I’ve got the perfect list for you to cook from for the rest of the month!

So many delicious dishes – savory and sweet – to enjoy this October!

Whether you’re into creating spooky dishes for the season or just want to enjoy the crisp fall weather, there is something here for everyone to love.

Throw on your favorite Halloween movie and make a treat or cozy up with a bowl of soup. These October recipes are seriously dreamy.

31 Best Halloween Recipes To Make In October

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Cookie time!

These autumn monster cookie bars are studded with almond butter, maple syrup, chocolate, molasses, pepitas and oats. The end result is a very hearty, satisfying cookie bar that is perfect for the fall season! One of these squares is very filling and tastes like heaven. 

Just pair it with some coffee and you’re golden. 

If you’ve been following for a while, then you might recognize this cookie bar as a spin on my autumn monster cookies from The Pretty Dish!

Those ones have a few extra things added in (bourbon soaked cranberries! coconut!) but they are very similar to these. And we love them!

I generally do NOT like nuts in my cookies or any baked goods. While I do love experimenting and testing new recipes that may include a pecan or walnut in a treat, if I’m making a classic brownie or cookie? No nuts whatsoever.

I started making these into bars after developing the recipe for the book, because, well… frankly it’s just easier with kids! See also: my chocolate chip cookie bars which are insanely good. And a huge favorite. 

I knew that my kids wouldn’t want nuts or dried fruit in the bars. 

Luckily, I manage to keep the pepitas because they are slim and crunchy! And some spices too that make them feel extra fall-ish.  (more…)

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Soft pretzels and beer cheese are on tap for the weekend!

These soft and fluffy soft pretzel bites are topped with crunchy salt and hanging out in a bubbly, melty beer cheese dip that is top notch. 

This combo is heavenly. It ranks up there with peanut butter and chocolate. Or peanut butter and jelly. Or cheese and crackers!

You get the drift. 

I mean, just look at it – I don’t think we need much convincing. 

I love how October-y soft pretzels feel. Maybe it’s the faux Octoberfest menus at our local restaurants, but I’m into it. They are warm and cozy and if you make some pumpkin beer cheese to go with – um, hello. No one can resist.

If you want to show your family and friends some foodie love, make them this. That is my favorite expression of love – cooking delicious food! As if it was a giant secret or something. But seriously, this is a labor of love and one that everyone truly adores.

Soft pretzels are so high maintenance but homemade ones can’t be beat. My family goes WILD for them. The kids all love them, even Jordan. Eddie lives for pretzel buns for sandwiches. They are a special treat in our house and sometimes I dread making them, because of the whole dough rising and baking soda bath thing. But they turn out so wonderfully that I am always thrilled that I did it. 

So is everyone else!

While the soft pretzels are good, they are merely a vehicle for CHEESE. The creamiest, meltiest beer cheese dip. Remember last year when I made everything pretzel bites with chipotle beer cheese? YEP.

Just as good. 

This pumpkin beer cheese is incredible. It’s not overly pumpkin flavored – we’re using pumpkin beer, not pumpkin puree or spice. So depending on how pumpkiny or spiced your beer is, that will determine the flavor. If you have a pumpkin beer you love, then you’ll most likely love it in this dip. 

I know that this recipe can seem intimidating. I make my pretzel dough first. While it rises, I grate my cheese and measure out everything for the beer cheese sauce. That way I’m ready to go!

Once the dough has doubled, I form it into tiny rolls for the skillet. I also have another sheet pan of plain pretzel rolls that aren’t baked in cheese – you can use these for dipping too! While they do their second short rise, I make the beer cheese.

Then comes the part when you boil the pretzels in baking soda. This is necessary for that golden, crusty pretzel top. Don’t skip it!

I make a ring of the pretzel dough in an oven-safe skillet then pour the beer cheese in the center. I bake for 25 minutes or so until the cheese is super bubbly and the pretzels are, well…pretzels!  (more…)

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Now this is a cake I can get behind. 

Oh my gosh. Yes that title is a mouthful but it is really all necessary. Take the favorite pumpkin cream cold brew and turn it into an icebox cake? Like a super easy cake that doesn’t require baking?!

OKAY. I’m here for it. 

This reminds me of my pumpkin white chocolate mousse pie from last year, but it may be even easier. And if you’re into coffee, better? The jury is still out!

It’s no secret how much I absolutely love the pumpkin cream cold brew drink. It is just SO GOOD. Last year I made a version with coconut cream and it’s delish to make at home. I love how the cream layer of the drink is so light and rich at the same time. 

So when my cousin Lacy came up with this idea I was 100% sold. She thought of the espresso layer and the pumpkin layer and it sounded incredible. So we got to work! And after a few tests, we nailed it. The creamy icebox cake that you can prep a full day ahead of time with hints of espresso and pumpkin both. Not too sweet. Light and decadent at the same time, just like the drink that I love!

The flavor is so spot on. If you love pumpkin and coffee, you’re going to freak.

Here’s how the icebox cake goes down:

• Layers of graham crackers make up our “cakey” layer. Yes, crackers! In icebox cakes, crackers or cookies are used for the layers, which then turn soft and cakey as the cake sits in the fridge. I love using graham crackers here because they are a very neutral flavor with everything else we have going on. However, you could even do oreos… or gingersnaps! Oh yes.
• I like to make two layers here for our cake. Sort of like how the pumpkin cream cold brew has a cold brew layer and then a cream layer. The first layer is cream, mascarpone cheese and espresso powder. The second layer is pumpkin and cream. All whipped together, all layered to perfection! 
• The cake really needs to be refrigerated overnight. You can get away with 4 to 6 hours, sure. It will be set and taste delicious, but the graham crackers won’t be soft and cakey yet. They will be crunchy. To be honest, I don’t mind the crunchy texture! But at the same time, it won’t slice nicely. You can use a spoon and scoop it out if you choose to do it that way.
• For super perfect slices, you can put this in the freezer for about an hour. Despite the name, icebox cake doesn’t actually go in the freezer! It goes in the fridge. But if you want it to be a little firmer, throw it in the freezer for that hour or so. Not much longer. 
• I like to sprinkle mine with some crushed graham crackers or cinnamon! For the perfect topping.

This makes the best Friendsgiving dessert. It is easy, even though it does require two bowls. All you do is layer some fluffy cream and refrigerate the whole thing.

It doesn’t have to look perfect when sliced. You can use a spoon to scoop it out instead! No on minds, because it tastes like heaven.

Cake + coffee is the best combo ever. (more…)

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I’ve got the best recipe ideas for you to make in the last few weeks of October!

Throw on your favorite Halloween movie and make a treat or cozy up with a bowl of soup. These October recipes are seriously dreamy.

12 October Recipes

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These recipes are perfect to whip up while watching Hocus Pocus or your favorite Halloween movie and cuddling on the couch! (more…)

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Because ‘tis the season for comfort food. (more…)

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This is like grown up Halloween candy! Homemade adult candy. (more…)

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This fun Halloween punch is actually a mocktail.  (more…)

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And I’m not exaggerating one single bit. (more…)

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