These spooky Halloween pudding cups are really cute desserts for Halloween. By using an instant pudding mix, the pudding is super easy to make and quick to prepare. I have referenced @Chocolatecacao for the pumpkin truffles, and they are so tasty and worth every work you put in 😉

Ingredients

For the Pumpkin Truffle (Makes 18 truffles)

• ½ cup Pumpkin Puree, 113g
• ¾ cup Sweetened Condensed Milk, 240g
• 2 teaspoons Unsalted Butter, 10g
• 2 ½  tablespoons Almond Flour, 15g, sifted
• ¼ cup White Chocolate Chips, 40g
• Coconut oil or butter to grease
• About 3 tablespoons Granulated sugar for sprinkling
• 18 Pumpkin seeds or as needed

For the Pumpkin Pudding

• 1 (3.4-oz.) package instant vanilla pudding mix
• ½  (15 oz.) can pumpkin puree
• 1 ½  cups whole milk
• 1/8 cup packed brown sugar 
• 1 teaspoon pumpkin pie spice mix

For the Whipped Cream Filling

• 2 ounces cream cheese
• ½ cup heavy whipping cream
• ½ cup powdered sugar 
• ½ teaspoon vanilla extract

For the Decoration

• 4-5 crushed OREO cookies
• 1-5 Milano cookies
• Green sprinkles
• Black icing, Store bought or homemade (click here for the recipe)

Instructions

For the Pumpkin Truffle

1.Grease a small cookie sheet with coconut oil or butter and set it aside.

2. Mix sweetened condensed milk, unsalted butter, almond flour, and pumpkin puree in a pot and cook over low heat. Keep mixing to avoid burning until the mixture gets thickened to a paste (for about 15 minutes).

3. Add white chocolate chips and mix until well combined.

4. Take the mixture off the heat and place it on the greased cookie sheet. Flatten the mixture evenly.

5. Cover the mixture with a sheet of plastic wrap and chill in the refrigerator for 3 hours.

6. Wear disposable gloves or grease your hands with coconut oil or butter. Divide the mixture evenly (I divided it into 18 portions) and roll each portion into a ball.

7. Using a toothpick, add lines to each ball then coat them with granulated sugar.

8. Stick a pumpkin seed in the top to make it look like a stem and done.

For Pumpkin Pudding

1. In a large bowl, whisk together pudding mix, pumpkin puree, milk, brown sugar, and pumpkin pie spice and mix well. Refrigerate until the pudding is set, about 1 hour.
2. While the pumpkin pudding layer is chilled, prepare the whipped cream layer.

For the Whipped Cream Filling

1.Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.

2. In the chilled bowl, beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

3. Add the powdered sugar and vanilla extract and mix well.

4. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.

5. Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.

For the Decoration

1.Fill ⅓ of 8oz. glass cups with the pumpkin pudding then fill another ⅓ of the cups with whipped cream filling. Top another ⅓ with the rest of the pumpkin pudding.

2. Place crushed Oreo cookies on top of the pudding to make it look like dirt.

3. Draw “RIP” or any other messages you like on Milano cookies with black icing and stub them into the pudding to make them look like gravestones. If you made your own black icing, place the icing in a piping bag and snip off a tiny corner (about ⅛ inch diameter) before drawing. 

4. Place the pumpkin truffle on each pudding cup and sprinkle green sprinkles around it and done!

If you like this Halloween pudding cups recipe, you may also like:

• Annin Tofu (Almond Tofu) – Easy Recipe
• Fourth of July JELL-O Cups
• Matcha Panna Cotta

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Halloween Pudding Cups

Halloween Pudding Cups are perfect for Halloween parties 🙂 Pumpkin pudding and whipped cream filling are layered and topped with crushed Oreo, pumpkin truffles, and Milano “headstone” cookies!

