Halloween 2025 is the perfect time to let your creativity run wild in the kitchen and whip up some spooky yet fun treats for kids! From monster-themed sandwiches and ghost-shaped pancakes to pumpkin muffins and creepy-cute fruit skewers, these recipes make healthy eating exciting and festive. The key is to blend nutrition with imagination—think bright colors, playful shapes, and familiar flavors with a Halloween twist. Whether you’re hosting a party or just adding some spooky spirit to snack time, these must-try recipes will bring giggles, joy, and a dash of frightful fun to your little ones’ plates.

Bocconcini, Citrus Segment, Cherry Tomato & Arugula Salad in Balsamic Dressing
By: Manish Sharma, Executive Chef, Radisson Blu Palace Resort & Spa, Udaipur

Ingredients
For the Salad:
Bocconcini (mini mozzarella balls) – 150 g
Cherry tomatoes – 10–12 (halved)
Arugula leaves (rocket leaves) – 2 cups
Orange – 1 (segmented)
Grapefruit – ½ (segmented)
Fresh basil leaves – a few
Salt – to taste
Cracked black pepper – to taste
For the Balsamic Dressing:
Balsamic vinegar – 2 tbsp
Extra virgin olive oil – 3 tbsp
Honey (or maple syrup) – 1 tsp
Dijon mustard – ½ tsp
Salt – a pinch
Black pepper – a pinch

Method:
Peel the orange and grapefruit, and cut between the membranes to get clean citrus segments.
Collect any juices that drip out — you can add a spoonful to the dressing.
In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
Taste and adjust the balance of sweetness or acidity as desired.
In a large mixing bowl, combine arugula, cherry tomatoes, citrus segments, and bocconcini.
Drizzle the balsamic dressing over and toss gently to coat evenly.
Add a final sprinkle of salt and freshly cracked black pepper.
Garnish with basil leaves or a drizzle of aged balsamic reduction for extra depth.


Monster Praline
By: Swapnadeep Mukherjee, Executive chef, The Metropolitan Hotel & Spa

Ingredients Quantity
White chocolate bars, broken into pieces 120 gm
Whipping cream 1/4 cup
Butter, cut up 3 tbsp
Almond, crushed 1 cup
Dry fruits for garnishing

Method:
Mix white Chocolate pieces and whipping cream. Whisk until chocolate melts and mixture is smooth. Whisk the mixture in butter and add crushed almonds for crunchiness; let stand for 20 minutes.
After 20 minutes, again beat the mixture at medium speed with an electric mixer for 4 minutes or until mixture forms soft peaks. Cover and chill for sometime
Add mixture in desired Halloween molds. Add dry fruits to give the Halloween effect. Refrigerate it for some time before serving.


Cobweb Doughnuts
By: Swapnadeep Mukherjee, Executive chef, The Metropolitan Hotel & Spa

Ingredients

Flour 3 cups
Baking Powder 2 tsp
Salt 1/4 tsp
Beaten eggs 2
Sugar 2/3 cup
Melted white chocolate 50 gms
Melted brown chocolate 50 gms
Melted butter 2 tbsp
Milk 1/2 cup
Vanilla 1 tsp
Chocolate glaze 1 cup
Chopped nuts 1 cup

Method:
Preheat the fryer or oven.
In a mixing bowl, sift the flour, baking powder and salt together.
In another mixing bowl, whisk the eggs and sugar together. Add the melted chocolate and butter. Stir in the milk and vanilla.
Slowly add the sifted flour into the egg mixture, turn it into a soft dough.
Cover the dough for some time. Take out the dough onto a floured surface.
Roll the dough. Cut the doughnuts out, using doughnut cutter.
Fry a couple of doughnuts at a time for 1 minute on each side.
Remove the doughnuts from the fryer/ oven and drain on a paper-lined plate.
Place the doughnuts on a plate. Drizzle the warm doughnuts with the white chocolate glaze. After that make cobweb design on the doughnuts with melted white and brown chocolate. You can make cone for the same
For plating, place the doughnuts on a platter and sprinkle with nuts.

Pumpkin Cheese Cake
By: Swapnadeep Mukherjee, Executive chef, The Metropolitan Hotel & Spa

Ingredients
Cheese 350 gms
Breakfast Sugar 125 gms
Cream 200 gms
Whipped Cream 200 gms
Canned pumpkin Puree 125 gms
Milk 50 ml
Ground cinnamon 1/2 tsp
Ginger, Nutmeg, cloves, all spices
Black Pepper (all crushed) 1/2 tsp
Salt 1/8 tsp

For crumb

Crushed biscuits for crumb 2 cups
Brown sugar 1/3 cup
Unsalted butter 1/2 cup


Method:
For crust, take a bowl, stir the crumb ingredients together. Pour into a pan/ bowl and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. Freeze for 10–20 minutes as you prepare the filling.
After this, first mix the cream, cheese and sugar in a mixer or a bowl.
Mix the whipped cream and add all the ingredients, mix well adding canned pumpkin puree.
Lastly add milk and give it a nice mix for a desired consistency.
Pour the mixture on the already prepared crust and set it in a deep freezer before serving. Enjoy!


Halloween Banana Creme cookie
By: Swapnadeep Mukherjee, Executive chef, The Metropolitan Hotel & Spa

Ingredients
Medium bananas, frozen 3
Vanilla (optional) 1 tsp
Big chocolate cookie 2
Chocolate chips 1/2 cup
Packaged whipped cream
Cherry
Strawberry sauce or sauce of your choice

Method:
Slice bananas into rounds and place in an airtight container in the freezer. Until bananas are frozen solid.
Put 2 bananas in a bowl or food processor and mix well into a paste.
Combine all ingredients in a mixer and mix well, except the chocolate chips and chocolate cookie
Using a small knife or spreader, place about 1 1/2 tablespoon of whipped cream and banana mix (or enough to cover one side of the cookie) on the inside of one cookie. Place the sliced banana on top along with the ½ cup mini chocolate chips and gently place another cookie on top like a sandwich.
Drizzle strawberry syrup and put two cherries on top of the cookie for a Halloween effect. The cookie now resembles a frog. Happy Halloween!


Spider Brownie
By: Swapnadeep Mukherjee, Executive chef, The Metropolitan Hotel & Spa

Ingredients
Butter 250 gms
Breakfast sugar 400 gms
Eggs 6
Refined Flour 200 gms
Dark Chocolate 400 gms
Coco Powder 40 gms
Walnut 100 gms
Grain sugar 200 gms


Method:
Preheat oven to 325°F. Line the bottom and the sides of a baking tray with parchment paper
Combine the butter, cocoa, sugar and chocolate in a medium size bowl. Set the bowl in a wide skillet of low simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Using wooden spoon, stir in the chopped walnuts, add the eggs one at a time, stirring quickly after each one, when the batter looks shiny, thick and well mixed, add the flour and stir until it is well mixed. Then beat for a while with the wooden spoon. Spread the batter evenly in the lined pan.
Bake for 20-25 mins until a tester inserted into the center comes out just slightly moisture with batter.
Let the brownies cool completely. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Serve hot with vanilla ice cream.