Halloween treats are even more fun when they look festive without turning into an all-day baking project. These easy Halloween treats for kids include cookies, brownies, snack mixes, cupcakes, fruity treats, and no-bake desserts that work for classroom parties, family celebrations, and trick-or-treat night.
Many can be prepared ahead, and several are simple enough for kids to help decorate. If you’re planning a bigger spread, pair them with these easy Halloween party food ideas for a table with plenty of sweet and savory options.
1. Ghost Sugar Cookies
Soft sugar cookies become Halloween-ready with white icing and tiny chocolate chip faces. Cut the dough into simple ghost shapes, bake until the edges are just set, and let the cookies cool completely before decorating.
Kids can add their own expressions, so there is no need to make every cookie look identical. These are especially useful for school parties because they are easy to arrange on trays or package individually.
2. Spiderweb Brownies
Fudgy chocolate brownies make an easy base for a dramatic spiderweb design. Once the brownies are cool, pipe thin circles of white icing over the surface and drag a toothpick from the center toward the edges to form the web.
Cut the pan into squares after decorating so every serving gets part of the pattern. They’re rich, familiar, and easy to make ahead when you need a Halloween dessert for a crowd.
3. Mummy Pudding Cups
Chocolate pudding, crushed chocolate cookies, and whipped topping make these mummy cups simple but eye-catching. Layer everything in clear cups so the dark cookie crumbs and creamy filling stay visible.
Pipe whipped topping across the surface in loose strips and add candy eyes between the “bandages.” Keep the cups refrigerated until serving.
4. Monster Munch Snack Mix
Monster munch is one of the easiest Halloween treats when you need something that can sit out for guests to grab. Combine popcorn, mini pretzels, cereal, candy-coated chocolates, and seasonal orange, green, and purple candies.
Serve it in one large bowl or divide it into individual cups. For more playful party options, these easy Halloween treats for kids and parties can help round out the dessert table.
5. Candy Corn Rice Krispie Treats
Classic marshmallow cereal treats get a Halloween makeover with layers inspired by candy corn. Tint portions of the marshmallow mixture yellow and orange while leaving the final section white.
Press the colors into a pan, let them firm up, and cut the treats into triangles. Keep them tightly covered at room temperature so they stay soft.
6. Chocolate-Dipped Ghost Bananas
Bananas are a fun way to add fresh fruit to a dessert-heavy Halloween table. Cut peeled bananas in half, dip or drizzle them with melted white chocolate, and use mini chocolate chips to create ghost faces.
Chill them briefly until the coating firms. Because cut fruit is perishable, keep these refrigerated until close to serving.
7. Green Monster Dessert Cups
Bright green pudding or tinted whipped topping makes an easy base for these goofy monster cups. Layer it with pieces of chocolate cake or crushed cookies and finish each cup with candy eyes.
Make the expressions different on every monster to give the tray more personality. Refrigerate the cups until party time.
8. Candy Corn Popcorn Balls
Sticky marshmallow-coated popcorn and candy corn come together in colorful handheld treats. Shape the warm mixture into balls with lightly buttered hands, then allow them to set before serving.
For individually portioned party treats, place each popcorn ball in a small food-safe bag once completely cool.
9. Spider Cookies
Round chocolate cookies turn into little spiders with pretzel pieces and candy eyes. Add the pretzel legs while freshly baked cookies are still soft, or attach them to cooled cookies with melted chocolate.
A dab of chocolate also works as edible “glue” for the eyes. They look detailed on a party tray without requiring complicated decorating.
10. Pumpkin Cheesecake Cups
Creamy pumpkin cheesecake cups bring classic fall flavor to a Halloween dessert spread. Start with a graham cracker crumb layer, add a lightly spiced pumpkin cheesecake filling, and chill until firm.
Finish with whipped cream and a small sprinkle of cinnamon before serving. Since the filling contains dairy, these should remain refrigerated.
11. Halloween Chocolate Bark
Chocolate bark is ideal when you want a colorful treat with very little preparation. Spread melted chocolate over parchment paper and scatter Halloween candies, pretzel pieces, sprinkles, or candy eyes across the surface.
Refrigerate until firm, then break it into irregular pieces. You can easily change the toppings based on what you already have in the pantry.
12. Chocolate-Dipped Pretzel Wands
Pretzel rods dipped in melted chocolate create an easy sweet-and-salty Halloween snack. Coat each rod halfway or almost completely, then add festive sprinkles before the chocolate sets.
