These healthy Halloween snacks are cute, festive and so easy to make! From banana ghosts to clementine pumpkins, each idea is simple, kid-friendly and perfect for parties, school lunches or spooky movie nights.
Halloween doesn’t have to be all about candy! Don’t get me wrong, I love my healthy butterfingers and peanut butter cups, but I also like having a few festive snacks on the table for my kiddos that aren’t loaded with sugar. These healthy Halloween snacks are proof that you can make something cute, fun and nutritious without spending a ton of time or using fancy ingredients.
Most of these ideas come together in under 10 minutes and are perfect for school parties, after-school snacks or cozy movie nights at home. My kids especially love helping with the banana ghosts and clementine pumpkins because it’s all about getting creative in the kitchen and having fun with it.
Clementine Pumpkins
These little pumpkins are one of my favorite last-minute snacks for Halloween! They’re naturally sweet and add the perfect pop of orange to any snack board.
Ingredients Needed
- 6–8 clementines (or mandarin oranges), peeled
- 2–3 celery stalks, cut into small sticks (about ½ inch long)
How to Make Clementine Pumpkins
- Peel the clementines and gently separate any stringy pith so they look nice and clean.
- Slice celery stalks into short pieces (these will be the “pumpkin stems”).
- Insert one celery stick into the center of each clementine.
- Arrange on a platter or snack board and serve!
Banana Ghosts
These banana ghosts always make my kids laugh. They’re cute, quick and use just a few simple ingredients.
Ingredients Needed
- 3 ripe bananas, peeled and cut in half crosswise
- 12 mini chocolate chips (for eyes)
- 6 regular chocolate chips (for mouths)
How to Make Banana Ghosts
- Peel bananas and slice them in half so you have 6 “ghosts.”
- Place each banana half flat-side down on a tray or plate.
- Gently press two mini chocolate chips into each banana for the eyes.
- Add one regular chocolate chip below for the ghost’s mouth.
- Serve right away, or refrigerate until ready to enjoy.
Apple Monster Mouths
Equal parts spooky and sweet! The crunchy apples, creamy peanut butter and strawberry “tongue” combo is always a hit.
Ingredients Needed
- 2 green apples, cored and sliced into wedges
- ½ cup peanut butter (or almond/sunflower seed butter for nut-free)
- ¼ cup sunflower seeds (for “teeth”)
- 3–4 strawberries, sliced (for “tongues”)
- Candy eyes
How to Make Apple Monster Mouths
- Slice apples into wedges and spread a thin layer of peanut butter on one side of each slice.
- Pair two slices together with peanut butter facing in, leaving a small gap for the mouth.
- Press sunflower seeds along the edge to create teeth.
- Insert a strawberry slice inside the mouth to look like a tongue.
- Attach candy eyes on top with a dab of peanut butter.
- Serve immediately!
Oreo Spiders
A creepy-cute twist on cookies! These Oreo spiders are easy to make with pretzel legs and candy eyes. They’re the perfect mix of sweet, salty and spooky.
Ingredients Needed
How to Make Oreo Spiders
- Gently twist cookies apart to separate the cookie halves.
- Place 4 pretzel sticks on each side of the filling to make spider legs (8 per spider).
- Press the cookie tops back on to secure the legs.
- Use a dab of nut butter to attach candy eyes on top. You can also use melted chocolate or frosting if needed.
- Let set for a few minutes before serving.
String Cheese Broomsticks
These cheesy broomsticks are such a clever, savory snack to balance out all the sweets. They’re great for school lunches or Halloween party trays and take just a few minutes to put together.
Ingredients Needed
- 6 mozzarella or colby jack string cheese sticks
- 12 pretzel sticks
How to Make String Cheese Broomsticks
- Cut each string cheese stick in half so you have 12 smaller pieces.
- On one end of each piece, carefully cut lengthwise slits about halfway up to create the “broom bristles.”
- Insert a pretzel stick into the uncut end of the cheese to make the broom handle.
- Arrange on a platter and serve!
Halloween Fruit Kabobs
Fruit kabobs bring some color and freshness to the Halloween spread. The orange and black fruit pattern makes them festive and they’re a fun way to sneak in something healthy before the candy starts flowing.
Ingredients Needed
- 1 cup dark purple grapes – I like using the grapery gumdrop grapes
- 1 cup cantaloupe, scooped into balls (use a melon baller)
- 1 cup blackberries
- Wooden skewers
How to Make Halloween Fruit Kabobs
- Wash and dry fruit. If using cantaloupe, scoop into balls with a melon baller.
- Thread a grapes, cantaloupe, blackberry, cantaloupe, grape, cantaloupe, blackberry onto wooden skewers so it’s a black, orange, black orange pattern.
- Arrange kabobs on a platter and serve immediately.
Veggie Ghosts
Mini bell peppers with candy eyes turn into the most charming little ghosts. Kids love helping decorate them and they add a crunchy, colorful bite to any party platter.
Ingredients Needed
- 8–10 mini bell peppers (orange, red, or yellow)
- Small candy eyes
- Cream cheese, hummus, or nut butter (for attaching eyes)
How to Make Veggie Ghosts
- Wash and dry mini bell peppers.
- Cut a small slit near the top and remove any seeds if needed.
- Dab a little cream cheese, hummus, or nut butter on the back of candy eyes and stick them onto the peppers.
- You can use a tiny dot of edible marker, melted chocolate, or a mini chocolate chip for the “mouth.” if desired, I didn’t do this.
- Arrange on a platter and serve.
