I have compiled over 55 Fun Halloween Recipes from my blogging friends just for you. There are plenty for you to choose from and create amazing treats for you and your family. These recipes will give you a ton of ideas to use for your own holiday celebrations!
Jack O’ Lantern Soup (Gluten Free) from The Heritage Cook
Halloween Monster Cookies from Desert Now, Dinner Later
Halloween S’mores Dip Recipe from Home Made Interest
Halloween Marshmallow Pops from Sparkles to Sprinkles
Halloween Charcuterie Board from Finding Zest
Keto Cheesecake Mummy Cookies from Bobbi’s Kozy Kitchen
Halloween Mummy Cake Pops from Karen’s Kitchen Stories
Allergy-Friendly Frankenstein Krispies from Allergy Awesomeness
Pumpkin Caramel Chocolates from Spabettie
Halloween Deviled Eggs from Foxes Love Lemons
Polyjuice Potion Recipe (color changing) from An Edible Mosaic
Frito Pie Stuffed Peppers from Spabettie
Halloween Dirt Cups with Gummy Worms from Texan Erin
Skull Mushroom Pizza Bites from Masala Herb
Halloween Eyeball Salsa from Amanda’s Cookin’
Instant Pot Candy Corn Cheesecake from Pressure Cooking Today
Spooky Halloween Cheese Board from Muy Bueno
Halloween Cookies from Sparkles to Sprinkles
Halloween Rice Krispie Treats from The Speckled Palate
Rice Krispie Treat Haunted House from Savory Experiments
Spiderweb Cookie Cake from That Skinny Chick Can Bake
Halloween Fruit Salad from Easy Wholesome
Allergy-Friendly Venus Fly Trap Cupcakes from Allergy Awesomeness
Easy Frankenstein Cupcakes from Hezzi D’s Recipe Box
Fried Cheese Tombstones with Blood Red Dipping Sauce (Gluten Free) from The Heritage Cook
Frankenstein Halloween Sandwich Wraps from Peas and Crayons
Mini Mummy Pizzas from Dessert Now, Dinner Later
Halloween “In the House” Monster Lollipops from Sheri Silver.com
Easy Peanut Butter Pumpkins from The Kitchen is My Playground
Bloody Eyeball Cocktails and Mocktails from FODMAP Everyday
Simple and Festive Halloween Charcuterie Board from Wholefully
Chocolate Potato Skull Cake from Magnolia Days
Cute and Creepy Halloween Treats from Iowa Girl Eats
Witches Digits Cookies from Shockingly Delicious
Halloween Mac and Cheese from Texan Erin
Halloween Salad from Foxes Love Lemons
Spooky Spider Halloween Appetizer Dip from Two Healthy Kitchens
Bloody Halloween Cupcakes from An Edible Mosaic
Halloween Brownie Graveyard from Culinary Ginger
Graveyard Pudding Cupcakes from Finding Zest
Mini Mummy Dogs from Karen’s Kitchen Stories
Halloween Deviled Eggs from Bobbi’s Kozy Kitchen
Eyeball Truffles from Magnolia Days
Easy Peasy Mini Halloween Pizza from Wholefully
Easy Candy Corn Poke Cake from Hezzi D’s Recipe Box
Creepy Halloween Candy Creatures from Masala Herb
Halloween Dunkaroo Dip (Cake Batter Dip) from Savory Experiments
Halloween Ghost Meringue Cookies from Shockingly Delicious
Spooky Graveyard 7-Layer Dip from FODMAP Everyday
Halloween Fruit Kabobs from Two Healthy Kitchens
Spooky Spider Web Halloween Hummus Dip from Peas and Crayons
Mini Lemon Sugar Skull Cakes from Muy Bueno
Walnut Goblins for Halloween from Sheri Silver.com
Screaming Ghost Pretzels from Dessert Now, Dinner Later
Candy Corn Rice Krispie Treats from Dessert for Two
Halloween Popcorn Snack Mix from The Speckled Palate
Halloween Peanut Butter Ritz Cookies from The Kitchen is My Playground
Halloween Dessert Pizza from Home Made Interest
So, now that you’ve had a look at all these 55+ Fun Halloween recipes, which ones caught your eye? Which will you make first? Have a fabulous holiday with plenty of goblins and ghouls plus tricks and treats for everyone!!
Gluten-Free Tips:
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. Weighing your dry ingredients improves your results and gives you recipes that are easy to replicate. If you are using a kitchen scale, spoon your GF flour blend into a cup with straight sides and no spout, until mounded and then use the back of a knife to even the top and scrape off excess. Weigh the flour left in the cup and use that as your base weight for that specific flour.
Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour if your blend doesn’t already contain it. They both help avoid crumbly baked goods.
Let the mixed doughs rest for about 30 minutes before baking, if possible, to let the flours fully absorb all the liquids. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.
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