Arrange the finished pretzels in a tall cup or jar for serving. They also work well as individually wrapped party favors.
13. Candy Corn Cake Cups
Yellow, orange, and white cake layers make these individual desserts look like oversized candy corn. Crumble cake into clear cups or alternate cake with matching frosting for more defined stripes.
Prepare the cups ahead and refrigerate if you’re using perishable frosting or whipped topping. Clear containers make the colorful layers part of the decoration.
14. Spiderweb Chocolate Dessert Cups
Rich chocolate cake or pudding makes the dark background for a simple white spiderweb. Pipe white frosting or whipped topping in circles, then carefully pull a toothpick through the lines to form the web.
These look impressive lined up on a Halloween dessert table and can be assembled ahead when properly refrigerated.
15. Ghost Vanilla Cake Cups
Vanilla cake and fluffy whipped topping create a lighter-looking Halloween dessert. Layer pieces of vanilla cake with cream in clear cups, then pipe a small ghost shape on top.
Two candy eyes are enough to finish the design. For a larger celebration, add a few savory choices from these easy Halloween appetizers for a party alongside the sweets.
16. Witch Hat Cookies
Witch hat cookies require only a few ingredients and no complicated decorating. Place a chocolate candy kiss in the center of a round chocolate cookie, using a small amount of frosting to hold it in place.
Pipe orange, purple, or green frosting around the base to create the hatband. They’re a quick option when you need a large batch of Halloween treats.
17. Halloween Rice Krispie Treats
A basic batch of marshmallow cereal bars becomes festive with orange and black sprinkles, melted chocolate, or candy eyes. Keep the decorations simple or let kids create their own designs.
Cut the treats into squares after they have set and store them in an airtight container at room temperature.
18. Peanut Butter Chocolate Fudge
Chocolate and peanut butter make a rich Halloween treat that can be cut into small bite-size squares. Chill the fudge until completely firm before slicing so the pieces hold clean edges.
Because peanut butter is a major allergen, clearly identify treats containing peanuts when serving a group, especially at children’s events. The FDA’s food allergy guidance is useful when preparing or labeling food for guests with allergies.
19. Halloween Sprinkle Cupcakes
Cupcakes don’t need elaborate ghosts or monsters to fit a Halloween party. Frost chocolate or vanilla cupcakes generously and cover them with orange, purple, green, and black sprinkles.
Kids can decorate their own cupcakes as a party activity, or you can prepare the entire tray beforehand for an easy grab-and-go dessert.
20. Caramel Apple Nachos
Thin apple slices drizzled with caramel are easier to share than whole caramel apples. Arrange the slices across a platter, add caramel, and finish with mini chocolate chips, crushed pretzels, or colorful sprinkles.
A little lemon juice can help slow browning. Prepare the platter close to serving time for the freshest texture.
21. Cinnamon Sugar Donut Holes
Warm donut holes coated in cinnamon sugar are especially good after an evening of trick-or-treating. Roll freshly cooked or warmed donut holes in cinnamon sugar while their surface is still slightly moist so the coating sticks.
Serve them warm in a bowl or small paper cups. Their simple fall flavor also balances a dessert table filled with chocolate and candy.
22. Pumpkin Bread
Moist pumpkin bread brings a cozy homemade option to a Halloween spread. Pumpkin puree, cinnamon, and warm baking spices give the loaf plenty of autumn flavor without elaborate decoration.
Bake it ahead, let it cool completely, and slice it just before serving. Leftover slices also make an easy breakfast or afternoon snack.
23. Halloween Banana Pudding Cups
Layer vanilla pudding, sliced bananas, and crushed vanilla cookies in clear individual cups. Finish with whipped topping and a couple of candy eyes to turn a familiar dessert into a Halloween treat.
Assemble them only a few hours before serving if you want the cookies to retain some texture. Keep the finished cups chilled.
24. Frankenstein Marshmallow Pops
Large marshmallows become mini Frankenstein faces after a dip in green candy coating. Insert lollipop sticks, coat the marshmallows, and allow them to set before adding hair, eyes, mouths, and little scars with dark icing.
They’re lightweight, easy to hold, and especially fun for younger kids. If you’re building a complete Halloween menu rather than just a dessert tray, these Halloween party food ideas make it easy to add more festive dishes.
