Halloween Cookie Cake

This Halloween cookie cake is a giant soft chocolate chip cookie decorated with festive buttercream frosting, colorful M&M's, and Halloween sprinkles. It's the perfect dessert for Halloween parties, classroom celebrations, or a fun weekend baking project with kids.

If you're a fan of this recipe, you need to try my Halloween Chocolate Chip Cookies and my Candy Corn Cupcakes! Want something faster, with less cleanup? And my Halloween Snack Mix and Halloween Bark Recipe are super easy no-bake options that are great for sharing.

I feel like it's impossible to look at this cookie cake and NOT smile, right? It's so much fun! If you're hosting a Halloween party or looking for a fun treat to make with your kids this season, then this is the recipe for you.

We're basically making one giant chocolate chip cookie. Instead of scooping the dough out onto a baking sheet, we're pressing it into a round cake pan. Genius, right?

I featured a version of this recipe in my cookbook, but that one was more of a single serving dessert (okay, maybe you could share it if you wanted to) using a 6 inch pan. We're making a 9 inch cookie cake this time around.

Why You'll Love This Recipe

• A fun Halloween centerpiece. This giant cookie cake is just as festive as it is delicious.
• Soft, chewy, and loaded with chocolate. Everything you love about a classic chocolate chip cookie in cake form.
• Easy to decorate. Customize the frosting, sprinkles, and candy to match any Halloween party.
• Perfect for sharing. Slice it just like a cake for birthdays, parties, or classroom celebrations.
• No special decorating skills required. A simple frosting border and festive sprinkles are all you need.

Ingredient Notes and Substitutions

Brown sugar

Brown sugar gives this cookie cake its soft, chewy texture and rich caramel flavor. I prefer light brown sugar because it adds just the right amount of sweetness without overpowering the chocolate chips. Dark brown sugar will also work if that's what you have on hand and will give the cookie cake a slightly deeper molasses flavor.

Eggs or egg replacer

I tested this recipe using Bob's Red Mill Egg Replacer, which keeps the cookie cake soft and chewy without sacrificing texture. If you don't need the recipe to be egg-free, you can use 1 large egg instead.

Flour

My favorite gluten free flour is Bob's Red Mill 1 to 1. If you're using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you can substitute all purpose flour if you are not following a gluten free diet.

Chocolate chips

I usually use semisweet chocolate chips, but milk, dark, or even white chocolate chips would all be delicious. Mini chocolate chips also work well and help distribute chocolate more evenly throughout the cookie cake.

M&Ms

Halloween M&M's add festive color and a little crunch to every bite. Feel free to use your favorite seasonal variety, or swap them for extra chocolate chips if you prefer a more classic chocolate chip cookie cake.

Gel food coloring

Gel food coloring creates bright, vibrant frosting without thinning it out like liquid food coloring can. It's my favorite way to get bold Halloween colors with just a small amount of coloring. This is my favorite set to use.

Why This Recipe Works

• Melted butter creates a chewy texture.
• Brown sugar keeps the cookie soft.
• Baking in a cake pan creates even thickness.
• Buttercream makes decorating easy.

Step-By-Step Instructions

STEP ONE: In a large bowl, stir the melted butter together with both sugars until smooth.

STEP TWO: Add the egg replacer (or egg) and vanilla extract.

STEP THREE: Add the flour, baking soda, and salt right in. Stir until completely combined.

STEP FOUR: Fold in the chocolate chips and M&Ms.

STEP FIVE: Press the cookie dough evenly into a round cake pan. Bake the Halloween cookie cake for 20-25 minutes. Bake until the edges are lightly golden and set while the center is still slightly soft. The cookie cake will continue to firm up as it cools in the pan, so avoid overbaking if you want a soft, chewy texture. Cool completely before frosting.

STEP SIX: To make the frosting, first beat the butter for a few minutes until it's nice and creamy. Add the powdered sugar and milk and continue beating until the desired consistency is achieved.

