Halloween Treats Every California Baker Should Try At Least Once

California bakers have a special advantage when it comes to Halloween treats. Our state grows everything from Medjool dates to Meyer lemons, plus we have access to incredible Asian markets and Mexican panaderías that inspire creative spins on classic spooky sweets.

Not that I’m bragging, but that’s just the way it is. I have spent years experimenting with seasonal ingredients and party-friendly recipes that actually get devoured instead of left on the snack table.

The following treats blend California flavors with Halloween fun, and every single one is worth the oven time.

1. Black Sesame–Pumpkin Mochi Brownies

Chewy edges meet custardy middles in these brownies, and the nutty black-sesame swirl plays beautifully with pumpkin.

Use mochiko for that signature mochi texture and roasted black sesame paste for depth that regular tahini cannot match. The rice flour creates a stretchy, almost bouncy bite that surprises everyone.

I first made these for a potluck and watched people come back three times. Line your pan with parchment and let the batter rest ten minutes so the rice flour hydrates fully.

That short wait makes the texture perfect every time.

2. Persimmon Spice Cookies (Hachiya pulp)

Late-October persimmons turn silky and fragrant, perfect for soft, cakey cookies that taste like foggy orchard mornings.

Fold in candied ginger and citrus zest to brighten the natural sweetness. The texture lands somewhere between a muffin top and a classic cookie.

Ripen Hachiya until jelly-soft, then puree and strain for a smooth crumb. Underripe persimmons will make your cookies bitter and chalky, so patience pays off. These stay moist for days in an airtight container.

3. Sourdough Mummy Soft Pretzels

A little Bay Area soul in a Halloween costume. Use sourdough discard for tangy flavor, wrap thin bands of dough for the mummy look, and dot on olive eyes. The brief baking-soda bath gives that classic pretzel chew and deep mahogany color.

I made these with my nephew last year and he insisted on naming each mummy. Keep the wrapping loose so the dough has room to puff. Brush with melted butter right out of the oven for a glossy finish.

4. Pan de Calabaza Doughnuts With Churro Sugar

Pumpkin-yeasted dough shaped into knots, fried light, rolled in cinnamon sugar. A playful nod to pan dulce and SoCal churro stands that makes everyone nostalgic. The slight chew from the yeast dough contrasts perfectly with the crisp sugar coating.

Add a spoon of mashed roasted kabocha for extra sweetness and structure. The squash keeps the dough tender even after cooling. Fry at a steady temperature so the insides cook through without the outside burning.

5. Black Cocoa Cutouts, Night-Sky Style

Deep, midnight cookies that keep their shape for spiderweb piping or bat silhouettes. Black cocoa brings that Oreo-style snap and an intense color that does not need food dye. The dough handles like a dream.

Chill the dough very cold, roll between parchment, and cut fast to avoid spread. I keep a second sheet of dough in the fridge while I work with the first batch.

Paint details with royal icing or melted white chocolate.

6. Meyer Lemon Meringue Ghosts

Crisp outside, marshmallowy inside, perched on Meyer lemon curd dots so each ghost gets a tangy halo. A bright counterpoint to all the caramel and chocolate on the dessert table. The lemon cuts through the sweetness beautifully.

Dry meringues low and slow, then paint eyes with melted chocolate using a toothpick. I once tried using edible markers and they bled into the meringue. The curd can be made days ahead and kept in the fridge.

7. Vegan Date-Caramel Bars With Cobweb Drizzle

Coachella-grown Medjool dates blitz into a lush caramel over an oat-almond base, finished with thin lines of chocolate you drag into webs. No-bake, big flavor, and naturally sweet. These disappear faster than any other bar I make.

Soak dates in hot water for five minutes for an ultra-smooth blend. Dry dates create a grainy texture that ruins the caramel effect. A high-speed blender works best, but a food processor gets the job done.

8. Black Sesame Grave Panna Cotta

Silky sesame panna cotta set in shallow cups, topped with crushed chocolate cookies for soil and shortbread RIP markers.

Dramatic and not too sweet, with a nutty depth that surprises people. The presentation looks fancy but the technique is beginner-friendly.

Bloom gelatin fully in cold milk so the set is tender, never rubbery. I once rushed this step and ended up with bouncy panna cotta that belonged in a science experiment. Chill at least four hours.

9. Cinnamon-Sugar Concha Jack-O-Lanterns

Orange-tinted concha tops scored like pumpkins over pillowy shells. Warm, bakery-window aroma that travels from LA to the Bay and makes everyone hungry. The crackly sugar topping contrasts with the soft bread perfectly.

Brush the scored topping lightly with milk so the pattern opens cleanly during baking. I forgot this step once, and the lines barely showed. Let the dough rise in a warm spot until doubled.

10. Brown-Butter Candy-Corn Blondies

Browned butter, butterscotch notes, and just enough candy corn for pockets of chew without overload. A bake-sale ringer that converts even candy-corn skeptics. The browned butter adds a nutty complexity that elevates the whole bar.

Fold candy in at the last second and scatter a few on top so they barely melt, not scorch. Stirring too early turns them into sticky puddles. Let the blondies cool completely before cutting.

11. Pumpkin Tres Leches Sheet Cake

Pumpkin-spice sponge that drinks a cinnamon-vanilla milk soak, finished with whipped cream clouds and cocoa bats. Crowd-size, fiesta-friendly, and easier to make than it looks. The milk soak keeps the cake incredibly moist for days.

Poke tiny holes with a skewer, not a spoon handle, for an even soak. Big holes create puddles instead of saturation. I learned this after serving a soupy corner piece to my mother-in-law.

12. Chocolate-Dipped Bat Shortbread

Tender almond shortbread wings dipped in chocolate, finished with sesame eyes. Buttery, portable, and sturdy for parties where treats need to survive transport. The almond flour makes these extra crumbly and rich.

Dock the dough to prevent bubbles, then chill cut shapes before baking for crisp edges. Warm dough spreads and loses definition. Dip only the tips of the wings for a dramatic two-tone look.

13. Maple-Tahini Spider Cookies

Nutty tahini dough stamped with a fork to guide chocolate webbing, finished with a tiny sesame crunch. Cozy and sophisticated, these taste like autumn in cookie form. The maple syrup adds a gentle sweetness that does not overpower the tahini.

Chill the dough balls, then press warm chocolate from a piping cone for steady lines. Room-temperature chocolate spreads too fast. I also sprinkle a few sesame seeds in the center for texture.