Copycat Crumbl Halloween Cookies: 5 Spooky Recipes

Quick answer: The 5 Crumbl Halloween cookies worth making at home are the Halloween Confetti Milkshake, Dirt Cake, Pumpkin Cheesecake, Halloween Vanilla Sugar and Halloween Cake Batter Blondie. Each copycat recipe below makes 8 big Crumbl-size cookies, bakes at 350°F for 10 to 12 minutes, and uses easy add-ons like Oreos, graham crackers, cake mix and Halloween sprinkles.

Crumbl only bakes its Halloween cookies for one week, so we rebuilt five fan favorites from Crumbl’s own descriptions. You get the ingredients, step-by-step instructions and the one trick that makes each cookie taste like the real thing.

Key Takeaways

• All 5 recipes make 8 large cookies and bake at 350°F (175°C) for 10 to 12 minutes.
• Crumbl serves the Dirt Cake warm and the Pumpkin Cheesecake and Halloween Confetti Milkshake chilled.
• The easiest recipe is the Halloween Cake Batter Blondie because it needs no frosting.
• The secret to Crumbl size is a big dough ball (about ½ cup or 120 g), chilled before baking and pulled from the oven while the center still looks soft.
• These are unofficial copycat recipes. Crumbl does not share its real recipes.

Crumbl Halloween Cookies at a Glance

Here is how the five copycat recipes compare, with the calories Crumbl lists for the real cookies.

*Calories per serving as listed on Crumbl’s website. See our full Crumbl calories and nutrition guide.

5 Tips for Crumbl-Style Cookies at Home

1. Weigh your flour. Too much flour makes dry cookies. If you use cups, spoon the flour into the cup and level it off.
2. Make big dough balls. Use about ½ cup (120 g) of dough per cookie and press each ball into a thick 1-inch puck.
3. Chill before baking. 30 minutes in the fridge keeps thick cookies from spreading.
4. Underbake slightly. Pull the cookies when the edges are set and the centers still look soft. They finish setting on the hot pan.
5. Cool fully before frosting chilled cookies. Warm cookies melt buttercream. Frost, then refrigerate for 1 hour.

1. Copycat Crumbl Halloween Confetti Milkshake Cookie

The real cookie is a chilled confetti sugar cookie rolled in Halloween sprinkles and topped with cake-flavored buttercream and a dollop of whipped cream. Crumbl has used orange, black and white sprinkles in one year and purple and green in another, so any Halloween mix works.

Makes: 8 large cookies | Prep: 25 min | Chill: 1 hr 30 min | Bake: 10–12 min at 350°F

Ingredients

Cookie dough

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ½ cup (60 g) powdered sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ tsp almond extract (optional)
• 3 cups (375 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup Halloween sprinkles (jimmies), divided

Cake-flavored buttercream

• ½ cup (113 g) unsalted butter, softened
• 2½ cups (300 g) powdered sugar
• ⅓ cup (40 g) dry vanilla cake mix, heat-treated
• 3–4 tbsp heavy cream
• 1 tsp vanilla extract

Topping

• ½ cup cold heavy cream whipped with 1 tbsp powdered sugar

Instructions

1. Beat the butter, granulated sugar and powdered sugar for 2 to 3 minutes until fluffy. Beat in the egg, vanilla and almond extract.
2. Mix in the flour, baking powder and salt on low speed until just combined. Fold in ¼ cup of the sprinkles.
3. Scoop 8 dough balls (about ½ cup each). Roll each ball in the remaining sprinkles, press it into a 1-inch puck and chill for 30 minutes.
4. Bake 4 cookies per lined sheet at 350°F (175°C) for 10 to 12 minutes, until the edges are set but the centers look soft. Cool completely.
5. For the buttercream, beat the butter until smooth, then beat in the powdered sugar, cake mix, vanilla and cream until thick and fluffy.
6. Pipe a thick swirl of buttercream on each cookie and chill for 1 hour. Add a dollop of whipped cream just before serving.