1. Ghost Sugar Cookies
Halloween CookiesIngredients: 2 1/2 cups all-purpose flour, 3/4 tsp baking powder, 1/4 tsp salt, 3/4 cup unsalted butter softened, 3/4 cup granulated sugar, 1 large egg, 2 tsp vanilla extract, 1 cup white cookie icing, and 48 mini chocolate chips.
Step 1: Whisk the flour, baking powder, and salt together. In another bowl, beat the butter and sugar until creamy, then beat in the egg and vanilla.
Step 2: Mix in the dry ingredients just until a dough forms. Flatten into a disk, cover, and refrigerate for 30 minutes.
Step 3: Heat the oven to 350°F. Roll the dough about 1/4 inch thick and cut into ghost shapes. Arrange on parchment-lined baking sheets.
Step 4: Bake for 8 to 10 minutes until the edges are lightly set. Cool completely, cover with white icing, and add two mini chocolate chips for eyes.
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
2. Spiderweb Brownies
Chocolate TreatIngredients: 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp baking powder, and 1/2 cup white decorating icing.
Step 1: Heat the oven to 350°F and line an 8-inch square pan with parchment. Melt the butter and whisk in the sugar, eggs, and vanilla.
Step 2: Stir in cocoa, flour, salt, and baking powder just until combined. Spread evenly in the pan.
Step 3: Bake for 22 to 26 minutes, until the center is set and a toothpick comes out with moist crumbs. Cool completely.
Step 4: Pipe white icing in concentric circles. Drag a toothpick outward from the center at intervals to create spiderwebs, then slice into squares.
Storage: Keep in an airtight container at room temperature for up to 3 days.
3. Mummy Pudding Cups
No BakeIngredients: 3 cups prepared chocolate pudding, 18 chocolate sandwich cookies crushed, 1 1/2 cups whipped topping, and 12 candy eyes.
Step 1: Spoon a layer of crushed cookies into six clear cups.
Step 2: Divide the chocolate pudding between the cups and add another light layer of cookie crumbs.
Step 3: Transfer whipped topping to a piping bag and pipe loose strips across the tops to resemble mummy bandages.
Step 4: Place two candy eyes between the whipped topping strips and refrigerate for at least 30 minutes before serving.
Storage: Cover and refrigerate at 40°F or below. For best texture, serve within 2 days.
4. Monster Munch Snack Mix
5 Minute TreatIngredients: 6 cups popped popcorn, 2 cups mini pretzels, 2 cups crispy rice or corn cereal, 1 cup candy-coated chocolates, and 1 cup Halloween-colored candy pieces.
Step 1: Place the popcorn, pretzels, and cereal in a large mixing bowl.
Step 2: Add the candy-coated chocolates and Halloween candy.
Step 3: Toss gently until everything is evenly distributed.
Step 4: Serve in a large bowl or portion into individual party cups.
Storage: Keep tightly covered at room temperature and enjoy within 3 days for the crispiest texture.
5. Candy Corn Rice Krispie Treats
Party FavoriteIngredients: 6 tbsp unsalted butter divided, 10 oz mini marshmallows divided, 6 cups crisp rice cereal divided, yellow gel food coloring, and orange gel food coloring.
Step 1: Line an 8-inch round cake pan with parchment and lightly grease it.
Step 2: Working in three batches, melt 2 tbsp butter with one-third of the marshmallows. Stir 2 cups cereal into each batch. Tint one yellow, one orange, and leave one white.
Step 3: Press the yellow mixture around the outside edge, orange inside it, and white into the center, forming concentric rings. Press gently rather than packing tightly.
Step 4: Let set for 30 minutes, turn out of the pan, and cut the circle into triangular wedges.
Storage: Store airtight at room temperature for up to 2 days for the softest texture.
6. Chocolate-Dipped Ghost Bananas
Fruit TreatIngredients: 4 firm bananas, 8 oz white melting chocolate, 16 mini chocolate chips, and 8 wooden sticks.
Step 1: Peel the bananas and cut each one crosswise in half. Insert a wooden stick into the cut end of each piece.
Step 2: Melt the white chocolate according to package directions until smooth.
Step 3: Dip each banana into the chocolate and place on a parchment-lined tray. Add two mini chocolate chips for eyes.
Step 4: Refrigerate or freeze briefly for about 15 minutes, just until the coating is firm.
