Halloween calls for some easy treats that do not take much time. These recipes use basic ingredients and simple steps. You can make them with kids or on your own without stress. They work well for parties, school snacks, or just a fun night at home. Each one comes with clear instructions to help you get it done.
Helpful Tips Before You Start
These tips will help the recipes come together fast with items you probably already have.
Check Your Pantry First
Many recipes use simple bases like crackers, cookies, or fruit. Grab those before buying extra supplies.
Set Up a Decorating Station
Lay out candy, sprinkles, and icing in small bowls so everyone can add their own touches quickly.
Use the Microwave for Melting
Chocolate and candy melts take just 30 seconds at a time. Stir between each round to avoid burning.
Prep Shapes Ahead
Cut cheese, fruit, or dough into circles or sticks the night before. This keeps assembly fast on the day.
Spooky Mummy Hot Dogs
These mummy hot dogs turn a simple pack of hot dogs into a fun finger food that fits right into a Halloween spread. They work well for weeknight dinners or casual parties because they come together with just a few store items and bake in one pan. The finished dogs have a flaky crust around a juicy center, with small mustard dots that give them their spooky look.
Serves 4 people.
Ingredients
- 8 all-beef hot dogs
- 1 can (8 ounces) refrigerated crescent roll dough
- 2 tablespoons yellow mustard
Instructions
- Heat the oven to 375 degrees and line a baking sheet with parchment paper.
- Unroll the crescent dough on a cutting board and press the seams together to form one sheet.
- Cut the dough into thin strips about half an inch wide.
- Wrap the strips around each hot dog, leaving a small gap near the top for the face.
- Place the wrapped hot dogs on the baking sheet and bake for 12 to 15 minutes until the dough turns golden.
- Remove from the oven and let them cool for two minutes.
- Use a small spoon or toothpick to add two dots of yellow mustard on each hot dog for eyes.
Extra Tips
Wrap the dough strips loosely so they stay in place while baking. If you want a milder look, swap the yellow mustard for Dijon. Leftovers keep in the fridge for two days and reheat well in a 350-degree oven for five minutes to restore the crust. Course: Appetizer Cuisine: American Equipment: Baking sheet, Oven, Cutting board
Ghostly Cheeseball Platter with Crackers
This ghostly cheeseball platter brings a light spooky element to any Halloween table without much effort. It uses everyday items and comes together fast, making it a good choice for last-minute party prep or a casual family night.
The cheese mixture turns out creamy and mild with a hint of garlic. It spreads easily onto crackers and holds its shape once chilled.
Serves 4 people.
Ingredients
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt
- 8 black olives, sliced
- 2 cups assorted crackers
Instructions
- Place the softened cream cheese in a mixing bowl. Add the shredded mozzarella, garlic powder, onion powder, and salt.
- Stir everything together until the mixture is smooth and evenly combined.
- Divide the mixture into four portions. Shape each portion into a small oval or ghost-like form on a plate.
- Press two or three olive slices onto each cheese shape to create simple eyes and a mouth.
- Arrange the finished ghosts on a serving platter and place the crackers around them.
Extra Tips
Chill the shaped ghosts for 20 minutes before adding the olive faces so they keep their form. If the mixture feels too soft to shape, stir in an extra quarter cup of mozzarella. Leftovers store well in an airtight container in the fridge for up to two days. Serve the platter at room temperature so the cheese spreads smoothly on the crackers. Course: Appetizer Cuisine: American Equipment: Mixing bowl, Spoon or spatula, Serving platter
Jack-o’-Lantern Stuffed Peppers
These stuffed peppers bring a simple Halloween touch to dinner with carved faces that light up any table. They work well for weeknight meals or casual parties since they use basic ingredients and come together in one pan before baking. The result is tender peppers filled with a savory mix of meat, rice, and melted cheese.
Serves 4 people.
Ingredients
- 4 large orange bell peppers
- 1 pound ground turkey
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a baking dish.
- Slice the tops off each bell pepper and set them aside. Remove the seeds and membranes. Use a small knife to carve simple jack-o’-lantern faces on the front of each pepper.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Cook for 3 minutes until softened.
- Add the ground turkey to the skillet. Cook until browned, breaking it up with a spoon. Stir in the drained tomatoes, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Remove the skillet from heat and stir in half the mozzarella cheese. Spoon the filling evenly into the carved peppers. Place the stuffed peppers in the baking dish and sprinkle the remaining cheese on top.
