What is a Halloween party without spooky and tasty Halloween treats? There’s something on this list for seniors to enjoy, whether it’s a get-together for adults and friends or a festive party for kids and families. From Halloween cupcakes and cookies to finger foods and salty-sweet snacks, these fun treats will ensure seniors have a scary good time at your party.
Creative Halloween Treats for Seniors
Rosemary-Pumpkin Seed Brittle
What You Need:
- 2 c. granulated sugar
- 1/2 c. (1 stick) unsalted butter, sliced
- 1/3 c. golden syrup
- 1/2 tsp. baking soda
- 2 1/2 c. roasted, salted pepitas
- 1 tbsp. chopped fresh rosemary
- 1/4 tsp. freshly ground black pepper
- Large-flake sea salt
How to Make It?
- Place parchment paper on a rimmed baking sheet. In a large saucepan, combine sugar, 1/2 cup water, butter, and golden syrup. Over medium-high heat, bring to a boil. Cook, without stirring, for 10 to 15 minutes, or until the caramel is light brown and a candy thermometer reads 300°F.
- Remove from heat and carefully stir in baking soda (mixture will bubble up). Stir in the pepitas, rosemary, and pepper right away. Scrape the brittle onto a baking sheet lined with parchment paper and spread it out into a thin, even layer. Season with salt. Allow cooling completely, about 35 to 45 minutes. Cut into pieces.
Mummy Pumpkin Hand Pies
What You Need:
- 2 1/2 c. all-purpose flour spooned and leveled, plus more for the work surface
- 3 tbsp. plus 2 teaspoons granulated sugar, divided, plus more for sprinkling
- 1 tsp. plus a pinch of kosher salt, divided
- 1 c. (2 sticks) cold unsalted butter, cut into pieces
- 3 oz. cream cheese, at room temperature
- 1/2 c. 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
How to Make It:
- In a food processor, pulse 4 to 5 times the flour, 2 teaspoons sugar, and 1 teaspoon salt. 12 to 15 times, add the butter and pulse until it resembles a coarse meal with a few pea-size pieces remaining. 1 tablespoon at a time, add 5 tablespoons ice-cold water, pulsing until dough just begins to come together (add up to an additional tablespoon of water, if needed). Divide the dough into two piles, knead them together, and wrap each in plastic wrap. Flatten and press dough into loose rectangles with plastic wrap. 2 hours in the refrigerator.
- Beat cream cheese for 1 minute, or until smooth. With an electric mixer on medium speed, combine pumpkin, egg yolk, pie spice, vanilla, a pinch of salt, and the remaining 3 tablespoons of sugar until smooth, 2 to 3 minutes.
- Prepare two baking sheets with parchment paper. Roll the dough to a 1/4-inch thickness on a lightly floured work surface, one piece at a time. Make six three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with the rest of the dough. Spread a rounded tablespoon of the pumpkin mixture over the rectangles, leaving a 1/2-inch border around the edges.
- Reroll dough scraps after kneading them together. Cut into thin strips 5 inches long and 1/4 inch wide. To make a mummy, top hand pies with several overlapping strips. Trim excess after sealing the edges with your fingertips.
- In a mixing bowl, combine the egg and 1 tablespoon of water. Brush the strips lightly with egg wash and dust with sugar. Set aside for 20 minutes.
- Preheat the oven to 400°F. Bake for 20 to 25 minutes, or until golden brown. Allow cooling for 20 minutes. Mummies should have candy eyes.
Breadstick Rattlers
What You Need:
- 1 (13.8-oz.) tube of refrigerated pizza dough
- 1/4 c. olive oil, for brushing
- 1/2 tbsp. poppy seeds
- 1 tbsp. sesame seeds
- 3 black olives
- 12 dried chiles
- tomato soup
How to Make It:
- Unroll the refrigerated pizza dough tube. Cut the long side into 12 strips and roll each into 12-inch ropes, tapering one end (to create the tail) and flattening the other (to create the head).
- Spiral each rope around a greased 12-inch chopstick. Brush the body with olive oil and sprinkle with poppy seeds and sesame seeds. To make the eyes, cut black olives into small triangles and place them on the heads of each snake.
- Bake at 350°F for 15 to 18 minutes on two baking sheets lined with parchment paper. Cool 3 mins. before carefully removing the chopsticks.
- While the snakes are still warm, thread-dried chiles (cut into tongues) into the tip of the flat end of each snake to form the tongue. Serve with canned tomato soup. Put the soup in a cauldron-shaped cast iron pot for added flair.
