Cute Non Pumpkin Ritz Jack O Lantern Cookies Recipes

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JUMBO JACK-O'-LANTERN COOKIES



Jumbo Jack-o'-Lantern Cookies image

Every Halloween, I'd have a batch of these cookies waiting for my kids when they came home from school so they could decorate their own. Eventually, they started bringing friends home to join in the fun.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1 cup semisweet chocolate chips
Orange and green decorating icing or vanilla frosting and orange and green gel food coloring

Steps:

  • In a large bowl, cream the butter and sugars; add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in chocolate chips., Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem. , Bake at 350° for 15-18 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting.

Nutrition Facts : Calories 300 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 249mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

CUTE NON-PUMPKIN RITZ JACK O' LANTERN COOKIES



Cute Non-Pumpkin Ritz Jack O' Lantern Cookies image

These are really cute I made them for a Halloween party with the nutter butter ghosts. The original recipe calls for Oreo's or ChipsAhoy which I didn't have in the house so I improvised. Pretty well anything round that tastes good covered in almond bark would be tasty:) This came from a pdf from Kraft I believe.

Provided by MinnMomof2

Categories     Dessert

Time 10m

Yield 1 cookie, 1 serving(s)

Number Of Ingredients 7

2 Ritz crackers
1 1/2 teaspoons peanut butter
1 -2 ounce white chocolate or 1 -2 ounce orange candy melts
orange food coloring, and
red food coloring
food coloring (pens or decorator gel)
green sprinkles

Steps:

  • Sandwich peanut butter between crackers.
  • Melt almond bark.
  • Add 1 drop each of red and yellow food coloring and stir.
  • *** NOTE!= Beware! I have done this in the past with no problems but the most recent batch of almond bark began seizing on me so I had to add solid shortening, melt, and stir. Each brand is different! I used the orange candy melts to avoid this next.
  • Dip crackers let dry on waxed paper-repeat for more.
  • Before they dry I draw 2 curved lines from so they look like this ( ) to make it resemble a pumpkin.
  • While still wet stick a green sprinkle (you could use anything else to make the stem too such as cut gumdrop).
  • Draw jack-o-lantern face on with gel or food coloring pen. Enjoy!
  • Great for the kids!

Nutrition Facts : Calories 80.5, Fat 5.6, SaturatedFat 1.2, Sodium 95.7, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 2.5

JACK-O-LANTERN COOKIES



Jack-O-Lantern Cookies image

These are my husband's favorite cookies. It wouldn't be Halloween without them.

Provided by Tonja Anderson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 24

Number Of Ingredients 13

1 cup canned pumpkin
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup brown sugar
¾ cup shortening, softened
1 egg
¼ cup molasses
1 cup rolled oats

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
  • Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
  • Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.4 g, Cholesterol 7.8 mg, Fat 7 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 153.6 mg, Sugar 10.9 g

JACK-O'-LANTERN COOKIES



Jack-O'-Lantern Cookies image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 4 dozen 3-inch cookies

Number Of Ingredients 15

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (3/4 stick), softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup unsweetened pumpkin puree, recipe to follow
1 tablespoon vegetable oil
1 pumpkin, such as Jack Be Little, Munchkin, or Spookie, 2 pounds

Steps:

  • In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates.
  • Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
  • Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
  • Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.

JACK-O'-LANTERN COOKIES



Jack-o'-Lantern Cookies image

Treat your family with a perfect Halloween dessert - colorful cookies made with pumpkin pie spice.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 13

2 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1/2 cup shortening
2 eggs
4 cups Gold Medal™ all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
Assorted candies, nuts and miniature semisweet chocolate chips, if desired
6 cups powdered sugar
2/3 cup butter or margarine, softened
1/3 cup frozen (thawed) orange juice concentrate
Green, yellow and red food colors

Steps:

  • Heat oven to 375°F. In large bowl, mix brown sugar, 1 cup butter, the shortening and eggs until well blended. Stir in flour, pumpkin pie spice, baking powder and salt.
  • On lightly floured surface, roll 1/4 of dough at a time to 1/4-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with 3-inch pumpkin-shaped or round cookie cutter. Place on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, mix powdered sugar and 2/3 cup butter until smooth. Stir in juice concentrate. Place 1/3 cup frosting in small bowl; add green food color until desired color for stems. To remaining frosting, add 2 drops yellow food color for every 1 drop red food color for desired shade of orange. Generously frost cookies with orange frosting. Frost stems with green frosting. Make jack-o'-lantern faces with candies.

Nutrition Facts : Calories 225, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 95 mg

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