Storage: Keep refrigerated and serve the same day for best quality. Do not leave cut fruit or other perishable foods at room temperature for more than 2 hours.
7. Green Monster Dessert Cups
No BakeIngredients: 3 cups prepared vanilla pudding, green gel food coloring, 2 cups chocolate cake cubes or crushed chocolate cookies, 1 cup whipped topping, and 12 candy eyes.
Step 1: Stir a few drops of green food coloring into the pudding until evenly colored.
Step 2: Divide half the cake or cookie crumbs between six clear cups. Add green pudding and finish with the remaining crumbs.
Step 3: Spoon or pipe whipped topping over each cup.
Step 4: Add candy eyes and refrigerate for 30 minutes before serving.
Storage: Cover and refrigerate at 40°F or below. Enjoy within 2 days for best texture.
8. Candy Corn Popcorn Balls
Sweet & CrunchyIngredients: 10 cups popped popcorn, 4 tbsp unsalted butter, 10 oz mini marshmallows, 1 tsp vanilla extract, and 1 cup candy corn.
Step 1: Place the popcorn in a large lightly greased bowl and remove any unpopped kernels.
Step 2: Melt butter over low heat. Add marshmallows and stir until smooth, then remove from the heat and stir in vanilla.
Step 3: Pour over the popcorn and fold gently. Let cool slightly, then fold in the candy corn.
Step 4: With lightly buttered hands, shape into 12 balls and let set on parchment for about 20 minutes.
Storage: Wrap individually or store airtight at room temperature and enjoy within 2 days.
9. Spider Cookies
Kid FavoriteIngredients: 1/2 cup unsalted butter softened, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, 1 tsp vanilla, 1 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 36 candy eyes, 72 thin pretzel sticks broken in half, and 2 oz melted chocolate.
Step 1: Heat the oven to 350°F. Beat butter and both sugars until creamy, then beat in the egg and vanilla.
Step 2: Mix flour, cocoa, baking soda, and salt separately, then stir into the wet mixture. Scoop into 18 rounds on lined baking sheets.
Step 3: Bake for 9 to 11 minutes. While the cookies are still soft, gently press four pretzel pieces into each side for eight legs.
Step 4: Cool completely and use small dots of melted chocolate to attach two candy eyes to each cookie.
Storage: Store airtight at room temperature for up to 3 days.
10. Pumpkin Cheesecake Cups
No BakeIngredients: 1 cup graham cracker crumbs, 3 tbsp melted butter, 8 oz cream cheese softened, 3/4 cup pumpkin puree, 1/2 cup powdered sugar, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, and 1 1/2 cups whipped topping.
Step 1: Combine graham cracker crumbs and melted butter. Divide among eight small cups and press lightly into the bottoms.
Step 2: Beat cream cheese until smooth. Add pumpkin, powdered sugar, pumpkin pie spice, and vanilla and beat until creamy.
Step 3: Fold 1 cup whipped topping into the pumpkin mixture, then divide among the cups.
Step 4: Refrigerate for at least 2 hours. Top with the remaining whipped topping just before serving.
Storage: Keep covered and refrigerated at 40°F or below. Enjoy within 3 days.
11. Halloween Chocolate Bark
Easy TreatIngredients: 12 oz semisweet chocolate, 1/2 cup orange and purple candy-coated chocolates, 1/3 cup chopped pretzels, 2 tbsp Halloween sprinkles, and 2 tbsp candy eyes.
Step 1: Line a baking sheet with parchment paper.
Step 2: Melt the chocolate gently in the microwave in short intervals, stirring frequently until smooth.
Step 3: Spread the chocolate into an even layer about 1/4 inch thick and immediately scatter the candies, pretzels, sprinkles, and candy eyes over the top.
Step 4: Refrigerate for about 20 minutes until firm, then break into irregular pieces.
Storage: Store airtight in a cool room for up to 1 week, or refrigerate if your kitchen is warm.
12. Chocolate-Dipped Pretzel Wands
No BakeIngredients: 18 pretzel rods, 10 oz semisweet or white melting chocolate, and 1/2 cup Halloween sprinkles.
Step 1: Line a baking sheet with parchment and place the sprinkles in a shallow dish.
Step 2: Melt the chocolate according to package directions until smooth.
Step 3: Dip each pretzel rod about two-thirds of the way into the chocolate, allowing excess coating to drip off.
