100 Cutest Halloween Dessert Ideas

If your Halloween desserts need to be more “aww!” than “awkwardly spooky,” you’re in the right place.

From ghosty cookies to pumpkin-shaped treats and monster-friendly bites, each dessert is designed to look adorable on a platter and taste even better once everyone starts grabbing.

1. Boo-Berry Ghost Parfaits

Layers of whipped cream and berry yogurt with a little ghost face on top—perfect for parties and after-school treats.

Ingredients

• 2 cups vanilla Greek yogurt
• 2 cups whipped topping
• 2 cups mixed berries
• ⅓ cup mini chocolate chips
• 24 count clear parfait cups

Directions

1. Spoon a layer of vanilla Greek yogurt into the bottom of parfait cups.
2. Add a small handful of mixed berries, then repeat the layers until cups are nearly full.
3. Top each cup with a fluffy swirl of whipped topping shaped like a little ghost mound.
4. Press two mini chocolate chips into the whipped topping for eyes.
5. Chill 20–30 minutes so the layers set and the ghosts stay cute when served.

2. Pumpkin Patch Cookie Dough Truffles

No-bake cookie dough bites dipped in orange candy coating with tiny stems—adorable for treat boxes.

Ingredients

• 1 cup all-purpose flour (heat treated)
• ½ cup butter
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips
• 2 cups orange candy melts
• 24 count pretzel sticks

Directions

1. Heat-treat flour (microwave in short bursts, stirring, until warm) so it’s safe for no-bake dough.
2. Cream butter with brown sugar, then mix in vanilla.
3. Stir in flour and fold in mini chocolate chips until a soft dough forms.
4. Roll into small balls and chill 20 minutes so they dip cleanly.
5. Melt orange candy melts, dip each ball, then press a tiny piece of pretzel stick in as a stem.

3. Friendly Monster Marshmallow Pops

Marshmallows dipped and decorated with candy eyes—cute for party platters and classroom treats.

Ingredients

• 24 count large marshmallows
• 24 count lollipop sticks
• 2 cups white candy melts
• 1 cup Halloween sprinkles
• 48 count candy eyes

Directions

1. Insert lollipop sticks into marshmallows and set aside.
2. Melt white candy melts until smooth.
3. Dip marshmallows, tap gently to remove excess, then immediately roll or sprinkle with Halloween sprinkles.
4. Press on candy eyes before the coating sets so they stick.
5. Let dry upright in a cup or foam block until firm.

4. Mummy Oreo Cookie Bark

White chocolate bark with Oreo chunks and a drizzle “mummy wrap”—perfect for breaking into snacky pieces.

Ingredients

• 3 cups white chocolate chips
• 20 count chocolate sandwich cookies
• ⅓ cup mini chocolate chips
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Roughly crush sandwich cookies into chunks (not crumbs so it looks cute).
3. Melt white chocolate chips and spread into a thick rectangle.
4. Press cookie chunks into the chocolate, then drizzle extra melted chocolate in thin lines like mummy wraps.
5. Dot “eyes” using mini chocolate chips, chill until set, then break into pieces.

5. Candy Corn Layer Pudding Cups

Easy layered pudding cups in candy-corn colors—cute for kid parties and Halloween dessert tables.

Ingredients

• 2 cups vanilla pudding
• 1 cup whipped topping
• 1 count orange food coloring
• 24 count clear dessert cups
• 1 cup candy corn

Directions

1. Spoon a layer of plain vanilla pudding into dessert cups for the “yellow” layer.
2. Tint another portion of pudding with orange food coloring and spoon on as the middle layer.
3. Top with fluffy whipped topping for the white layer.
4. Chill at least 30 minutes so the layers stay crisp and pretty.
5. Finish with a few pieces of candy corn right before serving.

6. Ghost Banana Pops

Banana halves dipped in white chocolate with mini chip eyes—cute for a lighter Halloween dessert.

Ingredients

• 4 count bananas
• 24 count popsicle sticks
• 2 cups white chocolate chips
• ⅓ cup mini chocolate chips
• 1 tablespoon lemon juice

Directions

1. Peel and cut bananas in half, then brush lightly with lemon juice to slow browning.
2. Insert popsicle sticks into the flat ends and freeze 20 minutes so they dip easily.
3. Melt white chocolate chips and dip each banana half to coat.
4. Place on parchment and press mini chocolate chips for eyes before coating sets.
5. Freeze until firm, then serve straight from the freezer.

7. Witch Hat Cupcake Cones

Ice-cream cones filled with frosting and topped with a cookie “hat brim”—cute for Halloween parties.

Ingredients

• 12 count waffle cones
• 2 cups chocolate frosting
• 12 count chocolate sandwich cookies
• 1 cup Halloween sprinkles
• 1 count piping bag

Directions

1. Spoon chocolate frosting into a piping bag for clean filling.
2. Pipe frosting into waffle cones so it mounds slightly at the top like a witch hat.
3. Gently twist a sandwich cookie apart and use the cookie half as the “hat brim.”
4. Press the cone into the frosting on the cookie brim so it stands tall.
5. Roll the frosting edge in Halloween sprinkles for a cute finishing touch.

8. Spooky-Cute Pumpkin Sugar Cookie Sandwiches

Two soft pumpkin-shaped cookies with frosting inside—adorable for dessert platters and party favors.

Ingredients

• 1 roll sugar cookie dough
• 1 count pumpkin cookie cutter
• 2 cups vanilla frosting
• 1 count orange food coloring
• 1 tube green gel icing

Directions

1. Roll out sugar cookie dough and cut pumpkins using a pumpkin cutter.
2. Bake until edges are set, then cool completely so frosting won’t melt.
3. Tint vanilla frosting with orange coloring to make a pumpkin-y filling.
4. Spread frosting on one cookie, top with another, and press gently to make a sandwich.
5. Add a tiny stem detail on top with green gel icing if you want extra cute.

9. Batty Brownie Bites

Brownie bites topped with Oreo “wings” and candy eyes—cute for Halloween party dessert trays.

Ingredients

• 1 box brownie mix
• 1 count mini muffin pan
• 16 count chocolate sandwich cookies
• 48 count candy eyes
• ¼ cup chocolate frosting

Directions

1. Bake brownie batter from brownie mix in a greased mini muffin pan until set.
2. Cool completely so the tops don’t crumble when decorating.
3. Twist sandwich cookies apart and cut each cookie half in half to make wings.
4. Add a tiny dab of chocolate frosting to the brownie top and press in two wings.
5. Stick on candy eyes with another tiny frosting dot, then chill 10 minutes to set.

10. Ghost Toasted Marshmallow Dip

A warm marshmallow dip topped with ghost faces—perfect for dunking cookies and fruit.

Ingredients

• 10 oz mini marshmallows
• 8 oz cream cheese
• ½ cup powdered sugar
• ½ cup mini chocolate chips
• 1 box vanilla wafers
• 1 count oven-safe baking dish

Directions

1. Heat oven to 350°F and set out an oven-safe baking dish.
2. Mix softened cream cheese with powdered sugar and spread into the dish.
3. Top with an even layer of mini marshmallows and bake until puffy and golden.
4. Press mini chocolate chips into a few marshmallows as ghost eyes while warm.
5. Serve with vanilla wafers for dipping.

11. Spooky Sprinkle Chocolate-Dipped Strawberries

Chocolate strawberries with Halloween sprinkles—cute, simple, and great for party plates.

Ingredients

• 2 lbs fresh strawberries
• 2 cups milk chocolate melting wafers
• 1 cup Halloween sprinkles
• 1 count parchment paper

Directions

1. Wash and dry strawberries completely (water makes chocolate seize).
2. Melt chocolate melting wafers until smooth.
3. Dip strawberries halfway and let excess drip back into the bowl.
4. Immediately roll or sprinkle with Halloween sprinkles.
5. Set on parchment paper to harden before serving.

12. Mini Jack-O’-Lantern Donuts

Store-bought mini donuts decorated like jack-o’-lanterns—cute for quick party desserts.

Ingredients

• 24 count plain mini donuts
• 2 cups orange candy melts
• 1 tube black gel icing
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt orange candy melts and dip the tops of mini donuts.
3. Set donuts on parchment and let the coating firm for 5–10 minutes.
4. Draw jack-o’-lantern faces with black gel icing.
5. Let the faces set before stacking or transporting.