Coffin Sandwich Cookies
What You Need:
For the Cookies
- 1/3 c. cornstarch
- 2 tbsp. unsweetened cocoa powder
- 3/4 tsp. kosher salt
- 1 c. (2 sticks) unsalted butter softened
- 1 c. packed light brown sugar
- 1/2 c. molasses
- 2 large eggs
- 5 c. all-purpose flour spooned and leveled
For the White Chocolate Bones
- 1/2 c. white chocolate candy melts
For the Buttercream Filling
- 1/2 c. (1 stick) unsalted butter, softened
- 1 1/2 c. sifted confectioners’ sugar
- 1/4 tsp. pure vanilla extract
- Pinch kosher salt
- Red food coloring
- Orange food coloring
For the Royal Icing
- 2 c. confectioners’ sugar
- 2 tbsp. meringue powder
- Black food coloring
How to Make It:
- Bake some cookies: Preheat the oven to 375 degrees Fahrenheit. 4 baking sheets should be lined with parchment paper. In a mixing bowl, combine cornstarch, cocoa, and salt.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, 2 to 4 minutes. 1 minute after adding molasses, beat until incorporated. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Reduce the mixer speed to medium-low and gradually incorporate the cornstarch mixture. Just until combined, add the flour. Wrap each piece of dough in plastic wrap and flatten. Refrigerate for at least one hour and up to two days.
- On a floured work surface, roll out the dough to 3/8-inch thickness. Cut coffin shapes with a 3-inch coffin cookie cutter and place them on baking sheets lined with parchment paper. 8 to 9 minutes, or until the cookies are set around the edges but still soft in the center.
- To make white chocolate bones, follow the package directions for melting candy melts. Place the mixture in a zip-top bag and snip a small hole in one corner. Melted candies should be poured into the bone mold. Chill for 20 to 30 minutes, or until firm. Molds should be tapped out.
- To make the filling, cream butter with an electric mixer on medium speed for 1 to 2 minutes, or until smooth and creamy. 1/2 cup confectioners’ sugar at a time, mixing well and scraping down the sides of the bowl as needed. Mix in the vanilla extract and salt. To make a deep orange color, combine red and orange food coloring.
- To make royal icing, whisk together confectioners’ sugar and meringue powder in a mixing bowl. Stir in 1 1/2 tablespoons water to combine.
Smokey Pumpkin Deviled Eggs
What You Need:
- 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
How to Make It:
- Peel and cut the eggs in half lengthwise. Remove the yolks and set the whites aside.
- In a food processor, combine the yolks, pumpkin, mayonnaise, mustard, horseradish, and paprika until smooth, about 30 seconds. Season with salt and pepper to taste.
- Spoon the yolk mixture into a large zip-top bag. Make a 3/4-inch hole in one of the bag’s corners. The filling should be piped into each egg white well. With a damp finger, smooth the yolk mixture. With a fork, make ridges on the yolks.
- Cut the cornichon in half lengthwise and then crosswise to make 24 pieces. Make a stem with 1 cornichon at one end of each yolk. Chill for up to 2 hours, covered with a damp paper towel (if desired).
Peanut Butter Acorns
What You Need:
- 3/4 c. smooth natural peanut butter
- 3/4 c. sugar
- 1 tsp. vanilla
- 1 large egg
- 1 tbsp. flour
- 1/2 c. mini chocolate chips, divided
- 48 chocolate kisses, wrappers removed
How to Make It:
- Preheat the oven to 350°F. In a mixing bowl, combine the first 5 ingredients with an electric mixer until well combined.
- Drop rounded 1/4 teaspoonfuls of dough onto an unlined baking sheet. Make a dome out of each piece.
- Bake for about 10 minutes, or until the edges are golden, rotating the baking sheet halfway through. Allow baking sheets to cool for 5 minutes.
- Microwave 1/4 cup mini chips in a small heat-proof bowl for 30 seconds on high, stirring every 10 seconds. Place a chocolate kiss on the flat side of each cookie and dip the bottom in melted chocolate. Apply a mini chip “stem” to the top of each cookie using the same method, completing the acorn.
Cereal Bar Hay Bales
What You Need:
- 5 tbsp. butter, plus more for the pan
- 2 (3-ounce) packets of shredded wheat
- 15 oz. marshmallows (about 1 1/2 bags)
- 6 c. puffed rice cereal
- 6 licorice laces
How to Make It:
- Grease an 8-inch square baking pan. In a bowl, crush shredded wheat to make fine splinters.
- In a large saucepan over medium-low heat, melt the butter. Stir in the marshmallows until they are completely melted. Mix in the rice cereal. Toss the mixture with a rubber spatula to completely coat the cereal.
- Pour the mixture into the prepared pan and flatten it with a spatula.
- Transfer a square of cereal treats from the pan to a cutting board. Cut horizontally in half, then make two evenly spaced vertical cuts to form six rectangles.
