Pillsbury Halloween Cookies

Pillsbury has brought back their Halloween cookies and its perfect timing because my kids have been begging to make some cookies all day and to be honest I just can’t find my creative cooking mojo today and most likely I will be unable to find my mojo tomorrow too. I believe it is a result of having mommy burnout from this crazy year. Someone even suggested a family Halloween party and I swear I nearly passed out from the thought of all the hassle.

Of course, there are lots of ready-made Halloween cookies perfect for if you are suffering from “Can’t-be bothered-to-cook-itis” and don’t feel up to baking.

There is no shame in using box cookies, or storebought. It is one thing that I say over and over again, you do what you need to do to survive and if that means opening a box then go for it. If you have time to bake Halloween Pillsbury cookies from scratch then do it. If you want to skip Halloween altogether then that is your choice too, BUT you are missing out on an opportunity to eat as much candy and chocolate as you like. It’s like a cheat month that everyone partakes in, basically, we all get fat together right?

So back to Pillsbury Halloween cookies, did I mention you can eat this dough raw? Um okay, let’s try that too. I’ll pop back and let you know. I am sure, raw it won’t hold up in my Cinnamon spice latte though and what is the point of a Halloween Cookie if you can’t dip it into some fall-themed beverage?

Enjoy a delicious and festive treat for the Halloween season with Pillsbury Ready to Bake Pumpkin Shape Sugar Cookies. Home-baked cookies have never come easier. Simply put the dough rounds on a cookie sheet and bake. There is no mixing, no slicing and no mess. The Pillsbury pumpkin shape sugar cookies come in an 11-oz package with up to 24 cookies per package. Share them at a party or family occasion. All you need is a few minutes, for a warm and indulgent food that kids and adults will enjoy.
Pillsbury Ready to Bake Pumpkin Shape Sugar Cookies, 11.0 oz:

Quick and easy, ready out of the oven in just minutes
With refrigerated Pillsbury ready to bake sugar cookies, one can have warm, just-baked cookies
Ideal for parties
Place, make, yum
24 cookies per package

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

Have you read?