13. Candy Eye Brownie “Monster” Squares

Fudgy brownies topped with candy eyes—easy, silly, and perfect for Halloween dessert trays.

Ingredients

• 1 box brownie mix
• 2 cups vanilla frosting
• 1 count green food coloring
• 60 count candy eyes

Directions

1. Bake brownies using brownie mix and cool completely for clean cuts.
2. Tint vanilla frosting with green food coloring for a monster look.
3. Spread frosting over brownies in an even layer.
4. Press on candy eyes in different silly patterns (one-eye, two-eye, three-eye).
5. Chill 20 minutes, then slice into squares and serve.

14. Ghost “Boo” Meringue Kisses

Little meringue ghosts with chocolate chip eyes—cute for dessert bowls and party favors.

Ingredients

• 3 count egg whites
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅓ cup mini chocolate chips
• 1 count piping bag
• 1 count parchment paper

Directions

1. Heat oven to 225°F and line baking sheets with parchment paper.
2. Beat egg whites until foamy, then slowly add sugar until glossy stiff peaks form.
3. Mix in vanilla, then pipe tall “ghost” shapes using a piping bag.
4. Bake until dry, then cool completely in the oven with the door cracked.
5. Add eyes by pressing mini chocolate chips into each ghost.

15. Spooky Spiderweb Brownie Pizza

A big brownie “pizza” with a white chocolate web—cute centerpiece for Halloween dessert tables.

Ingredients

• 1 box brownie mix
• 1 count round pizza pan
• 1 cup white chocolate chips
• ½ cup mini chocolate chips

Directions

1. Spread brownie batter from brownie mix into a greased round pizza pan and bake until set.
2. Cool completely so the topping stays neat.
3. Melt white chocolate chips and pipe concentric circles on top.
4. Drag a toothpick from the center outward to create a spiderweb pattern.
5. Sprinkle mini chocolate chips around the edges like “web dots,” then slice into wedges.

16. Candy Corn Rice Krispie Treat Bars

Layered Rice Krispie bars in candy-corn colors—cute, chewy, and great for big batches.

Ingredients

• 9 cups Rice Krispies cereal
• 15 oz mini marshmallows
• 6 tablespoon butter
• 1 count orange food coloring
• 1 count yellow food coloring

Directions

1. Divide your ingredients into three equal parts so you can make three layers.
2. Melt butter with mini marshmallows, then stir in cereal for the first layer.
3. Tint the second batch with orange coloring and press gently on top of the first.
4. Tint the third batch with yellow coloring and press as the bottom layer (or reverse order for your preferred look).
5. Cool completely before slicing so layers stay sharp.

17. Halloween “Boo” Trail Mix Treat Bags

Sweet snack mix packaged in mini bags with a cute Halloween vibe—perfect for parties and classroom gifts.

Ingredients

• 4 cups Chex cereal
• 2 cups pretzel twists
• 1 cup candy corn
• 1 cup chocolate candies
• 24 count Halloween treat bags

Directions

1. In a large bowl, mix Chex cereal with pretzel twists.
2. Add candy corn and chocolate candies, tossing gently so it stays pretty.
3. Open treat bags and stand them in cups so they’re easy to fill.
4. Scoop snack mix into each bag and seal.
5. Store at room temp until handing out or setting on the dessert table.

18. Spooky Cute Ghost Hot Chocolate Spoons

Chocolate-dipped spoons with marshmallow ghosts—cute for stirring into hot milk at Halloween parties.

Ingredients

• 12 count spoons (plastic or wood)
• 2 cups milk chocolate melting wafers
• 12 count large marshmallows
• ¼ cup mini chocolate chips

Directions

1. Melt chocolate melting wafers until smooth.
2. Dip the bowls of spoons into chocolate, then lay on parchment to set slightly.
3. Cut marshmallows in half and place one half on each spoon like a little ghost head.
4. Press two mini chocolate chips into the marshmallow for eyes.
5. Let set fully, then serve with mugs of warm milk for stirring.

19. Monster Mouth Apple Cookies

Apple slices “sandwiched” with peanut butter and marshmallow teeth—cute, silly, and kid-friendly.

Ingredients

• 3 count red apples
• ½ cup peanut butter
• 1 cup mini marshmallows
• 24 count candy eyes
• 1 tablespoon lemon juice

Directions

1. Slice apples into thick rounds, then cut rounds into halves to make “mouth” shapes.
2. Toss lightly with lemon juice so they don’t brown too fast.
3. Spread peanut butter on one apple half and press in mini marshmallows as teeth.
4. Top with the other apple half to form a monster mouth.
5. Add candy eyes with a tiny dab of peanut butter and serve immediately.

20. Ghost Pretzel Rods

Pretzel rods dipped in white chocolate with a ghost face—cute for party treats and gift bags.

Ingredients

• 12 count pretzel rods
• 2 cups white candy melts
• ⅓ cup mini chocolate chips
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt white candy melts until smooth.
3. Dip pretzel rods about ¾ of the way up and let excess drip off.
4. Place on parchment and add mini chocolate chips as eyes before the coating sets.
5. Let harden completely before packaging or stacking.

21. Halloween Sprinkle “Boo” Blondies

Soft blondies topped with orange-and-black sprinkles—cute for slicing and sharing.

Ingredients

• 2 cups all-purpose flour
• 1 cup brown sugar
• ½ cup butter
• 2 count large eggs
• 1 cup Halloween sprinkles

Directions

1. Melt butter and whisk with brown sugar until glossy.
2. Whisk in eggs, then fold in flour just until combined.
3. Spread batter into a lined pan and sprinkle generously with Halloween sprinkles.
4. Bake until the center is set and edges are golden, then cool completely.
5. Slice into squares for an easy, cute Halloween dessert tray.

22. Cute Little Pumpkin Whoopie Pies

Soft pumpkin cakes sandwiched with cream filling—adorable for fall parties and Halloween dessert tables.

Ingredients

• 1 box spice cake mix
• 1 cup pumpkin puree
• 2 count large eggs
• 2 cups vanilla frosting
• 1 tube green gel icing

Directions

1. Mix spice cake mix with pumpkin puree and eggs until smooth.
2. Scoop small rounds onto a lined baking sheet and bake until springy.
3. Cool completely, then spread vanilla frosting on one cake and top with another.
4. Pipe tiny stems on top with green gel icing.
5. Chill 15 minutes so they set for serving.

23. Ghost Sugar Cookie Sticks

Ghost-shaped cookie sticks you can dip in milk—cute for parties and Halloween movie nights.

Ingredients

• 1 roll sugar cookie dough
• 24 count popsicle sticks
• 2 cups white icing
• 1 tube black gel icing

Directions

1. Shape cookie dough into small ghost shapes and press a popsicle stick into each.
2. Bake until set and lightly golden, then cool completely.
3. Dip or spread white icing over the ghosts.
4. Draw eyes and a tiny “boo” mouth with black gel icing.
5. Let dry flat before standing them in a cup for serving.

24. Halloween Confetti Popcorn “Boo” Mix

Sweet popcorn tossed with sprinkles and candy—cute for party bowls and movie-night snacks.

Ingredients

• 10 cups popped popcorn
• 2 cups white chocolate chips
• 1 cup Halloween sprinkles
• 1 cup candy corn

Directions

1. Spread popped popcorn on a large lined tray.
2. Melt white chocolate chips and drizzle over popcorn in zigzags.
3. Immediately sprinkle with Halloween sprinkles so they stick.
4. Scatter candy corn throughout for extra color.
5. Let set, then break into clusters and serve in bowls.

25. Little “Pumpkin Face” Chocolate-Covered Graham Squares

Graham cracker squares dipped in orange chocolate with a jack-o’-lantern face—cute for dessert trays.

Ingredients

• 12 count graham crackers
• 2 cups orange candy melts
• 1 tube black gel icing
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Break graham crackers into squares.
3. Melt orange candy melts and dip each square halfway or fully.
4. Set on parchment and let firm slightly, then draw jack-o’-lantern faces with black gel icing.
5. Let set completely before stacking or packaging.

26. Boo Oreo Cheesecake Cups

No-bake cheesecake cups with Oreo crumbs and a little ghost face on top—perfect for parties and treat tables.

