Halloween Pumpkin Cookies
Halloween Pumpkin Cookies are a pumpkin cookies treat with spiced dough, cocoa frosting, and jack-o’-lantern charm. This easy recipe is ideal for Halloween celebrations or cozy baking.
Ingredients
For the Cookies:
- 9 tbsp 125 g unsalted butter, softened
- ¼ cup 60 g pumpkin puree
- ¾ cup 150 g granulated sugar
- ¾ cup 150 g brown sugar
- 3 large eggs room temperature
- 3½ cups 420 g all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp kosher salt
- Orange food coloring optional, a few drops red and yellow
For the Cocoa Frosting:
- ¼ cup 55 g unsalted butter
- 3 tbsp 15 g cocoa powder
- ¼ cup 60 ml milk
- 2 cups 240 g powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat Oven
- I preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper for this pumpkin cookies treat.
Make Dough
- I cream 9 tbsp butter, ¾ cup granulated sugar, and ¾ cup brown sugar until fluffy, about 2–3 minutes. I add ¼ cup pumpkin puree and 3 eggs, one at a time, mixing well. In another bowl, I whisk 3½ cups flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, and ¼ tsp salt, then gradually mix into the wet ingredients until just combined. I add orange food coloring if desired for this easy recipe.
Chill Dough
- I cover and chill the dough for 30 minutes to ease shaping for this festive treats dish.
Shape Cookies
- I scoop 2 tbsp dough per cookie, flatten to ¼-inch thick, and place 2 inches apart on baking sheets. For half the cookies, I cut jack-o’-lantern faces (triangle eyes, nose, toothy grin) with a paring knife and score 3–4 vertical ridges with a butter knife for this pumpkin cookies treat.
Bake
- I bake for 10–12 minutes, rotating pans halfway, until edges are lightly golden. I cool on racks for this easy recipe.
Make Frosting
- I melt ¼ cup butter, whisk in 3 tbsp cocoa powder, ¼ cup milk, and 1 tsp vanilla until smooth. I gradually add 2 cups powdered sugar, beating until thick for this festive treats dish.
Assemble
- I spread frosting on the flat side of uncut cookies, top with cut-out cookies to form sandwiches, and press gently for this Halloween Pumpkin Cookies.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chilling the dough helps cookies hold shape and avoids spreading.
- Cut jack-o’-lantern faces after baking when cookies are cool.
- Store cookies unfrosted for longer shelf life or freeze before assembling.
- Get creative with decorations: candy eyes, sprinkles, or white chocolate drizzle.