Description
Celebrate Halloween with this festive and easy-to-make Halloween Cookie Cake! Made with pumpkin spice cookie mix and topped with cream cheese frosting colored black, this treat is perfect for parties and spooky gatherings. The cookie cake has a soft, chewy texture with autumnal flavors and is decorated with fun Halloween sprinkles for a playful finish.
Ingredients
Scale
Cookie Cake
- 1 pouch or box Pumpkin Spice Cookie Mix (plus ingredients required on the package, usually including egg and butter)
Frosting and Decoration
- 1 can cream cheese frosting
- Black gel food coloring (amount as needed to tint frosting)
- Halloween sprinkles (to decorate)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with foil and coat it with nonstick cooking spray to ensure easy removal and prevent sticking.
- Prepare Cookie Dough: Follow the instructions on the pumpkin spice cookie mix package to prepare the dough, typically combining the mix with egg and butter. Mix until well combined.
- Shape and Bake: Press the cookie dough evenly into the prepared cake pan. Bake in the preheated oven for 22-26 minutes, or until the edges turn golden brown and the top loses its shine, indicating it’s cooked through.
- Cool the Cake: Remove cookie cake from the oven and let it cool completely in the pan before frosting to avoid melting or sliding of the frosting.
- Color the Frosting: Add black gel food coloring to the can of cream cheese frosting and mix thoroughly until you achieve a smooth, consistent black color.
- Frost and Decorate: Spread the tinted cream cheese frosting evenly over the cooled cookie cake. Sprinkle Halloween-themed sprinkles over the frosting for a festive look.
- Storage: Store the finished cookie cake in the refrigerator for up to 3 days to maintain freshness, or freeze it for up to one month if you want to save it for longer.
Notes
- Betty Crocker offers a convenient pumpkin cookie mix pouch that includes instructions requiring egg and butter; however, other pumpkin cookie mixes can also be used—just follow their ingredient requirements accordingly.
- You can adjust the amount of black gel food coloring depending on the desired intensity of the frosting color.
- If you don’t have cream cheese frosting, a vanilla or buttercream frosting can be tinted as well.
- Ensure the cookie cake is completely cooled before frosting to prevent the frosting from melting.
- For storage, tightly cover the cake with plastic wrap or use an airtight container to prevent it from drying out.
Nutrition
- Serving Size: 1 slice (about 1/10th of the cake)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
