Hosting a Halloween party means needing desserts that look good and taste great. I collected 15 recipes that fit that need without extra stress. Most use basic ingredients and simple steps you can follow at home. Some require little to no baking if your schedule is tight. The ideas here focus on treats that guests usually enjoy and remember.
Helpful Tips Before You Start
A little planning keeps Halloween desserts simple to prepare and easy to serve at a party.
Prep Components in Advance
Bake cookies, brownies, or cake layers up to two days ahead. Store them airtight so assembly on party day stays quick.
Choose Sturdy Treats
Pick desserts that hold up well at room temperature. Avoid items with whipped cream or delicate frostings that soften fast.
Use Small Portions
Offer bite sized pieces or mini versions. Guests can try several options without committing to one large serving.
Set Up a Display Station
Arrange finished desserts on one table with clear labels. This keeps the flow smooth and lets guests see all the choices at once.
Pumpkin Spice Ghost Cupcakes with Cream Cheese Frosting
These pumpkin spice ghost cupcakes add a light Halloween touch to any party spread. The moist cake carries warm spices that pair well with smooth cream cheese frosting. They suit both kids’ tables and adult dessert boards when you want something seasonal and easy to serve.
The cupcakes stay tender inside with a slight crumb, while the frosting pipes into simple ghost shapes that hold up on the counter. Candy eyes give each one a quick, playful finish without extra tools.
Equipment
- Mixing Bowls
- Muffin Tin
- Electric Mixer
- Piping Bag
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- Pinch of salt
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 candy eyes
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with four paper liners.
- In a medium bowl, stir together the flour, granulated sugar, pumpkin pie spice, baking soda, and salt.
- Add the pumpkin puree, egg, and vegetable oil to the dry mixture. Stir until the batter is smooth and no dry streaks remain.
- Divide the batter evenly among the four liners. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the tin.
- In a separate bowl, beat the cream cheese and butter with an electric mixer until creamy. Add the powdered sugar and vanilla extract. Beat again until the frosting is smooth and holds soft peaks.
- Transfer the frosting to a piping bag fitted with a round tip. Pipe two ghost shapes on each cooled cupcake by making a tall oval with a smaller oval on top.
- Press two candy eyes into the frosting on each ghost while the frosting is still soft.
Notes
Cuisine: American
Equipment: Mixing Bowls, Muffin Tin, Electric Mixer, Piping Bag
Chocolate Spiderweb Fudge Brownies
These brownies add a simple spooky element to any Halloween party table. They deliver a dense, fudgy bite with deep chocolate flavor that holds up well next to other sweets.
The spiderweb comes from quick white chocolate piping on top once the brownies cool. The contrast makes them stand out without extra decoration.
Equipment
- Small saucepan
- 6-inch square pan
- Mixing bowl
Ingredients
- 4 tablespoons unsalted butter
- 3 ounces semisweet chocolate, chopped
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 tablespoons white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a 6-inch square pan with parchment paper.
- Place the butter and semisweet chocolate in a small saucepan over low heat. Stir until fully melted and smooth.
- Remove the pan from heat. Stir in the sugar until combined, then beat in the egg.
- Add the flour, cocoa powder, and salt. Mix until no dry streaks remain.
- Spread the batter evenly in the prepared pan. Bake for 22 to 25 minutes until a toothpick comes out with a few moist crumbs.
- Cool the brownies completely in the pan. Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each.
- Spoon the melted white chocolate into a small zip-top bag and snip a tiny corner. Pipe concentric circles on the brownies, then drag a toothpick from the center outward to form webs. Cut into squares once the white chocolate sets.
Notes
Cuisine: American
Equipment: Small saucepan, 6-inch square pan, Mixing bowl
Candy Corn Layered Cheesecake Bars
These bars bring the classic candy corn colors into a creamy cheesecake format that stands out at any fall gathering. The layers stack yellow, orange, and white for a simple visual that still feels festive without extra decoration. They work well for small parties or as a make-ahead option when you want something sweet but not overly heavy.
The texture stays smooth and rich from the cream cheese base, while the graham cracker crust adds a light crunch underneath. Candy corn pieces on top give a chewy finish that matches the theme.
