Easy Halloween Ghost Beignets, Fun and Festive

Halloween baking does not always have to involve cookies and cupcakes. These Halloween Ghost Beignets are a fun twist on a classic fried treat, with soft, fluffy centers, golden-brown edges, and an adorable ghost shape that makes them perfect for spooky celebrations.

What makes this recipe especially easy is that these ghost beignets are made without yeast, so there is no long rising time. The dough comes together quickly with baking powder, buttermilk, cinnamon, and vanilla, then it is rolled, cut into ghost shapes, and fried until beautifully golden.

Serve these homemade Halloween beignets warm with a generous dusting of powdered sugar and a rich chocolate dipping sauce. They are perfect for Halloween parties, fall gatherings, Halloween brunches, or a fun weekend treat with the family.

Why You’ll Love This Recipe

• No yeast required: Baking powder gives the beignets their lift without a yeast-based rising period.
• No long proofing time: The dough only needs a short 10-minute rest before rolling.
• Fun Halloween shape: Ghost-shaped cookie cutters turn simple beignets into a festive Halloween dessert.
• Soft and fluffy: Buttermilk helps create a tender texture inside the fried dough.
• Warm cinnamon flavor: Cinnamon and vanilla add a cozy fall flavor.
• Easy chocolate dip: Melted chocolate and cream make a rich dipping sauce in minutes.
• Perfect Halloween party food: These ghost beignets are fun to serve at Halloween parties, fall gatherings, and family celebrations.

Tools You’ll Need

You do not need many special tools to make these Halloween beignets.

• Large mixing bowl: Gives you enough space to combine the dough.
• Whisk: Useful for mixing the dry ingredients and wet ingredients separately.
• Rolling pin: Rolls the dough to an even thickness.
• Ghost-shaped cookie cutter: Creates the spooky Halloween shapes.
• Deep, heavy-bottomed pan: Provides enough depth for safely frying the beignets.
• Kitchen thermometer: Helps you maintain the oil at approximately 350°F (175°C).
• Slotted spoon: Makes it easier to remove the fried beignets from the oil.
• Paper towels: Absorb excess oil after frying.
• Microwave-safe bowl: Makes preparing the chocolate dip quick and easy.

Ingredients

For the Ghost Beignets

• 3¼ cups (390 g) all-purpose flour, plus extra for dusting: Flour forms the base of the beignet dough.
• 2 teaspoons baking powder: Provides lift and helps the beignets puff as they fry.
• ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1 tablespoon ground cinnamon: Adds warm, autumn-inspired flavor.
• ¼ cup (60 g) granulated or caster sugar: Sweetens the dough.
• 1 egg: Helps bind the dough and adds richness.
• 1 tablespoon vanilla extract: Adds a warm vanilla flavor.
• ¾ cup plus 2 tablespoons (220 ml) buttermilk: Creates a soft, tender dough and adds a slight tang.
• Neutral oil, for deep-frying: Use an oil with a high smoke point, such as vegetable, sunflower, or canola oil.
• Powdered sugar, for dusting: Gives the finished ghost beignets their classic snowy appearance.

For the Chocolate Dip

• 3½ oz (100 g) dark or milk chocolate: Creates the base of the dipping sauce.
• 3 tablespoons (50 ml) heavy cream: Makes the chocolate smooth and creamy.
• 1–2 tablespoons golden syrup, optional: Adds sweetness and helps balance the flavor of dark chocolate.

How To Make Yeast-Free Halloween Ghost Beignets

1. Mix the dry ingredients: Add the flour, baking powder, salt, cinnamon, and sugar to a large mixing bowl. Whisk until everything is evenly combined.
2. Mix the wet ingredients: In a separate bowl, whisk together the egg, vanilla extract, and buttermilk until smooth.
3. Make the dough: Pour the wet ingredients into the dry ingredients. Stir with a spoon until a soft dough begins to form.
4. Knead briefly: Transfer the dough to a lightly floured surface and knead it gently just until smooth. The dough may remain slightly sticky, which is normal. If it is difficult to handle, add a little extra flour, one tablespoon at a time. Avoid adding too much flour or over-kneading, as this can make the beignets less tender.
5. Rest the dough: Wrap the dough and let it rest for about 10 minutes. This short resting period makes the dough easier to roll and shape.
6. Roll the dough: Lightly flour your work surface and rolling pin. Roll the dough into a rectangle approximately ⅜ inch (1 cm) thick.
7. Cut out the ghosts: Use a ghost-shaped cookie cutter to cut the dough into individual Halloween ghosts. Gather the scraps, gently re-roll them, and continue cutting until all the dough has been used.

1. Heat the oil: Pour enough neutral oil into a deep, heavy-bottomed pan for frying. Heat the oil to approximately 350°F (175°C). Use a kitchen thermometer to monitor the temperature throughout cooking.
2. Fry in small batches: Carefully place two or three ghost-shaped pieces of dough into the hot oil at a time. Avoid overcrowding the pan because too many beignets can lower the oil temperature.
3. Fry until golden: Cook each beignet for approximately 1–2 minutes per side, or until puffed and golden brown. If the beignets are not puffing, check the oil temperature because the oil may not be hot enough.
4. Drain the beignets: Remove the cooked ghost beignets with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

1. Add powdered sugar: While the beignets are still warm, dust them generously with powdered sugar. The sugar will cling beautifully to the warm surface.
2. Make the chocolate dip: Add the chocolate and heavy cream to a microwave-safe bowl. Heat in short bursts, stirring well between each burst, until the chocolate is melted and completely smooth.
3. Sweeten the dip: If using dark chocolate, stir in 1–2 tablespoons of golden syrup, adding it gradually until the chocolate reaches your preferred sweetness.
4. Serve warm: Arrange the powdered sugar ghost beignets on a serving plate and serve them warm with the chocolate dipping sauce.