Step 4: Add sprinkles while the coating is wet. Place on parchment and allow to set completely.
Storage: Store airtight at cool room temperature for up to 5 days.
13. Candy Corn Cake Cups
Party DessertIngredients: 1 box vanilla cake mix plus the eggs, oil, and water called for on the package, yellow gel food coloring, orange gel food coloring, and 2 cups vanilla frosting.
Step 1: Prepare the cake batter according to package directions. Divide into three portions, tinting one yellow, one orange, and leaving one plain.
Step 2: Bake each color in a lined or greased pan according to package directions, until a toothpick inserted in the center comes out clean. Cool completely.
Step 3: Crumble the cooled cakes separately. Layer yellow cake, orange cake, and white cake into eight clear cups.
Step 4: Finish each cup with a swirl of vanilla frosting.
Storage: If using shelf-stable frosting, keep covered according to its label directions. If using dairy-based frosting or whipped topping, refrigerate at 40°F or below.
14. Spiderweb Chocolate Dessert Cups
Chocolate DessertIngredients: 3 cups prepared chocolate pudding, 1 1/2 cups chocolate cake cubes, and 1 cup white whipped topping or white decorating icing.
Step 1: Divide the chocolate cake cubes among six clear dessert cups.
Step 2: Spoon chocolate pudding over the cake and smooth the tops.
Step 3: Pipe thin white circles over each cup. Drag a toothpick from the center outward several times to create a spiderweb pattern.
Step 4: Refrigerate for 30 minutes before serving.
Storage: Cover and refrigerate at 40°F or below. Enjoy within 2 days.
15. Ghost Vanilla Cake Cups
Cute & EasyIngredients: 3 cups cubed baked vanilla cake, 2 cups whipped topping, 1 cup vanilla pudding, and 12 candy eyes.
Step 1: Divide half the vanilla cake cubes among six clear cups.
Step 2: Spoon vanilla pudding over the cake and add the remaining cake cubes.
Step 3: Pipe whipped topping into a tall ghost-shaped swirl on each cup.
Step 4: Add two candy eyes to each ghost and refrigerate for 30 minutes before serving.
Storage: Keep covered and refrigerated at 40°F or below. Enjoy within 2 days.
16. Witch Hat Cookies
No BakeIngredients: 24 round chocolate sandwich cookies, 24 chocolate candy kisses, and 1/2 cup orange or purple decorating frosting.
Step 1: Arrange the cookies flat-side up on a tray.
Step 2: Pipe a small circle of frosting in the center of each cookie.
Step 3: Press one unwrapped chocolate kiss into the frosting on each cookie.
Step 4: Pipe a thin ring of frosting around the base of each kiss to create the witch hat band. Let set before serving.
Storage: Store in an airtight container at cool room temperature for up to 4 days.
17. Halloween Rice Krispie Treats
Classic TreatIngredients: 4 tbsp unsalted butter, 10 oz mini marshmallows, 6 cups crisp rice cereal, 1/3 cup Halloween sprinkles, and 3 oz melted semisweet chocolate.
Step 1: Lightly grease or line a 9-inch square pan.
Step 2: Melt butter over low heat, add marshmallows, and stir until completely smooth. Remove from the heat.
Step 3: Fold in the cereal and half the sprinkles. Press gently into the prepared pan.
Step 4: Drizzle with melted chocolate, add remaining sprinkles, and let set for about 30 minutes before cutting into 16 squares.
Storage: Store airtight at room temperature for up to 2 days for best texture.
18. Peanut Butter Chocolate Fudge
Make AheadIngredients: 12 oz semisweet chocolate chips, 1 cup creamy peanut butter, 14 oz sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp salt.
Step 1: Line an 8-inch square pan with parchment paper.
Step 2: Combine chocolate chips, peanut butter, and sweetened condensed milk in a saucepan over low heat. Stir constantly until smooth.
Step 3: Remove from the heat and stir in vanilla and salt. Spread evenly in the prepared pan.
Step 4: Refrigerate for at least 2 hours until firm, then cut into 25 small squares.
Storage: Store covered in the refrigerator for up to 1 week. This recipe contains peanuts, so clearly identify it when serving at parties or school events.
19. Halloween Sprinkle Cupcakes
Party CupcakesIngredients: 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter softened, 3/4 cup granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1/2 cup milk, 1 1/2 cups vanilla frosting, and 1/3 cup Halloween sprinkles.