Equipment
- Mixing Bowls
- Loaf Pan
- Electric Mixer
Ingredients
- 3/4 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 12 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Yellow gel food coloring
- Orange gel food coloring
- 1/3 cup candy corn pieces
Instructions
- Preheat the oven to 325 degrees and line a small loaf pan with parchment paper.
- Stir the graham cracker crumbs with the melted butter and 2 tablespoons sugar until the mixture holds together when pressed. Spread it evenly into the bottom of the pan and bake for 8 minutes, then set aside to cool.
- Beat the cream cheese with 1/3 cup sugar until smooth. Add the egg and vanilla extract and mix just until combined.
- Divide the batter into three equal portions in separate bowls. Stir yellow gel food coloring into the first portion until it reaches a bright shade. Stir orange gel food coloring into the second portion. Leave the third portion plain.
- Spread the yellow batter over the cooled crust in an even layer. Gently spread the orange batter on top, followed by the plain batter. Smooth the surface lightly.
- Bake for 35 minutes until the center no longer jiggles. Turn off the oven, crack the door, and let the bars cool inside for 15 minutes.
- Remove from the oven, cool to room temperature, then chill in the refrigerator for at least 2 hours. Scatter candy corn pieces over the top before slicing.
Notes
Cuisine: American
Equipment: Mixing Bowls, Loaf Pan, Electric Mixer
Witch’s Cauldron Chocolate Trifle
This layered trifle brings rich chocolate cake, smooth pudding, and light whipped cream together in one bowl. It works well for Halloween parties because the dark layers and creamy texture look striking when served in a large dark bowl. The result tastes fudgy and balanced without being overly sweet.
Equipment
- Mixing Bowl
- Serving Bowl
- Whisk
Ingredients
- 2 cups crumbled chocolate cake
- 2 cups chocolate pudding
- 1 1/2 cups whipped cream
- 1/2 cup crushed chocolate sandwich cookies
- 2 tablespoons chocolate shavings
Instructions
- Place half of the crumbled chocolate cake in the bottom of a large serving bowl.
- Spoon half of the chocolate pudding over the cake layer and spread it evenly.
- Add half of the whipped cream on top of the pudding and smooth it out.
- Sprinkle half of the crushed chocolate sandwich cookies over the whipped cream.
- Repeat the layers with the remaining cake, pudding, whipped cream, and crushed cookies.
- Finish by scattering the chocolate shavings over the top layer.
Notes
Cuisine: American
Equipment: Mixing Bowl, Serving Bowl, Whisk
Monster Eyeball Red Velvet Cake Pops
These cake pops bring a fun Halloween twist to classic red velvet. The moist cake mixed with cream cheese frosting gets shaped into balls, dipped in white coating, and finished with candy eyeballs plus red gel veins. They work well for parties because they are easy to hold and eat while guests mingle.
The flavor stays rich with cocoa notes from the red velvet and a slight tang from the frosting. The outer shell adds a sweet crunch that contrasts the soft center.
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave-Safe Bowl
Ingredients
- 2 cups crumbled baked red velvet cake
- 1/4 cup cream cheese frosting
- 8 ounces white candy melts
- 4 lollipop sticks
- 4 large candy eyeballs
- Red gel icing
Instructions
- Mix the red velvet cake crumbs with the cream cheese frosting in a bowl until the mixture holds together when pressed.
- Scoop the mixture and roll it into four even balls. Place the balls on a lined baking sheet and chill them for 20 minutes.
- Melt the white candy melts in a microwave-safe bowl in 30-second bursts, stirring between each burst until smooth.
- Dip the tip of each lollipop stick into the melted candy, then push the stick into the center of a chilled cake ball. Return the pops to the baking sheet and chill for another 10 minutes.
- Dip each cake pop fully into the melted white candy. Let excess drip off, then immediately press one candy eyeball onto the center while the coating is still wet.
- Use the red gel icing to draw short lines around each eyeball to create veins. Set the finished pops on the baking sheet until the coating hardens.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl
Black Cat Chocolate Macarons
These black cat chocolate macarons add a playful Halloween touch to any party spread. Dark cocoa shells get a bold black tint, then sandwich a smooth chocolate ganache. The result is a crisp shell with a chewy center and deep cocoa flavor that guests notice right away.
