not a good idea.
Instructions Preheat Oven to 325-350 degrees, grease and flour pan. I use the wilton chart for how long to bake this cake depending on pan size and depth plus an extra 8-10 minutes because of the added pumplin. I also use a cake nail(s) in the center for a level cake. 1. 2.Combine all ingredients and beat on medium speed for about 6 minutes. This will make about 7.5 cups of batter. It will easily make one 9×13 sheet or 2 8″ round cakes. 3. 4.Pour into your prepared pans and bake for 40-55 minutes depending on pan size. 5. Pumpkin Buttercream
2 sticks of unsalted butter at room temp 1/2 c. pumpkin puree 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. salt 1 tsp. vanilla extract 2 lbs. powdered sugar (more or less)
Cream butter, pumpkin, vanilla and spices. Slowly add powdered sugar until the buttercream is no longer seperated by the pumpkin. Pumpkin Pie Cupcakes
Ingredients • Cupcake ingredients: 1 1/2 cups flour (i use cake flour) 1tsp baking powder 1tsp baking soda 1tsp salt 1 1/4 tsp cinnamon 1/2tsp nutmeg 1/4tsp ground cloves 3 eggs 1 cup pumkin puree 1/2 cup canola oil 1 cup sugar
Pumkin Pie Buttercream ingredients
1 cup soft butter (I used unsalted sweet cream) 3 cups powdered sugar 1/4tsp powdered ginger 1/4tsp ground cloves 1/4tsp ground nutmeg 1/2tsp cinnamon 1/2tsp vanilla
*pumpkin pie spice can be substituted for all spices*
Instructions Pumkin Pie Cupcake Directions: 1. Preheat oven to 350F. 2. Sift together flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, and cloves. 3. In a seperate bowl mix eggs, pumpkin, and canola oil. 4. Combine wet and dry ingredients, careful not to over mix! 5. Bake for 12-22 minutes until toothpick comes out clean.
Pumpkin Pie Buttercream directions: 1. Whip butter until soft and even then add spices while mixing on low. 2. Add powdered sugar slowly, one cup at a time until combined. 3. Beat on medium for 2 mins. 4. Add vanilla and milk if necessary to achieve the right consistency.
Ingredients • 1 16oz can of pumpkin 1 Cup granulated sugar 1/2 Cup vegetable oil 1 Egg 2 Cups all purpose flour 2 Teaspoons baking powder 2 Teaspoons cinnamon 1/2 Teaspoon salt 1 Teaspoon baking soda 1 Teaspoon milk 1 Teaspoon vanilla extract 1 Cup of semi-sweet chocolate chips 1/2 Cup chopped walnuts (optional)
Pumpkin Chocolate Chip Cookies
Instructions 1.Preheat oven to 375 degrees F 2. In a large bowl combine canned pumpkin, sugar, vegetable oil and egg. In a separate bowl, mix flour, baking power, cinnamon, salt an baking soda. Add the dry ingredients to the pumpkin mixture and mix well. 3. Add milk, vanilla, chocolate chips and nuts. 4. Drop by spoonful on a greased cookie sheet and bake for 10-12 minutes. 5. Allow to cool completely, then store in an airtight container in a cool room or the fridge. If stacking the cookies, separate each layer with parchment paper. They taste best if stored this way for a couple days. Pumpkin Cheesecake Muffins
3 cups flour 1 tsp cinnamon 1 tsp nutmeg 1 tsp ground cloves 4 tsp pumpkin pie spice Pinch of cardamom (optional) 1 tsp salt 1 tsp soda 4 eggs 2 cups sugar 2 cups cooked or canned pumpkin 1 ¼ cups vegetable oil 8 oz package cream cheese Chopped nuts* (walnuts, pecans) (optional)
Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins. Hopefully some o these delicious Halloween recipes will spark some creativity into your holiday baking and decorating!Spooky Ideas For Halloween Cakes and Cupcakes!