Ingredients

• 8 oz cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping
• 18 count chocolate sandwich cookies
• 24 count clear dessert cups
• ⅓ cup mini chocolate chips

Directions

1. Beat softened cream cheese with powdered sugar and vanilla until smooth.
2. Fold in whipped topping to make it fluffy.
3. Crush sandwich cookies into crumbs and spoon a layer into the bottom of dessert cups.
4. Add cheesecake filling, then another sprinkle of cookie crumbs.
5. Top with a ghosty dollop of filling and press two mini chocolate chips for eyes.

27. Pumpkin Patch Dirt Cups

Chocolate pudding “dirt” cups topped with cookie crumbs and candy pumpkins—cute for classroom parties.

Ingredients

• 2 cups chocolate pudding
• 16 count chocolate sandwich cookies
• 24 count clear dessert cups
• 1 cup candy pumpkins
• 24 count pretzel sticks

Directions

1. Spoon chocolate pudding into dessert cups, filling each about ⅔ full.
2. Crush sandwich cookies into “dirt” crumbs and sprinkle generously on top.
3. Add 1–2 candy pumpkins to each cup like a little pumpkin patch.
4. Stick a short piece of pretzel stick in as a “fence post” if you want extra cute.
5. Chill until serving so the layers stay neat.

28. Mummy Strawberry Cheesecake Bites

Strawberries stuffed with cheesecake filling and drizzled like mummy wraps—cute and party-ready.

Ingredients

• 2 lbs fresh strawberries
• 8 oz cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 48 count candy eyes

Directions

1. Wash and dry strawberries, then cut a small “V” out of the top to hollow slightly.
2. Mix cream cheese with powdered sugar and vanilla until smooth.
3. Pipe or spoon filling into each strawberry and chill 10 minutes so it firms.
4. Melt white chocolate chips and drizzle in zigzags to make mummy wraps.
5. Press on candy eyes before the drizzle sets, then chill until serving.

29. Boo-Tiful Chocolate Pretzel “Brooms”

Pretzel sticks dipped in chocolate with shredded coconut bristles—cute for Halloween treat trays.

Ingredients

• 24 count pretzel sticks
• 2 cups milk chocolate melting wafers
• 1 cup sweetened shredded coconut
• 24 count green licorice laces

Directions

1. Melt chocolate melting wafers until smooth.
2. Dip the top third of pretzel sticks into chocolate.
3. Immediately roll the coated part in shredded coconut to look like bristles.
4. Tie a small piece of green licorice lace around the base of the bristles.
5. Let set flat or upright in a cup until firm.

30. Jack-O’-Lantern Chocolate-Covered Oreos

Oreos dipped in orange chocolate and decorated with little jack-o’-lantern faces—cute and giftable.

Ingredients

• 24 count chocolate sandwich cookies
• 3 cups orange candy melts
• 1 tube black gel icing
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt orange candy melts until smooth.
3. Dip sandwich cookies fully, tap off excess, and set on parchment.
4. Once set, draw jack-o’-lantern faces with black gel icing.
5. Let faces dry before stacking or packaging for parties.

31. Ghost Frosted Animal Cracker Clusters

White chocolate clusters loaded with frosted animal crackers—cute little “ghosty” bites for sharing.

Ingredients

• 2 cups white chocolate chips
• 3 cups frosted animal crackers
• ⅓ cup Halloween sprinkles
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt white chocolate chips until smooth.
3. Gently fold in frosted animal crackers so they coat but don’t crumble.
4. Scoop clusters onto the tray and sprinkle with Halloween sprinkles.
5. Chill until set, then pile into a cute bowl for serving.

32. Spooky Cute “Eyeball” Cake Pops

Round cake pops decorated like pastel eyeballs—adorable for Halloween dessert tables.

Ingredients

• 1 box vanilla cake mix
• 1 cup vanilla frosting
• 2 cups white candy melts
• 48 count lollipop sticks
• 1 count assorted food coloring

Directions

1. Bake cake from cake mix and cool completely.
2. Crumble cake and mix with vanilla frosting until it holds together like dough.
3. Roll into balls and chill 20 minutes.
4. Dip the end of lollipop sticks into melted white candy melts, insert into balls, then dip to coat.
5. Use food coloring to dot a cute iris and pupil, then let set upright.

33. Tiny Pumpkin Pie Dip with Cookie Dippers

Pumpkin pie dip served with cookies and fruit—cute, cozy, and perfect for a dessert board.

Ingredients

• 1 cup pumpkin puree
• 8 oz cream cheese
• ½ cup brown sugar
• 2 teaspoon pumpkin pie spice
• 1 box vanilla wafers

Directions

1. Beat softened cream cheese until fluffy.
2. Mix in pumpkin puree, brown sugar, and pumpkin pie spice.
3. Spoon into a bowl and chill 20 minutes so it thickens.
4. Serve with vanilla wafers and optional apple slices.
5. Swirl the top with a spoon to make it look extra “pumpkin pie” before setting it out.

34. Witchy “Potion” Jello Shots (Kid-Friendly Cups)

Green gelatin cups topped with whipped cream and sprinkles—cute “potion” cups without alcohol.

Ingredients

• 1 box lime gelatin
• 24 count small clear cups
• 2 cups whipped topping
• ⅓ cup Halloween sprinkles

Directions

1. Prepare lime gelatin according to package directions.
2. Pour into small cups and chill until fully set.
3. Top each with a swirl of whipped topping.
4. Sprinkle with Halloween sprinkles like “magic dust.”
5. Serve chilled so they keep their cute potion look.

35. Spooky-Cute Cookie “Coffins”

Chocolate wafer cookies iced like little coffins—cute-goth for Halloween dessert tables.

Ingredients

• 24 count chocolate wafer cookies
• 2 cups black icing
• 1 tube white gel icing
• ¼ cup Halloween sprinkles

Directions

1. Spread black icing over chocolate wafer cookies in a smooth coat.
2. Pipe outlines and tiny “RIP” details with white gel icing.
3. Add a few sprinkles for sparkle or “spooky jewels.”
4. Let set flat so the designs don’t smear.
5. Serve on a dark tray for maximum cute-creepy vibes.

36. Boo Berry Yogurt Bark

Frozen yogurt bark swirled with berries and sprinkled with Halloween colors—cute to break into “ghost shards.”

Ingredients

• 3 cups vanilla Greek yogurt
• 1 cup mixed berries
• ½ cup Halloween sprinkles
• 2 tablespoon honey
• 1 count parchment paper

Directions

1. Line a baking sheet with parchment paper.
2. Stir honey into vanilla Greek yogurt for a slightly sweeter bark.
3. Spread yogurt into an even rectangle and scatter mixed berries across the top.
4. Sprinkle generously with Halloween sprinkles and gently press them in so they stick.
5. Freeze until solid, then break into bark pieces and serve straight from the freezer.

37. Pumpkin Pie “Pops” on Sticks

Little pumpkin pie bites on sticks dipped in white chocolate—cute for Halloween dessert trays.

Ingredients

• 1 count store-bought pumpkin pie
• 24 count lollipop sticks
• 2 cups white candy melts
• ⅓ cup orange sprinkles

Directions

1. Chill the pumpkin pie so it’s firm enough to cut cleanly.
2. Cut into small squares or use a tiny cutter for bite-size shapes.
3. Insert lollipop sticks into each piece and freeze 20 minutes to help them hold.
4. Melt white candy melts and dip the tops of the pie bites.
5. Sprinkle with orange sprinkles and chill until set.

38. Candy Corn Cookie Sandwiches

Soft cookies with candy-corn colored frosting inside—cute for Halloween parties and lunchbox treats.

Ingredients

• 1 roll sugar cookie dough
• 2 cups vanilla frosting
• 1 count yellow food coloring
• 1 count orange food coloring
• 1 cup candy corn

Directions

1. Bake small round cookies from sugar cookie dough and cool completely.
2. Divide vanilla frosting into three bowls.
3. Tint one bowl yellow with yellow coloring, one orange with orange coloring, and leave one white.
4. Spread or pipe the three colors in stripes on the bottom cookie, then top with another cookie to make a sandwich.
5. Press a piece of candy corn on top for extra candy-corn flair.

39. Cute Ghost Ice Cream Sandwiches

Ice cream sandwiches dipped in white chocolate with a ghost face—perfect for Halloween parties.

Ingredients

• 12 count ice cream sandwiches
• 3 cups white candy melts
• ⅓ cup mini chocolate chips
• ½ cup Halloween sprinkles

Directions

1. Place ice cream sandwiches back in the freezer while you prep toppings.
2. Melt white candy melts until smooth but not too hot.
3. Dip half of each sandwich in the coating, then quickly add sprinkles along the edge.
4. Press two mini chocolate chips on as eyes.
5. Freeze 15 minutes until set, then serve immediately.

