Don’t Count Halloween Out!

Here is how you can have a safe Halloween in 2020.


Chris LeBoutillier/Creative Commons

A Jack-O-Lantern wearing a mask.

At the beginning of the month, Governor Michelle Grisham announced that trick or treating will not be allowed this year to help control the spread of Covid-19. But there are other ways to celebrate Halloween in a safe environment.


          Even if you stay home, there’s no reason why you can’t still dress up in a costume. You could have a costume contest within your family or online. 


          If you don’t want to dress up, you can watch horror movies. According to Rotten Tomatoes, the top three horror movies are Us with a 93%, Get Out with a 98%, and A Quiet Place with a 96%. Make sure you know how intense a movie is before watching it with younger children. 


Another common thing to do around Halloween is to carve pumpkins. You can look up templates online if you don’t feel like carving freehanded. After you’re done with the pumpkins, you can eat the pumpkins seeds by roasting them or eating them raw.


If you want to enjoy some baked goods, here is a recipe from Mrs. Fields Cookie Book on how to make Pumpkin Spice Cookies: 


2.5 cups all purpose flour

0.5 tsp. baking soda

0.25 tsp. salt

2 tsp. pumpkin pie spice

1 cup dark brown sugar, packed

0.5 cup white sugar

0.75 cup salted butter, softened

1 large egg

1 cup pumpkins (canned or freshly cooked)

1 tsp. pure vanilla extract

1 cup (6 oz.) raisins

0.5 cup (2 oz.) walnuts, chopped


Yield: 3 dozen


  1. Preheat oven to 300° F.
  2. In a medium bowl combine flour, soda, salt, and pumpkin pie spice. Mix well with a wire whisk and set aside.
  3. In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin, and vanilla. Beat at medium speed until light and fluffy.
  4. Add the flour mixture, raisins, and walnuts. Blend at low speed just until combined. Do not overmix.
  5. Drop by rounded tablespoons onto ungreased cookie sheets, 1.5 inches apart. Bake 22-24 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface.
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