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Spooky Halloween Baking

Halloween is upon us once again and I couldn't be more excited! Fall is my favorite season and Halloween one of my favorite holidays... so basic, I know. I take full advantage of the cool, crisp weather to make hearty soups, hot apple cider and as many baked goods as I can possibly create. After all, I love a good theme!

A tool I love using to really "wow" a crowd at a theme party is my Nordic Ware Skull Cakelet pans. They have amazing themed pans for each holiday and I have become a collector. I have them displayed on my dining room wall, they are just too cute to hide in the cupboard. Not only are they adorable but they make gorgeous desserts! These cakes come out perfect every time, and require almost no decorating.

Check out their affordable fall and Halloween pans here.

I was asked to create a Halloween treat for each child in my son's preschool class and thought: I'VE BEEN TRAINING MY WHOLE LIFE FOR THIS...and...I can use my Nordic Ware Pumpkin pans! Here is the recipe below for these tasty, pumpkin cakelets.

Pumpkin Cakes:


2 cups canned pumpkin (1.5 cans)

Nonstick spray, (for greasing)

4 large eggs

1 1/2 cups brown sugar

1 cup vegetable oil

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg

2 cups all-purpose flour


1 cup powdered sugar

1 tsp vanilla extract

1.5 tablespoons milk or water



Preheat oven to 350, grease your cakelet pan with cooking spray.

In your stand mixer, mix the pumpkin puree with the eggs. Then add the sugar, oil, baking powder, baking soda and spices to the mixer. Mix on medium speed for 2 minutes.

The batter will be a bit runny so you can use a ladle or pour the mixture into a large measuring cup for easy pouring. Pour batter into cakelet pan, only fill about 3/4 of the way to allow cakes to rise.

Bake at 350 for 35 minutes or until toothpick comes out clean.

Decorate with powdered sugar, orange or chocolate icing or a the powdered sugar glaze.


Mix 1 cup powdered sugar in a bowl with extract, and water. Pour into a measuring cup and lightly cover cakes in a back and forth motion. The glaze is very sweet so use sparingly.

Have a happy and safe Halloween, everyone!

This recipe was adapted from Food Network.

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About Ashley

Ashley Mancione is a wife, mom, freelance graphic designer/developer and home decor enthusiast. Stay tuned to read more about styling House 3, favorite recipes and her DIY adventures.

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