Copycat tip: Raw cake mix is not safe to eat, so heat-treat it first. Microwave it in 30-second bursts, stirring each time, until it reaches 160°F (71°C), then let it cool. Use jimmies, not round nonpareils, which bleed color into the dough.

2. Copycat Crumbl Dirt Cake Cookie

Crumbl’s Dirt Cake Cookie is a warm dark chocolate cookie coated in cookies-and-cream crumbs, swirled with fudge frosting and finished with chocolate streusel and a gummy worm. It looks like a mini dirt cake cup, which makes it one of the most popular Halloween cookies to copy.

Makes: 8 large cookies | Prep: 30 min | Chill: 30 min | Bake: 10–12 min at 350°F

Ingredients

Cookie dough

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2¼ cups (280 g) all-purpose flour
• ¾ cup (65 g) Dutch-process cocoa powder
• 1 tsp baking soda
• 1 tsp cornstarch
• ½ tsp salt
• 15 Oreo cookies, finely crushed (about 1½ cups), for rolling

Fudge frosting

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup (30 g) cocoa powder
• 2 cups (240 g) powdered sugar
• 2 oz (57 g) semi-sweet chocolate, melted and cooled
• 3–4 tbsp heavy cream
• 1 tsp vanilla extract and a pinch of salt

Chocolate streusel and topping

• ¼ cup (30 g) all-purpose flour
• 2 tbsp cocoa powder
• 2 tbsp granulated sugar
• 2 tbsp butter, melted
• 8 gummy worms

Instructions

1. Make the streusel: mix the flour, cocoa, sugar and melted butter into crumbs. Bake on a lined pan at 350°F for 8 minutes, then cool and break into small crumbs.
2. Beat the butter, brown sugar and granulated sugar until fluffy. Beat in the eggs and vanilla.
3. Mix in the flour, cocoa, baking soda, cornstarch and salt until just combined.
4. Scoop 8 dough balls (about ½ cup each), roll each one in the Oreo crumbs and press into a 1-inch puck. Chill for 30 minutes.
5. Bake 4 per sheet at 350°F for 10 to 12 minutes. Chocolate dough hides browning, so pull them when the edges look set. Cool for 10 minutes.
6. Beat the frosting ingredients until smooth. Swirl a layer on each cookie, sprinkle with streusel and leftover Oreo crumbs, and press a gummy worm on top.

Copycat tip: For a darker “dirt” color, swap half the cocoa for black cocoa. Crumbl serves this cookie warm, so frost it while it is still slightly warm and eat it the same day.

3. Copycat Crumbl Pumpkin Cheesecake Cookie

Most copycat recipes online use a pumpkin cookie base, but Crumbl’s Pumpkin Cheesecake Cookie is a chilled, buttery graham cookie. The pumpkin is in the cheesecake frosting, and the cookie is finished with graham cracker streusel. This version follows Crumbl’s own description.

Makes: 8 large cookies | Prep: 30 min | Chill: 1 hr 30 min | Bake: 10–12 min at 350°F

Ingredients

Graham cookie

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1½ cups (150 g) graham cracker crumbs (about 10 full sheets)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon

Pumpkin cheesecake frosting

• 8 oz (226 g) cream cheese, softened
• ¼ cup (57 g) unsalted butter, softened
• ½ cup (120 g) canned pumpkin purée, blotted dry
• 3 cups (360 g) powdered sugar
• 1½ tsp pumpkin pie spice
• 1 tsp vanilla extract

Graham streusel

• ½ cup (50 g) graham cracker crumbs
• 2 tbsp all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp butter, melted

Instructions

1. Make the streusel: mix the graham crumbs, flour, brown sugar and melted butter. Bake on a lined pan at 350°F for 8 minutes, then cool and crumble.
2. Beat the butter and sugars until fluffy, then beat in the egg, yolk and vanilla.
3. Mix in the flour, graham crumbs, baking powder, baking soda, salt and cinnamon until just combined.
4. Scoop 8 dough balls, press into 1-inch pucks and chill for 30 minutes. Bake 4 per sheet at 350°F for 10 to 12 minutes, until lightly golden at the edges. Cool completely.
5. Blot the pumpkin between paper towels to remove extra water. Beat the cream cheese and butter until smooth, then beat in the pumpkin, powdered sugar, spice and vanilla.
6. Spread a thick layer of frosting on each cookie, top with streusel and chill for at least 1 hour. Serve cold.

