Halloween in the Kitchen: Whimsical Treats to Make at Home
- The Fleur Kitchen
- 5 days ago
- 3 min read
As October’s end draws near, the garden glows with pumpkins on the vine and the nights sparkle with candlelight. Halloween in the Fleur Kitchen is never about trickery—it’s about little homemade treasures, crafted with love and just a dash of seasonal magic.
The joy lies not only in eating but in the making: sticky fingers dusted with cinnamon sugar, melted chocolate dribbled over parchment, and jars of sweets lined up like jewels. These treats bring the allotment’s harvest into the heart of the celebration.
Spiced Pumpkin Biscuits
Buttery and golden, these biscuits are scented with cinnamon, nutmeg, and clove. Use a pumpkin-shaped cutter and decorate with a drizzle of icing or a scattering of orange zest. Perfect with a mug of warm milk by the fire.
Gather Your Ingredients
250g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
Pinch of ground cloves (optional, for a deeper spice)
100g unsalted butter, cold and cubed
100g soft light brown sugar
100g pumpkin purée (cooked and blended pumpkin, well-drained)
1 small egg
1 tsp vanilla extract
2 tbsp caster sugar (for sprinkling)
The Fleur Kitchen Way
Prepare the oven. Heat to 180°C (160°C fan) / 350°F and line two trays with baking parchment.
Mix the dry. In a bowl, whisk flour, baking powder, bicarbonate, and all the spices.
Rub in the butter. Use your fingertips to rub the butter into the flour mix until it looks like fine crumbs.
Add sweetness. Stir in the brown sugar.
Pumpkin magic. In a jug, whisk pumpkin purée, egg, and vanilla. Pour into the dry mixture and stir gently to form a soft dough.
Shape your biscuits. Roll the dough lightly on a floured surface and cut into pumpkin shapes with a cutter (or simple rounds if you prefer).
Bake until golden. Place on trays, sprinkle with caster sugar, and bake for 12–15 minutes until golden at the edges.
Cool and enjoy. Leave on a wire rack to cool, then serve with tea, cider, or warm milk.
Pumpkin Seed Brittle
Save the seeds from your carved pumpkin! Toast them gently, then fold into bubbling caramel. Once cooled and broken into shards, the brittle sparkles like golden glass.
Gather Your Ingredients
150g pumpkin seeds (toasted until lightly golden)
200g caster sugar
60ml water
1 tbsp butter
Pinch of sea salt flakes (optional, but lovely)
Parchment paper, for cooling
The Fleur Kitchen Way
Prepare the seeds. Toast pumpkin seeds in a dry pan until they start to pop and release a nutty aroma. Set aside.
Make the caramel. In a heavy-bottomed pan, gently heat the sugar and water without stirring, until the sugar dissolves. Turn up the heat and let it bubble until it becomes a deep amber caramel.
Add the magic. Quickly stir in the butter, toasted seeds, and salt (if using). Be careful—it will be hot and bubbling.
Pour & spread. Tip onto a sheet of parchment and spread thinly with the back of a spoon.
Cool & crack. Leave until fully hardened, then break into rustic shards.
Autumn Popcorn Mix
Popcorn tossed with melted butter, cinnamon sugar, and roasted nuts. Tumble it into little paper cones decorated with leaves or hand-drawn pumpkins—a treat for sharing under lantern light.
Gather Your Ingredients
75g popcorn kernels
2 tbsp butter (or coconut oil)
2 tbsp soft brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
A pinch of sea salt
A handful of toasted pumpkin seeds
A handful of roasted nuts (walnuts, almonds, or pecans work beautifully)
Optional: a drizzle of melted dark chocolate
The Fleur Kitchen Way
Pop the corn. Heat a lidded pan with a little oil, add the kernels, and listen as they pop into fluffy clouds. Remove from heat once the popping slows.
Make the spiced glaze. In a small pan, melt butter with sugar, cinnamon, nutmeg, and salt until it bubbles gently.
Coat with magic. Pour the glaze over the warm popcorn, tossing well to coat.
Add autumn crunch. Scatter in the nuts and pumpkin seeds, tossing again so every handful is full of surprises.
Optional flourish. Drizzle with melted dark chocolate for a richer treat.
A Seasonal Whisper
“Even in the darkest night, there is sweetness waiting.”
Halloween doesn’t need shop-bought wrappers or artificial frights. In the Fleur Kitchen, it’s about gathering the harvest, stirring warmth into sugar and spice, and creating treats that feel like a story told in flavours.
So light a lantern, carve your pumpkin with a smile, and fill the night with the gentle magic of homemade delights.
With love, hugs and spiderwebs,
The Fleur Kitchen
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