Planning for a few neighbors to come by for a Halloween bash? What better way to celebrate with these cute treats from Pillsbury! And best of all, these goodies can easily be made gluten-free delicious by just swapping out a few ingredients come October 31st!

Our recommendations: for the Chomping Monsters and Monster Cookie Pops, replace the refrigerated cookie dough with a tub of refrigerated Pillsbury® Gluten Free Chocolate Chip Cookie Dough.

For the Pumpkin Pizza, replace the refrigerated pizza dough with the new refrigerated Pillsbury® Gluten Free Thin Crust Pizza Dough.

Then, use your favorite gluten-free candies, licorice, marshmallows, ice cream cone (for The Great Pumpkin Cake) and other sweet decorations to whip up the perfect snacks for all the little goblins…and even the adult monsters, too!

 

 

Chomping Monsters

Watch out for these creepy and silly monsters; they love to chomp with their big teeth!

Makes 24 servings

Recipe provided by Pillsbury

 

 

Ingredients

Cookies

1 package (16 oz) Pillsbury® Ready To Bake!™ refrigerated chocolate chip cookies (24 cookies)

1 1/4 cups white vanilla baking chips

1 container ready-to-spread frosting (any white variety)

Gel food colors, if desired

 

Decorations, if desired

Red or black string licorice

Miniature semisweet chocolate chips

Large marshmallows

Candy-coated chocolate candies

 

Steps

1. Heat oven to 350°F. On ungreased cookie sheet, place cookie dough rounds 2 inches apart. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.

2. Meanwhile, in medium microwavable bowl, microwave 1 cup of the white vanilla baking chips, uncovered, on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Cool 5 minutes. Stir in frosting until well blended. Reserve 2 tablespoons of the frosting mixture to attach decorations. Use gel food colors to tint remaining frosting in desired colors. Spoon each color of frosting into resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag, and pipe on bottom of 1 cookie. Press another cookie, flat side down, on frosting at an angle, cookies touching on one side and about 1 inch apart on the other, to look like open mouth.

3. To decorate, press remaining white vanilla baking chips in frosting for teeth. Use reserved frosting mixture to attach eyes, using your favorite candies to make these monsters come to life!

 NOTE: To keep this recipe gluten-free, we recommend you swap out the listed cookie dough for a tub of refrigerated Pillsbury® Gluten Free Chocolate Chip Cookie Dough. You can also find great gluten-free chocolate chips, marshmallows, and candies to decorate your Chomping Monsters!

 

Creamy Candy Corn Puddings

Whip up this layered dessert, made with easy instant pudding and topped with Halloween sweets.

Makes 6 servings

 Recipe provided by Pillsbury

 

Ingredients

1 box (4-serving size) butterscotch instant pudding and pie filling mix

4 cups milk

20 drops red food color

45 drops yellow food color

1 box (4-serving size) banana cream instant pudding and pie mix

1 cup whipping cream, whipped

12 pieces candy corn

 

Steps

1. Make butterscotch pudding as directed on box, using 2 cups of the milk. Stir in 20 drops red food color and 25 drops of the yellow food color. Refrigerate 30 minutes. Make banana cream pudding as directed on box, using remaining 2 cups milk. Stir in remaining 20 drops yellow food color. Refrigerate until ready to use.

2. To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) martini glasses. (Cover and refrigerate remaining banana cream pudding for another use.) Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream. Garnish with candy corn.

 

The Great Pumpkin Cake

Bring the essence of Halloween to your dessert table with this wonderful pumpkin-shaped Bundt cake!

Makes 24 servings

 

Recipe provided by Betty Crocker

 

 

 

Ingredients

Cake

2 boxes Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

 

Frosting and Decoration

1/2 teaspoon orange paste icing color (not liquid food color)

2 containers (1 lb. each) Betty Crocker® Rich & Creamy vanilla frosting

1 flat-bottom  ice cream cone

1/2 cup Betty Crocker® Rich & Creamy dark chocolate or chocolate frosting

2 green candy-coated chocolate baking bits

2 pieces candy corn

4 lime wedge candy jellies

 

Steps

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease – and lightly coat with gluten-free flour – a 12-cup fluted tube cake pan. Make, bake, and cool 1 cake mix as directed on box for 12-cup fluted tube pan. Repeat with second cake mix.

