10 Halloween Baking Ideas for Kids That Are Fun and Messy

Serves 4 people.

Instructions

1. Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.
2. Place the egg whites and cream of tartar in a clean mixing bowl. Beat with an electric mixer on medium speed until the mixture becomes foamy and forms soft peaks.
3. Add the sugar a tablespoon at a time while continuing to beat on high speed. Keep beating until the meringue is glossy and holds stiff peaks.
4. Mix in the vanilla extract on low speed until just combined.
5. Spoon the meringue into a piping bag fitted with a round tip. Pipe small ghost shapes onto the prepared baking sheet, leaving space between each one.
6. Bake for 1 hour and 30 minutes until the kisses feel dry and lift easily from the parchment. Turn off the oven and let them cool inside with the door closed for 30 minutes.
7. Remove from the oven and gently press two candy eyes onto each ghost while they are still slightly warm.

Extra Tips

Pipe the meringue a little taller than wide to give the ghosts their classic shape. If the candy eyes do not stick well, dab a tiny bit of leftover meringue on the back before pressing them on. Store cooled kisses in an airtight container at room temperature for up to three days to keep them crisp. Course: Dessert Cuisine: American Equipment: Electric mixer, Mixing bowl, Piping bag, Baking sheet, Parchment paper

Serves 4 people.

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup semisweet chocolate chips
• 2 ounces white chocolate, chopped

Instructions

1. Heat the oven to 350 degrees and line a small square pan with parchment paper.
2. Melt the butter in a bowl, then stir in the sugar until smooth.
3. Add the egg and mix well.
4. Stir in the cocoa powder, flour, and salt until no dry streaks remain.
5. Fold in the semisweet chocolate chips.
6. Spread the batter evenly in the prepared pan and bake for 20 minutes.
7. Let the brownies cool completely in the pan.
8. Melt the white chocolate in short microwave bursts or over low heat.
9. Drizzle the melted white chocolate over the cooled brownies in a spiral pattern.
10. Drag a toothpick from the center outward in lines to form the web design.
11. Cut into four squares once the white chocolate sets.

Extra Tips

Let kids help with the final drizzle step since the white chocolate is easy to pipe from a small bag with one corner snipped. If the white chocolate thickens while you work, warm it briefly to keep the lines clean. Store leftovers in an airtight container at room temperature for up to two days.

Serves 4 people.

Ingredients

• 1 can (8 oz) refrigerated crescent roll dough
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, softened
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk
• 8 candy eyes

Instructions

1. Heat the oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough on a lightly floured surface and press the seams together to form one sheet. Cut the sheet into thin strips about 1/2 inch wide.
3. Mix the brown sugar and cinnamon in a small bowl. Spread the softened butter over the dough strips, then sprinkle the cinnamon sugar mixture on top.
4. Roll each strip loosely around itself to form a small cinnamon roll base, then wrap additional strips across the top in a crisscross pattern to create a mummy look. Place the wrapped rolls on the prepared baking sheet.
5. Bake for 12-15 minutes until the dough is golden. Let the rolls cool for 5 minutes on the sheet.
6. Beat the cream cheese, powdered sugar, and vanilla in a bowl until smooth. Add milk one tablespoon at a time until the icing reaches a drizzling consistency.
7. Drizzle the icing over the cooled rolls so it looks like the mummies are wrapped in white bandages. Press two candy eyes onto each roll while the icing is still soft.

Extra Tips

Use the leftover crescent dough scraps to make extra bandage strips if any break during wrapping. The icing thickens as it sits, so add a splash more milk if you need to thin it for easier drizzling later. Store any uneaten rolls in an airtight container at room temperature for one day and warm them briefly in the microwave before serving. Course: Dessert Cuisine: American Equipment: Baking sheet, Mixing bowl, Parchment paper

Serves 4 people.

