Looking for a fun and spooky dessert to serve this Halloween? This Halloween Spider Web Cookie Cake is made with a fudgy brownie mix base, creamy homemade buttercream frosting, and a web design piped with black icing. It’s festive, delicious, and so simple to make!
This giant cookie cake is the ultimate party treat—slice it up like a pizza for easy serving, and wow your guests with the dramatic spider web effect. Keep reading to learn how to make this creative Halloween dessert that’s guaranteed to impress all the little ghosts and goblins at your gathering.
Why We Love this Halloween Spider Web Cookie Cake
• This recipe is quick, easy, and fun for all ages.
• The brownie base starts with a simple mix, so there’s no fussing with complicated steps.
• The spider web design looks fancy but is surprisingly easy to create with a zip-top bag and a toothpick.
• It’s perfect for Halloween parties, school events, or a festive family dessert.
What You Need
Ingredient Notes
• Brownie mix: Any brand works! Choose a fudgy brownie variety for the richest flavor. Use gluten free, if desired.
• Buttercream frosting: Homemade frosting gives the best taste and texture.
• Black frosting: Tint reserved buttercream with black food coloring or use black candy melts.
• Zip-top bag: A simple way to pipe the web design without fancy equipment.
• Optional garnish: Add plastic spiders found at the dollar store (not edible).
How to Make a Halloween Spider Web Cookie Cake
• Start by baking the brownie base in a 12-inch pizza pan until set, then let it cool completely.
• Frost with homemade buttercream frosting, spreading evenly across the surface. I love this retro, old school type hand mixer and this large stainless steel mixing bowl to make the frosting.
• Transfer black frosting to a small zip-top bag, snip a tiny corner, and pipe a spiral pattern from the center outward.
• Using a toothpick or the tip of a knife, drag lines outward through the spiral to form a spider web.
• Add plastic spiders if desired, then slice and serve!
Frequently Asked Questions
• Can I use store-bought frosting? Yes! While homemade buttercream has the best flavor, canned frosting works in a pinch.
• Can I make this ahead of time? Absolutely. Bake the brownie base a day in advance and frost it the day you plan to serve.
• Can I use a different pan size? Yes, just adjust the baking time. A 9x13-inch pan works too, though the cookie cake will be thicker.
Quick Tips
• Make sure the brownie base is completely cool before frosting.
• Keep the hole in your zip-top bag very small for clean web lines.
• Drag your toothpick gently to avoid tearing the frosting.
• Use parchment paper under your brownie for easy removal from the pan.
Related Recipes
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Halloween Spider Web Cookie Cake
Video
Equipment
Ingredients
For the cookie cake
- 1 Brownie mix (18 ounces) I used Ghirardelli
- ¼ cup water
- ⅓ cup vegetable oil or 1 stick melted butter
- 1 egg, room temperature
For the frosting
- ½ cup butter, softened (1 stick)
- 8 ounces powdered sugar or 2 cups
- ½ teaspoon vanilla extract
- 2 tablespoons heavy whipping cream or milk or a little more if frosting is too thick
For the decoration
- 7 plastic spiders (not edible) or make m&m candy spiders with candy melts
- Black food coloring gel
Instructions
For the cookie cake
- Preheat oven to 350°F. Line a 12-inch pizza pan with foil and grease the foil with butter or oil. Prepare brownie mix according to package directions, then spread evenly in the pan. Bake for 25-30 minutes, being careful not to overbake. Remove from oven and cool completely.
For the frosting
- In a large bowl, beat softened butter with an electric or stand mixer on medium speed for about 3 minutes, until smooth and creamy. With the mixer on low, gradually add the powdered sugar, cream, and vanilla extract. Increase to high speed and beat for another 3 minutes, until light and fluffy. If the frosting is too thick, add more cream one teaspoon at a time, mixing well after each addition, until the desired consistency is reached. Reserve ¼ cup of frosting and tint it black for the spider web design.
- Frost the cooled brownie evenly with the buttercream frosting. To create the spider web, transfer the black frosting to a small zip-top bag and snip a tiny corner. Pipe a spiral pattern starting from the center, keeping the lines about ¾ inch apart. Using a toothpick or the tip of a knife, gently drag lines outward from the center to the edges to form the web design. Add plastic spiders, if desired (to remove before eating).
- Serve the Spider Web Cookie Cake sliced into wedges, just like a pizza, for easy sharing at Halloween parties or family gatherings. Store any leftovers covered in the refrigerator for up to 3 days. For the best texture, let slices come to room temperature before serving.
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