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Halloween Pumpkin Cookies

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!
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Prep Time 1 hr
keep in refrigerator 12 hrs
Course Dessert, Snack
Cuisine American, Canadian

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

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

Icing Directions

  • Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food colouring)
  • If icing is not stiff enough add 1/4 Cup powder sugar.
  • Divide the icing into 4 equal bowls.
  • The first bowl of icing add in a few drops of orange food colouring
  • The second bowl of icing, add several drops of black gel food colouring. Stir to mix.
  • The third bowl of icing, add several drops of green food colouring.
  • The fourth bowl stays white.
  • 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.
  • 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.
  • Using the orange piping bag, pipe an orange line around half of the candy corn shaped cookie.
  • Fill in with the thin orange icing.
  • Add some green dots to the pumpkin on the corners.
  • Let dry for 2 hours.
  • Pipe on a face for the pumpkin.
  • Pipe a black line of icing around the edge of the top half of the cookie.
  • Add in a half circle of white, sprinkle with some sprinkles.
  • Let dry for another 4 hours before bagging or enjoying.

Notes

MATERIAL NEEDED

  • Cookie Cutter: candy corn
  • frosting bags with a #2 tips
Keyword cookies, Halloween cookies
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