Ingredients

• 1 box refrigerated pie crusts (2 crusts)
• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 4 ounces cream cheese, softened
• 1 large egg
• Powdered sugar for dusting

Instructions

1. Heat the oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, stir together the pumpkin puree, brown sugar, pumpkin pie spice, and cream cheese until smooth.
3. Unroll both pie crusts on a lightly floured surface. Use a round cutter or glass to cut eight circles about 4 inches wide.
4. Place four circles on the baking sheet. Spoon about 3 tablespoons of filling into the center of each.
5. Use a small knife to cut jack-o’-lantern faces into the remaining four circles. Lay these cut circles over the filled ones.
6. Press the edges together with a fork to seal. Beat the egg and brush it lightly over the tops.
7. Bake for 18 to 20 minutes until the crust is golden. Let the pies cool for 10 minutes, then dust with powdered sugar before serving.

Extra Tips

If the filling feels too thick after mixing, add a teaspoon of milk to loosen it so it spreads more easily inside the crust. Overfilling can cause some of the pumpkin mixture to leak out during baking, which adds to the fun messy look. Store any leftovers in an airtight container at room temperature for one day or in the fridge for up to three days; warm them briefly in the microwave to bring back some crispness to the crust. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Round Cutter, Pastry Brush

Serves 4 people.

Ingredients

• 2 cups chocolate cake crumbs
• 1/2 cup vanilla frosting
• 4 tablespoons raspberry jam
• 1 cup white candy melts
• Red gel food coloring
• 4 large candy eyeballs
• 4 cake pop sticks

Instructions

1. Combine the chocolate cake crumbs and vanilla frosting in a bowl until the mixture holds together like dough.
2. Scoop out four equal portions. Flatten each portion slightly, place one tablespoon of raspberry jam in the center, then fold the cake mixture around the jam and roll into a smooth ball.
3. Push one cake pop stick into each ball. Place the balls on a tray and chill them in the refrigerator until firm.
4. Melt the white candy melts according to package directions. Stir in a small amount of red gel food coloring to create a light pink shade for the base.
5. Dip each chilled cake pop into the melted candy melts, letting excess drip off. Immediately press one candy eyeball onto the surface while the coating is still wet.
6. Set the finished pops upright in a holder and let the coating harden at room temperature.

Extra Tips

Chill the pops thoroughly before dipping so the jam stays sealed inside. Use a small brush to add extra red gel lines after the first coat sets if you want more visible veins. Store any leftovers in an airtight container at room temperature for up to two days.

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Green food coloring
• 12 whole almonds

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar together until smooth.
3. Add the egg and vanilla extract, then mix until combined.
4. Stir in the flour and salt until a soft dough forms.
5. Add green food coloring a drop at a time and mix until the dough reaches a light green shade.
6. Scoop out small portions of dough and roll each into a finger shape about 3 inches long.
7. Use a knife to make two or three shallow cuts across the middle of each finger to form knuckles.
8. Press one almond firmly into the end of each finger to create a nail.
9. Place the shaped fingers on the baking sheet and bake for 10 to 12 minutes until the edges turn lightly golden.
10. Let the cookies cool on the sheet for a few minutes before moving them to a rack.

Extra Tips

Press the almonds in firmly before baking so they stay attached once the cookies cool. If the dough feels sticky while shaping, chill it for ten minutes to make it easier to handle. Store cooled cookies in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Oven

Serves 4 people.

Instructions

1. Preheat the oven to 350 degrees F and place the four ice cream cones upright in a muffin pan so they do not tip.
2. In a mixing bowl, stir together the flour, cocoa powder, sugar, and baking powder until evenly combined.
3. Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until the batter is smooth and no dry streaks remain.
4. Spoon the batter evenly into the four cones, filling each about two-thirds full.
5. Bake the cones for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cones cool, place the Oreo cookies in a zip-top bag and crush them with a rolling pin until they form coarse crumbs.
7. Once the cones are completely cool, sprinkle the Oreo crumbs generously over the top of each one to create the dirt layer.