- Bake for 25 minutes until the peppers are tender and the cheese is melted. Serve warm with the reserved tops on the side if desired.
Extra Tips
Choose firm peppers so the carved faces hold their shape during baking. Drain the tomatoes well to keep the filling from turning watery. Leftovers reheat well in the microwave for 2 minutes. Swap mozzarella for cheddar if you want a sharper flavor. Course: Main Course Cuisine: American Equipment: Large skillet, Baking dish, Cutting board, Knife
Witch’s Cauldron Beef Chili
This hearty beef chili earns its name from the deep, dark color created by black beans. It comes together in one pot and works well for Halloween parties or a simple weeknight dinner when you want something filling and warm. The taste is bold and savory with a steady chili kick, and the texture stays thick enough to scoop with a spoon.
It is easy to prepare in advance and holds up well for serving a small group. The ingredients stay straightforward so anyone can make it without special tools or hard-to-find items.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- Salt and pepper to taste
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Chopped green onions, for serving
Instructions
- Place a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and green bell pepper to the pot. Stir and cook for 5 minutes until the vegetables soften.
- Stir in the chili powder and cumin. Cook for 1 minute to toast the spices.
- Add the black beans, diced tomatoes, and beef broth. Stir everything together and season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 20 minutes, stirring occasionally, until the chili thickens.
- Ladle the chili into bowls and top each serving with shredded cheddar cheese, a spoonful of sour cream, and chopped green onions.
Extra Tips
Let the chili rest for a few minutes after cooking so the flavors settle and the texture firms up. Black beans give the dish its signature dark look, so avoid swapping them for lighter varieties. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the consistency if needed. Course: Main Course Cuisine: American Equipment: Large pot, Wooden spoon, Can opener
Spiderweb Pizza Skulls
These spiderweb pizza skulls bring a simple Halloween twist to pizza night. The dough bakes into skull shapes that hold classic toppings, while a thin sauce drizzle creates the web effect on top. They turn out crisp at the edges with melted cheese and savory bites throughout.
Serve them at a casual party or weeknight meal when you want something themed but still easy. The flavor stays familiar like regular pizza, just shaped for the season.
Serves 4 people.
Ingredients
- 1 pound pizza dough
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup black olives
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Divide the pizza dough into four equal pieces and shape each one into a skull form with eye sockets and a mouth using your hands or a small cutter.
- Spread 3/4 cup of the pizza sauce evenly over the four skulls, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top of the sauce.
- Add the sliced pepperoni and black olives as toppings on the cheese. Use the remaining 1/4 cup of pizza sauce to drizzle thin lines across each skull in a web pattern.
- Bake for 12 to 15 minutes until the crust is golden and the cheese is fully melted and bubbly. Remove from the oven and let the skulls cool for a few minutes before serving.
Extra Tips
Shape the dough skulls on the parchment so they keep their form during baking. If the sauce web looks too thick after baking, add a few extra olive slices at the center to mark the spider. Leftovers reheat well in a 350°F oven for five minutes to restore crisp edges without making the cheese rubbery. Course: Appetizer Cuisine: American Equipment: Baking sheet, Oven, Parchment paper
Pumpkin Patch Deviled Eggs
These deviled eggs add a playful touch to any Halloween spread with their pumpkin shape and bright color. They work well at parties or as a quick snack before trick-or-treating because they come together with basic pantry items. The filling stays creamy and lightly tangy while the paprika gives a mild smoky note.
Serves 4 people.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 fresh chives
- 1/2 cup fresh parsley leaves
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
- Drain the eggs and run them under cold water until they feel cool enough to handle. Peel off the shells.
- Slice each egg in half lengthwise and gently pop the yolks into a mixing bowl. Arrange the whites on a serving plate.
- Mash the yolks with a fork until smooth. Stir in the mayonnaise, yellow mustard, paprika, salt, and black pepper until the mixture is creamy.
- Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly.
- Lightly dust the tops with extra paprika to deepen the orange color.
- Cut each chive into short pieces and press one piece into the top of each filled egg to form a stem.
- Scatter the parsley leaves on the plate and nestle the finished eggs on top to create the patch effect.