Copycat tip: Blotting the pumpkin is the key step. Wet pumpkin makes a runny frosting that slides off the cookie.

4. Copycat Crumbl Halloween Vanilla Sugar Cookie

This is Crumbl’s classic sugar cookie dressed up for Halloween: a soft sugar cookie with orange and black sprinkles mixed into the dough and vanilla buttercream on top. It’s the easiest frosted cookie on this list and a fun one to make with kids.

How to make it: Mix a thick sugar cookie dough with orange and black jimmies, shape 8 big dough balls, chill for 30 minutes and bake at 350°F for 10 to 12 minutes. Cool completely, spread on vanilla buttercream and chill for 1 hour. Get the full ingredients, step-by-step instructions and 4 more ideas in our Crumbl Halloween sugar cookie recipe.

Candy Corn variation: Crumbl’s Candy Corn Sugar Cookie is a similar vanilla sugar cookie. Leave out the sprinkles, pipe a swirl of vanilla frosting on top and finish each cookie with one candy corn.

5. Copycat Crumbl Halloween Cake Batter Blondie Cookie

Crumbl’s Halloween Cake Batter Blondie is a smooth cake batter cookie packed with white chocolate chips and a splash of spooky sprinkles. There’s no frosting, so it’s the fastest recipe here.

Makes: 8 large cookies | Prep: 15 min | Chill: 1 hr | Bake: 10–12 min at 350°F

Ingredients

• 1 cup (226 g) unsalted butter, melted and cooled
• 1 cup (200 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups (315 g) all-purpose flour
• 1 cup (about 130 g) dry vanilla or funfetti cake mix
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups (255 g) white chocolate chips, plus extra for topping
• ⅓ cup Halloween sprinkles (jimmies), plus extra for topping

Instructions

1. Whisk the melted butter, brown sugar and granulated sugar until smooth. Whisk in the eggs and vanilla.
2. Stir in the flour, cake mix, baking soda and salt. Fold in the white chocolate chips and sprinkles.
3. Scoop 8 dough balls and chill for at least 1 hour. This soft dough needs a longer chill.
4. Bake 4 per sheet at 350°F for 10 to 12 minutes, until the edges are light golden and the centers look underbaked.
5. Press a few extra white chips and sprinkles on top while the cookies are hot, then let them rest on the pan for 10 minutes.

Copycat tip: Blondie cookies taste best warm. Rewarm a cooled one in the microwave for about 10 seconds.

How to Store, Freeze and Reheat Halloween Cookies

• Frosted cookies (Confetti Milkshake, Dirt Cake, Pumpkin Cheesecake and Vanilla Sugar): keep in an airtight container in the fridge for up to 3 days.
• Unfrosted cookies (Cake Batter Blondie): keep airtight at room temperature for up to 3 days.
• Dough balls freeze for up to 3 months. Bake from frozen and add 1 to 2 minutes.
• Add whipped cream to the Confetti Milkshake cookies only when serving. It does not store well.

For more detail, read how to store cookies, can you freeze cookies and how to reheat Crumbl cookies.

Want the Real Thing? Crumbl Halloween Week

Crumbl bakes its Halloween lineup for one week only. In 2025, Halloween week ran from October 27 to November 1 and included the Halloween Confetti Milkshake, Dirt Cake and Pumpkin Cheesecake cookies, plus a Graveyard Menu of returning flavors that varied by store. Crumbl hasn’t confirmed its 2026 Halloween lineup yet. New flavors are usually revealed on Sunday evening, so check our Crumbl next week menu for the latest spoilers.

Halloween 2026 falls on a Saturday. See is Crumbl open on Halloween for expected hours, and check the Crumbl allergen menu before you order.

Frequently Asked Questions

These are unofficial copycat recipes based on Crumbl’s public flavor descriptions. Crumblscookie.com is not affiliated with Crumbl.