Step 1: Heat the oven to 350°F and line a 12-cup muffin pan. Whisk flour, baking powder, and salt together.
Step 2: Beat butter and sugar until fluffy. Beat in eggs one at a time and add vanilla. Mix in the dry ingredients alternately with the milk.
Step 3: Divide batter among the liners and bake for 17 to 20 minutes, until a toothpick inserted in the center comes out clean.
Step 4: Cool completely, frost generously, and cover with Halloween sprinkles.
Storage: Store according to the frosting used. Cupcakes with perishable dairy-based frosting should be refrigerated at 40°F or below.
20. Caramel Apple Nachos
10 Minute TreatIngredients: 4 crisp apples, 1 tbsp lemon juice, 1/2 cup caramel sauce, 1/3 cup mini chocolate chips, 1/3 cup crushed pretzels, and 2 tbsp Halloween sprinkles.
Step 1: Wash, core, and thinly slice the apples.
Step 2: Toss the slices lightly with lemon juice and arrange them across a serving platter.
Step 3: Drizzle the apples with caramel sauce.
Step 4: Scatter chocolate chips, crushed pretzels, and sprinkles over the top and serve promptly.
Storage: Best served immediately. Refrigerate leftover cut apples promptly at 40°F or below and do not leave the platter at room temperature for more than 2 hours.
21. Cinnamon Sugar Donut Holes
Warm TreatIngredients: 1 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp baking powder, 1/4 tsp salt, 1/2 tsp ground cinnamon, 1 large egg, 1/2 cup milk, 2 tbsp melted butter, vegetable oil for frying, plus 1/2 cup granulated sugar and 2 tsp cinnamon for coating.
Step 1: Whisk flour, sugar, baking powder, salt, and cinnamon together. In another bowl whisk egg, milk, and melted butter.
Step 2: Stir the wet mixture into the dry ingredients just until a thick dough forms. Combine the coating sugar and cinnamon in a separate bowl.
Step 3: Heat about 2 inches of oil to 350°F. Carefully drop small rounded teaspoons of dough into the oil in batches and fry until deep golden and cooked through, about 2 to 3 minutes, turning as needed.
Step 4: Drain briefly on paper towels, then roll the warm donut holes in cinnamon sugar.
Storage: Best eaten fresh. Store cooled leftovers airtight at room temperature for up to 1 day and rewarm before serving.
22. Pumpkin Bread
Fall FavoriteIngredients: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin pie spice, 2 large eggs, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1 1/2 cups pumpkin puree, 1/2 cup vegetable oil, and 1 tsp vanilla extract.
Step 1: Heat the oven to 350°F and grease a 9×5-inch loaf pan. Whisk flour, baking soda, salt, and pumpkin pie spice together.
Step 2: In another bowl whisk eggs, both sugars, pumpkin, oil, and vanilla until smooth.
Step 3: Fold the dry ingredients into the pumpkin mixture just until combined and transfer to the loaf pan.
Step 4: Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool before slicing.
Storage: Once completely cool, wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.
23. Halloween Banana Pudding Cups
No BakeIngredients: 3 cups prepared vanilla pudding, 3 medium bananas sliced, 30 vanilla wafer cookies lightly crushed, 1 cup whipped topping, and 12 candy eyes.
Step 1: Place a layer of crushed vanilla wafers in six clear cups.
Step 2: Add vanilla pudding and sliced bananas, then repeat the layers until the cups are filled.
Step 3: Top each cup with whipped topping.
Step 4: Add two candy eyes to each serving and refrigerate for at least 30 minutes before serving.
Storage: Keep covered and refrigerated at 40°F or below. For the best banana and cookie texture, serve the same day.
24. Frankenstein Marshmallow Pops
Kid FriendlyIngredients: 12 large marshmallows, 8 oz green candy melts, 12 lollipop sticks, 24 candy eyes, and 2 oz dark chocolate or black decorating icing.
Step 1: Insert a lollipop stick securely into each marshmallow.
Step 2: Melt the green candy coating according to package directions. Dip each marshmallow until completely coated and let excess coating drip off.
Step 3: Place on parchment and add two candy eyes before the coating fully sets.
Step 4: Once firm, use melted dark chocolate or black icing to draw hair, a mouth, and little Frankenstein scars.
Storage: Once completely set, store airtight at cool room temperature for up to 3 days.