7 Famous Pillsbury Halloween Cookie Recipe Recreations

Spooky Sugar Skull Cookies

Spooky Sugar Skull Cookies are delightful and festive treats perfect for celebrating Halloween. These charming cookies feature vibrant colors and whimsical designs inspired by traditional sugar skulls from the Day of the Dead. With a simple sugar cookie base, they can be decorated with colorful icing and festive sprinkles, making them a fun baking project for all ages.

Ingredients	Quantity
Pillsbury Sugar Cookie Dough	1 package
All-purpose flour	1 cup
Egg	1 large
Vanilla extract	1 tsp
Powdered sugar	2 cups
Milk	2-3 tbsp
Food coloring	Various colors
Sprinkles	Optional

Cooking Steps

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the Pillsbury Sugar Cookie Dough, all-purpose flour, egg, and vanilla extract until well blended.
Roll out the dough on a floured surface to about 1/4 inch thick and use a skull-shaped cookie cutter to cut out shapes.
Place the cutouts on a baking sheet and bake in the preheated oven for 10-12 minutes or until lightly golden.
Let the cookies cool completely before decorating with a mixture of powdered sugar, milk, and food coloring to create your desired icing designs.
Add sprinkles for an extra festive touch and enjoy your Spooky Sugar Skull Cookies!

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Ghostly Peanut Butter Blossoms

Ghostly Peanut Butter Blossoms are a delightful twist on the classic peanut butter cookie. These festive treats feature a soft and chewy peanut butter cookie base topped with a ghostly white chocolate Hershey’s Kiss and adorned with chocolate chip eyes, making them a perfect addition to your Halloween celebration.

Ingredients	Quantity
Pillsbury Peanut Butter Cookie Dough	1 package
Egg	1 large
All-purpose flour	1/4 cup
Sugar	1/4 cup
White chocolate Hershey’s Kisses	20-24 pieces
Mini chocolate chips	1/4 cup

Cooking Steps

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the Pillsbury Peanut Butter Cookie Dough, egg, flour, and sugar until well mixed.
Roll the dough into balls and place them on a baking sheet lined with parchment paper.
Bake for 10-12 minutes until the edges are lightly golden and slightly soft in the middle.
Immediately press a white chocolate Hershey’s Kiss into the center of each cookie, then let cool.
Use mini chocolate chips to create eyes on each ghostly cookie for a spooky effect. Enjoy your Ghostly Peanut Butter Blossoms!

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Witch Hat Brownie Bites

Witch Hat Brownie Bites are a fun and festive treat that perfectly combines the rich, fudgy goodness of brownies with the whimsical look of a witch’s hat. These adorable bites are topped with a pointed cone of chocolate and decorated to look like tiny witch hats, making them a delightful addition to any Halloween gathering.

Ingredients	Quantity
Pillsbury Brownie Dough	1 package
Miniature chocolate cones (ice cream cones)	12-15 cones
Dark chocolate (for melting)	1 cup
Orange icing (for decorating)	1 tube
Edible eyes	12-15 pieces

Cooking Steps

Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it or lining it with parchment paper.
Spread the Pillsbury Brownie Dough evenly in the dish and bake according to package instructions, typically 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool completely before cutting them into bite-sized squares.
Melt the dark chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip the tops of the brownie squares into the melted chocolate, then place a miniature chocolate cone on top to create the witch hat.
Use orange icing to decorate the base of the cone, and place edible eyes on the chocolate to finish. Enjoy your Witch Hat Brownie Bites!

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Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie. Infused with warm pumpkin spice flavors and featuring a soft, chewy texture, these cookies are perfect for Halloween gatherings or cozy autumn evenings. They are rolled in a cinnamon-sugar mixture for an added touch of sweetness and a dash of seasonal flair.