2. Stir 1/4 teaspoon of the orange paste icing color into each container of vanilla frosting. To make pumpkin shape, place 1 cake, rounded side down, on serving plate (if necessary, trim cakes to form flat surfaces). Spread top with 1/3 cup orange frosting. Place second cake, rounded side up, on top of first cake. Frost both cakes with remaining orange frosting.

3. Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining chocolate frosting; seal bag. Cut tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.

4. Frost outside of ice cream cone with 1/3 cup of the chocolate frosting. In small resealable food-storage plastic bag, place remaining cup chocolate frosting; seal bag. Cut a tiny hole in one bottom corner of bag. Squeeze bag to draw eyes, nose, and mouth on pumpkin with frosting. Add baking bits for irises of eyes and candy corn for teeth.

5. Insert frosted cone in center of cake to form pumpkin stem. With knife, cut leaf shapes from candy jellies (see photo); place near stem. To serve cake, cut slices from top cake before cutting bottom cake. Store loosely covered.

 NOTE: There are some great brands out there of gluten-free cone cups…perfect to make your pumpkin’s stem!

 

 

Pumpkin Pizzas

Turn this cheesy pizza into jack-o’-lanterns , topped with sauce and pepperoni. A perfect Halloween dinner!

Makes 6 servings

Recipe provided by Pillsbury

 

 

Ingredients

1can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1 cup pizza sauce

1/2 cup shredded Cheddar cheese (2 oz)

9 slices pepperoni

12 small fresh basil leaves

 

Steps

1. Heat oven to 400°F. Roll out dough on work surface. Roll dough into 13×10-inch rectangle. With 4- or 5-inch pumpkin-shaped cookie cutter, cut dough into 6 pumpkin shapes, rerolling dough if necessary. Place 1 inch apart on ungreased cookie sheet.

2. Spread pizza sauce over shapes to within 1/4 inch of edges. Sprinkle with cheese. Cut 6 slices of the pepperoni into triangles; place on pumpkins to create eyes. Cut remaining 3 pepperoni slices in half to look like jack-o’-lantern mouths; place on pumpkins. Place 2 basil leaves on each for stem. Bake 10 minutes or until cheese is melted.

NOTE: To keep this recipe gluten-free, we recommend you swap out the listed pizza crust for tub of refrigerated Pillsbury® Gluten Free Thin Crust Pizza Dough. 

 

 Monster Cookie Pops

Treat friends and family with these creative monster cookie pops made using Pillsbury® refrigerated peanut butter cookies–a perfect dessert for Halloween.

Makes 14 servings

Recipe provided by Pillsbury

 

 

 

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

14 craft sticks (flat wooden sticks with round ends)

1 container (12 oz) vanilla whipped ready-to-spread frosting

Purple, green, and blue neon liquid food color

1 tube (4.25 oz) black decorating icing

Assorted candies for decorating, such as candy sprinkles, marshmallows, black licorice, red licorice ropes and gum balls

 

Steps

1. Heat oven to 350°F. Cut cookie dough into 14 slices, 1/2 inch thick. Roll each slice into a ball. On ungreased cookie sheet, arrange 7 cookie dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball, with end pointing toward center of cookie sheet. Repeat with another cookie sheet and remaining 7 cookie dough balls.

2. Bake 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

3. Meanwhile, divide frosting among 4 bowls. Leave 1 bowl of frosting white; color remaining bowls with purple, green and blue food colors. Frost cookie pops; decorate with icing and candies as desired to form monster faces.

Note: You can bake cookie pops up to 3 days in advance; store tightly covered at room temperature until ready to decorate. Store decorated cookie pops tightly covered up to 3 days.

ADDITIONAL NOTE: To keep this recipe gluten-free, we recommend you swap out the listed cookie dough for a tub of refrigerated Pillsbury® Gluten Free Chocolate Chip Cookie Dough. You can also find great gluten-free candies, sprinkles, marshmallows, and licorice to decorate your Monster Cookie Pops! YUM!

 

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