Extra Tips
Cool the eggs fully before peeling so the shells slip off without tearing the whites. Use a small spoon for neat mounds if you do not have a piping bag. The parsley base keeps the eggs from sliding and adds a fresh contrast to the rich filling. Leftovers store in an airtight container in the fridge for up to one day. Course: Appetizer Cuisine: American Equipment: Large saucepan, Mixing bowl, Fork
Graveyard Taco Layer Dip
This Graveyard Taco Layer Dip turns a classic party favorite into a Halloween centerpiece. Layers of seasoned beans, cheese, and fresh toppings create a dish that is simple to assemble yet looks impressive on the table. It works well for potlucks or family gatherings when you need something quick that still feels themed.
The dip offers creamy, savory, and slightly spicy notes with a satisfying crunch from the chips on top. Black olives and upright crackers give it the graveyard look without extra steps.
Serves 4 people.
Ingredients
- 1 (16-ounce) can refried beans
- 2 tablespoons taco seasoning
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup guacamole
- 1 cup salsa
- 1/2 cup sliced black olives
- 3 green onions, sliced
- 8-10 rectangular crackers for decoration
- Tortilla chips for serving
Instructions
- Mix the refried beans with the taco seasoning in a bowl until evenly combined.
- Spread the bean mixture into the bottom of a shallow serving dish.
- Sprinkle 1 cup of the shredded cheddar cheese over the beans.
- Spread the sour cream evenly over the cheese layer.
- Add the guacamole in an even layer next.
- Spoon the salsa over the guacamole.
- Top with the remaining cup of shredded cheddar cheese.
- Scatter the sliced black olives and green onions across the surface.
- Stand the rectangular crackers upright in the dip to resemble tombstones.
- Serve with tortilla chips on the side.
Extra Tips
Press the crackers in gently right before serving so they stay upright. You can prepare the layered dip a few hours ahead and add the crackers and chips at the last minute to keep them crisp. If you want less heat, choose a mild salsa. Leftovers store well in the fridge for one day, though the cracker decorations should be removed first. Course: Appetizer Cuisine: Mexican Equipment: Mixing bowl, Shallow serving dish, Spoon
Monster Mash Guacamole Cups
These guacamole cups bring a fun Halloween twist to a classic dip. The tortilla shells bake into crisp little cups that hold a fresh avocado mash, and a few olive slices turn each one into a silly monster face. They work well for a party spread or a quick snack before trick-or-treating.
The texture stays creamy from the avocados with bright lime and a bit of crunch from the baked shells. Kids and adults both enjoy assembling the faces, and the recipe stays simple enough for beginners.
Serves 4 people.
Ingredients
- 4 small flour tortillas
- 3 ripe avocados
- 1 lime
- 1 Roma tomato
- 1/4 red onion
- 2 tablespoons fresh cilantro
- 1/2 teaspoon salt
- 8 black olives
Instructions
- Preheat the oven to 375°F. Press each flour tortilla into a muffin tin cup and bake for 8 to 10 minutes until the edges turn golden and the shells hold their shape.
- While the cups cool, cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash with a fork until mostly smooth but still a little chunky.
- Squeeze the juice from the lime over the mashed avocado. Dice the tomato and red onion, then chop the cilantro. Add all three to the bowl along with the salt.
- Stir the guacamole until the ingredients are evenly mixed. Taste and add a pinch more salt if needed.
- Spoon the guacamole into the cooled tortilla cups. Slice the black olives and place two slices on top of each cup to form eyes.
Extra Tips
Make the tortilla cups a few hours ahead and store them in an airtight container so they stay crisp. If you want milder flavor, soak the diced red onion in cold water for five minutes before adding it to the guacamole. The olive eyes stay in place best when pressed lightly into the surface right before serving. Course: Appetizer Cuisine: American Equipment: Muffin tin, Mixing bowl, Knife
Bat Wing BBQ Chicken Drumsticks
These Bat Wing BBQ Chicken Drumsticks bring a fun Halloween touch to any gathering. The dark BBQ glaze and simple seasoning give the drumsticks a wing-like look that fits the theme without extra fuss. They work well for weeknight dinners or party spreads when you want something easy and crowd pleasing.
The result is tender chicken with a sticky, smoky coating and crisp edges from the oven. Smoked paprika deepens the color and flavor while the BBQ sauce adds sweetness and tang.
Serves 4 people.
Ingredients
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup BBQ sauce
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil or parchment for easy cleanup.
- Pat the drumsticks dry with paper towels. In a mixing bowl, toss them with the olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Arrange the drumsticks on the prepared baking sheet in a single layer. Bake for 25 minutes.
