Halloween Desserts

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Edible glitter for garnish (optional)
• ½ cup cocoa powder (unsweetened)
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until fully combined.
3. Add the vegetable oil, eggs, pumpkin puree, and vanilla extract to the dry ingredients. Mix gently until just combined.
4. Pour the batter into the prepared cupcake liners, filling each about two-thirds full, and bake for 20-25 minutes.
5. Allow the cupcakes to cool completely on a wire rack.
6. In a bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in vanilla extract.
7. Once the cupcakes are cool, spread or pipe the cream cheese frosting on top and sprinkle with edible glitter.
8. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt for the cookies.
9. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time.
10. Gradually add the dry ingredients to the wet mixture and fold in the chocolate chips.
11. Preheat the oven to 350°F (175°C) again if needed. Drop spoonfuls of cookie dough onto a lined baking sheet.
12. Bake for 10-12 minutes, then let cool on the baking sheet before transferring to a wire rack.