They suit dessert tables at costume parties or family gatherings where you want something themed but still easy to eat by hand. The cat faces come together with simple piping once the macarons are filled.
Equipment
- Mixing bowls
- Electric mixer
- Piping bag
- Baking sheets
Ingredients
- 3/4 cup almond flour
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 large egg whites
- 1/4 cup granulated sugar
- Black gel food coloring
- 4 ounces dark chocolate
- 1/2 cup heavy cream
Instructions
- Sift the almond flour, powdered sugar, and cocoa powder into a bowl to remove lumps.
- In a separate bowl, whip the egg whites until foamy, then gradually add the granulated sugar and continue whipping until stiff peaks form.
- Add a small amount of black gel food coloring to the egg whites and whip until the color is even.
- Fold the dry ingredients into the egg whites in stages until the batter flows like thick lava and holds a ribbon for a few seconds.
- Transfer the batter to a piping bag and pipe 1.5-inch rounds onto a lined baking sheet. Let them rest until a skin forms on top.
- Bake at 300°F for 15 minutes, then cool completely on the sheet.
- Chop the dark chocolate and heat the heavy cream until steaming. Pour the cream over the chocolate, stir until smooth, and let the ganache cool to thicken.
- Pipe ganache onto half the shells and sandwich with the remaining shells.
- Melt a small portion of extra dark chocolate if needed and pipe simple cat faces, ears, and whiskers on the tops.
Notes
Cuisine: French
Equipment: Mixing bowls, Electric mixer, Piping bag, Baking sheets
Graveyard Dirt Pudding Cups with Gummy Worms
These individual pudding cups bring a playful graveyard theme to any Halloween spread. The rich chocolate base gets topped with cookie crumbs that look like fresh dirt, while gummy worms add a fun, chewy surprise. They work especially well for parties because they are simple to portion and can be made ahead.
The flavor is straightforward chocolate with a creamy texture that contrasts nicely against the crunchy cookie layer. Kids and adults both enjoy the mix of smooth pudding and chewy candy pieces in each bite.
Equipment
- Mixing Bowl
- Whisk
- Clear Plastic Cups
Ingredients
- 2 cups cold milk
- 1 package instant chocolate pudding mix (3.9 ounces)
- 16 chocolate sandwich cookies, crushed
- 8 gummy worms
- 4 clear plastic cups
Instructions
- Pour the cold milk into a mixing bowl and add the instant chocolate pudding mix. Whisk for two minutes until the mixture thickens.
- Stir half of the crushed cookies into the pudding until evenly combined.
- Spoon the pudding mixture evenly into the four clear plastic cups.
- Sprinkle the remaining crushed cookies over the top of each cup to create the dirt layer.
- Press two gummy worms into the cookie topping on each cup so they appear to be coming out of the dirt.
Notes
Cuisine: American
Equipment: Mixing Bowl, Whisk, Clear Plastic Cups
Jack-o’-Lantern Stuffed Caramel Cookies
These cookies hide a gooey caramel center inside a soft dough tinted bright orange. The jack-o’-lantern faces on top make them a simple way to add a festive touch to any Halloween spread.
They suit party tables because each bite gives a sweet cookie shell followed by warm caramel. The texture stays chewy once cooled, and the faces stay clear after baking.
Equipment
- Mixing Bowl
- Baking Sheet
- Piping Tip
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Orange food coloring gel
- 8 soft caramel squares
- Black decorating icing
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- Stir the flour, baking soda, and salt together in a bowl and set it aside.
- Beat the butter with the brown sugar and granulated sugar until the mixture turns light and fluffy.
- Mix in the egg, vanilla extract, and several drops of orange food coloring gel until the color looks even.
- Add the dry ingredients to the wet mixture and stir until a smooth dough forms.
- Scoop out eight portions of dough. Press one caramel square into the center of each portion and seal the dough around it to form a ball.
- Place the balls on the baking sheet and gently flatten each one into a round shape.
- Bake for 10 to 12 minutes until the edges turn golden. Let the cookies cool on the sheet for 5 minutes.
