These Spider Cupcakes for Halloween are spooky-cute pumpkin cupcakes topped with tangy cream cheese frosting, Oreo “spider bodies,” and candy eyes. Perfectly spiced, soft, and festive — they’re an easy, family-friendly Halloween dessert that tastes just as good as it looks.

Why You’ll Love This Recipe

These cupcakes bring cozy fall flavor and Halloween fun together in one bite. The pumpkin base is moist and warmly spiced, the cream cheese frosting adds just the right sweetness, and the Oreo spiders on top make everyone smile. They’re simple to make, naturally festive, and can be easily made gluten-free — ideal for parties, kids, or fall gatherings.

Spider Cupcakes for Halloween

If you’re hunting for a Halloween dessert that’s both adorable and genuinely delicious, look no further than these Spider Cupcakes for Halloween. They’re fluffy, warmly spiced pumpkin cupcakes topped with luscious cream cheese frosting — and decorated with Oreo spiders that are almost too cute to eat.

Every bite feels like autumn. The soft pumpkin cake has that cozy mix of cinnamon, ginger, and nutmeg that makes the whole kitchen smell amazing. Combined with smooth, lightly tangy cream cheese frosting, it’s a balance of spice, sweetness, and comfort that feels like fall in dessert form.

These cupcakes have been trending across food blogs and Pinterest because they hit that sweet spot between festive and doable. You don’t need fancy tools — just cupcakes, Oreos, chocolate, and a little creativity. The result looks bakery-perfect, but it’s actually one of the easiest Halloween recipes you’ll ever make.

What makes them even better is how flexible they are. You can use whole wheat, all-purpose, spelt, or even gluten-free flour and still get soft, tender cupcakes. Pumpkin puree adds natural moisture, so you won’t need butter in the batter — just olive oil or any mild oil you like.

These cupcakes are great for all ages: kids love decorating the spiders (especially sticking on the candy eyes), and adults love how flavorful and not-too-sweet they are. They’re fun, cute, and surprisingly elegant for a themed dessert.

The cream cheese frosting adds richness and balance. It’s silky, not overly sweet, and pipes beautifully. Just be sure both the butter and cream cheese are softened — that’s the key to getting the perfect creamy texture.

Now for the best part — the spiders! Each cupcake is topped with an Oreo “spider body,” chocolate “legs,” and candy eyes. Melted chocolate makes it easy to draw the legs, and the eyes stick right on with a dab of frosting or ganache. It’s the kind of decoration that looks impressive but takes only a few minutes.

Serve these cupcakes at your Halloween party, classroom event, or as a fun weekend baking project. They look adorable on a tray surrounded by candy corn or small pumpkins. And if you want a slightly healthier option, they’re already lower in processed ingredients and easy to adapt for gluten-free diets.

Beyond their looks, what really sets these Halloween Spider Cupcakes apart is the flavor. The pumpkin and warm spices taste like homemade pumpkin bread, while the frosting adds a cheesecake-like creaminess. You’ll want to make them again long after Halloween’s over.

These cupcakes capture everything great about fall baking — cozy, playful, and made to share. So get your cupcake liners ready, melt some chocolate, and let your inner pastry artist out. Because these Spider Cupcakes are the kind of treat that’ll make your Halloween table unforgettable.

Servings & Time

Servings: 20 cupcakes
Prep Time: 25 minutes
Bake Time: 20 minutes
Assembly & Decorating Time: 20 minutes
Total Time: 1 hour 5 minutes

Ingredients

Pumpkin Cupcakes

• 2 cups (250g) flour — whole wheat, spelt, or all-purpose (or 1 cup / 134g 1:1 gluten-free blend for GF version)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• 4 large eggs (room temperature)

• 2 cups (480g) canned pumpkin puree

• 2 cups (400g) brown sugar, raw sugar, or coconut sugar

• 1 cup (240ml) olive oil or other mild liquid oil

Cream Cheese Frosting

• 1/2 cup (113g) unsalted butter, softened

• 12 ounces (340g) cream cheese, softened

• 1/8 teaspoon salt

• 1/2 teaspoon vanilla extract

• 1 1/2 cups (195g) powdered sugar

Decoration

• 20 Oreo cookies (or gluten-free/Paleo versions if preferred)

• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate

• 40 candy eyes

Instructions

1. Prepare the cupcakes:

   • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

   • In a large bowl, whisk the eggs, pumpkin puree, sugar, and oil until smooth.

   • Gradually fold in the dry ingredients until combined — don’t overmix.

   • Fill liners about 3/4 full and bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.

2. Make the frosting:

   • Beat butter and cream cheese together until creamy and smooth. Add salt and vanilla.

   • Gradually mix in powdered sugar until fluffy. Chill for 10–15 minutes if too soft to pipe.

3. Decorate:

   • Frost each cooled cupcake generously.

   • Twist Oreos apart and use one half (cream side down) as the spider’s body on top of each cupcake.

   • Melt chocolate chips in 20-second intervals until smooth. Transfer to a piping bag or zip-top bag with a tiny corner snipped off.

   • Pipe 8 legs (4 on each side) extending from under the Oreo.

   • Add two candy eyes on each Oreo, using melted chocolate or frosting as glue.

4. Set and serve:

   • Let the chocolate legs set for 10–15 minutes before serving. Store cupcakes in the refrigerator and bring to room temperature before enjoying.

Tips

• Make Ahead: Bake cupcakes a day early; frost and decorate the next day for freshest texture.

• Flavor Boost: Add a touch of clove or allspice for a deeper fall spice profile.

• Allergy-Friendly Options: Use gluten-free Oreos and dairy-free cream cheese to accommodate different diets.

• Serving Idea: Arrange cupcakes on a black platter or rustic board for a spooky-cute Halloween display.

• Storage: Store covered in the refrigerator up to 4 days.