Scarily good.
Ridiculously delicious.

What you'll need

• 1¾ cups all-purpose flour
• 1 cup pumpkin purée
• ¾ cup brown sugar
• 2 large eggs
• ⅓ cup neutral oil
• 1 tsp baking soda
• 1½ tsp pumpkin pie spice
• ½ tsp salt
• 1 tsp vanilla extract

Let's make it

1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk flour, baking soda, pumpkin pie spice and salt in a bowl.
3. In another bowl, whisk pumpkin, brown sugar, eggs, oil and vanilla until smooth.
4. Fold dry ingredients into wet ingredients just until combined.
5. Divide into the tin and bake 18–22 minutes, until a tester comes out clean. Cool before serving.

What you'll need

• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt

Let's make it

1. Cream butter and sugar until fluffy. Beat in egg and vanilla.
2. Whisk flour, baking powder and salt; add gradually to the butter mixture.
3. Chill dough for at least 45 minutes. Heat oven to 350°F (175°C).
4. Roll dough to ¼ inch thick and cut into Halloween shapes.
5. Bake 8–10 minutes until edges are just set. Cool completely before decorating.

What you'll need

• 6 small apples
• 1 cup packed brown sugar
• ½ cup light corn syrup
• ½ cup heavy cream
• 2 tbsp unsalted butter
• ½ tsp vanilla extract
• Pinch of salt

Let's make it

1. Wash apples thoroughly and dry completely. Insert a sturdy stick into each apple.
2. Combine brown sugar, corn syrup, cream and butter in a saucepan.
3. Cook over medium heat, stirring gently, until the mixture reaches 245°F (118°C) on a candy thermometer.
4. Remove from heat; carefully stir in vanilla and salt. Let bubbles settle briefly.
5. Dip apples, let excess caramel drip off, and set on parchment lightly greased with butter. Cool until firm.

What you'll need

• 8 hot dogs
• 1 tube refrigerated crescent-roll dough
• Mustard or ketchup for eyes
• Optional: 8 cheese strips

Let's make it

1. Heat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Cut crescent dough into thin strips. Wrap strips around each hot dog, leaving small gaps for a mummy look.
3. Place on the tray with space between each one.
4. Bake 13–17 minutes until the dough is golden and hot dogs are heated through.
5. Cool slightly, then dot on mustard or ketchup eyes before serving.

What you'll need

• 24 chocolate wafer cookies
• 24 chocolate candy kisses
• ¼ cup orange decorating icing
• Optional: Halloween sprinkles

Let's make it

1. Arrange cookies flat-side up on a tray.
2. Pipe a small dot of icing in the center of each cookie.
3. Press a chocolate kiss onto each icing dot to form the hat crown.
4. Pipe a small orange band around the base of each kiss.
5. Add sprinkles if desired and allow icing to set.

What you'll need

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• Salt and black pepper
• 12 black olives, pitted
• Paprika, optional

Let's make it

1. Place eggs in a saucepan, cover with water and bring to a boil. Cover, turn off heat and rest 10–12 minutes. Cool in an ice bath and peel.
2. Halve eggs lengthwise and transfer yolks to a bowl.
3. Mash yolks with mayonnaise, mustard, salt and pepper until smooth. Spoon or pipe into whites.
4. Halve olives for spider bodies. Slice remaining olives into thin legs.
5. Place an olive body on each egg and arrange legs around it. Dust lightly with paprika if desired.

What you'll need

• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• Candy eyes and colored icing for decorating

Let's make it

1. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. Melt butter and whisk with sugar. Beat in eggs and vanilla.
3. Stir in cocoa, flour and salt just until combined.
4. Spread batter in pan and bake 22–28 minutes; a few moist crumbs are ideal.
5. Cool fully, cut into squares and decorate with candy eyes and icing.

What you'll need

• 8 oz cream cheese, softened
• 1 cup pumpkin purée
• ½ cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• ½ cup whipped topping, optional

Let's make it

1. Beat softened cream cheese until smooth.
2. Add pumpkin, powdered sugar, pumpkin pie spice and vanilla; beat until creamy.
3. Fold in whipped topping for a lighter texture, if using.
4. Chill 30 minutes for the flavors to mingle.
5. Serve with apple slices, graham crackers, vanilla wafers or pretzels.

What you'll need

• 3 cups prepared chocolate pudding
• 12 chocolate sandwich cookies, crushed
• 6 rectangular sandwich cookies
• Decorating icing for tombstones
• Gummy worms, optional

Let's make it

1. Spoon chocolate pudding into six clear cups.
2. Crush sandwich cookies and sprinkle over the top to make “soil.”
3. Write RIP or spooky designs on rectangular cookies with icing.
4. Press one cookie tombstone into each cup.
5. Add gummy worms if desired and chill until serving.

What you'll need

• 1 lb prepared pizza dough
• ¾ cup pizza sauce, plus more for dipping
• 1½ cups shredded mozzarella
• ½ tsp Italian seasoning
• Olive slices for decoration
• Flour for dusting

Let's make it

1. Heat oven to 400°F (200°C). Lightly grease a skull-shaped baking pan, or use a lined tray to shape simple pockets.
2. Divide dough into portions and press into the pan cavities or flatten into rounds.
3. Add a little sauce, mozzarella and Italian seasoning, keeping edges clear.
4. Seal with dough, trim excess and add olive details where desired.
5. Bake 15–20 minutes until golden and cooked through. Rest briefly before removing and serve with warm sauce.