Halloween Baking

If you're having a Halloween party, or just want to bake some terrifying treats in the kitchen, here are some recipes from Mumsnetters to inspire you.

Check out this discussion on Talk for more Halloween recipes.

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Finger food snacks

finger food

  1. Preheat oven to 160OC. Lightly grease baking trays
  2. Combine the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder and salt, continually beating
  3. Chill in the fridge for 20 to 30 minutes
  4. Scoop one heaped teaspoon of the mixture at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped biscuit.
  5. Press one almond into one end of each biscuit to give the appearance of a long fingernail. Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles.
  6. Arrange the shaped biscuits on the baking trays. Bake in the preheated oven until the biscuits are slightly golden in colour, 20 to 25 minutes.
  7. Remove the almond from the end of each biscuit, squeeze a small amount of red icing into the cavity, replace the almond to cause the icing to ooze out around the tip of the biscuit.

Gingerbread skeletons

  1. Sift the flour, baking powder, ginger and salt into a mixing bowl.
  2. Add in the butter and sugar and rub in until the butter is absorbed and the mixture has a sandy texture.
  3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes.
  4. Preheat the oven to 180C/Gas Mark 4.
  5. Roll out the dough to 3mm thickness. Cut out biscuits into gingerbread person shapes.
  6. Place the gingerbread biscuits on greased, non-stick baking sheets.
  7. Bake the biscuits for 10-12 minutes until golden brown.
  8. Remove the biscuits from the oven and allow to cool on the baking sheets.
  9. Decorate the biscuits using icing to draw on skeleton shapes.


Chocolate muffin spider cakes (recipe by kslatts)

  1. Preheat the oven to 200C/Gas Mark 6.
  2. Put the butter, sugar, egg and flour into a mixing bowl stir together until well mixed.
  3. Sift baking powder and cocoa powder into the bowl. Add the milk and mix together.
  4. Use a tbsp to divide mixture into muffin cases.
  5. Bake for around 20 to 25 minutes until springy on top.
  6. Make icing according to packet and add food colouring of your choice. Cover muffin with icing and while still wet place on 8 liquorice legs. For eyes cut small marshmallow pieces in half and add a drop of black food colouring for the pupils. Then sprinkle chocolate sugar strands on top.


Halloween pumpkin pie

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
  2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
  3. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
  4. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  5. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
  6. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  7. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.


Halloween fairy cakes (recipe by leovectorprime)

web cake toppers

  1. Preheat oven to 180 C/350 F/Gas Mark 4.
  2. Place the margarine, caster sugar, flour, baking powder and eggs in a large bowl.
  3. Beat with an electric whisk until light and creamy.
  4. Spoon the mixture into paper cases and bake for 15-20 minutes until risen and golden. Cool on a wire rack.
  5. Put the icing sugar in a bowl, and add about 30ml (2 tbsp) water and mix to a smooth paste. When the cakes have cooled off, you can ice them.
  6. Decorate with sweets or icing, be as creative as you want. Piping spiderwebs out of chocolate to top the cakes is a great, and easy, way to finish.


Scrummy pumpkin fruit cake (recipe by loopylollipop)

  1. Heat oven to 150C.
  2. Boil pumpkin for 10 mins/until cooked.
  3. Drain pumpkin, then mash until smooth.
  4. Beat butter and sugar together until light and creamy.
  5. Add syrup, mix well.
  6. Add egg, mix well and then add in the mashed pumpkin.
  7. Add flour and raisins, fold in well with metal spoon.
  8. Spoon mixture into greased 20cm cake tin.
  9. Bake for 1 hour 20 mins or until skewer comes out clean.


Wriggly jelly worms (recipe by Iwishiwasmoreorganised)

(not technically baking but we couldn't resist including it)

  1. Put bendy straws in a thinnish tall glass so they are packed tightly - or hold them together with an elastic band.
  2. Pour pour in red or green jelly and a little extra gelatin for good measure.
  3. Leave to set
  4. Run straws under warm water. Voila! The jelly plops out and looks like worms


Like this? Try these:


Halloween survival guide

Pumpkin carving ideas

Costume ideas for children


Last updated: almost 4 years ago