Make It Yours

These Halloween Ghost Beignets are easy to customize for different Halloween celebrations.

• Add a little pumpkin spice to the dough for an extra seasonal flavor.
• Replace some of the cinnamon with a pinch of nutmeg.
• Use milk chocolate, dark chocolate, or white chocolate for the dipping sauce.
• Add Halloween sprinkles while the chocolate dip is still warm.
• Pipe small chocolate eyes onto the ghosts for an extra spooky look.
• Add a little orange or purple food coloring to white chocolate for a colorful Halloween dip.
• Serve the beignets with caramel sauce instead of chocolate.
• Make smaller ghosts for a Halloween dessert platter.
• Add a light drizzle of melted chocolate over the powdered sugar for a more decorative presentation.

Perfect for Halloween

These Halloween Ghost Beignets make a fun addition to any spooky celebration.

• Halloween parties: Arrange the ghost-shaped beignets on a large platter for an eye-catching dessert.
• Halloween brunch: Serve them warm alongside coffee, hot chocolate, or apple cider.
• Kids’ Halloween parties: The ghost shapes make these fried treats especially fun for children.
• Fall gatherings: Cinnamon and vanilla give them a cozy autumn flavor.
• Halloween dessert tables: Pair them with Halloween cookies, cupcakes, brownies, and other spooky sweets.
• Family baking: Let everyone choose their favorite dipping sauce and toppings.

Ghost Beignets for Halloween

These yeast-free Halloween beignets create soft, cinnamon-scented fried dough without a long rise. Baking powder gives the no-yeast beignets lift, while buttermilk keeps the centers tender and powdered sugar gives each ghost a snowy finish. Serve these Halloween ghost treats with warm chocolate sauce at parties, brunches, or family celebrations. These easy Halloween treats offer a playful combination of homemade beignets, spooky shapes, and simple preparation.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

10 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Breakfast, Desserts

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Beignets

• 390 g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp cinnamon
• 60 g caster sugar
• 1 egg
• 1 tbsp vanilla extract
• 220 ml buttermilk

Chocolate ganache dip

• 100 g dark/milk chocolate
• 50 ml double cream
• 1-2 tbsp golden syrup or you syrup of choice

Equipment

• large mixing bowl
• Whisk
• Rolling Pin
• Ghost-shaped cookie cutter

Method

 

1. Mix the Dry Ingredients

   In a large mixing bowl, add the flour, baking powder, salt, cinnamon, and sugar. Whisk the ingredients together thoroughly so the baking powder, salt, and spices are evenly distributed throughout the flour.
2. Mix the Wet Ingredients

   In a separate bowl, whisk the egg, vanilla extract, and buttermilk until smooth and fully combined. Mixing the wet ingredients separately helps them incorporate more evenly into the dough.
3. Make the Dough

   Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until the ingredients come together and a soft dough forms. Avoid overmixing, as this can make the finished beignets less tender.
4. Knead Briefly

   Transfer the dough to a lightly floured work surface. Gently knead it just until it becomes reasonably smooth. The dough may still feel slightly sticky, which is normal. If it is too difficult to handle, add flour 1 tablespoon at a time, mixing or kneading gently after each addition.

   Avoid adding too much flour, as a stiff or overly floured dough can produce heavy, dense beignets.
5. Rest the Dough

   Wrap the dough and let it rest for about 10 minutes at room temperature. This short resting period allows the dough to relax, making it easier to roll without springing back.
6. Roll the Dough

   Lightly flour the work surface and rolling pin. Unwrap the dough and roll it into an even rectangle about 3/8 inch thick. Try to keep the thickness consistent so the beignets cook evenly.
7. Cut the Ghosts

   Use a ghost-shaped cookie cutter to cut the dough into individual Halloween ghost shapes. Carefully transfer the cutouts to a lightly floured surface or tray. Gather the remaining scraps, gently reroll them without overworking the dough, and continue cutting until all the dough is used.
8. Heat the Oil

   Pour enough neutral oil into a deep, heavy-bottomed pan to allow the beignets to float while frying. Heat the oil to approximately 350°F, using a thermometer if available to maintain a consistent temperature.
9. Fry the Beignets

   Carefully place 2–3 ghost-shaped pieces into the hot oil at a time. Fry for about 1–2 minutes per side, turning carefully, until the beignets puff up and become evenly golden brown.

   Do not overcrowd the pan, as adding too many pieces at once can lower the oil temperature and result in greasy beignets. Remove the finished beignets with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
10. Add the Powdered Sugar

    While the beignets are still warm, generously dust them with powdered sugar. The warmth of the beignets helps the sugar stick to the surface and creates a snowy finish.
11. Make the Chocolate Dip

    Add the chocolate and heavy cream to a microwave-safe bowl. Heat the mixture in short intervals, stirring well after each one, until the chocolate is completely melted and the mixture is smooth and creamy.

    If you prefer a sweeter or glossier dip, gradually stir in golden syrup until you reach the desired flavor and consistency.
12. Serve

    Serve the ghost beignets while they are still warm with the chocolate dip on the side. For the best texture, enjoy them soon after frying.