Expert Tips

• My #1 baking tip is to use a kitchen scale to weigh your flour. This is the best way to ensure accuracy! Too much or too little flour will drastically change the final texture.
• While the suggested bake time is 20-25 minutes, I suggest checking in around the 20 minute mark because all ovens are different. Plus, this is meant to be a little gooey, so you don't want to over-bake it. You'll know it's done when the edges are set and the cookie cake is slightly golden. The center may look a little puffed up but should settle as it continues to cook in the hot pan.
• If you are frosting your Halloween cookie cake, make sure it has cooled completely first. It can be tempting to decorate right away, but letting the cookie cake cool completely will prevent the buttercream from melting and help your decorations stay neat.
• A piping bag fitted with a large star tip makes it easy to create a bakery-style frosting border. Don't worry about making it perfect-the sprinkles and candies do most of the decorating for you!

Decorating Ideas

One of my favorite things about this cookie cake is how easy it is to customize. Here are a few fun decorating ideas depending on the Halloween look you're going for.

For more cozy autumn baking, don't miss my roundup of the best gluten-free fall desserts.

Frequently Asked Questions

Love baking for holidays and celebrations? If you enjoyed this Halloween cookie cake, you'll love my cookbook! It includes 60+ exclusive gluten-free baking recipes you won't find on the blog, from festive cookies and cakes to holiday desserts the whole family will love.

Did you try my Halloween cookie cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

📖 Recipe

Halloween Cookie Cake

Print Recipe

This spooky and festive cookie cake is so fun for Halloween! It's packed with chocolate chips and M&Ms.

Course Dessert, Snack

Cuisine American

Keyword chocolate chip, eggless, fall, gluten free, halloween

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Calories 535

Author Taleen Benson

Ingredients

• ½ cup (113g) unsalted butter melted and cooled to room temperature
• ½ cup (100g) granulated sugar
• ½ cup (100g) light brown sugar packed
• 1 egg*
• ½ teaspoon vanilla extract
• 1 ½ cups (222g) flour* (I use Bob's Red Mill 1 to 1)
• ¾ teaspoon baking soda
• ½ teaspoon fine sea salt
• ⅓ cup (57g) semisweet chocolate chips
• ⅓ cup Halloween M&Ms

Buttercream Frosting

• ½ cup (113g) unsalted butter room temperature
• 1 ½ cups (180g) powdered sugar
• 2-3 tablespoons milk of choice
• gel food coloring optional

Instructions

• Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
• In a large bowl, combine the melted butter with both sugars. Add the egg and vanilla extract and stir to combine.
  ½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, 1 egg*, ½ teaspoon vanilla extract
• Add the flour, baking powder, and salt and stir to combine. Fold in the chocolate chips and M&Ms. Press the cookie dough into the prepared pan and bake for 20-25 minutes, or until edges look set and the cookie cake is slightly golden in color. Allow the cookie cake to cool in the pan completely before frosting.
  1 ½ cups (222g) flour*, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ⅓ cup (57g) semisweet chocolate chips, ⅓ cup Halloween M&Ms

Buttercream Frosting

• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 4-5 minutes.
  ½ cup (113g) unsalted butter
• Add the powdered sugar and continue mixing until incorporated. Add the milk, one tablespoon at a time, until desired consistency is achieved. Use gel food coloring to tint the frosting before piping onto the cookie cake.
  1 ½ cups (180g) powdered sugar, 2-3 tablespoons milk of choice, gel food coloring

Notes

• To make this recipe cake eggless, I recommend 1 tablespoon of Bob's Red Mill Egg Replacer mixed with 2 tablespoons of water. Be sure to follow the instructions on the package. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
• If you are looking to make this cookie cake gluten free, use a blend like Bob's Red Mill 1 to 1. Otherwise, you can just use AP flour.

 

Be sure to also try my fun and festive candy corn cupcakes! 

Nutrition

Calories: 535kcal