Ingredients	Quantity
Pillsbury refrigerated cookie dough (sugar)	1 package
Pumpkin puree	1/2 cup
Ground cinnamon	2 teaspoons
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
All-purpose flour	3/4 cup
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon
Sugar (for rolling)	1/4 cup
Ground cinnamon (for rolling)	1 tablespoon

Cooking Steps

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the Pillsbury refrigerated cookie dough and pumpkin puree, mixing until well blended.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry mixture to the pumpkin cookie mixture, stirring until just combined.
In a small bowl, combine the sugar and cinnamon for rolling.
Scoop tablespoon-sized portions of dough, roll them into balls, then roll each ball in the cinnamon-sugar mixture.
Place the rolled cookies onto the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Enjoy your Pumpkin Spice Snickerdoodles!

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Mummy’s Chocolate Chip Cookies

Mummy’s Chocolate Chip Cookies are a fun and festive treat perfect for Halloween. These delicious cookies are made with classic chocolate chip dough and are creatively decorated to resemble mummies, making them a hit at any Halloween party. With gooey chocolate chips and a playful design, they are sure to delight both kids and adults alike.

Ingredients	Quantity
Pillsbury refrigerated cookie dough	1 package
Semi-sweet chocolate chips	1 cup
White chocolate chips	1 cup
Candy eyes	1 package
Parchment paper (for baking)	As needed

Cooking Steps

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, prepare the cookie dough according to the package instructions, then fold in the semi-sweet chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. Allow cookies to cool slightly on the baking sheet.
Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
Drizzle the melted white chocolate over the cooled cookies to create a mummy bandage effect.
Immediately place a pair of candy eyes on each cookie before the chocolate sets.
Allow the cookies to cool completely before serving. Enjoy your Mummy’s Chocolate Chip Cookies!

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Creepy Crawly Spider Cookies

Creepy Crawly Spider Cookies are a spooky yet delightful treat that adds a playful touch to your Halloween festivities. These cookies feature a classic chocolate chip base topped with chocolate frosting and adorned with whimsical candy spiders, making them an eye-catching dessert that will thrill both kids and adults.

Ingredients	Quantity
Pillsbury refrigerated cookie dough	1 package
Semi-sweet chocolate chips	1 cup
Chocolate frosting	1 can (16 oz)
Candy spider decorations	1 package
Parchment paper (for baking)	As needed

Cooking Steps

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the cookie dough according to the package instructions, mixing in the chocolate chips.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet.
Once cooled, spread a layer of chocolate frosting over each cookie.
Place a candy spider on top of each frosted cookie for decoration.
Allow the frosting to set slightly before serving. Enjoy your Creepy Crawly Spider Cookies!

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Haunted Haystack Cookies

Haunted Haystack Cookies are a fun and festive treat that captures the spirit of Halloween with their playful appearance and delightful combination of crunchy, sweet flavors. These no-bake cookies are made with shredded coconut and crunchy cereal, giving them a haystack resemblance, and are perfect for little hands to help assemble. Plus, with some chocolate drizzles and candy eyes, they take on a spooky flair!

Ingredients	Quantity
Shredded coconut	2 cups
Crunchy cereal (e.g., Chow Mein noodles or cornflakes)	2 cups
Semi-sweet chocolate chips	1 cup
Sweetened condensed milk	1/2 cup
Vanilla extract	1 teaspoon
Candy eyes	1 package
Wax paper or parchment paper	As needed

Cooking Steps

In a large mixing bowl, combine the shredded coconut and crunchy cereal.
In a small saucepan, melt the semi-sweet chocolate chips with the sweetened condensed milk and vanilla extract over low heat, stirring until smooth.
Pour the chocolate mixture over the coconut and cereal, mixing well to coat evenly.
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto wax paper or parchment paper to form haystack shapes.
Allow the cookies to set for about 30 minutes at room temperature or refrigerate for quicker setting.
Once set, add candy eyes to the top of each cookie for a spooky touch.
Enjoy your Haunted Haystack Cookies as part of your Halloween celebration!