40. Spooky Cute Chocolate “Spider” Cookies

Round cookies topped with chocolate and pretzel legs—cute spiders for Halloween dessert platters.

Ingredients

• 24 count round butter cookies
• 1 cup chocolate frosting
• 48 count pretzel sticks
• 48 count candy eyes

Directions

1. Spread a spoonful of chocolate frosting on each butter cookie.
2. Break pretzel sticks into short pieces and press four “legs” into each side.
3. Add two candy eyes on top.
4. Chill 10 minutes so the frosting firms and legs stay in place.
5. Serve on a platter with other Halloween treats.

41. Pumpkin Spice Chocolate Bark with Candy Eyes

Spiced chocolate bark sprinkled with candy eyes—cute, quick, and perfect for breaking into pieces.

Ingredients

• 3 cups milk chocolate chips
• 1 teaspoon pumpkin pie spice
• 48 count candy eyes
• ½ cup Halloween sprinkles
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt milk chocolate chips and stir in pumpkin pie spice.
3. Spread into an even layer and sprinkle with sprinkles.
4. Press on candy eyes so it looks like cute “monsters” peeking out.
5. Chill until firm, then break into bark pieces.

42. Ghost Cinnamon Roll “Boo” Bites

Mini cinnamon rolls topped with ghosty icing—cute for Halloween brunch desserts.

Ingredients

• 1 can refrigerated cinnamon rolls
• 2 cups white icing
• 1 tube black gel icing
• 1 count mini muffin pan

Directions

1. Heat oven according to cinnamon rolls directions.
2. Place rolls into a greased mini muffin pan to make bite-size spirals.
3. Bake until golden and set, then cool 5 minutes.
4. Spoon white icing on top in a rounded ghost shape.
5. Dot eyes with black gel icing and serve warm or room temp.

43. Pumpkin Face Chocolate-Covered Marshmallows

Marshmallows dipped in orange chocolate with jack-o’-lantern faces—cute for treat bags.

Ingredients

• 24 count large marshmallows
• 24 count lollipop sticks
• 2 cups orange candy melts
• 1 tube black gel icing
• 2 tablespoon green sprinkles

Directions

1. Insert lollipop sticks into marshmallows.
2. Melt orange candy melts and dip marshmallows to coat.
3. While still wet, sprinkle the top edge with green sprinkles like a tiny “stem.”
4. Let set, then draw jack-o’-lantern faces with black gel icing.
5. Allow faces to dry before serving or packaging.

44. Monster Cookie Ice Cream Cups

Ice cream scoops topped with cookies and candy eyes—cute little monster bowls for parties.

Ingredients

• 2 quarts vanilla ice cream
• 24 count small paper cups
• 24 count mini cookies
• 60 count candy eyes
• ½ cup Halloween sprinkles

Directions

1. Scoop slightly softened vanilla ice cream into paper cups.
2. Top each with a mini cookie like a monster “mouth.”
3. Add candy eyes and a shower of sprinkles.
4. Freeze cups 20 minutes so they firm back up for serving.
5. Serve straight from the freezer for the cutest monster faces.

45. Bat Wing Chocolate Dipped Potato Chips

Sweet-and-salty “bat wing” chips dipped in chocolate—cute on a dessert snack board.

Ingredients

• 8 oz wavy potato chips
• 2 cups dark chocolate melting wafers
• ⅓ cup Halloween sprinkles
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt dark chocolate wafers until smooth.
3. Dip half of each wavy chip to create a “bat wing” look.
4. Sprinkle with sprinkles before the chocolate sets.
5. Chill 10 minutes until firm, then serve in a bowl.

46. Ghostly Cream Cheese Stuffed Strawberries

Strawberries filled with a fluffy “ghost” cream and tiny chip eyes—cute for party platters.

Ingredients

• 2 lbs fresh strawberries
• 8 oz cream cheese
• 1 cup whipped topping
• ½ cup powdered sugar
• ⅓ cup mini chocolate chips

Directions

1. Wash and dry strawberries, then slice off the tops and hollow a small center.
2. Beat cream cheese with powdered sugar until smooth.
3. Fold in whipped topping for a fluffy, pipeable filling.
4. Pipe the filling into strawberries in a tall swirl so it looks like a little ghost popping out.
5. Press on two mini chocolate chips for eyes and chill until serving.

47. Pumpkin Cupcake “Patch” with Oreo Dirt

Frosted cupcakes topped with Oreo “dirt” and candy pumpkins—cute for Halloween dessert tables.

Ingredients

• 24 count vanilla cupcakes
• 3 cups vanilla frosting
• 1 count orange food coloring
• 20 count chocolate sandwich cookies
• 1 cup candy pumpkins

Directions

1. Crush sandwich cookies into fine crumbs for “dirt.”
2. Tint vanilla frosting with orange food coloring for pumpkin vibes.
3. Frost cupcakes in a rounded mound like a tiny pumpkin top.
4. Sprinkle Oreo dirt over the frosting, leaving a little orange peeking through.
5. Place a candy pumpkin on each cupcake and chill 10 minutes to set.

48. Spooky Cute “Boo” Brownie Ice Cream Sundae Cups

Small cups with brownie chunks, ice cream, and ghost whipped cream—perfect for parties.

Ingredients

• 12 count brownies
• 2 quarts vanilla ice cream
• 2 cups whipped topping
• ⅓ cup mini chocolate chips
• 24 count clear dessert cups

Directions

1. Cut brownies into small chunks for layering.
2. Layer brownie pieces into dessert cups, then add a scoop of vanilla ice cream.
3. Top with a tall swirl of whipped topping like a little ghost.
4. Press two mini chocolate chips into each ghost for eyes.
5. Freeze 10 minutes to firm up, then serve right away.

49. Witch Hat Cookie Stacks

Cookie stacks that look like witch hats—cute, no-bake, and perfect for kid parties.

Ingredients

• 24 count chocolate sandwich cookies
• 24 count chocolate kisses
• ½ cup decorating icing
• ¼ cup Halloween sprinkles

Directions

1. Unwrap chocolate kisses and set aside.
2. Pipe a small dot of decorating icing onto the center of each sandwich cookie.
3. Press a kiss onto the icing to form the hat point.
4. Add a ring of icing around the base and roll in sprinkles like a cute hat band.
5. Let set 10 minutes before serving or packing.

50. Candy Corn Cheesecake Dip Board

A candy-corn colored cheesecake dip served with cookies and fruit—cute centerpiece for dessert spreads.

Ingredients

• 8 oz cream cheese
• ½ cup powdered sugar
• 2 cups whipped topping
• 1 count yellow food coloring
• 1 count orange food coloring
• 1 box vanilla wafers

Directions

1. Beat cream cheese with powdered sugar until smooth.
2. Fold in whipped topping until fluffy.
3. Divide into three bowls and tint one with yellow coloring, one with orange coloring, and leave one white.
4. Spoon the colors into a serving bowl in stripes and swirl gently for a candy-corn look.
5. Serve with vanilla wafers (and optional fruit) for dipping.

51. Spooky Cute Ghost Macaron “Boo” Faces

Store-bought macarons decorated like little ghosts—cute and elegant for Halloween parties.

Ingredients

• 24 count vanilla macarons
• 1 tube black gel icing
• 2 tablespoon white sprinkles

Directions

1. Arrange vanilla macarons on a tray in a single layer.
2. Use black gel icing to draw two eyes and a tiny “boo” mouth.
3. Sprinkle a little white sprinkles around the tray like “ghost glitter.”
4. Let the faces set 10–15 minutes before serving.
5. Keep chilled until party time so macarons stay crisp.

52. Pumpkin-Shaped Chocolate Sandwich Cookie Pops

Chocolate sandwich cookies dipped in orange coating and served on sticks—cute for treat bags.

Ingredients

• 24 count chocolate sandwich cookies
• 24 count lollipop sticks
• 3 cups orange candy melts
• 1 tube green gel icing
• 1 tube black gel icing

Directions

1. Insert lollipop sticks into the filling of sandwich cookies (twist gently if needed so they don’t crack).
2. Melt orange candy melts and dip cookies to coat fully.
3. Set on parchment and let firm slightly.
4. Pipe a tiny stem on top using green gel icing.
5. Add a cute face (optional) with black gel icing and let dry before serving.

