Spider Donuts: How to Make Spooky Halloween Donuts at Home

These spider donuts are baked from scratch using a tender chocolate donut recipe, finished with a stovetop chocolate glaze and decorated with pretzels and candy eyes for a fun, slightly spooky Halloween treat.

It’s Halloween Treats Week and I’m thrilled to share this easy from-scratch spider donut recipe. Many versions use store-bought donuts, which is fine in a pinch, but homemade baked chocolate donuts are quick to make and taste so much better. A glossy stovetop chocolate glaze gives them a shiny finish and holds the pretzel legs and candy eyes in place.

The finished donuts strike the right balance between creepy and cute — perfect for kids and adults alike. Below I’ve kept the tips concise so you can get the donuts and glaze right before decorating.

The Donuts and Glaze

These baked chocolate donuts are soft and slightly cake-like. The glaze is thick and ganache-like for a shiny, smooth finish that sets quickly. A few practical tips:

• Grease the donut pan and fill each cavity only about one-third full. The batter puffs up a lot; overfilling causes odd shapes.
• Right after baking, invert the pan onto a cooling rack to release the donuts. Leaving them in the pan traps steam and ruins the texture.
• Wait until the donuts are cooled slightly before glazing so the glaze sets properly.
• For a thick, ganache-like glaze spoon it onto the donuts and let it drip naturally.
• If you prefer a thinner glaze, add an extra tablespoon or two of butter to loosen it.
• The glaze sets fast—keep a bowl of hot water nearby and rest the glaze bowl in it to keep it pourable while you work.

How to Make Spider Donuts

Once your donuts are baked and glazed you only need pretzels and small candies for eyes. Use candy eyes, white chocolate chips, M&M’s, ruby chocolate chips, or any small round candy that pairs well with chocolate.

Break pretzels so the top two arches form individual “legs.” Each donut needs eight legs, so plan on breaking a bunch. Pressing your thumbnail gently along the pretzel seam helps create cleaner breaks and fewer crumbs.

While the glaze is still wet, dip one end of each pretzel “leg” into the glaze and press it into the donut. Repeat around the donut to make eight legs, then press in two candy eyes. Allow the glaze to set for about 20 minutes before serving.

Storing and Serving

Baked donuts are best the day they’re made. They start to lose their fluffy texture after 24 hours and aren’t appealing by day three. For best results, enjoy these spider donuts within 24 hours.

If you need to store them overnight, place the donuts in an airtight container and refrigerate. When moving decorated donuts, use a spatula to lift them gently so the legs and eyes stay put.

When fresh, these spider donuts are a spooky-sweet chocolate treat that kids and grown-ups will enjoy making and eating. Have fun decorating and celebrating Halloween with this simple, from-scratch recipe.

Spider Donuts

Mikayla M.

Soft baked chocolate donuts topped with a glossy chocolate glaze and decorated to look like spiders.

5 from 5 votes

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Prep Time 20 mins

Cook Time 25 mins

Decorating time 20 mins

Course Dessert

Cuisine American

Servings 15

Calories 230 kcal

Equipment

• Donut pan

Ingredients

Donut Ingredients

• 100 grams all-purpose flour 3/4 cup
• 47 grams cocoa powder 1/2 cup
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 84 milliliters oil 3 oz (about 1/3 cup)
• 160 grams Greek yogurt 2/3 cup
• 115 grams white sugar 1/2 cup
• 56 grams brown sugar 1/4 cup, packed

Glaze Ingredients

• 113 grams chocolate 4 oz, chopped
• 45 grams butter 3 tablespoons
• 44 milliliters corn syrup 3 tablespoons
• 1/2 teaspoon vanilla

Decoration Ingredients

• 90 pretzels
• 30 candy eyes or small chocolate chips, M&M’s, etc.

Instructions

Baking Donuts

• Preheat oven to 350°F and grease a 6- or 12-cup donut pan.
• Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, beat together sugars, yogurt, oil, and egg until smooth.
• Fold wet and dry ingredients until a smooth batter forms.
• Fill each donut cavity about one-third full (a piping bag without a tip works well).
• Bake 9–10 minutes, until donuts are springy and a toothpick comes out clean.
• Immediately invert the pan onto a cooling rack to release the donuts. Repeat with remaining batter.

Make the Glaze

• Combine chocolate, butter, and corn syrup in a small pan over low heat. Stir constantly until melted and smooth.
• Stir in vanilla and keep the glaze warm until ready to use.

Decorate

• Break pretzels so the top two arches become individual legs.
• When donuts are slightly cooled, spoon or pour glaze over the tops. Work over silicone or parchment for easier cleanup.
• Dip one end of each pretzel leg in the glaze and press into the donut. Add eight legs per donut.
• Press in candy eyes and let the glaze set for about 20 minutes.
• Enjoy while fresh!

Nutrition

Serving: 1 donut
Calories: 230 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 11 g
Sugar: 19 g

Tried this recipe?Let us know how it went!