Kids Halloween Party Food

When deciding on kids Halloween party food, there are many questions that should be answered. First, for how many children will you be preparing food? Kids love to eat so make sure you account for everyone. This includes extra adults which might be attending.

Kids Halloween Party FoodKids Halloween Party Food

Next question to ask is what are the ages of your little guests? Or big guests? Of course, little ones generally do not eat as much as the older children so this will help to determine how much food is needed.

If you are looking for Halloween party food for young children or older ones, the type of food is not much different. When raising my children I always found that the little ones liked the same things that the older ones liked. I even found this to be true with the adults; adults like what the children like most of the time.

When choosing kids Halloween party food or for other special parties, I like to keep it simple. Kids of all ages love to socialize with others at these gatherings. It is hard to keep children seated. Offering finger foods allows everyone to mingle with each other. Halloween cookies and cupcakes are always appealing to children of all ages. 

The first recipe I have included is a crowd size Halloween cake. It will serve about forty to fifty people if you are having a larger party. It also serves as a nice table centerpiece. The children and adults will both take time to enjoy this dessert.

CARAMEL CAKE RECIPE with caramel frosting and caramel pecan garnishes

Caramel Cake Recipe with Caramel Frosting and Caramel Pecan GarnishesCaramel Cake Recipe with Caramel Frosting and Caramel Pecan Garnishes

This year for my kids Halloween party food, I am making a large party cake decorated as a “trick or treat bag”. It is made from a caramel cake recipe and has caramel frosting. It will serve about fifty.

  • 2 Cups softened butter
  • 4 Cups sugar
  • 8 Eggs
  • 6 Cups sifted flour
  • 2 Teaspoons salt
  • 2 Tablespoons baking powder
  • 2 Cups whole buttermilk
  • 3 Teaspoons vanilla

Preheat oven to 350F degrees.

Grease, line with wax paper, grease and flour again 3 (9X13 inch) baking pans.

NOTE: If you only have 1 pan, divide batter evenly in bowls. After washing and drying the pan, prepare it each time.

Sift together flour, salt and baking powder; set aside.

In an X- large bowl beat butter and sugar until fluffy with electric mixer.

Add eggs slowly while beating occasionally scraping the sides of bowl.

On low speed add flour mixture alternately with buttermilk; blend in vanilla.

Divide batter evenly among the prepared pans; smooth tops with spatula.

NOTE: I had 3 cups plus 3 tablespoonfuls of batter for each pan.

Bake for 20 to 25 minutes until a pick comes out clean.

NOTE: I baked 2 cakes first and then the remaining cake.

Cool 10 minutes, run knife around edges of pan and turn out onto tray lined with wax paper.

Remove wax paper from baking; let cakes cool completely.

OPTIONAL: I cure a “v” shape on the ends of the cakes to appear like the fold in a paper bag.

Cover 2 cakes and place in freezer.

Cut center from 3rd cake leaving a 1 ½ inch rim; cover and freeze.

NOTE: Frozen cakes are easier to frost and assemble.


  • 4 Cups sugar
  • ½ Cup water
  • 4 Tablespoons light corn syrup
  • 1 Cup cold butter 
  • 2 Cups hot heavy whipping cream
  • 2 Cups softened butter
  • 11 Cups sifted powdered sugar
  • 1 Cup pecan halves

Place sugar in a large heavy pan; combine water and corn syrup and add to sugar.

Stir liquid with sugar until moistened; place over medium high heat.

Cook sugar mixture until golden brown WITHOUT STIRRING.

Heat whipping cream to hot NOT BOILING; turn heat to lowest temp and keep hot.

When sugar mixture turns golden brown set off heat. (The middle of my pan turns brown but not on the sides).

Stir in cold butter pieces until melted; slowly stir in hot cream until smooth.

If mixture is not smooth place back on heat a few minutes and stir until smooth.

Set mixture aside to cool about 1 hour.

Remove 1 cup of the caramel mixture and pour over the pecan halves; set aside.

In an x-large mixing bowl beat together the softened butter with the remaining cooked caramel mixture.

On low speed gradually add powdered sugar until thick and creamy.

NOTE: As the frosting cools more it will get firmer.

Frost frozen cakes between layers, top and sides; decorate for Halloween.

Spoon coated pecans around top edges allowing the caramel sauce to drip down sides.

V Shape Cuts on CakeV Shape Cuts on Cake
Finish Frosting and DecorateFinish Frosting and Decorate


Rolled Halloween Sugar CookiesRolled Halloween Sugar Cookies

These decorated sugar have always been included in my kids Halloween party food every year.

  • 1/3 cup solid shortening
  • 1/3 Cup softened butter
  • ¾ Cup sugar
  • 1 Egg
  • 1 Tablespoon milk
  • 1 Teaspoon vanilla
  • 2 cups flour
  • 1 Teaspoon baking powder
  • Pinch of salt

Cream butter and shortening together; add sugar, egg, milk and vanilla; beat until fluffy.

In another bowl sift together flour, baking powder and salt; Add to creamed mixture and beat until blended.