53. Spooky Cute “Boo” Mini Cheesecake Tarts

Mini cheesecake tarts topped with whipped cream ghosts—cute for parties and dessert tables.

Ingredients

• 24 count mini graham tart shells
• 8 oz cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping
• ¼ cup mini chocolate chips

Directions

1. Beat cream cheese with powdered sugar and vanilla until smooth.
2. Fold in 1 ½ cups of whipped topping to make a light cheesecake filling.
3. Spoon filling into mini tart shells.
4. Pipe remaining whipped topping on top as a little ghost and add eyes with mini chocolate chips.
5. Chill at least 30 minutes before serving so they stay neat.

54. Cute Candy Corn Fudge Squares

Easy layered fudge in candy-corn colors—cute for slicing and boxing up as gifts.

Ingredients

• 3 cups white chocolate chips
• 14 oz sweetened condensed milk
• 1 count yellow food coloring
• 1 count orange food coloring
• 1 count parchment paper

Directions

1. Line an 8x8 pan with parchment paper, leaving overhang for lifting.
2. Melt white chocolate chips with condensed milk until smooth.
3. Divide mixture into three bowls; tint one yellow with yellow coloring, one orange with orange coloring, leave one white.
4. Press yellow layer into the bottom, chill 10 minutes, then add orange, chill again, then top with white.
5. Chill until firm, then lift out and slice into squares.

55. Spooky Cute “Black Cat” Chocolate Bark

Chocolate bark decorated like little black cats—cute for party bowls and Halloween gift tins.

Ingredients

• 3 cups dark chocolate chips
• 1 cup white chocolate chips
• 24 count candy eyes
• ⅓ cup chocolate sprinkles
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt dark chocolate chips and spread into a rectangle.
3. Melt white chocolate chips and drizzle thin “whisker” lines.
4. Add candy eyes and sprinkle with chocolate sprinkles for texture.
5. Chill until firm, then break into catty bark pieces.

56. Pumpkin “Patch” Mini Cheesecake Jars

Little jars with pumpkin cheesecake and cookie-crumb dirt—cute for parties and fall dessert bars.

Ingredients

• 1 cup pumpkin puree
• 8 oz cream cheese
• ½ cup powdered sugar
• 2 teaspoon pumpkin pie spice
• 16 count chocolate sandwich cookies
• 12 count small mason jars with lids

Directions

1. Crush sandwich cookies into dirt crumbs and spoon into the bottoms of small jars.
2. Beat cream cheese with powdered sugar until smooth.
3. Mix in pumpkin puree and pumpkin pie spice.
4. Spoon pumpkin cheesecake into jars and top with extra cookie dirt.
5. Chill at least 1 hour so it thickens and serves cleanly.

57. Ghost-Face Pancake Skewers (Dessert Style)

Mini pancakes stacked with fruit and ghost faces—cute for Halloween brunch desserts.

Ingredients

• 24 count mini pancakes (frozen)
• 2 cups whipped topping
• 1 cup banana slices
• ¼ cup mini chocolate chips
• 24 count wooden skewers (short)

Directions

1. Warm mini pancakes until soft, then cool slightly so they don’t melt toppings.
2. Thread pancakes and banana slices onto short skewers.
3. Add a small dollop of whipped topping on the top pancake like a ghost “cap.”
4. Press two mini chocolate chips into the whipped topping for eyes.
5. Serve right away or chill briefly so the ghost faces hold.

58. Witchy Green “Slime” Chocolate-Covered Apples

Apple slices dipped in green-tinted chocolate for a cute “slime” look—fun for kid parties.

Ingredients

• 4 count green apples
• 2 cups white candy melts
• 1 count green food coloring
• ½ cup Halloween sprinkles
• 1 tablespoon lemon juice

Directions

1. Slice green apples and toss with lemon juice to slow browning.
2. Melt white candy melts and tint with green coloring.
3. Dip apple slices halfway, letting extra drip off for a “slimy” edge.
4. Immediately add sprinkles so they stick.
5. Chill 10 minutes to set before serving.

59. Spooky Cute “RIP” Cookie Sandwiches

Rectangular cookies decorated like little tombstones with frosting inside—cute for Halloween parties.

Ingredients

• 24 count rectangular butter cookies
• 2 cups vanilla frosting
• 1 count gray food coloring
• 1 tube black gel icing

Directions

1. Tint vanilla frosting with gray coloring for a tombstone look.
2. Spread frosting on rectangular cookies and top with another cookie to make sandwiches.
3. Use black gel icing to write “RIP” or tiny spooky names.
4. Let designs dry 10 minutes so they don’t smear.
5. Serve on a dark tray for extra Halloween vibes.

60. Cute “Pumpkin Pie” Cookie Cups

Mini cookie cups filled with pumpkin pudding—cute bite-size dessert for Halloween tables.

Ingredients

• 1 roll sugar cookie dough
• 1 count mini muffin pan
• 2 cups vanilla pudding
• 1 cup pumpkin puree
• 2 teaspoon pumpkin pie spice

Directions

1. Press pieces of cookie dough into a greased mini muffin pan to form little cups.
2. Bake until lightly golden, then cool and gently press the centers down if needed.
3. Mix vanilla pudding with pumpkin puree and pumpkin pie spice.
4. Spoon filling into cookie cups and chill 20 minutes.
5. Serve cold so the cups stay crisp.

61. Ghost Popcorn Balls

Popcorn balls dipped in white chocolate with ghost faces—cute for party favors and dessert tables.

Ingredients

• 10 cups popped popcorn
• 10 oz mini marshmallows
• 4 tablespoon butter
• 2 cups white candy melts
• ⅓ cup mini chocolate chips

Directions

1. Melt butter with mini marshmallows until smooth.
2. Pour over popped popcorn and stir until coated.
3. When cool enough to handle, form into balls and let set 10 minutes.
4. Dip the tops in melted white candy melts.
5. Add eyes with mini chocolate chips and let set before serving.

62. Pumpkin Roll-Up Fruit Leather “Scrolls”

Fruit leathers rolled like little “spells” and tied with candy string—cute for kid parties and lunchboxes.

Ingredients

• 24 count fruit leather
• 24 count sour spaghetti candy
• 2 tablespoon Halloween sprinkles

Directions

1. Lay out fruit leather strips on a clean surface.
2. Sprinkle a tiny pinch of Halloween sprinkles on each strip for a “magic dust” look.
3. Roll each strip tightly into a little scroll.
4. Tie with a short piece of sour spaghetti candy like a ribbon.
5. Serve in a bowl labeled “spell scrolls” for extra Halloween fun.

63. Cute “Mummy” Cream Horn Pastries

Flaky cream horns dusted and drizzled like mummies—adorable for Halloween dessert trays.

Ingredients

• 1 sheet puff pastry
• ½ cup powdered sugar
• 1 cup whipped topping
• 12 count cream horn molds
• ¼ cup mini chocolate chips

Directions

1. Heat oven to 400°F and lightly grease cream horn molds.
2. Cut puff pastry into strips and wrap around molds in overlapping spirals.
3. Bake until golden and puffed, then cool and gently slide off molds.
4. Mix whipped topping with a spoonful of powdered sugar, then pipe into horns.
5. Drizzle extra icing in thin mummy lines and press mini chocolate chips as eyes.

64. Spooky Cute “Creepy-Crawly” Gummy Worm Cupcakes

Chocolate cupcakes topped with “dirt” crumbs and gummy worms—cute and classic for Halloween.

Ingredients

• 24 count chocolate cupcakes
• 3 cups chocolate frosting
• 16 count chocolate sandwich cookies
• 1 bag gummy worms

Directions

1. Crush sandwich cookies into dirt crumbs.
2. Frost cupcakes with a thick swirl of chocolate frosting.
3. Sprinkle cookie dirt over the frosting so it looks like a little garden patch.
4. Tuck gummy worms into the “dirt” so they look like they’re crawling out.
5. Chill 10 minutes so they travel well and serve.

65. Pumpkin Face Graham Cracker “Sandwich” Treats

Graham crackers with orange frosting filling and jack-o’-lantern faces—cute for classroom parties.