Creepy Chocolate Cockroach Treats
Don’t let the name scare you. These chocolatey, crunchy bites are completely irresistible. The pecans give a nice snap and the Halloween sprinkles make them look perfectly spooky.
Ingredients Needed
- 30 pecan halves
- 1 cup chocolate chips
- ½ cup chocolate sprinkles
- ¼ cup round Halloween sprinkles (white, orange, purple)
How to Make Chocolate Cockroach Treats
- Add chocolate sprinkles to one shallow bowl and Halloween sprinkles to another.
- Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth and creamy.
- Dip each pecan half into the melted chocolate, making sure it’s fully coated.
- Let the excess chocolate drip off, then press the flat side of the pecan into the chocolate sprinkles to form the “legs.”
- Place pecans sprinkle-side down on a parchment-lined baking sheet.
- While the chocolate is still soft, press two small round Halloween sprinkles onto the narrow end of each pecan for “eyes.”
- Let the chocolate set at room temperature for a few hours (or speed it up in the fridge).
- Once firm, peel off the parchment and store in an airtight container until ready to serve.
Frequently Asked Questions
Yes! Most of these snacks can be prepped a few hours in advance. The clementine pumpkins, Oreo spiders and string cheese broomsticks hold up especially well. I recommend waiting to slice bananas or apples until closer to serving so they don’t brown.
Store any leftovers in airtight containers in the fridge. Most of these snacks are best enjoyed the same day, but the Oreo spiders and chocolate pecans will last several days.
Many of these can easily be made nut-free! Just swap peanut butter for sunflower seed or soy butter in the apple mouths, and double-check labels on cookies and chocolate.
Absolutely! These snacks are designed for little hands. My kids love adding candy eyes, pressing pretzel legs into cookies, and turning fruit into spooky shapes.
More Festive Snacks
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String Cheese Broomsticks
Creepy Chocolate Cockroach Treats
Clementine Pumpkins
-
Peel the clementines and gently separate any stringy pith so they look nice and clean.
-
Slice celery stalks into short pieces (these will be the “pumpkin stems”). Insert one celery stick into the center of each clementine.
-
Arrange on a platter or snack board and serve!
Banana Ghosts
-
Peel bananas and slice them in half so you have 6 “ghosts.”
-
Place each banana half flat-side down on a tray or plate.
-
Gently press two mini chocolate chips into each banana for the eyes.
-
Add one regular chocolate chip below for the ghost’s mouth. Serve right away, or refrigerate until ready to enjoy.
Apple Monster Mouths
-
Slice apples into wedges and spread a thin layer of peanut butter on one side of each slice.
-
Pair two slices together with peanut butter facing in, leaving a small gap for the mouth.
-
Press sunflower seeds along the edge to create teeth.
-
Insert a strawberry slice inside the mouth to look like a tongue.
-
Attach candy eyes on top with a dab of peanut butter. Serve immediately!
Oreo Spiders
-
Gently twist cookies apart to separate the cookie halves.
-
Place 4 pretzel sticks on each side of the filling to make spider legs (8 per spider).
-
Press the cookie tops back on to secure the legs.
-
Use a dab of nut butter to attach candy eyes on top. You can also use melted chocolate or frosting if needed.
-
Let set for a few minutes before serving.
String Cheese Broomsticks
-
Cut each string cheese stick in half so you have 12 smaller pieces.
-
On one end of each piece, carefully cut lengthwise slits about halfway up to create the “broom bristles.”
-
Insert a pretzel stick into the uncut end of the cheese to make the broom handle. Arrange on a platter and serve!
Halloween Fruit Kabobs
-
Wash and dry fruit. If using cantaloupe, scoop into balls with a melon baller.
-
Thread a grapes, cantaloupe, blackberry, cantaloupe, grape, cantaloupe, blackberry onto wooden skewers so it’s a black, orange, black orange pattern.
-
Arrange kabobs on a platter and serve immediately.
Veggie Ghosts
-
Wash and dry mini bell peppers.
-
Cut a small slit near the top and remove any seeds if needed.
-
Dab a little cream cheese, hummus, or nut butter on the back of candy eyes and stick them onto the peppers.
-
You can use a tiny dot of edible marker, melted chocolate, or a mini chocolate chip for the “mouth.” if desired, I didn’t do this. Arrange on a platter and serve.
Creepy Chocolate Cockroach Treats
-
Add chocolate sprinkles to one shallow bowl and Halloween sprinkles to another.
-
Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each, until smooth and creamy.
-
Dip each pecan half into the melted chocolate, making sure it’s fully coated.
-
Let the excess chocolate drip off, then press the flat side of the pecan into the chocolate sprinkles to form the “legs.”
-
Place pecans sprinkle-side down on a parchment-lined baking sheet.
-
While the chocolate is still soft, press two small round Halloween sprinkles onto the narrow end of each pecan for “eyes.”
-
Let the chocolate set at room temperature for a few hours (or speed it up in the fridge).
-
Once firm, peel off the parchment and store in an airtight container until ready to serve.
- Most of these snacks can be made a few hours ahead of time. The clementine pumpkins, Oreo spiders and string cheese broomsticks hold up especially well.
- For the banana ghosts and apple monster mouths, wait to slice the fruit until right before serving so it doesn’t brown.
- To make these snacks nut-free, swap the peanut butter for sunflower seed butter or another allergy-friendly spread.
- Candy eyes can be found at most grocery stores around Halloween. I like the Wilton candy eyes I get on Amazon.
Serving: 1 clementine pumpkin | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 11mg | Potassium: 166mg | Fiber: 1g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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