Halloween Pumpkin Cookies Recipes

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

HALLOWEEN SPICE COOKIES

Steps:

• Sift together flour, baking soda, salt, baking powder, cinnamon, and ginger into a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat to combine, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm but still pliable, at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out one disk of dough to a 1/4-inch-thick round. Using a 2-inch round cookie cutter, cut out rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Repeat with remaining disk. Bake, rotating pans halfway through, until cookies are beginning to crack on the surface and firm to the touch, 12 to 15 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely.
• Divide icing evenly among three bowls and tint each with a different food coloring, starting with just a drop, mixing well, and adding more, drop by drop, to reach desired shade. Transfer to piping bags fitted with very small round tips (such as Ateco #1.) Pipe a thin line of icing around outer edge of each cookie. Pipe eyes, noses, and mouths in center of each cookie to create faces. Let stand 15 minutes. Pipe a generous amount of icing into empty spaces around eyes, noses, and mouths. Use a toothpick or a small food-safe paintbrush to push icing around and fill nooks and crannies. Gently tap cookies on a flat surface a few times to even out icing and remove air bubbles. Let stand until completely set, at least 4 hours.
• Heat oven to 350 degrees. Unwrap, and slice each log into 3/8-inch-thick rounds. Place rounds on parchment-lined baking sheets. Bake until cookies crack slightly on the surface, 12 to 15 minutes. Remove from oven, and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.
• When completely cool, decorate with royal icing mixed with desired food coloring.

HALLOWEEN PUMPKIN OATMEAL COOKIES

Steps:

• Combine flour, oats, baking soda, cinnamon, and salt; set aside.
• Cream butter; gradually add sugars, beating til fluffy.
• Add egg and vanilla; mix well.
• Alternate additions of dry ingredients and pumpkin, mixing well between additions.
• Stir in chocolate chips.
• For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
• Bake at 350 degrees F for 20-25 minutes.
• Decorate with icing and assorted candies, raisins, and/or nuts.

HALLOWEEN PUMPKIN COOKIES

Steps:

• Stir together flour, baking powder, baking soda, spices and salt in a bowl.
• In a separate bowl beak Crisco for 30 seconds.
• Add sugars to Crisco and beat until fluffy.
• Add eggs, peel, vanilla and pumpkin to Crisco mixture.
• Add dry ingredients and blend.
• Cool in refrigerator.
• Preheat oven to 375°F.
• Spoon batter onto cookie sheets, leaving some room between cookies.
• Bake about 10 minute at 375°F.
• Optional: sprinkle with icing sugar.
• I haven't tried this, but these would likely really taste good with a cream cheese icing, and/or you could add two chocolate chips for "ghost" eyes to add to the festive spirit.