Ingredients

• 24 count graham crackers
• 2 cups vanilla frosting
• 1 count orange food coloring
• 1 tube black gel icing

Directions

1. Mix vanilla frosting with orange coloring until pumpkin-orange.
2. Spread frosting on one graham cracker and top with another to make a sandwich.
3. Use black gel icing to draw cute jack-o’-lantern faces on top.
4. Let sit 10 minutes so designs set and don’t smear.
5. Serve immediately or store in a single layer until party time.

66. Spooky Cute “Boo” Mini Pavlovas

Little meringue nests filled with whipped cream and topped with a ghost face—cute and party-perfect.

Ingredients

• 3 count egg whites
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups whipped topping
• ¼ cup mini chocolate chips

Directions

1. Heat oven to 225°F and beat egg whites until foamy.
2. Slowly add sugar and whip until glossy stiff peaks form; mix in vanilla.
3. Spoon or pipe small nests onto a lined tray and bake until dry.
4. Cool completely, then fill with whipped topping like a tiny ghost puff.
5. Add eyes with mini chocolate chips and serve the same day for best crunch.

67. Pumpkin Spice Chocolate-Covered Pretzel Twists

Pretzel twists dipped in spiced chocolate—cute sweet-and-salty bowl snack for Halloween parties.

Ingredients

• 8 oz pretzel twists
• 2 cups white chocolate chips
• 2 teaspoon pumpkin pie spice
• ⅓ cup orange sprinkles

Directions

1. Melt white chocolate chips and stir in pumpkin pie spice.
2. Toss pretzel twists in the chocolate until coated.
3. Spread on parchment and sprinkle with orange sprinkles.
4. Chill until set, then break apart into clusters.
5. Serve in a bowl as a sweet-and-salty Halloween treat.

68. Cute “Boo” Mini Ice Cream Cone Bites

Mini cones filled with frosting and topped with a ghost face—perfect for party dessert trays.

Ingredients

• 24 count mini ice cream cones
• 2 cups vanilla frosting
• 1 tube black gel icing
• ⅓ cup Halloween sprinkles

Directions

1. Pipe vanilla frosting into mini cones so it domes on top.
2. Roll the frosting edge in sprinkles for extra color.
3. Use black gel icing to draw tiny ghost eyes and a mouth on the frosting dome.
4. Chill 10–15 minutes so they’re easy to pick up and serve.
5. Arrange upright on a tray for the cutest display.

69. Spooky Cute “Candy Corn” Fruit Skewers

Fruit skewers layered like candy corn—cute for balancing out a dessert table.

Ingredients

• 2 cups pineapple chunks
• 2 cups mandarin orange segments
• 2 cups marshmallows
• 24 count short wooden skewers

Directions

1. Drain and pat dry mandarin oranges and pineapple chunks so skewers don’t get watery.
2. Thread a pineapple chunk first (yellow), then an orange segment, then a marshmallow (white) onto short skewers.
3. Repeat once more if your skewers are long enough.
4. Chill until serving so fruit stays crisp.
5. Serve on a tray in rows for the cutest candy-corn look.

70. Halloween Sprinkle “Mummy” Chocolate Strawberries

Chocolate strawberries drizzled with white “bandages”—cute mummy treats for parties.

Ingredients

• 2 lbs fresh strawberries
• 2 cups dark chocolate melting wafers
• 1 cup white chocolate chips
• 24 count candy eyes

Directions

1. Wash and dry strawberries completely.
2. Melt dark chocolate wafers and dip strawberries, then set on parchment.
3. Melt white chocolate chips and drizzle in thin zigzags like mummy wraps.
4. Press on candy eyes while drizzle is still tacky.
5. Chill 10 minutes to set before serving.

71. Cute Ghost Cotton Candy Cups

Fluffy cotton candy “ghost hair” in cups—cute for parties and super easy for kids.

Ingredients

• 24 count small clear cups
• 1 bag cotton candy
• 1 tube black gel icing

Directions

1. Set out clear cups on a tray.
2. Draw ghost eyes and a mouth on the outside of each cup using black gel icing, then let dry a few minutes.
3. Right before serving, fluff cotton candy and tuck it into cups so it looks like ghost hair.
4. Keep in a dry area (cotton candy melts with humidity).
5. Serve immediately for the cutest effect.

72. Pumpkin “Cinnamon Sugar” Donut Holes

Donut holes rolled in pumpkin spice sugar—cute grab-and-go dessert for Halloween parties.

Ingredients

• 24 count plain donut holes
• ½ cup granulated sugar
• 2 teaspoon pumpkin pie spice
• 2 tablespoon melted butter

Directions

1. Brush donut holes lightly with melted butter so the coating sticks.
2. Mix sugar with pumpkin pie spice.
3. Roll donut holes in the spiced sugar until fully coated.
4. Serve immediately or store in a single layer so they don’t get sticky.
5. Optional: add a tiny candy stem on top if you want them to look extra pumpkin-y.

73. Spooky Cute “Cauldron” Chocolate Mousse Cups

Chocolate mousse in black cups topped with sprinkles—cute “witch cauldron” desserts for parties.

Ingredients

• 24 count black dessert cups
• 3 cups chocolate mousse
• 1 cup whipped topping
• ⅓ cup green sanding sugar

Directions

1. Spoon chocolate mousse into black dessert cups to look like mini cauldrons.
2. Top with a small swirl of whipped topping like potion foam.
3. Sprinkle with green sanding sugar for a bubbly magic look.
4. Chill 30 minutes so the mousse stays thick.
5. Serve cold for the cutest cauldron vibe.

74. Cute “Monster” Frosted Sugar Cookie Faces

Sugar cookies with bright monster frosting and silly eyes—cute for decorating parties.

Ingredients

• 24 count plain sugar cookies
• 3 cups vanilla frosting
• 1 count assorted food coloring
• 60 count candy eyes
• ½ cup Halloween sprinkles

Directions

1. Divide vanilla frosting into bowls and tint with food coloring (green, purple, orange—anything monster-y).
2. Spread frosting over sugar cookies in smooth circles.
3. Add goofy faces using candy eyes (mix sizes for extra cute).
4. Sprinkle with sprinkles for “monster freckles.”
5. Let set 15 minutes before stacking or serving.

75. Spooky Cute “Boo” Chocolate Milk Box Puddings

Chocolate pudding cups styled like little milk cartons with ghost faces—cute for kids and parties.

Ingredients

• 24 count small milk carton juice boxes (empty)
• 3 cups chocolate pudding
• 1 cup whipped topping
• 1 tube black gel icing

Directions

1. Draw ghost faces on the outside of mini cartons using black gel icing, then let dry.
2. Spoon chocolate pudding into the cartons carefully (a small spoon or piping bag helps).
3. Top each with a small swirl of whipped topping like ghost “foam.”
4. Chill until serving so they hold their shape.
5. Serve with tiny spoons for the cutest grab-and-go Halloween dessert.

76. Jack-O’-Lantern Orange Slice “Smile” Cups

Orange segments arranged into a smiling pumpkin face in little cups—cute, fresh, and kid-friendly.

Ingredients

• 6 count navel oranges
• 24 count small clear cups
• 1 cup black grapes
• 1 tablespoon honey

Directions

1. Peel oranges and separate into segments.
2. Fill clear cups with orange segments, then tuck two black grapes near the top as eyes.
3. Use 4–5 orange segments curved at the front to make a big pumpkin “smile.”
4. Optional: drizzle a tiny touch of honey for a glossy finish.
5. Chill until serving so they stay juicy and bright.

77. Spooky Cute “Boo” Rice Krispie Treat Pops

Rice Krispie squares on sticks dipped in white chocolate with ghost faces—cute for parties and favor bags.

Ingredients

• 10 cups Rice Krispies cereal
• 10 oz mini marshmallows
• 4 tablespoon butter
• 24 count lollipop sticks
• 3 cups white candy melts
• 1 tube black gel icing

Directions

1. Melt butter with mini marshmallows until smooth.
2. Stir in Rice Krispies cereal and press into a lined pan; cool completely.
3. Cut into rectangles and insert lollipop sticks, then chill 10 minutes so they stay sturdy.
4. Dip tops in melted white candy melts and let set.
5. Draw ghost faces using black gel icing and let dry before serving.

78. Cute Pumpkin Patch Cookie “Sprout” Platter

Pumpkin cookies arranged with green “vines” for a pumpkin patch look—cute for Halloween dessert spreads.