Refrigerate for several hours or overnight.

PREHEAT OVEN to 375F degrees.

Divide dough in 2 or 3 parts; roll to about 1/8 to ¼ inch thickness.

Cut with Halloween cookie cutters; place on ungreased cookie sheets about 1 inch apart.

Bake 7 or 8 minutes or until edges begin to brown; cool 1 minute and remove to cooling rack.

Frost and decorate as desired.


Spicy Chicken LegsSpicy Chicken Legs

Kids Halloween party food should have good flavor just like any food. For very small children you might want to leave out the hot pepper completely. Cool to warm before serving and the kids can eat them with their fingers.

  • 8 Chicken legs
  • 2 Teaspoons vegetable oil
  • 1/3 Cup buttermilk
  • ¼ Teaspoon (More or less) red pepper hot sauce
  • 2/3 cup cornmeal
  • 2 Teaspoons taco seasoning
  • Salsa

Preheat oven to 400F degrees; grease a 9X13 inch baking pan.

Combine and mix buttermilk and pepper sauce in a medium bowl.

Combine and mix cornmeal and seasoning in a large plastic bag.

Dip chicken legs in buttermilk mixture.

Drop in plastic and shake to coat legs with cornmeal mixture.

Place in the pan and drizzle with oil.

Bake uncovered 40 to 45 minutes turning once until inside is no longer pink.

Serve with salsa.


Potato skins make a delicious kids Halloween party food. After cooling to warm, these also can be eaten with the fingers. Sometimes I top each with a little cheese allowing enough time in the oven to melt. For young children I would omit the salsa and guacamole for the “sake of mess”.

  • 6 Large baking potatoes
  • ¼ Cup melted butter
  • ½ Teaspoon salt
  • ½ Teaspoon paprika
  • Sour cream
  • Guacamole
  • Crisp cooked crumbled bacon

Preheat oven to 375F degrees.

Bake potatoes until tender 1 to 1 ¼ hours.


Cut each potato lengthwise in halves; scoop out potatoes leaving ¼ inch shell.

NOTE: Use scooped out potato in salad, fry or in other recipes.

Brush outsides of shells with melted butter.

Cut each potato half in half again the OTHER DIRECTION.

Sprinkle the insides with salt and paprika; place cut side up on baking sheets.

Bake 15 to 20 minutes until edges are browned; top with crumbled bacon.

Serve with sour cream and guacamole.


Hot Dog AppetizersHot Dog Appetizers

Kids and adults all like hot dogs. These have a good flavor and make a great kids Halloween party food.

  • 1 Package (12 ounces) hot dogs
  • 1 Tablespoon water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • 2 Teaspoon sugar
  • ½ Teaspoon cornstarch
  • 1/8 Teaspoon garlic powder
  • 1/8 Teaspoon ginger
  • 1 Tablespoon vegetable oil
  • 1 Green onion thinly sliced or greens for garnish

Over medium heat oil in skillet; cut each hot dog in 3 pieces and place in hot oil.

Cook hot dog pieces until hot; set aside.

Combine and blend in a bowl the water, soy, sugar, honey, cornstarch, garlic and ginger.

Pour over the hot dogs; stir and cook until thickened and hot dogs are coated.

Place on greens or top with green onion.


Chocolate Halloween Cupcake RecipeChocolate Halloween Cupcake Recipe

Chocolate cupcakes with orange frosting decorated with black cats make great kids Halloween party food.

  • 1 2/3 Cups flour
  • 1 ½ Cups sugar
  • ½ Cup cocoa powder
  • ½ Cup solid shortening 
  • 1 Cup hot water
  • 1 Teaspoon baking soda
  • ½ Teaspoon baking powder
  • ½ Teaspoon salt
  • 2 Eggs

Preheat oven to 350F degrees; line cupcake tins with paper liners 2 ½ X 1 ¼ inches).

Combine and beat all ingredients in a large bowl on medium speed until blended.

Fill each cupcake liner 2/3 full (1/4 cup batter); bake about 20 minutes until pick comes out clean.

Immediately remove from tins and cool completely.

Frost with orange frosting below; decorate with black cats.

Makes about 19 cupcakes

Decorate Cupcake Using a Gumdrop Shaped as a CatDecorate Cupcake Using a Gumdrop Shaped as a Cat

Creamy Orange Frosting

  • 2 ½ Cups powdered sugar
  • 2 Tablespoons solid shortening
  • 1 Tablespoon softened butter
  • 1 Teaspoon grated orange peel
  • ¼ Teaspoon salt
  • 3 Tablespoon orange juice
  • 1 Tablespoon lemon juice
  • Red and yellow food coloring

Combine and beat all ingredients in a bowl until smooth and spreading consistency.

Stir in 1 or 2 drops of each food coloring.

How to Make Black Cats:

Cut a large black gumdrop crosswise in three pieces.

Use small rounded top piece for the HEAD.

Use the largest piece for the BODY.

Cut the TAIL and EARS from the remaining piece.