2025 Halloween Cookie Boxes
Here are the recipes I used to make my 2025 Halloween cookie boxes. I love how they came together, with lots of fun flavors, colors, and shapes.
For more details about planning, managing your baking timeline, how to keep cookies fresh, and how to pack/ship them, check out my original Christmas cookie box post from last year.
These pumpkin-shaped cookies look just like little pumpkins and don’t require any fancy cookie cutters!! They bake up soft and chewy with the perfect hint of pumpkin spice.
Next up are my adorable, 7-ingredient spider cake pops! They’re such a cute Halloween dessert that’s equal parts spooky and cute.
These adorable buttercream ghost cookies bake up soft and chewy and are topped with the most delicious homemade buttercream frosting. I used these cookie cutters to make them.
My monster meringues are definitely the easiest dessert in this year’s cookie box! They’re light, airy, and perfectly crunchy on the outside with chewy centers.
5. Maple Pumpkin Oatmeal Cookies
These were my favorite flavor of cookie in this box! They bake up soft and chewy with warm notes of cinnamon and molasses, and are drizzled with brown butter maple icing.
I couldn’t resist making some macarons, and figured my candy corn macarons would be perfect for this box. They’re filled with candy corn ganache, so they really do taste just like actual candy corn.
Let Me Know What You Think!
I hope you have as much fun with your Halloween baking as I have this year! If you have any questions, feel free to leave a comment below. Happy baking!
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How do u keep ur meringue ghosts from going soft? I struggle with keeping them crunchy on outside!
Hi Therin,
That part is always hard! I usually make them last, and add them right before giving away my cookie boxes!!
Do you sell and ship these cookie boxes?
Hi Tammi,
I don’t! I usually just make these for friends and family 🙂
How would you determine cost if you were to sell your boxes?
Hi Jackie,
I don’t sell these, I just make them for my friends and family, and then share the content and recipes on my social channels/blog. Sorry I can’t be of more help on that front!
If I may ask what you sell one of these boxes for and how many cookies in total per box? Thank you.
Hi Christine,
I don’t sell these, I just make them for my friends and family, and then share the content and recipes on my social channels/blog. Sorry I can’t be of more help on that front!
Thank you for sharing! Your cookies and boxes are beautiful! You’re very talented. Thanks for all the tips and ideas.
What size box do you use?
Hi Toni,
I used an 10×10-inch pastry box, and I ordered it on Amazon 🙂 Here’s the link if you want to order them: https://amzn.to/3WOAxwe
Hope your cookie boxes turn out great!!
What oil base food coloring do you recommend for coloring almond bark
Hi Mary Kay,
I use the brand color mill for oil based food coloring for coloring chocolate, and I order it on Amazon! I haven’t actually tried any other brand before, but color mill works great so I haven’t needed to! Hope that helps, and that your almond bark turns out great!
Do you have a pricing list?
Sadly I only make these for my friends and family, and I don’t sell them :/ So sorry!
What cutter did you use for the ghost and pumpkin cookies?
Hi Deanna,
I used a 2 1/2-inch ghost cookie cutter for the ghost cookies (here’s the link: https://amzn.to/4B1INfu)! The pumpkin-shaped cookies actually don’t use a cookie cutter at all. They’re shaped by hand using the method in the pumpkin cookie post. Hope that helps, happy baking!
Your cookies are always absolutely gorgeous!
Hi Snh,
Thank you so much!! I’m so happy you like them 🙂
I would buy these immediately if you sold them! They are gorgeous!
Hi Barb,
Ahh thank you so much!! That is so sweet of you to say 🙂 I’m so happy you like them!
I can’t get my wee monsters into a good shape, any tips?
Hi Aisling,
I’d make sure the meringue is whipped all the way to stiff, glossy peaks before you pipe the monsters. If it’s too soft, they can spread and lose their shape. Beating the egg whites and sugar on a medium-high speed rather than a high speed also helps make a more stable meringue, along with gradually adding in the sugar, if you aren’t already. It’s also easy to deflate the meringue when mixing in the gel food coloring, so you have ot be super careuful folding in the gel food coloring. Hope that helps, happy baking!