- Remove the sheet from the oven and brush each drumstick generously with BBQ sauce. Return to the oven and bake for another 15 to 20 minutes until the sauce is sticky and the internal temperature reaches 165 degrees F.
Extra Tips
For extra crisp skin, place the drumsticks under the broiler for the last 2 minutes after the final sauce application. Leftovers keep in the fridge for up to 3 days and reheat well in a 350 degree F oven to restore texture. If you prefer a milder flavor, use a sweeter BBQ sauce and reduce the smoked paprika slightly. Course: Appetizer Cuisine: American Equipment: Baking sheet, Mixing bowl, Pastry brush, Oven
Skeleton Veggie Skewers with Dip
These skewers turn basic vegetables into a fun Halloween snack that kids and adults both enjoy. They work well for parties because they require no cooking and can be put together quickly. The crisp vegetables pair nicely with a creamy dip for a fresh and satisfying bite.
The arrangement on the plate lets you create a skeleton shape, which adds a playful touch without extra effort. Each skewer holds a mix of crunchy textures that stay bright and appealing even after sitting out for a while.
Serves 4 people.
Ingredients
- 8 wooden skewers
- 4 carrots, cut into 3-inch sticks
- 2 celery stalks, cut into 3-inch sticks
- 1 cucumber, cut into thick rounds
- 1 red bell pepper, cut into strips
- 12 cherry tomatoes
- 2 cups cauliflower florets
- 1 cup ranch dressing
Instructions
- Lay out all the cut vegetables on a large cutting board so you can see the different shapes and sizes.
- Thread the vegetables onto each wooden skewer, alternating long sticks like carrots and celery with rounds of cucumber and small pieces like cherry tomatoes to create a bone-like look.
- Place the finished skewers on a large platter and arrange them to form a simple skeleton shape, using the cauliflower florets as the skull area.
- Pour the ranch dressing into a small bowl and set it beside the platter for dipping.
Extra Tips
Cut the vegetables into similar thicknesses so the skewers hold together evenly when picked up. You can prepare the vegetables and thread the skewers a few hours ahead, then cover the platter with plastic wrap until guests arrive. If you need more dip, simply double the ranch without changing anything else. Course: Appetizer Cuisine: American Equipment: Cutting board, Knife, Wooden skewers, Serving platter
Candy Corn Fruit Parfaits
These Candy Corn Fruit Parfaits offer a simple way to add a festive touch to any Halloween gathering. The recipe layers fruit and yogurt in clear glasses to echo the colors of candy corn, creating a light option that needs no baking. It works well for parties, after-school snacks, or a quick family dessert.
The sweet pineapple and citrus segments pair with creamy yogurt for a balance of juicy and smooth textures. A few pieces of candy corn on top complete the look without overpowering the fruit flavors.
Serves 4 people.
Ingredients
- 2 cups vanilla Greek yogurt
- 1 1/2 cups pineapple chunks
- 1 1/2 cups mandarin orange segments, drained
- 12 candy corn pieces
Instructions
- Set out four clear glasses or small jars on the counter.
- Place 1/4 cup vanilla Greek yogurt in the bottom of each glass.
- Add a layer of pineapple chunks over the yogurt in each glass.
- Spoon another 1/4 cup vanilla Greek yogurt on top of the pineapple.
- Divide the mandarin orange segments evenly among the four glasses.
- Finish each parfait with a final 1/4 cup of vanilla Greek yogurt.
- Place three candy corn pieces on top of the yogurt in each glass.
Extra Tips
Assemble the parfaits right before serving so the fruit stays firm and the layers remain distinct. Drain the mandarin oranges well to avoid excess liquid in the glasses. If fresh pineapple is unavailable, canned chunks in juice work just as well after draining. Course: Dessert Cuisine: American Equipment: Mixing Bowl, 4 Clear Glasses, Spoon
Caramel Apple Nacho Bites
These Caramel Apple Nacho Bites turn the flavors of a classic caramel apple into an easy, shareable treat. They work well for Halloween gatherings or after-school snacks because they need no baking and come together in minutes. Crisp apple slices carry gooey caramel and a mix of crunchy, sweet toppings for a balanced bite.
Serves 4 people.