- While the bars are still warm, sprinkle with crushed shredded wheat on the sides. Wrap licorice laces around each bale.
Almond Shortbread Owls
What You Need:
- 1 1/2 c. sliced almonds, divided
- 2 c. all-purpose flour
- Zest of one lemon, finely grated
- 1/2 tsp. fine sea salt
- 1 c. unsalted butter and softened
- 1 c. confectioners’ sugar
- 3/4 tsp. almond extract
- 1/4 c. chocolate chips
- 1/4 c. whole almonds
- 2 tbsp. shelled sunflower seeds
How to Make It:
- Preheat the oven to 350°F. Grind 3/4 cup sliced almonds into a fine meal in a coffee grinder or food processor. In a large mixing bowl, combine ground almonds, flour, zest, and salt; set aside.
- In a large mixing bowl, cream together the butter, and sugar, and extract with an electric mixer until smooth. Stir in the flour mixture until well combined. Cut the dough in half. Wrap each piece tightly in plastic wrap and place in the refrigerator for 1 hour, or until firm.
- Using a 2 1/2-inch round cookie cutter, cut circles out of the dough. Place 2 inches apart on baking sheets lined with parchment paper. Make 1/4 teaspoon rounded dough balls from scraps for the eyes. For the beak, lightly press two balls onto the top of each circle and place a whole almond on its side between them. To make the pupil, place a chocolate chip in each dough ball. To make the owls’ toes, use sunflower seeds. For the wings, overlap 3 sliced almonds on each side.
- Bake for about 20 minutes, rotating baking sheets halfway through, or until the edges are lightly golden. Allow cooling for 5 minutes on a baking sheet before transferring to a wire rack to cool completely.
Apple-Cardamom Cakes with Cider Icing
What You Need:
- 1/2 c. plus 2 tablespoons butter at room temperature, plus more for cake molds
- 2 1/4 c. 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 c. sugar
- 1 1/2 tsp. vanilla extract
- 1 c. applesauce
- 1/2 c. sour cream
- 1 1/2 tsp. lemon zest
- 1 1/2 c. peeled and chopped Granny Smith apples
- 1 1/4 c. confectioners’ sugar
- 3 tbsp. apple cider
How to Make it:
- Prepare the cakes: Preheat the oven to 400°F. Set aside 24 3 1/2-ounce cake molds or 2 12-cup cupcake tins that have been buttered and floured.
- Sift together the flour, baking soda, salt, and cardamom; set aside.
- Using a medium-high speed mixer, combine the eggs and sugar until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Mix in the vanilla and applesauce on low speed. Beat in 1/2 cup melted butter, sour cream, and zest until combined. Mix in the flour mixture gradually until smooth.
- Fold in the apples and divide the batter (about 1/4 cup per mold) among the prepared molds. Bake for 20 to 25 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Place the pan on a wire rack to cool for 5 minutes. Unmold the cakes and let them cool completely on a rack.
- To make the glaze, whisk together the remaining melted butter, confectioners’ sugar, and apple cider in a medium bowl until smooth. Drizzle over the cooled cakes and allow to set before serving.
Tip:
Cardamom is a fragrant spice that goes well with apples, but you can also use cinnamon, nutmeg, ginger, or a combination of all four spices in this cake batter. Experiment with and personalize this cake to your liking.
Upside-Down Pear
What You Need:
- 1 3/4 lb. pears (about 4 medium pears)
- 4 tbsp. butter
- 1 c. sugar
- 1 (8- by 10-inch) sheet puff pastry (about 8.5 ounces)
How to Make It:
- Preheat the oven to 400°F. Pears should be peeled, cored, and cut into 12-inch wedges. In a skillet, melt half of the butter. Cook the pears over medium-high heat until the juices are released and the edges begin to turn golden. Drain the juices and set aside the pears.
- Melt the sugar in a large skillet over high heat until it bubbles and turns amber. Add the remaining 2 tablespoons of butter and pears, being careful not to burn the caramel. Using a heatproof rubber spatula, turn the pears to coat them. Remove from the heat and spoon pear slices into the cavities of a jumbo muffin tin (3/4 cup capacity). Arrange to create a 1-inch layer.
- Cut the pastry into six 2 1/2-inch rounds (it should be about 1/8-inch thick). Scraps should be discarded or saved for future use. Bake for 25 minutes, or until the puff pastry puffs up and turns golden brown on top of the pears in each muffin cup. Allow cooling on the wire rack.
- Use a spoon to run around the edges of each tartlet. Remove the pear side and serve it up. Serve hot.
Conclusion
There’s no reason to think a healthy Halloween treat will be bland or tasteless. Traditional Halloween treats will undoubtedly be improved for seniors because of these inventive and creative recipes.