JUMBO JACK-O'-LANTERN COOKIES
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
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.
JACK-O-LANTERN COOKIES
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
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
Provided by Food Network
Categories dessert
Time 1h15m
Yield 4 dozen 3-inch cookies
Number Of Ingredients 15
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 TEA CAKES
Adorable Halloween cookies any kid would be proud to take to school. Warning: The frosting is super sweet. This recipe makes about 1 1/2 dozen cookies, and can easily be doubled.
Provided by Pi3
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
- Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
- Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
- While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
- Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
- Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 45 g, Cholesterol 5.7 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 226.4 mg, Sugar 31.5 g
JACK-O'-LANTERN COOKIES
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
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
GLOWING JACK-O'-LANTERN COOKIES
Provided by Sharon Bowers
Categories Cookies Mixer Egg Dessert Bake Kid-Friendly Halloween Butter Small Plates
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Line 2 baking sheets with parchment, foil, or a Silpat mat (not wax paper, which will stick).
- 2. Unwrap the candies if wrapped, put them in a heavy ziplock bag, and crush them into powder with the flat side of a meat tenderizer or the bottom of a saucepan.
- Beat the butter and sugar in a large mixing bowl until creamy, and then blend in the egg, lemon zest, if using, lemon juice, and food coloring. Begin with 6 drops of red and 5 drops of yellow liquid coloring or a dab of orange paste; add more to achieve your desired shade. Stir well until fully combined.
- 4. Add the flour, baking powder, and salt to the bowl, and mix well.
- 5. Roll half of the dough out on a lightly floured surface and cut out 8 big jack-o'-lantern shapes with a cookie cutter, or freehand with the tip of a paring knife. Make short, fat pumpkins about 4 inches wide by 3 inches high, or make tall, thin pumpkins about 4 inches tall and 2 to 3 inches wide. You want some variety here! Use the knife to cut out big eyes, nose, and mouth in each (don't do a lot of teeth - they tend to break off). Keep in mind that you want the eyes, nose, and mouth to be wide enough to hold the melted candy. Carefully lift the pumpkins with a spatula and transfer them to the prepared baking sheets. Use the tip of the paring knife to push back the eye, nose, and mouth openings to make them as wide as possible without losing the bridges of dough between the features. Repeat with the remaining dough half.
- 6. With the tip of a small spoon, sprinkle candy powder generously into the eyes, nose, and mouth openings, directly to the parchment. Try to keep the candy off the surface of the cookies.
- 7. Bake for 8 to 10 minutes, watching carefully. Remove as soon as the candy has melted; don't let the surface of the cookies brown. They should be just set and very pale.
- 8. Cool the cookies on the baking sheets, or carefully lift the parchment off the sheets and transfer the whole sheet to cooling racks (only if the racks are big enough to hold the sheet). When the cookies are completely cool, carefully peel off the parchment.
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- Make dough: Whisk together first 7 ingredients. In a separate bowl, cream butter and brown sugar until pale; beat in eggs. Mix in pumpkin, evaporated milk and vanilla, followed by flour mixture gradually.
- Put some dough in a large plastic bag; snip a corner. Pipe 2 1/2-inch rounds about 1/2-inch thick onto sheets. Continue with rest of dough. Bake, rotating halfway through, until tops spring back when touched, about 12 minutes. Top each with a half marshmallow; bake for 1 1/2 minutes. Transfer, on parchment, to racks; cool.
- Make icing: Using an electric mixer, beat cream cheese and butter until smooth. Add confectioners' sugar a little at a time until icing is thick but spreadable. Add food coloring.
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