Ingredients
- 4 large apples, cored and thinly sliced
- 1/2 cup caramel sauce
- 1/4 cup mini chocolate chips
- 2 tablespoons chopped pecans
- 1/4 cup crushed pretzels
- 2 tablespoons Halloween sprinkles
Instructions
- Arrange the apple slices in a single overlapping layer on a large platter.
- Warm the caramel sauce slightly if needed, then drizzle it evenly over the apple slices.
- Scatter the mini chocolate chips, chopped pecans, and crushed pretzels across the top.
- Finish by sprinkling the Halloween sprinkles over everything and serve right away.
Extra Tips
Choose firm, tart apples like Granny Smith so the caramel does not make the slices too soft. Add the crushed pretzels just before serving to keep their crunch. If you need to prepare ahead, slice the apples and store them in lemon water, then assemble the nachos at the last minute. Course: Snack Cuisine: American Equipment: Knife, Serving platter
Frankenstein Brownie Bars
These bars bring a playful Halloween touch to any dessert table without extra fuss. They work well for a quick family activity or as an easy addition to a party spread. The base stays fudgy and chocolatey while the green frosting adds a smooth, sweet layer that sets off the simple candy details.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 4 drops green food coloring
- 8 candy eyeballs
Instructions
- Preheat the oven to 350 degrees and line a small loaf pan with parchment paper. Melt the butter in a microwave-safe bowl, then stir in the granulated sugar until combined. Add the egg and mix well. Stir in the cocoa powder, flour, and salt until no dry streaks remain. Spread the batter evenly in the prepared pan. Bake for 18 to 20 minutes until a toothpick comes out with a few moist crumbs. Let the brownies cool completely in the pan. In a small bowl, whisk the powdered sugar with the milk until smooth, then add the green food coloring and stir until the color is even. Spread the green frosting over the cooled brownies. Press two candy eyeballs into the frosting on each of the four sections to create faces.
Extra Tips
Cut the cooled bars into four rectangles before adding the candy eyeballs so each piece gets its own face. If the frosting feels too thick, add a few extra drops of milk one at a time. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Loaf Pan, Mixing Bowl, Microwave
Bloody Red Velvet Cupcakes
These Bloody Red Velvet Cupcakes offer a simple way to add a festive touch to Halloween gatherings. The deep red color and mild chocolate flavor make them stand out on a dessert table, while the cream cheese frosting keeps them familiar and easy to enjoy. They work well for small parties or as a quick project with kids.
The raspberry topping creates a striking red drizzle that gives the cupcakes their bloody look without extra steps. The texture stays moist from the oil and buttermilk, and the whole recipe uses basic pantry items.
Serves 4 people.
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ cup fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F and line a muffin tin with four paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt.
- In a separate bowl, mix the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Divide the batter evenly among the four liners.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the tin.
- While the cupcakes cool, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and beat until smooth.
- In a small saucepan, combine the raspberries and lemon juice over medium heat. Mash the berries and cook for 3 to 4 minutes until the mixture thickens slightly. Strain if desired and let cool.
- Spread the cream cheese frosting over each cooled cupcake. Drizzle the raspberry mixture over the frosting to create the bloody effect.
Extra Tips
Let the cupcakes cool fully before frosting so the cream cheese layer stays firm. If the raspberry drizzle thickens too much while sitting, warm it briefly and stir to loosen it for easier pouring. Store any leftovers in an airtight container in the refrigerator for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowls, Muffin Tin, Whisk, Saucepan
Pumpkin Spice Cookie Sandwiches
These pumpkin spice cookie sandwiches bring warm fall flavors to any Halloween spread. Soft cookies filled with a light cream cheese layer make a simple treat that feels festive without much effort. They work well for parties or a quick after-school snack when you want something seasonal.
The cookies come out tender with a gentle chew while the filling adds a cool creamy contrast. Pumpkin pie spice gives them that classic cozy taste everyone expects this time of year.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, beat the butter, granulated sugar, and brown sugar until smooth.
- Stir the pumpkin puree into the butter mixture until combined.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them a couple inches apart.
- Bake for 10 to 12 minutes until the edges look set. Let the cookies cool completely on the sheet.
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Spread the filling on the flat side of four cookies and top each with a second cookie to make sandwiches.
Extra Tips
Chill the assembled sandwiches for 20 minutes if you want the filling to firm up before serving. The cookies stay soft for a day when stored in an airtight container at room temperature. If the dough feels too sticky to scoop, add a tablespoon more flour before baking. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Whisk, Electric Mixer
