• spiderweb_cupcake


  • tot_brownie_cupcakes


  • pumpkin_cheesecake


  • cheesecake_bites


  • pumpkin_magic_cake


  • pumpkin_pie_cupcakes


  • candy_corn_cupcakes


  • mini_pumpkin_pies



Spiderweb Cupcakes

Yields: 24

For the Cupcakes:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


For the Frosting:
3-4 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 tablespoons milk


For the Web:
2 containers of white cotton candy


For the Cupcakes:
Heat oven to 350°F. Line cupcake pan with liners (makes 24).
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Carefully stir in boiling water. Fill each cupcake liner 2/3 full.
Bake 22 to 25 minutes for cupcakes or until toothpick inserted in center comes out clean.
For the Frosting:
Cream butter in electric mixer fit with paddle attachment for 2 minutes.
Add powdered sugar to butter 1 cup at a time, beating well after each addition.
Add vanilla and milk and beat for 2 minutes.
If you want a thicker consistency, add more powdered sugar.
Pipe onto cooled cupcakes.
For the Web:
Loosely set cotton candy on top of white frosting. Garnish with spiders!

Creator notes: I have received a few questions about cotton candy not holding up. So mine did just fine for about an hour but if you live in a really humid area, it might be less. Set the cotton candy on the cupcakes just before serving for best results!


Treat Brownie Cupcakes

Yields: 24

Prep Time: 30 mins


1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup vegetable oil
2 tablespoons water
2 eggs
1 cup white vanilla baking chips (6 oz)
1 3/4 cups powdered sugar
6 tablespoons butter or margarine, softened
3 tablespoons milk
6 to 8 drops red food color
6 to 8 drops yellow food color
24 miniature candy bars


1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.

2. In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.

3. In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

Notes: Recipe may only make 12, may have to double the recipe. Additional notes: Sprinkle these treats with Halloween confetti or orange and red colored sugar. Substitute semisweet or milk chocolate chips for the white vanilla baking chips, if desired. For extra-vibrant frosting, use paste food colors.


Layered Pumpkin Cheesecake

Yields: 16

Prep Time: 40 mins


2 cups gingersnap cookie crumbs (about 32)
1/4 cup butter or margarine, melted

4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


1. Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

3. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

5. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

6. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Note: The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth. Garnish with whipped cream.


Vampire Cheesecake Bites

Yields: 16

Prep Time: 20 mins


1 cup graham cracker crumbs
3/4 cup sugar
1/3 cup butter, melted
2 packages (8 oz each) cream cheese, softened
2 teaspoons vanilla
1 teaspoon grated lemon peel
3 eggs
1/4 cup raspberry preserves


1. Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In small bowl, mix graham cracker crumbs, 1/4 cup of the sugar and the melted butter. Press 1 tablespoon mixture firmly in bottom of each muffin cup for crust.

2. In large bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Add vanilla, lemon peel and eggs; beat until smooth. Spoon filling evenly over crusts.

3. Bake 20 to 25 minutes or until set. Remove from pans to cooling racks; cool 30 minutes.

4. With straw, poke 2 holes in top of each cheesecake. Spoon preserves into small resealable food-storage plastic bag; seal bag. Cut off bottom corner of bag; squeeze bag to pipe preserves into holes and on top of cheesecakes to look like fang marks. Refrigerate 1 hour or until chilled. Store covered in refrigerator.


Pumpkin Magic Cake


For the Cake
1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)

For the Pumpkin Pie
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice

For the Frosting
1 (4 serving size) box vanilla instant pudding mix
1 tsp pumpkin pie spice
1 cup cold milk
8 oz Cool Whip, thawed


1. Preheat oven to 350 degrees F.

2. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.

3. In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.

4. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.

5. Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.

6. You can serve now, or chill the cake, and serve when chilled. Either way tastes great. Enjoy!


Before baking the cake, you can place it on top of a rimmed baking sheet just in case any of the cake spills over the edge of the pan while baking.

After you are done baking the cake, it may look like it did not settle into layers, but it has! Frost it, cut it, and marvel at it’s awesomeness. 🙂


Pumpkin Pie Cupcakes

Yields: 15


For the cupcakes:
1 3/4 cups cake flour
1 cups sugar
1/2 tbsn. baking powder
1/4 tsp. salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla
1 tsp. cinnamon

For the graham cracker crust:
3/4 cup graham cracker crumbs
2 tbsn. light brown sugar
3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:
2 large eggs, beaten
1 can (16 oz.) pureed pumpkin
2 tbsn. molasses
3/4 cup brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbsn. flour
1 can (12 oz.) evaporated milk


1. The “frosting” should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.
2. To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.
3. To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.


Candy Corn Cupcakes

Yields: 24

Prep Time: 20 minutes


1 box white cake mix
1 cup water
½ cup vegetable oil
3 eggs
1 can vanilla frosting
food coloring


1. Preheat oven to 350 degrees F. Line muffin tin with white paper liners.

2. In a medium mixing bowl on medium speed, mix together white cake mix, water, vegetable oil, and eggs. {Did you notice that the ingredients here are just what your box mix says to add?}

3. Divide batter equally into 3 bowls. In one bowl, add 35 drops of yellow and 6 drops of red food coloring. This will be your orange layer. In second bowl, add 30 drops of yellow food coloring. This will be your yellow layer. Add nothing to the third bowl.

4. Divide the yellow batter equally into each liner, making sure the mix touches the sides {it measures out to be 1 heaping tablespoon}. Repeat with orange batter, and then white batter, layering each new color on top of the previous.

5. Bake for 15-20 minutes or until toothpick inserted in the center comes out clear. Cool in muffin tin for 5 minutes, then allow to cool completely on a cooling rack.

6. When completely cool, frost and garnish cupcakes.


Mini Pumpkin Pies

Yields: 12


pumpkin pie filling for one 9-inch pie
2 9-inch pie crust doughs – pre-made from a box
bowl or round cookie cutter 4 inches in diameter
muffin tin
whipped cream


Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.

Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.

Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

Add a dollop of whipped cream to each individual muffin tin pie.