- Pipe jack-o’-lantern faces onto each cooled cookie with the black decorating icing.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Piping Tip
Vampire Bite Raspberry-Filled Cupcakes
These cupcakes bring a fun twist to Halloween parties with a hidden raspberry center that spills out like a fresh bite mark. They work well for small gatherings or as part of a larger dessert spread because they look striking without much extra effort. The vanilla base stays light while the tart raspberry adds a bright contrast against the smooth cream cheese frosting.
Equipment
- Mixing bowls
- muffin tin
- wire rack
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup raspberry preserves
- 1/2 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with four paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter evenly among the four liners and bake for 18 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Use a small knife to cut a cone-shaped piece from the center of each cupcake and fill the hole with raspberry preserves.
- In a clean bowl, beat the powdered sugar, cream cheese, and remaining tablespoon of milk until creamy.
- Spread or pipe the frosting over the filled cupcakes.
Notes
Cuisine: American
Equipment: Mixing bowls, muffin tin, wire rack
Caramel Apple Crumble Cheesecake Bars
These bars combine a creamy cheesecake layer with spiced apples and a buttery oat crumble. The caramel finish gives them a cozy fall flavor that fits right in at Halloween parties and potlucks.
The mix of smooth filling, tender fruit, and crisp topping creates a texture guests notice. They hold up well on a dessert table and slice neatly for easy serving.
Equipment
- Mixing Bowl
- 8×8 Baking Pan
- Oven
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 3 tablespoons cold unsalted butter, cubed
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350 degrees. Stir the graham cracker crumbs with the 4 tablespoons melted butter until evenly moistened, then press the mixture firmly into the bottom of an 8×8 inch pan.
- Beat the cream cheese with the granulated sugar, egg, and vanilla extract until smooth. Spread this mixture evenly over the crust.
- Toss the chopped apples with the 2 tablespoons brown sugar and cinnamon. Scatter the apples over the cheesecake layer.
- In a separate bowl, mix the flour, oats, and remaining 1/4 cup brown sugar. Cut in the 3 tablespoons cold butter until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the apples.
- Bake for 30 to 35 minutes until the topping turns golden. Remove from the oven and let the bars cool to room temperature. Drizzle the caramel sauce over the top before slicing.
Notes
Cuisine: American
Equipment: Mixing Bowl, 8×8 Baking Pan, Oven
Mummy Wrapped Cinnamon Sugar Rolls
These mummy wrapped cinnamon sugar rolls bring a playful Halloween touch to any party spread. The flaky dough forms a simple wrap around sweet cinnamon centers, making them easy to serve and fun to eat.
They fit well as a dessert at fall gatherings or kids’ events. The texture combines crisp layers on the outside with a soft, spiced filling inside.
Equipment
- Baking Sheet
- Small Bowl
- Pastry Brush
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 8 candy eyes
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cinnamon.
- Unroll the crescent dough and separate it into 4 rectangles. Brush each rectangle lightly with melted butter and sprinkle evenly with the cinnamon sugar mixture.
- Roll each rectangle into a log, then slice each log in half crosswise to create 8 shorter pieces. Place 2 pieces side by side to form one mummy roll and repeat to make 4 total.
- Cut the remaining dough into thin strips. Wrap the strips loosely around each roll to create a mummy effect, leaving small gaps for the face.
- Place the wrapped rolls on the baking sheet and bake for 12 to 15 minutes until golden brown.
- Remove from the oven and press 2 candy eyes onto each roll while still warm.
Notes
Cuisine: American
Equipment: Baking Sheet, Small Bowl, Pastry Brush
Poison Apple Spiced Caramel Tarts
These tarts bring a spooky twist to classic fall flavors with tender spiced apples tucked into crisp shells and finished with a dark caramel. They work well for Halloween parties because they look dramatic on a dessert table while staying easy to portion and serve. The filling balances sweet caramel with warm spices and a slight tartness from the apples for a balanced bite.
Equipment
- Saucepan
- Baking sheet
- Mixing bowl
Ingredients
- 4 pre-made mini tart shells
- 3 medium red apples, peeled and diced
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Pinch of salt
- 1 tablespoon black sanding sugar
Instructions
- Preheat the oven to 350 degrees F. Place the tart shells on a baking sheet and bake for 8 minutes to crisp them. Set aside to cool.