Ingredients

• 24 count pumpkin-shaped cookies
• 1 tube green gel icing
• 2 tablespoon green sprinkles
• 1 count large serving platter

Directions

1. Arrange pumpkin cookies across a serving platter like a little pumpkin patch.
2. Pipe swirly vines between cookies using green gel icing.
3. Sprinkle vine lines with green sprinkles for a “sprout” look.
4. Let set 10 minutes so icing won’t smear.
5. Serve as a cute centerpiece dessert tray.

79. Spooky Cute “Eyeball” Cake Pop Truffles

No-stick “cake pop” truffles decorated like eyeballs—cute, creepy, and perfect for parties.

Ingredients

• 1 box chocolate cake mix
• 1 cup vanilla frosting
• 3 cups white candy melts
• 1 count assorted gel food coloring
• 24 count candy eyes

Directions

1. Bake cake from cake mix and let cool completely.
2. Crumble cake and mix with vanilla frosting until it holds together like dough.
3. Roll into balls and freeze 15 minutes so they’re easy to dip.
4. Dip in melted white candy melts and add a candy eye on top.
5. Use gel coloring to paint a tiny iris ring around the eye for an extra “eyeball” effect.

80. Cute Ghost Meringue Kisses

Little meringue “kisses” piped like ghosts with chocolate chip eyes—cute and light for dessert tables.

Ingredients

• 3 count egg whites
• ¾ cup granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ¼ cup mini chocolate chips
• 1 count piping bag and round tip

Directions

1. Heat oven to 225°F and beat egg whites with cream of tartar until foamy.
2. Slowly add sugar and whip until glossy stiff peaks form, then mix in vanilla.
3. Spoon meringue into a piping bag and pipe tall dollops like little ghosts.
4. Bake until dry and crisp, then cool completely.
5. Press mini chocolate chips in as eyes.

81. Spooky Cute “Bat” Oreo Truffles

Chocolate truffles decorated like little bats—cute, easy, and great for party treat plates.

Ingredients

• 30 count chocolate sandwich cookies
• 8 oz cream cheese
• 2 cups dark chocolate melting wafers
• 48 count candy eyes
• 1 pack mini sandwich cookies

Directions

1. Crush sandwich cookies into fine crumbs and mix with softened cream cheese.
2. Roll into balls and chill 20 minutes so they hold shape.
3. Dip in melted dark chocolate wafers.
4. Add wings by sticking halves of mini sandwich cookies on each side before coating sets.
5. Press on candy eyes and chill until firm.

82. Pumpkin “Patch” Chocolate Pudding Dirt Cups

Chocolate pudding cups topped with cookie dirt and candy pumpkins—cute and classic Halloween desserts.

Ingredients

• 4 cups chocolate pudding
• 20 count chocolate sandwich cookies
• 1 cup candy pumpkins
• 24 count clear dessert cups

Directions

1. Spoon chocolate pudding into dessert cups.
2. Crush sandwich cookies into dirt crumbs and sprinkle a thick layer on top.
3. Press a candy pumpkin into the dirt like it’s growing in the patch.
4. Chill 30 minutes so everything looks neat.
5. Serve cold with tiny spoons.

83. Cute “Boo” Banana Split Kabobs

Banana chunks and marshmallows on skewers with ghost faces—cute for Halloween dessert trays.

Ingredients

• 5 count bananas
• 2 cups marshmallows
• 1 cup strawberry chunks
• 24 count short wooden skewers
• ¼ cup mini chocolate chips
• 1 tablespoon lemon juice

Directions

1. Slice bananas into thick chunks and toss lightly with lemon juice.
2. Thread banana, strawberry, and marshmallow onto skewers.
3. On the marshmallow, press two mini chocolate chips as eyes.
4. Chill briefly so fruit stays cold and fresh.
5. Serve on a tray like a cute Halloween kabob bar.

84. Spooky Cute “Boo” Hot Cocoa Dip

Hot-chocolate flavored dip topped with marshmallow ghosts—cute for cookie and fruit dipping.

Ingredients

• 8 oz cream cheese
• 1 cup marshmallow fluff
• ⅓ cup cocoa powder
• ½ cup mini marshmallows
• ¼ cup mini chocolate chips
• 1 box shortbread cookies

Directions

1. Beat cream cheese until smooth.
2. Mix in marshmallow fluff and cocoa powder until creamy and chocolatey.
3. Spoon into a serving bowl and top with mini marshmallows.
4. Use mini chocolate chips to make a few marshmallow “ghost” faces on top.
5. Serve with shortbread cookies for dipping.

85. Cute Pumpkin “Orange Cream” Jello Clouds

Orange gelatin layered with whipped topping for a pumpkin-cream look—cute, wiggly, and fun.

Ingredients

• 2 boxes orange gelatin
• 2 cups whipped topping
• 24 count small clear cups
• 1 tube black gel icing

Directions

1. Prepare orange gelatin according to package directions and let cool slightly.
2. Spoon a little gelatin into clear cups and chill until just set.
3. Top each with a thick layer of whipped topping for the creamy “cloud.”
4. Add another thin orange gelatin layer if you want a two-tone pumpkin look, then chill again.
5. Draw tiny jack-o’-lantern faces on the cup exterior using black gel icing.

86. Spooky Cute “Spiderweb” Brownie Pizza

A big brownie round with a white chocolate web—cute to slice like pizza for Halloween parties.

Ingredients

• 1 box brownie mix
• 1 count round pizza pan
• 1 cup white chocolate chips
• 24 count candy eyes

Directions

1. Bake brownies from brownie mix in a greased round pizza pan and cool completely.
2. Melt white chocolate chips and pipe concentric circles.
3. Drag a toothpick from center outward to create a web pattern.
4. Add a few candy eyes as “spiders” around the web.
5. Slice into wedges and serve like brownie pizza.

87. Cute “Pumpkin Patch” Mini Whoopie Pies

Soft whoopie pies with orange filling and tiny stems—cute for Halloween dessert trays.

Ingredients

• 24 count chocolate whoopie pies
• 2 cups vanilla frosting
• 1 count orange food coloring
• 1 tube green gel icing

Directions

1. Tint vanilla frosting with orange coloring.
2. Spread frosting between halves of whoopie pies, letting a little orange peek out like pumpkin filling.
3. Pipe a tiny stem dot on top using green gel icing.
4. Chill 15 minutes so they set and stack well.
5. Serve on a platter like a little pumpkin patch of treats.

88. Spooky Cute “Boo” Marshmallow Fruit Dip

Sweet marshmallow dip topped with ghost faces—cute for apple slices and grahams.

Ingredients

• 8 oz cream cheese
• 1 cup marshmallow fluff
• 1 teaspoon vanilla extract
• ¼ cup mini chocolate chips
• 6 count apples

Directions

1. Beat cream cheese until fluffy.
2. Mix in marshmallow fluff and vanilla until smooth.
3. Spoon into a bowl and add a few ghost faces on top using mini chocolate chips as eyes.
4. Slice apples and serve as dippers.
5. Keep chilled until serving so dip stays thick.

89. Cute “Pumpkin” Sugar Cookie Bars

Soft cookie bars topped with pumpkin-orange frosting and a little stem—cute to slice and serve.

Ingredients

• 1 box sugar cookie bar mix
• 2 cups vanilla frosting
• 1 count orange food coloring
• 1 tube green gel icing

Directions

1. Bake bars using cookie bar mix and cool completely.
2. Tint vanilla frosting with orange coloring.
3. Spread frosting evenly over the cooled bars.
4. Pipe tiny stems with green gel icing on each planned square.
5. Slice into bars and serve on a Halloween tray.

90. Spooky Cute “Monster” Trail Mix Treat Bags

Little treat bags filled with monster mix and candy eyes—cute for party favors and classroom treats.

Ingredients

• 6 cups Chex cereal
• 2 cups pretzel twists
• 2 cups Halloween candy
• 1 cup candy eyes
• 24 count clear treat bags

Directions

1. Mix Chex cereal with pretzel twists in a big bowl.
2. Stir in Halloween candy and a handful of candy eyes.
3. Spoon mix into treat bags and add a couple extra candy eyes at the front so they show.
4. Tie off bags and store in a cool, dry spot.
5. Hand out as cute favors or set in a basket for grab-and-go treats.

91. Cute Ghost “Boo” Marshmallow Skewers

Marshmallows stacked on skewers with ghost faces—cute for parties and hot cocoa bars.

