Halloween Pumpkin Cookie Cups

Halloween Pumpkin Cookie Cups

1-hour recipe Serves 24
Halloween pumpkin cookies are an easy, yummy way to use up leftover candy from trick-or-treating. Made in a muffin tin, they’re a chewy and crispy cookie treat. Kids can help by unwrapping the candy, squishing the dough into the tins and decorating. Enjoy your Halloween cookies throughout autumn as a quick dessert.
1-hour recipe Serves 24


Prep: 20 mins | Cook: 15 mins
  • 1

    Position rack in centre of oven, then preheat to 350ºF.

  • 2

    Unwrap chocolate bars and chop into small pieces (no chopping required for the Smarties; just unbox them).

  • 3

    Cream butter, brown sugar, granulated sugar and malted milk powder in a large bowl with a wooden spoon until lightened in colour, about 2 minutes. Add eggs and vanilla, and beat well to incorporate.

  • 4

    Whisk to combine flour, baking soda, baking powder and salt in a medium bowl. Add flour mixture to the butter mixture and mix until the dough is fully combined. Mix in 2 cups of the chopped Halloween candy until combined.

  • 5

    Divide dough into 2 12-cup muffin tins. (If you only have one muffin tin, bake in two batches.) Squish the dough to flatten and divide the remaining 1 cup chopped Halloween candy over the tops, pressing gently to adhere.

  • 6

    Bake for 12 to 15 minutes, until the edges are golden brown and the centres are set. The middles will collapse when they come out of the oven, which makes the cookie “cup.” Cool in tin for 10 minutes and then run a knife around the edges to release. Transfer to a wire rack to cool completely before decorating.

  • 7

    Meanwhile, mix a tiny bit each orange food colouring into one icing tub and green food colouring into the second icing tub. Transfer orange icing to a decorating bag fitted with a large star tip for the pumpkin base. Transfer green icing to another decorating bag fitted with a small star tip for the stems. If you don’t have pastry bags and tips, use butter or plastic knives to spread the icing.

  • 8

    When the cookie cups are cool, get creative with decorating. Pipe pumpkin shapes with the orange frosting and top with a small green stem. Or use knives to create your pumpkins on the cookie tops. Decorate with candy eyeballs, if desired, and enjoy!

  • 9

    Time-Saving Tip: Use 2 packages of boxed Betty Crocker Sugar Cookie Mix instead of making your own. Prepare according to package directions, adding the malted milk powder (optional) with dry ingredients, and candy at the end. Transfer to a large bowl and continue with the remainder of the recipe. If you follow this method, you can omit the flour, dark brown sugar, granulated sugar and vanilla (you will need butter and eggs for the cookie mix, though). This method produces a lighter, but equally delicious cookie.

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