Halloween cookies, also known as Jack-O’-Lantern Cookies, are an original and themed dessert that will add a special atmosphere to your Halloween celebrations. These adorable cookies are shaped like little pumpkins and are topped with vanilla cream cheese, creating the perfect combination of sweet and spicy flavors. Their design resembles the traditional Jack-O’-Lanterns, which are an icon of Halloween.
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With detailed instructions and descriptions of each step, this recipe makes the process of making these cookies easy and fun for anyone, regardless of their level of cooking experience .
Get ready for spooky fun with these Halloween cookies that will create an extraordinary atmosphere at your Halloween party and delight everyone with their unmistakable taste and appearance. This recipe will show you step by step how to make these unique cookies, and with precise instructions you will have clear guidance throughout the preparation. Make your Halloween celebration even more special with these Jack-O’-Lantern Cookies!
Ingredients for Halloween cookies
- 350 g plain flour
- ¾ tsp ground cinnamon
- ¾ tsp ground ginger
- ¾ tsp nutmeg
- ¾ tsp ground allspice or cloves
- 1 tsp baking powder
- A pinch of salt
- 120 g of softened butter
- 100 g granulated sugar
- 100 g of brown sugar
- 1 large egg
- 120 g pumpkin puree
- 1 tsp vanilla extract
Melted dark chocolate for the dark frosting
How to make Halloween cookies
Preparation for baking
Preheat the oven to 180°C and line two trays with baking paper.
In a large bowl, mix flour, cinnamon, ginger, nutmeg, ground allspice, baking powder and salt.
In another bowl, beat butter with sugar (white and brown) until creamy. Add the egg and beat well. Finally, add the pumpkin puree and vanilla extract and beat until the mixture is well combined.
Mixing the dough
Slowly add the dry ingredients and beat until the dough comes together. Divide the dough into two halves, wrap it in cling film and put it in the fridge for at least 2 hours, ideally overnight.
Roll out the dough to a thickness of approx. 0.5 cm, cut out small pumpkins using a cutter and place them on the prepared baking sheets. This is how we process all the dough. Put the sheets in the freezer for 15 minutes. Using a knife, cut out faces on half of the cookies. If the dough is too soft, put it in the freezer again.
Bake for 8-10 minutes. Let it cool completely.
In a large bowl, beat cream cheese and powdered sugar until smooth. Add vanilla, a pinch of salt, or chocolate and beat until the filling is completely combined. We apply the filling to a cookie without a face and put a cookie with a face on top.
Video recipe for Halloween cookies
Frequently asked questions about Halloween cookies
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. It should be thoroughly drained and mixed with the appropriate spices listed in the recipe.
If I don’t have pumpkin cutters, can I use another shape?
Of course! If you don’t have pumpkin cutters, you can use any other shapes according to your preference or availability. It is important that you keep the same thickness of the dough.
Is it necessary to put the dough sheets in the freezer before baking?
Putting the sheets of dough in the freezer before baking helps keep the dough firm and ensures it holds its shape while baking. This will ensure that the cookies have clean outlines and nicely shaped faces.
Can this recipe be adapted to a gluten-free version?
Yes, you can adapt this recipe to a gluten-free version by using gluten-free flour and certified gluten-free ingredients. Make sure all ingredients are gluten-free if you want this recipe to be suitable for people with celiac disease or gluten sensitivity.
How long can I store these cookies?
Halloween cookies can be stored in a closed container in a cool, dry place.
They should last up to a week in the refrigerator. You can also freeze and thaw them as needed to keep them fresh.
Can the filling be prepared in advance and stored?
Yes, the cream cheese filling can be prepared in advance and stored in the refrigerator. Before using, let it soften a little at room temperature and then apply it to the cookies.