Ghost Cookies On Cookie Cake: Easy Halloween Cookie Cake Ideas For Spooky Parties

Some Halloween desserts lean cute. Others aim to shock. This Ghost Cookie Cake lands somewhere in between.

A chewy, layered, ghost-topped dessert that balances structure with sweetness. You get the visual of Halloween ghost cookies, the soft texture of blondies, and a surprise middle that adds contrast and depth.

That balance matters. Especially when you’re baking for kids and adults, or prepping trays for Halloween parties where everyone reaches for the most dramatic thing first.

This recipe brings together visual appeal, flavor, and bite. More importantly, it does so without collapsing into a mess when you slice it. That alone builds trust in my book.

Why this ghost dessert stands out from the rest

What makes this different from other Halloween cookie cakes, brownies, or ghost birthday cake ideas is the layering. Most cookie-based Halloween desserts stop at a single bake.

A tray of ghost sugar cookies or ghost cupcakes with piped frosting faces. But this version builds from the base up: buttery crumbs, a creamy baked center, and a cookie dough top packed with white chocolate chips.

The final touch is the placement of ghost-shaped marshmallows. They puff just enough in the oven to settle in, but hold their spooky shape.

Start with a structured base

Crushed graham crackers or Biscoff cookies mix with butter and a touch of brown sugar to form the bottom. I’ve used both, and I find Biscoff brings more depth with its spiced, caramelized notes.

If you prefer a cleaner, more familiar base, stick with graham crackers. You won’t go wrong.

Prebaking this layer gives it enough structure to carry the rest. I always let it cool slightly before adding the middle, which keeps the layers distinct when sliced. This becomes especially important if you plan to store and transport it.

Add contrast with the creamy middle layer

Softened cream cheese, sugar, vanilla, and an egg form the base here. It bakes into something between cheesecake and custard. Just rich enough to stand out, not so heavy that it overshadows the cookie dough.

This is also where I like to play. Crushed Oreos deepen the flavor and add texture. You can also fold in crushed chocolate cookie crumbs for a darker contrast.

It reminds me of Halloween Dirt Cake with its layered surprises, but here it’s neatly confined to a square.

Build the cookie dough layer with white chocolate chips

This is a classic base. Creamed butter, sugar, and granulated sugar for chew and flavor, then eggs and vanilla to bind it all. I add flour, baking soda, and salt gradually so the dough stays light.

White chocolate chips brighten the bake. Their sweet, creamy finish pairs with the tang of the cream cheese below.

I’ve made this layer with milk and dark chocolate too, but white allows the ghosts to pop after baking. That visual clarity helps when you’re aiming for spooky treats that hold up on a dessert table.

If you prefer bolder contrast, switch the chips. But for clean layers and soft color balance, white works best.

Press the ghosts in, don’t bury them

This step often gets rushed, but it makes a big difference. Once the cookie dough covers the middle layer, press the marshmallow ghosts gently across the top.

Don’t sink them too deep. You want them to peek out clearly, like tiny trick-or-treaters.

If you’re looking for variety, add smaller Ghost Cake Pops alongside for a matching theme. The visual match adds cohesion, especially for dessert platters or party spreads.

Bake, cool, and slice clean

Bake until the top turns golden and no longer jiggles in the center. I usually check at 30 minutes, then again at 35. Ovens vary.

Let it cool in the pan. I mean it. Letting it rest helps everything firm up so the slices come out clean and sharp. If you pull too soon, the middle can blur into the base.

After slicing, each square shows off the three layers clearly. It reminds me of a stacked Spooky Cake, but simpler and with more structure.

Serving suggestions and Halloween party tips

This Ghost Cookie Cake does well at room temperature. Serve it as a slab, or cut it into thick bars. I’ve brought this to school parties, office tables, and Halloween movie nights. It travels well and doesn’t need last-minute garnish.

Pair it with Halloween Strawberries or other fruit-based Halloween desserts to lighten the table. The color contrast and flavor variety help keep everything from leaning too sweet.

For storage, an airtight container works fine. Three days at room temp. Five days if refrigerated.

Save this recipe and share your Halloween win

Add this Ghost Cookie Cake to your Simple Halloween Cake Ideas board and come back to it each season.

Drop a comment below if you bake it. I’d love to hear if you used Biscoff or graham crackers, or what your guests said about the ghost-shaped marshmallows. If you decorated it with your kids, that’s even better. Let’s trade Halloween cookie cake designs.