Extra Tips

Crush the Oreos right before serving so the crumbs stay crisp instead of softening on the frosting-free tops. If you want a stronger chocolate flavor, swap the milk for cold coffee in the batter. Store any leftovers in an airtight container at room temperature for up to two days; the crumbs will soften slightly but the cones will still taste good. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Muffin Pan, Oven, Rolling Pin

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 tablespoon red food coloring
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup raspberry jam

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
3. In a large bowl, beat the softened butter and brown sugar until light. Add the egg, buttermilk, red food coloring, and vanilla extract, then mix until smooth.
4. Stir the dry ingredients into the wet mixture until a thick batter forms.
5. Drop rounded tablespoons of batter onto the baking sheet, spacing them a few inches apart. Bake for 10 to 12 minutes until the edges are set. Cool completely on a wire rack.
6. While the cookies cool, beat the cream cheese and powdered sugar until creamy. Stir in the raspberry jam.
7. Spread the filling on the flat side of half the cookies and top with the remaining cookies to make sandwiches. Press gently so the filling shows at the edges.

Extra Tips

Chill the assembled whoopie pies for 20 minutes if the filling feels too soft to hold. Use gel food coloring for a deeper red without thinning the batter. Store leftovers in an airtight container in the fridge for up to two days. Course: Dessert Cuisine: American Equipment: Mixing bowls, Baking sheet, Electric mixer, Wire rack

Serves 4 people.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate
• 1 tablespoon vegetable oil

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl, stir together the flour, sugar, baking powder, and salt until evenly combined.
3. Add the eggs and vanilla extract to the dry ingredients and mix until a stiff dough forms.
4. Divide the dough in half and shape each portion into a long, narrow log about 8 inches in length. Pinch small pieces of dough onto the ends of each log to create bone shapes.
5. Place the logs on the prepared baking sheet and bake for 25 minutes until firm and lightly golden.
6. Remove the logs from the oven and let them cool for 10 minutes. Slice each log on a diagonal into 1-inch thick pieces.
7. Return the slices to the baking sheet cut side down and bake for another 10 minutes to crisp them fully.
8. While the biscotti cool, combine the dark chocolate and vegetable oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until melted and smooth.
9. Dip one end of each cooled biscotti into the chocolate and set on parchment paper to harden.

Extra Tips

Shape the dough logs with gentle pressure so the bone ends stay attached during baking. Store the finished biscotti in an airtight container at room temperature to keep them crisp for up to five days. If the chocolate thickens while dipping, warm it briefly in the microwave for a few seconds. Skip any nuts or add-ins to keep the focus on the bone shape and chocolate dip. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup peeled and diced apples
• ½ cup caramel sauce
• 8 gummy worms

Instructions

1. Heat the oven to 350°F and line an 8×8-inch pan with parchment paper.
2. In a mixing bowl, stir together the flour, baking powder, and salt.
3. In a second bowl, whisk the melted butter with the brown sugar until smooth, then add the egg and vanilla and whisk again.
4. Pour the wet mixture into the dry ingredients and stir until no flour streaks remain.
5. Fold the diced apples into the batter.
6. Spread the batter evenly in the prepared pan and bake for 22-25 minutes until the edges turn golden.
7. Remove from the oven and let the blondies cool in the pan for 10 minutes.
8. Drizzle the caramel sauce over the top while still slightly warm.
9. Press the gummy worms gently into the caramel layer so they stick.
10. Slice into four squares once fully cooled.

Extra Tips

Let the blondies cool completely before slicing so the caramel stays set and the gummy worms do not sink. If the caramel sauce is too thick to drizzle, warm it for 10 seconds in the microwave. Store leftovers in an airtight container at room temperature for up to two days; the apples keep the squares moist without needing extra moisture. Course: Dessert Cuisine: American Equipment: Mixing Bowl, 8×8 Baking Pan, Oven