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Halloween Snack Recipes

Pumpkin-shaped pastry with pretzel stem, text reads 'Halloween Treats' on orange background.

It’s spooky season! Check out these tasty Halloween snacks for your little ghouls and goblins to enjoy this Halloween!

Puff Pastry Bats with Nutella Filling 

A fun and flaky Halloween treat! Flaky layers of puff pastry filled with creamy Nutella and finished with a sparkle of black sugar make these bats frightfully delicious. 

Ingredients

  • 2 sheets puff pastry, thawed but still chilled 
  • ½ cup Nutella (or other chocolate-hazelnut spread) 
  • 1 egg white (for egg wash) 
  • 2 tablespoons black sanding sugar (or substitute regular sugar if unavailable) 
  • All-purpose flour, for dusting 

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust your work surface with flour. 

Gently roll out both sheets of puff pastry to smooth the seams.  

Spoon Nutella onto the first sheet of puff pastry evenly. Cover with the second sheet and gently press together. Use a bat-shaped cookie cutter to cut out as many bats as possible. The cutter will slightly crimp the edges together. If not, use a small fork to crimp around the edges of the bats. 

Place the bat shapes on the prepared baking sheet. Brush lightly with egg white wash, and sprinkle generously with black sanding sugar for a spooky shimmer. 

Bake for 12–15 minutes, or until puffed and golden brown. Allow to cool slightly before serving. Enjoy warm or at room temperature — perfect for parties, snacks, or your Halloween dessert table! 

Chef Tip:

You can also fill the bats with peanut butter, jam, or chocolate chips for fun flavor variations. 

Mini Babybel Cheese Pumpkins 

Cute, cheesy, and perfectly festive! Flaky golden pastry wrapped around creamy Babybel cheese — these mini pumpkins are a savory showstopper for any fall or Halloween celebration. 

Makes: 6 Mini Pumpkins
Prep Time: 15 minutes | Bake Time: 15-18 minutes 

Ingredients

  • 1 sheet refrigerated pie dough (or homemade, rolled to ⅛-inch thick) 
  • 6 mini Babybel cheese wheels, unwrapped and lightly floured 
  • 1 egg, beaten 
  • Orange food coloring (gel or liquid) 
  • 6 small pretzel stick pieces, for stems 
  • Flour, for dusting work surface 
  • 3-inch round cookie cutter or glass

Directions 

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface. 

Roll out pie dough and use a 3-inch round cutter to cut 6 circles. Gather and re-roll scraps if needed. 

Lightly flour each unwrapped Babybel cheese wheel to help the dough adhere. Place one dough circle under each cheese round and gently bring the dough up around it, gathering and pinching at the top to seal — like a tiny pumpkin shape. 

Beat the egg in a small bowl and stir in a few drops of orange food coloring to create an orange egg wash. Brush each dough-wrapped cheese pumpkin with the colored egg wash. 

Place on the prepared baking sheet and bake for 15–18 minutes, or until golden and crisp. 

Remove from the oven and immediately insert a small pretzel stick into the top center of each pumpkin for the stem. Let cool slightly before serving warm. 

Chef Tip:

You can score gentle vertical lines in the dough before baking to create realistic “pumpkin ridges.”  

 

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