Course Dessert

Cuisine American

Keyword Halloween, Pudding

Prep Time 1 hour hour 45 minutes minutes

Resting Time 4 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 5 cups

Equipment

• 1 small cookie sheet
• 1 cooking pot
• Plastic wrap
• 1 pair of disposable gloves optional
• Some Toothpicks
• 1 Large bowl More than one will be helpful but optional
• 1 Whisk
• 1 Hand mixer/stand mixer
• 5 glass cups 8oz. each
• 1 Piping bag If you create your own black icing

Ingredients

For the pumpkin truffles

• ½ cup Pumpkin Puree 113g
• ¾ cup Sweetened Condensed Milk 240g
• 2 teaspoons Unsalted Butter 10g
• 2½ tablespoons Almond Flour Sifted, 15g
• ¼ cup White Chocolate Chips 40g
• Coconut oil or butter for greasing
• About 3 tablespoons Granulated Sugar for sprinkling
• 18 Pumpkin Seeds or as needed

For the Pumpkin Pudding

• 1 package 3.4oz. Instant Vanilla Pudding Mix
• ½ can Pumpkin Puree
• 1½ cups Whole Milk
• ⅛ cup Brown Sugar packed
• 1 teaspoon Pumpkin Pie Spice Mix

For the whipped cream filling

• 2 ounces Cream Cheese
• ½ cup Heavy Whipping Cream
• ½ cup Powdered Sugar
• ½ teaspoon Vanilla Extract

For the decoration

• 4-5 Oreo Cookies crushed
• 1-5 Milano Cookies
• Some Green Sprinkles
• Some Black Icing Store-bought or homemade (click here for the recipe)

Instructions

For the Pumpkin Truffle

• Grease a small cookie sheet with coconut oil or butter and set it aside.
• Mix sweetened condensed milk, unsalted butter, almond flour, and pumpkin puree in a pot and cook over low heat. Keep mixing to avoid burning until the mixture gets thickened to a paste (for about 15 minutes).
• Add white chocolate chips and mix until well combined.
• Take the mixture off the heat and place it on the greased cookie sheet. Flatten the mixture evenly.
• Cover the mixture with a sheet of plastic wrap and chill in the refrigerator for 3 hours.
• Wear disposable gloves or grease your hands with coconut oil or butter. Divide the mixture evenly (I divided it into 18 portions) and roll each portion into a ball.
• Using a toothpick, add lines to each ball then coat them with granulated sugar.
• Stick a pumpkin seed in the top to make it look like a stem and done.

For the Pumpkin Pudding

• In a large bowl, whisk together pudding mix, pumpkin puree, milk, brown sugar, and pumpkin pie spice and mix well. Refrigerate until the pudding is set, about 1 hour.
• While the pumpkin pudding layer is chilled, prepare the whipped cream layer.

For the Whipped Cream Filling

• Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
• In the chilled bowl, beat the cream cheese on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract and mix well.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until stiff peaks form.

For the Decoration

• Fill ⅓ of 8oz. glass cups with the pumpkin pudding then fill another ⅓ of the cups with whipped cream filling. Top another ⅓ with the rest of the pumpkin pudding.
• Place crushed Oreo cookies on top of the pudding to make it look like dirt.
• Draw “RIP” or any other messages you like on Milano cookies with black icing and stub them into the pudding to make them look like gravestones. If you made your own black icing, place the icing in a piping bag and snip off a tiny corner (about ⅛ inch diameter) before drawing. 
• Place the pumpkin truffle on each pudding cup and sprinkle green sprinkles around it and done!

The post Halloween Pudding Cups appeared first on Simply A Homebody.

I love themed food, and Halloween is the perfect occasion to make them. I know candies are the main snack on Halloween but since I’m not so crazy about eating them, I decided to have some fun with brownies.

If you have Halloween-themed cookie cutters laying around, this is the perfect time to bring them out. They will turn the ordinary brownie into a spooktacular dessert 😉

In this recipe, I used a box of brownie mix to cut back on some work, but if you have your favorite brownie recipe, that will make this Halloween brownie even better!

Ingredients

For the cookies

• unsalted butter, cubed
• granulated sugar
• egg
• all-purpose flour
• cornstarch
• kosher salt
• vanilla extract
• Gel food coloring of your choice

For the brownie

• a box of brownie mix
• any ingredients requested on the brownie mix box (oil, eggs, etc.)

Or, you can use your favorite brownie recipe to make this Halloween brownie!

For the black icing

• unsweetened cocoa powder
• powdered sugar
• hot water
• vanilla extract
• Black gel food coloring

Instructions

Preparation

Line 8” x 8” baking dish with parchment paper and lightly grease. You can also use a larger container for thinner brownies.

