Rich & Sweet Halloween Inspired Treats with Dulce de Leche

Fall is officially here which means pumpkin spice, dulce de leche and more will be on the menu and we’re so ready. Enjoy some hearty and tasty treats as you cozy up together with your familia.

RELATED: These Spook-tacular Vegan Recipes Will Be A Hit At Your Next Halloween Party

We’ve rounded up these recipes to take your culinary skills to the next level. The yummy baked good ingredients below will have you Halloween ready in no time! 




For the Basic Panna Cotta

2 1/2 teaspoons plain powdered gelatin

2 oz whole milk

18 oz whole milk

6 oz dulce de leche

2 Tablespoons demerara sugar (I used Sugar in the Raw) you can also use plain granulated

1 1/2 teaspoons vanilla

1/2 teaspoon fine sea salt

10 oz heavy cream (divided use)

For the Chocolate Layer

2 1/2 oz very finely grated (I used a microplane) dark chocolate (either semisweet or bittersweet will work)

scant 1/2 teaspoon powdered gelatin

1 Tablespoon whole milk (or cold water)

For the Pumpkin Layer

4 oz pumpkin puree (canned or homemade, not pumpkin pie filling)

1/4 teaspoon cinnamon

1/2 teaspoon powdered gelatin

1 Tablespoon whole milk (or cold water)

For the Dulce de Leche Layer

slightly rounded 1/4 teaspoon powdered gelatin

1 Tablespoon whole milk (or cold water)



For the pumpkin cupcakes: Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Once cooled, using the cone method, fill each cupcake with a dollop of dulce de leche and frost with dulce de leche buttercream. If desired, decorate the cupcake with spider web design using 3 tablespoons chocolate chips melted together with ¼ teaspoon shortening.

For the dulce de leche: Preheat oven to 425 degrees F.

Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan and pour boiling water in the larger pan & around pie plate (level of water should be about halfway up the pie plate). Don’t let any water seep up and into the pie plate.

Place in oven and bake for 1 hour. At the one hour point, peel off foil and check for progress. If the mixture has thickened and turned a caramelly color, it’s done. If it doesn’t quite look thick enough or dark enough, cover it up and bake it a little longer (mine took 75 minutes).

When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.

Dulce de leche buttercream: Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate. via



⅔ cup white chocolate

½ cup (1 stick) unsalted butter, chopped

⅔ cup all-purpose flour

½ cup powdered sugar

1 cup pumpkin puree

1 teaspoon pumpkin spice

1 teaspoon vanilla extract

4 large eggs

4 large egg yolks

6 tablespoons Dulce de Leche


Whipped Cream or Vanilla Ice Cream

Caramel Sauce





1 package (10) Old El Paso soft taco tortillas

3 tablespoons dulce de leche

1 1⁄2 tablespoons pumpkin puree

1 tablespoon melted butter

1 teaspoon pumpkin pie spice




In a food processor add the flour, salt and butter. Pulse few times until the mixture resembles fine bread-crumbs. Add few drops of water at a time and pulse until the dough comes together in a ball.

Take the dough out and with your fingers press it in a 12X4 tart pan covering the sides as well.

Cover with plastic wrap and refrigerate for at least 30 minutes.

In the meantime, peel and core the 4 Fufi apples. Cut them into 8-10 slices.

Place them in a saute pan with the 3 tbsp of butter and cook over low heat until just begin to brown on the edges. Set aside.

Peel, core and roughly chop the remaining 3 apples. Put them in a small saucepan with the sugar and cook for about 20-25 minutes until soft but not mushy.

Heat the oven to 375F. Remove the plastic wrap from the tart shell, cover it with parchment paper and fill with baking beans/uncooked rice.

Bake for 15 minutes. Remove the parchment paper and the beans and cook for 5 more minutes.

When baked, take it out of the oven completely (without turning off the oven) fill it with the cooked chopped apples and arrange the caramelized apples on top.

Return to the oven and bake for 30 more minutes.

Just before taking it out of the oven, heat the dulce de leche for 1 minute in the microwave and as soon as the tart is baked brush the dulce de leche over the sliced apples.

Cool completely before serving.




Preheat oven to 350 degrees. Spray three 8x8 inch square pans or two 9 inch square pans with nonstick cooking spray.

In a bowl, sift together flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice.

Melt coconut oil, then let it cool to room temperature.

In the bowl of your mixer, beat oil, sugar, and vanilla until it is fully incorporated.

Add pumpkin puree and mix to combine.

Beat in eggs, one at a time, scraping down the bowl after each addition.

Gradually add flour to the pumpkin mixer, mixing on low and until just combined.

Evenly distribute batter into pans and bake for 25-30 minutes, or until a knife is inserted and comes out clean, depending the your oven and the size of the pans.

Allow cakes to cool completely before frosting.

To make the frosting beat together cream cheese, butter, vanilla and salt.

Slowly add in powdered sugar then increase mixer speed to high and beat for 4-5 minutes.

To assemble the cake, spread about 1/3 cup of dulce de leche onto first layer, then top with about 1 cup of frosting.

Add next layer and repeat process.

For the final layer, spoon remaining frosting into a a pastry bag fitted with a large tip.

Pipe frosting and sprinkle with pumpkin pie spice.




Preheat oven to 350 degrees, line the bottom of a 9x13 inch pan with parchment paper, set aside.

To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.

Meanwhile, to prepare the filling, combine the apple slices, flour, granulated sugar, cinnamon, and nutmeg, and vanilla in a large bowl, toss together to coat evenly.

After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.

In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Using a pastry blender, cut in the cold cubed butter until small clumps form. Pour the apples into the pan over the pastry dough. Press to create an even layer, then spoon the dulce de leche over top. Pour the crumb topping over the apples. Place in the preheated oven and bake for 40-45 minutes or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.