Ingredients

• 4 cups large marshmallows
• 24 count wooden skewers (short)
• ¼ cup mini chocolate chips
• 1 tube black gel icing

Directions

1. Thread 2–3 marshmallows onto short skewers.
2. Use a dot of black gel icing or press on mini chocolate chips for eyes.
3. Add a tiny mouth dot under the eyes for a “boo!” expression.
4. Let faces dry 10 minutes so they don’t smear.
5. Serve in a cup standing upright for a cute display.

92. Spooky Cute “Witch Brew” Float Cups

Green sherbet floats in mini cups with spooky sprinkles—cute, fizzy, and easy for parties.

Ingredients

• 2 quarts lime sherbet
• 2 liters lemon-lime soda
• 24 count small clear cups
• ½ cup Halloween sprinkles

Directions

1. Set out clear cups on a tray.
2. Add a small scoop of lime sherbet to each cup.
3. Pour lemon-lime soda over sherbet to create a bubbly “brew.”
4. Sprinkle the foam with Halloween sprinkles.
5. Serve immediately with spoons or straws so it stays fizzy.

93. Cute “Candy Corn” Marshmallow Stacks

Marshmallows dipped and stacked into candy-corn colors—cute for dessert trays and treat bags.

Ingredients

• 4 cups large marshmallows
• 2 cups white candy melts
• 2 cups orange candy melts
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt orange candy melts and dip the lower half of each marshmallow.
3. Let set, then dip the very tip in melted white candy melts for the white top.
4. Stack two marshmallows to make a taller candy-corn “tower” if you want extra cute height.
5. Chill until firm, then serve or package.

94. Spooky Cute “Skull” Yogurt Covered Pretzel Bites

Pretzel bites coated in white yogurt with little skull faces—cute and crunchy Halloween snack.

Ingredients

• 8 oz pretzel bites
• 2 cups vanilla yogurt melting wafers
• 1 tube black gel icing
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt vanilla yogurt wafers until smooth.
3. Dip pretzel bites and set on the tray to firm.
4. Draw tiny skull faces using black gel icing (two eyes and a little mouth).
5. Let dry 10 minutes before serving or storing.

95. Cute Ghost “Boo” Marshmallow Hot Chocolate Spoons

Chocolate spoons topped with marshmallow ghosts—cute for stirring into warm milk at Halloween parties.

Ingredients

• 24 count plastic spoons
• 2 cups milk chocolate melting wafers
• 48 count mini marshmallows
• ¼ cup mini chocolate chips

Directions

1. Melt milk chocolate wafers until smooth.
2. Spoon chocolate into the bowl of plastic spoons and let it thicken slightly.
3. Stack two mini marshmallows on each spoon like a ghost body.
4. Press mini chocolate chips in as eyes.
5. Chill until firm, then serve with mugs of hot milk for stirring.

96. Spooky Cute “Haunted” Chocolate Dipped Biscotti

Biscotti dipped in chocolate with spooky sprinkles—cute for coffee bars and dessert platters.

Ingredients

• 24 count plain biscotti
• 2 cups dark chocolate melting wafers
• ½ cup Halloween sprinkles

Directions

1. Melt dark chocolate wafers until smooth.
2. Dip one end of biscotti into chocolate and let excess drip off.
3. Immediately sprinkle with Halloween sprinkles.
4. Set on parchment and chill until firm.
5. Serve with coffee or cocoa at a Halloween party.

97. Cute “Pumpkin” Cream Puff Pile

Cream puffs dusted orange-ish and topped with a stem—cute to stack like a pumpkin patch tower.

Ingredients

• 24 count cream puffs
• 2 tablespoon cinnamon
• ¼ cup powdered sugar
• 1 tube green gel icing

Directions

1. Mix powdered sugar with cinnamon for a warm, pumpkin-y dusting.
2. Dust cream puffs lightly (use a sieve if you have one).
3. Pipe a tiny stem dot on each using green gel icing.
4. Stack on a platter into a little mound like a pumpkin patch pile.
5. Keep chilled until serving so they stay fluffy.

98. Spooky Cute “Boo” Chocolate Dipped Graham Sticks

Graham sticks dipped in white chocolate with ghost faces—cute for dunking in milk or cocoa.

Ingredients

• 24 count graham cracker sticks
• 2 cups white candy melts
• 1 tube black gel icing
• ⅓ cup Halloween sprinkles

Directions

1. Melt white candy melts until smooth.
2. Dip the tops of graham sticks and sprinkle with sprinkles before set.
3. Once firm, draw ghost faces with black gel icing.
4. Let dry 10 minutes.
5. Serve in a cup standing up like a cute snack bouquet.

99. “Pumpkin” Orange Creamsicle Pops

Orange-and-cream pops in mini molds with a stem detail—cute for Halloween parties and warm weather.

Ingredients

• 2 cups orange juice
• 1 cup vanilla yogurt
• 2 tablespoon honey
• 1 count popsicle molds
• 2 tablespoon green sprinkles

Directions

1. Whisk orange juice with vanilla yogurt and honey until smooth.
2. Pour into popsicle molds and freeze until solid.
3. Unmold and quickly press a pinch of green sprinkles near the top as a cute “stem” accent.
4. Serve right away (or return to freezer) so they don’t melt.
5. Optional: label them “pumpkin pops” on the party table.

100. Spooky Cute “Haunted Confetti” Chocolate Bark Bites

Chocolate bark broken into bite-size pieces with Halloween confetti sprinkles—cute, easy, and perfect for bowls.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 cup white chocolate chips
• ½ cup Halloween confetti sprinkles
• 1 count parchment paper

Directions

1. Line a tray with parchment paper.
2. Melt semi-sweet chocolate chips and spread into an even layer.
3. Melt white chocolate chips and drizzle thin spooky swirls over the top.
4. Sprinkle generously with Halloween confetti sprinkles and press lightly.
5. Chill until firm, then break into bite-size bark pieces and serve.

Frequently Asked Questions

How far ahead can I make these Halloween desserts?

You can prep many items 1–3 days ahead, especially dips, bark, truffles, and cookie bars.

Store finished treats in airtight containers and keep anything chocolate-dipped cool.

If you’re making ghosty toppings (like mini marshmallows or whipped layers), add the final decorations closer to serving so they stay crisp and cute.

What are the easiest last-minute Halloween dessert ideas?

The fastest are “assemble-only” options: pudding dirt cups, snack-mix bags, dipped graham sticks, and marshmallow skewers.

Keep a few basics on hand—white candy melts, Halloween sprinkles, and black gel icing—so you can turn almost anything into a spooky-cute treat in minutes.

How do I keep chocolate-dipped treats from getting streaky or dull?

Make sure all treats are fully cool and dry before dipping. Melt chocolate slowly and stir often, then let dipped pieces set on parchment paper in a cool room (not humid).

If your kitchen runs warm, chill finished pieces briefly so they set cleanly without smudges.

What’s the best way to transport Halloween desserts to a party?

Use shallow, lidded containers and build in “wiggle room” with parchment between layers. For pops and skewers, stand them upright in a cup or foam block inside a box.

If you’re bringing anything creamy, keep it in a cooler with ice packs and serve it in small batches so it stays fresh.

How do I make these desserts allergy-friendly?

Choose nut-free swaps (like cookie butter or sunflower seed butter in place of peanut butter) and read labels carefully on mixes and candies.

For dairy-free versions, use dairy-free chocolate and whipped topping alternatives.

When in doubt, keep decorations separate and set up a “decorate-your-own” station so guests can customize safely.

How do I keep fruit-based Halloween desserts from browning?

For apples and bananas, lightly toss slices with a little citrus right before assembling. Keep fruit cold and dry, and assemble close to serving time.

If you’re doing skewers or cups, chill them immediately so they stay bright and fresh-looking.

What are the best decorations to keep on hand for spooky-cute details?

A small “Halloween decorating kit” makes everything easier: candy eyes, mini chocolate chips, Halloween sprinkles, and black gel icing.

With those, you can add faces, webs, and tiny spooky accents to almost any dessert.

Halloween Desserts

Halloween desserts are the best kind of fun because they’re allowed to be a little silly.

A couple candy eyes, a quick chocolate drizzle, and suddenly your table has instant “cute creepy” energy—without needing complicated baking.

Mix a few grab-and-go treats with one bigger centerpiece dessert, and you’ll have a spread that looks festive, feels on-theme, and disappears fast.

Get the scoop on more like this:

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