For the cookies

1. Preheat the oven to 375F (190C), and line baking sheets with parchment paper.
2. Cream the butter and sugar, just until smooth and combined.

3. Mix in the eggs and vanilla extract until incorporated.

4. Add the flour, cornstarch, and salt, and mix until the mixture will gather itself into a ball and pull away cleanly from the sides of the bowl.

5. Divide the cookie dough into three, about 180 grams each. Add food coloring to each dough and knead until reaching the desired colors.

For mine, I added 2 drops of orange and 1 drop of red to create the deep orange for the pumpkin cookies and 3 drops of violet and 1 drop of red to create the purple color for the witch hat. I left one of them as plain for ghost cookies.

6. Roll each dough out between 2 sheets of saran wrap, to a thickness of about 1/4 inch. Using a rolling pin is helpful.

7. Rest the dough sheets in a refrigerator for at least an hour. If you are in a hurry, you can also rest them in a freezer for 30 min. This process makes it easier to work with soft buttery dough.

8. Take the dough sheets out and cut them into shapes while they are still cold. Once the dough warms up, it may stick to cookie cutters. If this happens, put the sheet back in a refrigerator or a freezer and repeat the process.

9. Bake cut-out cookie dough for 5 minutes (for approximately. 2-inch cookie). When baked, the cookie surface should be dry but should not have developed a golden color.

10. Cool completely and set them aside.

For the brownies (if using brownie mix)

1. Follow the instruction of your brownie mix to combine all required ingredients.

2. Pour the brownie mixture into the prepared baking dish and set aside.

For the assembly

1. Preheat the oven following the instruction on your brownie mix box or your custom brownie recipe.
2. On a flat surface, plan how you’d like to lay cookies on the brownie.

3. Rearrange cookies on top of the uncooked brownie mixture in the baking dish.

4. Cover the baking dish with aluminum foil.

5. For an 8″x8″ brownie, bake it covered for an hour then uncover and bake more in 10 minutes increments until it passes the “toothpick test” – a few moist crumbs sticking to the toothpick after it comes out. *The baking time varies depending on the thickness of the brownie. Please reference your boxed brownie mix instruction and check often to avoid burnt cookies.

6. Cool completely.

For the decoration

1. Whisk the cocoa powder, powdered sugar, hot water, and vanilla. If needed, add 1/8 teaspoon of water at a time to get to the consistency you want. (I recommend medium consistency)
2. Add some black food coloring with a toothpick and mix until well combined.
3. Place the icing in a piping bag and snip off a tiny amount (about ⅛-inch) at the corner. 
4. Pipe details on each cookie on the brownie

If you like this Halloween Brownie idea, you may also like:

• Nightmare Before Christmas Cookies
• Halloween Pumpkin Dinner Rolls
• Mini Pumpkin Cheesecake – Decorated as Pumpkins

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Halloween Brownie

Halloween is all about costumes, candies, and themed decorations! Let’s get creative by baking this Halloween brownie. The brownie is decorated with lots of colorful cookies and is perfect to bring to parties.

Course Dessert

Cuisine American

Keyword brownie

Prep Time 2 hours hours

Cook Time 1 hour hour 25 minutes minutes

Resting Time 2 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 18

Equipment

• Baking sheets
• Parchment paper
• Large bowls
• Saran wrap
• Rolling Pin
• Cookie cutters
• 8×8 baking pan or other size baking pan
• Whisk
• Aluminum foil
• Piping Bags

Ingredients

For the cookies

• ½ cups unsalted butter cubed
• ½ cups granulated sugar 105g
• 1 egg large
• 1¾ cups all-purpose flour 225g, plus more for dusting
• ¼ cups cornstarch 35g
• ¼ teaspoons kosher salt
• ½ teaspoons vanilla extract
• gel food coloring of your choice

For the brownie (if using a box of brownie mix)

• 1 box Pillsbury 18.4 ounce chocolate fudge brownie mix Or any brownie mix of your choice
• Any ingredients requested on the brownie mix box (oil, eggs, etc.) *See Note

For the black icing

• 3 tablespoons unsweetened cocoa powder
• 1 heaping cup powdered sugar 125g
• 2 – 3 tablespoons hot water
• 1 teaspoon vanilla extract
• black gel food coloring

Instructions

For the cookies

• Preheat the oven to 375F (190C), and line baking sheets with parchment paper.
• Cream the butter and sugar, just until smooth and combined.
• Mix in the eggs and vanilla extract until incorporated.
• Add the flour, cornstarch, and salt, and mix until the mixture will gather itself into a ball and pull away cleanly from the sides of the bowl.
• Divide the cookie dough into three, about 180 grams each. Add food coloring to each dough and knead until reaching the desired colors.

