Halloween Oreo Roll Delight

This Halloween Oreo Roll is a fun and festive dessert that brings a spooky twist to classic chocolate cookies. It transforms familiar Oreos into a dramatic rolled cake wrapped in a web of colorful melted marshmallows and topped with gummy spiders, sure to be the star of any Halloween gathering. The hypnotic swirl inside gives each slice a delightful surprise that is as tasty as it is visually exciting.

I tried this recipe last Halloween for a party and everyone couldn’t stop taking pictures before digging in. It’s become our go to Halloween treat every year since.

Ingredients

• Chocolate sandwich cookies: One package of double creme filled chocolate sandwich cookies such as Oreo Double Stuf forms the rich chocolate base for the cake choose a fresh package for best texture
• Cream cheese: Eight ounces of cream cheese at room temperature adds softness and slight tang for balanced flavor
• Whole milk: Two tablespoons whole milk helps loosen the dough for easy rolling
• Unsalted butter: Unsalted butter at room temperature makes the buttercream smooth and creamy
• Confectioners’ sugar: Two cups confectioners’ sugar sweetens and thickens the buttercream
• Kosher salt: Kosher salt enhances overall flavor and cuts sweetness
• Marshmallows: Six ounces of marshmallows about 24 pieces melts into stretchy webbing fresh marshmallows work best
• Orange gel food coloring: Orange gel food coloring colors the marshmallow webbing vividly
• Gummy spiders: Gummy spiders perfect for spooky decoration choose firm candies that won’t melt easily

Instructions

Scoop the Creme Filling:

Scrape the creme filling out of the cookies into a small bowl and set aside carefully.

Grind the Cookies:

Transfer the empty cookies to a food processor. Pulse about 20 times until finely ground crumbs form.

Make the Dough:

Pulse in the cream cheese and scrape down the sides as needed. Pulse about 15 times to combine into soft dough. Add one tablespoon milk if mixture is too thick but it should feel like sugar cookie dough.

Roll Out the Dough:

Place the dough between two sheets of plastic wrap on a flat surface. Roll out with a rolling pin into a 9by12inch rectangle and set aside with wrap still on.

Prepare the Buttercream:

Add the reserved creme filling and butter to the food processor. Process until smooth. Add one cup confectioners’ sugar and process again. Add the remaining confectioners’ sugar with a pinch of salt and blend until light and fluffy, finishing with the remaining milk.

Spread the Buttercream:

Remove the top plastic wrap from dough. Spread the buttercream evenly on three sides, leaving a half inch border on the shorter side furthest from you.

Roll the Log:

Using the plastic wrap, roll the dough away from you into a tight log with the seam side down. Wrap tightly in plastic and refrigerate for at least four hours or overnight to firm up.

Create the Marshmallow Web:

When ready, microwave marshmallows with orange gel food color until they melt and lose shape. Stir well and cool slightly. Use gloved fingers to stretch the sticky marshmallow into thin, web like strands wrapped around the roll entirely.

Decorate and Serve:

While the marshmallow is still sticky, place gummy spiders on top to complete the spooky look. Allow to set for 10 minutes then slice and enjoy immediately.

I especially love the combination of creamy and crunchy textures in this dessert. One Halloween my niece was so excited to peel away the marshmallow web and find the swirl inside she asked to make this recipe with me the very next week.

Storage Tips

Wrap leftovers tightly in plastic wrap and refrigerate for up to three days to keep the roll fresh. The marshmallow webbing will soften over time but still taste delicious. For longer storage, slice and freeze individual portions in airtight containers, then thaw in the fridge before serving.

Ingredient Substitutions

If you cannot find double creme filled cookies, any chocolate sandwich cookie works well but the filling amount changes the flavor balance. Cream cheese can be swapped for mascarpone for a richer texture. Unsalted butter may be replaced with salted butter, but omit additional salt from the recipe to avoid oversalting. Flavored food coloring gels can create different themes such as green for a witchy look or black for a more gothic vibe.

Serving Suggestions

Serve this dessert chilled alongside a scoop of vanilla ice cream or whipped cream to balance the rich sweetness. Add some festive fall fruits like fresh orange slices or dried cranberries for color and texture contrast. A hot drink like spiced cider or rich coffee pairs beautifully with the creamy chocolate taste.

This Halloween Oreo Roll is a show stopping yet easy dessert you can prepare ahead. Slice chilled for the cleanest swirls and best presentation.

Your Recipe Questions Answered

→ How do I make the dough for the chocolate roll?

Pulse the cookies to crumbs, then mix with cream cheese and milk until a soft dough forms, similar to sugar cookie dough.

→ What is the purpose of the marshmallow web?

The marshmallow web creates a stretchy, colorful layer wrapping the roll, adding texture and a festive Halloween look.

→ Can I change the color of the marshmallow webbing?

Yes, feel free to use any gel food coloring to create the web in your preferred Halloween color, like green or purple.

→ How long should the roll chill before serving?

Chill at least 4 hours or overnight to firm up the roll for easy slicing and better texture.

→ What decorations enhance the spooky theme?

Use gummy spiders on the marshmallow web to add a fun and creepy decorative touch.