Healthy Halloween Treat Ideas for Kids and Adults

Smart Sweets Lollipops:  Only 1 gram of sugar per 2 lollipops! A spooky spin on a classic, Halloween Lollipops come with 12 individually wrapped lollipops and two fruity flavours per bag: Blue Raspberry and Watermelon.

Choco No No's:  Each piece bursts with vibrant, natural colors—no artificial flavors or dyes—just pure joy in every bite. Crafted to be Free of the Top 9 Common Allergens, Vegan, Kosher, Non-GMO, and made for moments worth savoring taste where it all began.

Milkless Minis:  Small in size, big on magic! Milkless Minis deliver silky, creamy chocolate bliss — completely milk-free and full of flavor. Each bite-sized bar is perfectly crafted to satisfy every sweet craving while adding a little enchantment to your day. 

PeaNot Cup: Elevate your chocolate magic with PeaNOT Cups by No Whey! Each bite starts with rich, milkless chocolate that melts into a creamy, silky PeaNOT center, creating a flavor experience that’s both indulgent and enchanting.

Easy Healthy Halloween Recipes

Okay, let's get into it. Here's our list of Halloween Treats that will make you the most popular person at your Halloween get-together!

Spider Bites

These fun little treats might look scary, but they are nothing but delicious.

Ingredients:

1 (12-ounce) package semisweet chocolate chips

1/2 cup creamy peanut butter

6 cups pretzel sticks

Directions:

1. Place parchment paper on baking sheet; set aside.
   
   
2. In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
   
   
3. Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
   
   
4. Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.

Spiced Pumpkin-Molasses Cake

A moist, aromatic cake made with real pumpkin, rich molasses, and warming spices — perfect for Halloween.

Ingredients

3 cups cake flour, spooned and leveled

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

1 cup molasses

1 cup canned pure pumpkin

3/4 cup buttermilk

1/2 cup vegetable oil

1 large egg

Confectioners’ sugar (if desired to make it look like a Jack O' Lantern)

Directions

1. Preheat oven to 350°F. Lightly grease a 10-inch round cake pan. Whisk together flour, pie spice, baking soda, baking powder, and salt in a bowl; make a well in center of mixture. Whisk together molasses, pumpkin, buttermilk, oil, and egg in a second bowl. Pour wet ingredients into well of dry ingredients, and whisk just until combined. Transfer to prepared pan. 

2. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool cake in pan on a wire rack 10 minutes, then invert onto rack to cook completely.

3. Just before serving, in order to get the "Jack O' Lantern" look like in the picture, dust with confectioners’ sugar, using a festive stencil made from parchment paper, if desired.

Apple-Cardamom Cakes with Apple Cider Icing

Made with real apples and warming spices, these apple cardamom cakes capture the comforting taste of autumn in every bite.

Ingredients

1/2 cup plus 2 tablespoons butter at room temperature, plus more for cake molds

2 1/4 cups all-purpose flour, plus more for cake molds

1 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground cardamom

2 eggs

1 1/2 cups sugar

1 1/2 tsp. vanilla extract

1 cup applesauce

1/2 cup sour cream

1 1/2 tsp. lemon zest

1 1/2 cups peeled and chopped Granny Smith apples

1 1/4 cups confectioners' sugar

3 Tbsp. apple cider

Directions

1.  Make the cakes: Heat oven to 400°F. Butter and flour 24 3 1/2-ounce cake molds or 2 12-cup cupcake tins and set aside.

2. Sift the flour, baking soda, salt, and cardamom together and set aside.

3. Beat the eggs and sugar together using a mixer set on medium-high speed until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla and applesauce. Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined. Gradually add the flour mixture and mix until smooth.

4. Fold in the apples and divide the batter among the prepared molds (about 1/4 cup per mold). Bake until a skewer inserted in the center of the cake tests clean -- 20 to 25 minutes.

5. Cool for 5 minutes in the pan on a wire rack. Unmold the cakes and cool completely on the rack.

6. Make the glaze: Stir the remaining melted butter, confectioners' sugar, and apple cider together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.

Rosemary-Pumpkin Seed Bark

Sweet, savory, and lightly herbed, this pumpkin seed brittle with rosemary and sea salt is a crunchy fall treat perfect for a Halloween get-together.