- Combine the sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color, about 8 minutes.
- Remove the pan from heat and carefully whisk in the heavy cream, butter, cinnamon, nutmeg, allspice, and salt. The mixture will bubble. Return to low heat and stir until smooth.
- Add the diced apples to the caramel sauce. Cook for 5 minutes, stirring often, until the apples soften slightly but still hold their shape.
- Spoon the apple caramel mixture evenly into the cooled tart shells. Sprinkle the black sanding sugar over the tops.
- Chill the tarts in the refrigerator for 20 minutes to set the caramel before serving.
Notes
Cuisine: American
Equipment: Saucepan, Baking sheet, Mixing bowl
Spooky Skeleton Vanilla Sugar Cookies
These cookies bring a fun Halloween touch to any party spread. Guests enjoy spotting the skeleton designs while the simple vanilla flavor keeps them coming back for more. The texture stays crisp on the edges with a tender middle that holds up well on a dessert table.
Equipment
- Mixing Bowl
- Baking Sheet
- Rolling Pin
- Piping Bag
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- Black gel food coloring
Instructions
- Cream the softened butter and granulated sugar in a mixing bowl until light and fluffy. Add the egg and vanilla extract, then mix until combined.
- Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients and stir until a dough forms.
- Divide the dough in half, wrap each portion, and chill for 30 minutes. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Roll out one portion of dough on a lightly floured surface to about 1/4 inch thick. Cut into rounds or simple shapes with a cookie cutter and place on the baking sheet.
- Bake for 10 to 12 minutes until the edges turn lightly golden. Cool the cookies completely on a wire rack.
- Stir the powdered sugar and milk together to make a smooth icing. Divide the icing and tint one portion black with the gel food coloring. Pipe white icing outlines to form skeleton bones on each cookie, then add black details for eyes or joints.
Notes
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Piping Bag
Haunted Forest Black Cocoa Layer Cake
This cake stands out at Halloween gatherings with its deep black color and bold chocolate flavor. The black cocoa gives each layer a dark, striking appearance that fits right into a party spread without extra decorations.
The finished cake has a moist, tender crumb and a smooth chocolate frosting that holds the layers together nicely. It serves a small group well and travels easily to events.
Equipment
- Mixing Bowls
- Cake Pans
- Electric Mixer
- Wire Rack
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Grease two 6-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, black cocoa powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Divide the batter evenly between the two prepared pans.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and black cocoa powder, then beat in the milk until the frosting reaches a spreadable consistency.
- Place one cooled cake layer on a plate and spread half the frosting over the top. Add the second layer and spread the remaining frosting over the top and sides.
Notes
Cuisine: American
Equipment: Mixing Bowls, Cake Pans, Electric Mixer, Wire Rack
Halloween Sprinkle Glazed Donut Holes
These bite-sized donut holes add a bright, festive touch to any Halloween party table. They come together fast with simple dough and a glossy glaze that catches the eye. Guests enjoy the sweet coating and the playful sprinkle finish.
The soft centers stay tender while the glaze sets into a light shell. The mix of textures makes them easy to eat by the handful during a gathering.
Equipment
- Deep pot
- Slotted spoon
- Mixing bowl
- Wire rack
Ingredients
- 1 can (16.3 oz) refrigerated biscuits
- Vegetable oil for frying
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup Halloween sprinkles
Instructions
- Cut each biscuit into four pieces and roll the pieces into small balls between your palms.
- Heat 2 inches of vegetable oil in a deep pot over medium heat until it reaches 350 degrees.
- Fry the dough balls in batches for 2 to 3 minutes, turning them until they turn golden on all sides.
- Remove the donut holes with a slotted spoon and place them on a paper towel-lined plate to drain.
- Stir the powdered sugar, milk, and vanilla extract together in a bowl until the glaze is smooth.
- Dip each cooled donut hole into the glaze, let the excess drip off, then roll it in the Halloween sprinkles.
- Place the finished donut holes on a wire rack so the glaze can set.
Notes
Cuisine: American
Equipment: Deep pot, Slotted spoon, Mixing bowl, Wire rack
