Halloween Pumpkin Cookies Recipe

Cut out cookies are a holiday staple for good reason; they are so delicious! This Halloween pumpkin cookie recipe is perfect for sharing with friends or with classmates. Simply place one in a food storage bag, and tie it off with a festive ribbon or bakers twine for a treat anyone will want to gobble up!

What you need to make the Halloween cookies

To make this Pumpkin cookie recipe, you will want to get a candy corn cookie cutter to achieve the shape. The cookie part of this recipe is easy to make and has simple ingredients that you probably have in your pantry.

Things get a little more challenging with the icing, but the results are nothing short of delectable and adorable! Before you begin, note that the recipe will require patience! The dough needs 6 hours to chill before rolling. It is important to let the dough rest and chill for the best results. But, as we all know, good things are worth waiting for! The icing also requires about 6 hours of drying time. Be sure to not rush this part or the too cute details of your pumpkin face will be smudged!

Halloween Pumpkin Cookies Recipe

How to decorate the Halloween Cookies

You can use any sprinkles you like with this recipe. With so many cute options available, I know you will find something spooktacular to top your Halloween pumpkin cookies with!

This recipe is time consuming, but I think you will agree that the results, and flavour make it well worth it! Feel free to get creative with your pumpkin faces to make your cookies unique!

More Halloween Treats

If you are looking for more Halloween treat ideas you won’t want to miss my collection of Halloween posts. Reader favourites include Bloody Bone Cupcakes and Oreo Bat Truffles.

Halloween Pumpkin Cookies Recipe

  • 3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup soft unsalted butter
  • 1 cup granulated sugar
  • 1 eggs
  • Halloween sprinkles 

Material needed

  • Cookie Cutter: candy corn
  • frosting bags with a #2 tips

Halloween Icing Ingredients:

  • 4 egg whites
  • 2 cup powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • Black, orange, and green gel food colouring
Halloween Pumpkin Cookies Recipe

How to make the Halloween Pumpkin Cookies

  1. Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl. 
  2. Add eggs and continue to mix. 
  3. Add the vanilla and continue mixing. 
  4. Sift the four, baking soda, and salt together. 
  5. Add the dry mixture to the wet mixture. 
  6. Continue mixing to make sure all ingredients are thoroughly blended. 
  7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball. 
  8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm. 
  9. Preheat oven to 325 degrees. 
  10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit. 
  11. Put flour out on the cutting board, rub flour on the rolling-pin, and work some flour into the batter. (if needed). 
  12. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies. 
  13. Line the cookie sheet with parchment paper. 
  14. Using a metal spatula move the cut cookies to the parchment lined cookie sheet. 
  15. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked. 
  16. Take the cookies off of the cookie sheet and put on a wire rack to cool completely (About 10 minutes).

How to make the Halloween Pumpkin Cookies Icing

  1. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food colouring) 
  2. If icing is not stiff enough add 1/4 Cup powder sugar. 
  3. Divide the icing into 4 equal bowls. 
  4. The first bowl of icing add in a few drops of orange food colouring
  5. The second bowl of icing, add several drops of black gel food colouring. Stir to mix. 
  6. The third bowl of icing, add several drops of  green food colouring.
  7. The fourth bowl stays white. 
  8. Spoon each colour of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip. 
  9. Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
  10. Using the orange piping bag, pipe an orange line around half of the candy corn shaped cookie. 
  11. Fill in with the thin orange icing.
  12. Add some green dots to the pumpkin on the corners. 
  13. Let dry for 2 hours. 
  14. Pipe on a face for the pumpkin.
  15. Pipe a black line of icing around the edge of the top half of the cookie. 
  16. Add in a half circle of white, sprinkle with some sprinkles. 
  17. Let dry for another 4 hours before bagging or enjoying. 

I hope you enjoyed my Halloween Pumpkin Cookie recipe . If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Halloween Recipes.

Halloween Pumpkin Cookies Recipe

Halloween Pumpkin Cookies
Prep Time
1 hr
keep in refrigerator
12 hrs
 

This Halloween pumpkin cookie recipe is perfect for sharing with friends or with classmates. Simply place one in a food storage bag, and tie it off with a festive ribbon or bakers twine for a treat anyone will want to gobble up!

Course: Dessert, Snack
Cuisine: American, Canadian
Keyword: cookies, Halloween cookies
Ingredients
Cookie Ingredients
  • 3 Cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Cup soft unsalted butter
  • 1 Cup granulated sugar
  • 1 eggs
  • Halloween sprinkles
  • Cookie Cutter: candy corn
Icing Ingredients
  • 4 egg whites
  • 2 Cup powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • Black orange, and green gel food colouring
Instructions
Cookie Directions
  1. Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl.
  2. Add eggs and continue to mix.
  3. Add the vanilla and continue mixing.
  4. Sift the four, baking soda, and salt together.
  5. Add the dry mixture to the wet mixture.
  6. Continue mixing to make sure all ingredients are thoroughly blended.
  7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  9. Preheat oven to 325 degrees.
  10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  11. Put flour out on the cutting board, rub flour on the rolling-pin, and work some flour into the batter. (if needed).

  12. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  13. Line the cookie sheet with parchment paper.
  14. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  15. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  16. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
  17. (About 10 minutes).
Icing Directions
  1. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food colouring)
  2. If icing is not stiff enough add 1/4 Cup powder sugar.
  3. Divide the icing into 4 equal bowls.
  4. The first bowl of icing add in a few drops of orange food colouring
  5. The second bowl of icing, add several drops of black gel food colouring. Stir to mix.
  6. The third bowl of icing, add several drops of green food colouring.
  7. The fourth bowl stays white.
  8. Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
  9. Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
  10. Using the orange piping bag, pipe an orange line around half of the candy corn shaped cookie.
  11. Fill in with the thin orange icing.
  12. Add some green dots to the pumpkin on the corners.
  13. Let dry for 2 hours.
  14. Pipe on a face for the pumpkin.
  15. Pipe a black line of icing around the edge of the top half of the cookie.
  16. Add in a half circle of white, sprinkle with some sprinkles.
  17. Let dry for another 4 hours before bagging or enjoying.
Recipe Notes

MATERIAL NEEDED

  • Cookie Cutter: candy corn
  • frosting bags with a #2 tips

Lynehttps://ottawamommyclub.ca/
Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

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