Ingredients

2 cups granulated sugar 

1/2 cup (1 stick) unsalted butter, sliced

1/3 cup golden syrup

1/2 tsp. baking soda

2 1/2 cups roasted, salted pepitas

1 Tbsp. chopped fresh rosemary

1/4 tsp. freshly ground black pepper

Large-flake sea salt (such as Maldon)

Directions

1. Line a rimmed baking sheet with parchment paper. Combine sugar, 1/2 cup water, butter, and golden syrup in a large saucepan. Bring to a boil over medium-high heat. Cook, without stirring, until caramel is light brown and registers 300°F on a candy thermometer, 10 to 15 minutes. 

2. Remove from heat and carefully stir in baking soda (mixture will bubble up). Quickly stir in pepitas, rosemary, and pepper. Immediately scrape brittle onto prepared baking sheet and spread into a thin, even layer. Sprinkle with salt. Cool completely, 35 to 45 minutes. Break into pieces.

Mummy Pumpkin Hand Pies

Golden, flaky hand pies filled with spiced pumpkin cream cheese and topped with sweet pastry "bandages" — a fun and festive Halloween treat.

Ingredients

2 1/2 cups all-purpose flour, spooned and leveled, plus more for work surface 

3 Tbsp. plus 2 teaspoons granulated sugar, divided, plus more for sprinkling

1 tsp. plus a pinch kosher salt, divided

1 cup (2 sticks) cold unsalted butter, cut into pieces

3 oz. cream cheese, at room temperature

1/2 cup canned pure pumpkin

1 large egg plus 1 egg yolk, divided

1/2 tsp. pumpkin pie spice

1/2 tsp. pure vanilla extract

24 edible candy eyes

Directions

1. Pulse flour, 2 teaspoons sugar, and 1 teaspoon salt in a food processor, 4 to 5 times. Add butter and pulse until it resembles a coarse meal with several pea-size pieces remaining, 12 to 15 times. Add 5 tablespoons ice-cold water, 1 tablespoon at a time, pulsing until dough just begins to come together (add up to an additional tablespoon of water, if needed). Divide dough into 2 piles; knead together and wrap each with plastic wrap. Use plastic to flatten and press dough into loose rectangles. Refrigerate until firm, 2 hours. 

2. Beat cream cheese until smooth, about 1 minute. Add pumpkin, egg yolk, pie spice, vanilla, pinch of salt, and remaining 3 tablespoons sugar with an electric mixer on medium speed until smooth, 2 to 3 minutes.

3. Line 2 baking sheets with parchment paper. Working with one piece of dough at a time on a lightly floured work surface, roll dough to 1/4-inch thickness. Cut into 6 three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with remaining dough. Top rectangles with a rounded tablespoonful of pumpkin mixture, spreading lightly and leaving a 1/2-inch border around edges.

4. Knead dough scraps together and reroll. Cut into thin strips about 1/4 inch wide and 5 inches long. Top hand pies with several overlapping strips to create a mummy. Seal edges with your fingertips and trim excess.

5. Whisk together egg and 1 tablespoon water in a bowl. Brush strips lightly with egg wash and sprinkle with sugar. Chill 20 minutes.

6. Preheat oven to 400°F. Bake until golden brown, 20 to 25 minutes. Cool 20 minutes. Place candy eyes on mummies.

Smoky Pumpkin Deviled Eggs

A fall twist on deviled eggs, with creamy pumpkin, smoked paprika, and a cornichon “stem” for a festive mini pumpkin look.

Ingredients

12 hard-cooked eggs 

5 Tbsp. canned pure pumpkin

3 Tbsp. mayonnaise

1 Tbsp. Dijon mustard

2 tsp. prepared horseradish

1 tsp. smoked paprika

Kosher salt and freshly ground black pepper

6 small cornichons

Directions

1. Peel eggs and cut in half lengthwise. Remove yolks and set whites aside. 

2. Process yolks, pumpkin, mayonnaise, mustard, horseradish, and paprika in a food processor until smooth, about 30 seconds. Season with salt and pepper.

3. Transfer yolk mixture to a large zip-top bag. Cut a 3/4-inch hole in one corner of bag. Pipe filling into well of each egg white. Smooth yolk mixture with a damp finger. Make ridges on yolks with a fork.

4. Cut cornichon in half lengthwise, then crosswise, creating 24 pieces. Place 1 cornichon at one end of each yolk, creating a stem. Cover with a damp paper towel and chill up to 2 hours (if desired).

Conclusion

No matter how you choose to spend your Halloween, we hope some of these recipes can bring you joy on the 31st (or maybe even a couple days after). Don't forget to come into Jo Anne's Place to get all of your Halloween baking needs and some low-sugar, vegan and gluten-free treats for all the scary ghosts coming to your door!