  For mine, I added 2 drops of orange and 1 drop of red to create the deep orange for the pumpkin cookies and 3 drops of violet and 1 drop of red to create the purple color for the witch hat. I left one of them as plain for ghost cookies.
• Roll each dough out between 2 sheets of saran wrap, to a thickness of about 1/4 inch. Using a rolling pin is helpful.
• Rest the dough sheets in a refrigerator for at least an hour. If you are in a hurry, you can also rest them in a freezer for 30 min. This process makes it easier to work with soft buttery dough.
• Take the dough sheets out and cut them into shapes while they are still cold. Once the dough warms up, it may stick to cookie cutters. If this happens, put the sheet back in a refrigerator or a freezer and repeat the process.
• Bake cut-out cookie dough for 5 minutes (for approximately. 2-inch cookie). When baked, the cookie surface should be dry but should not have developed a golden color.
• Cool completely and set them aside.

For the brownie (if using a box of brownie mix)

• Follow the instruction of your brownie mix to combine all required ingredients.
• Pour the brownie mixture into the prepared baking dish and set aside.

For the assembly

• Preheat the oven following the instruction on your brownie mix box or your custom brownie recipe.
• On a flat surface, plan how you’d like to lay cookies on the brownie.
• Rearrange cookies on top of the uncooked brownie mixture in the baking dish.
• Cover the baking dish with aluminum foil.
• For an 8"x8" brownie, bake covered for an hour then uncover and bake more in 10 minutes increments until it passes the “toothpick test” – a few moist crumbs sticking to the toothpick after it comes out. *The baking time varies depending on the thickness of the brownie. Please reference your boxed brownie mix instruction and check often to avoid burnt cookies.
• Cool completely.

For the decoration

• Whisk the cocoa powder, powdered sugar, hot water, and vanilla. If needed, add 1/8 teaspoon of water at a time to get to the consistency you want. (I recommend medium consistency)
• Add some black food coloring with a toothpick and mix until well combined.
• Place the icing in a piping bag and snip off a tiny amount (about ⅛-inch) at the corner. 
• Pipe details on each cookie on the brownie

Notes

*If your boxed brownie mix requires vegetable oil, swap it with an equal amount of melted butter. If it requires water, swap it with an equal amount of milk for better flavor.

The post Halloween Brownie appeared first on Simply A Homebody.

How To Bake Pumpkin Dinner Rolls

The complete recipe can be found at Tastemade.com. Since their website has an amazing video tutorial, I’d rather direct you to their site than write everything out here. Click this link to open the recipe in a new tab.

I did change one thing from the original recipe. Instead of stuffing the bread with plain cream cheese, I added 3 – 4 Tbsp sugar into the cream cheese and 1 tsp of vanilla extract so that the filling tastes more like cheesecake. 

How To Decorate The Pumpkin Dinner Rolls As Jack-o’lantern

Just like we dress-up in costume on Halloween, the dinner rolls need transformations, right? With some chocolate, the transformation is easy peasy.

1. Melt some pieces of chocolate in a microwave (About a half of regular chocolate bar)
2. Pour the melted chocolate into a small piping bag
3. Start drawing fun faces!

I shared this bread with my family, and they were such a hit! Plus, in case you are getting sick of sugary Halloween candies, this semi-sweet bread is a perfect change.

I hope you enjoy the pumpkin bread as much as I did! Happy Halloween<3

For More Cute Food Ideas

• Hello Kitty Cookies
• Rilakkuma macarons
• Hello Kitty Donuts

The post Halloween Pumpkin Dinner Rolls appeared first on Simply A Homebody.