Halloween Pumpkin Cookies with Autumn Spice
Introduction
As the autumn leaves start to cascade and the air begins to cool, nothing brings warmth quite like the scent of freshly baked treats wafting through the home. Our Halloween Pumpkin Cookies with Autumn Spice are not only delightful to the senses but also a fantastic way to celebrate the spooky season. If you’d like to receive this wonderful recipe straight to your inbox, be sure to subscribe!
Why You’ll Love This Recipe
This recipe is an absolute crowd-pleaser, combining the rich flavor of pumpkin with the comforting spice of cinnamon, nutmeg, and ginger. It’s easy to make, kid-friendly, and presents a perfect opportunity for creative Halloween-themed decorating. These cookies are soft, chewy, and a perfect companion for any Halloween bash or cozy evening at home!
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp ground ginger
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 cup canned pumpkin puree
– 1/2 cup chopped walnuts (optional)
– Orange food coloring (as needed)
– Halloween-themed cookie cutters
Necessary Tools
– Mixing bowls
– Whisk
– Electric mixer
– Baking sheets
– Parchment paper
– Rolling pin
– Cookie cutters
Ingredient Swaps and Additions
For a nut-free version, simply omit the walnuts. Want extra flavor? Try adding a touch of clove or replace half of the butter with apple sauce for an even more autumnal taste. You can also include chocolate chips for an indulgent twist.
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large mixing bowl, cream the softened butter with both sugars using an electric mixer until light and fluffy.
4. Beat in the egg and vanilla extract until well combined. Incorporate the pumpkin puree.
5. Gradually mix in the dry ingredients until a dough forms, adding food coloring to achieve your desired pumpkin-orange hue.
6. If using, fold in the chopped walnuts.
7. Roll out the dough on a floured surface to about 1/4 inch thickness and use cookie cutters to create fun shapes. Place them on the baking sheets.
8. Bake for 10-12 minutes, or until edges are lightly browned. Cool on a wire rack before decorating.Serving Suggestions
Serve these cookies with a warm mug of apple cider or a chilly glass of milk. They pair wonderfully with all your favorite fall beverages!
Pro Tips for Success
Ensure your butter is at room temperature for peak creaminess. Chilling the dough for a brief stint helps prevent spreading. Additionally, involve little ones in decorating for double the fun and personalized cookies!
Storing and Reheating
Store the cookies in an airtight container at room temperature for up to a week. To enjoy warm, zap them in the microwave for 10 seconds!
FAQ Section
Q: Can I freeze the dough?
A: Yes! Simply wrap it well and freeze for up to three months. Thaw before baking.
Q: Can I make these gluten-free?
A: Substitute with gluten-free all-purpose flour blend for similar results.
Conclusion
These Halloween Pumpkin Cookies with Autumn Spice are a delightful expression of the season’s flavors. They’re simple, fun, and incredibly delicious—perfect for making memories with family and friends. Don’t forget to leave a review, share a photo, or tag your creations on Pinterest or Instagram!
Nutritional Information
Approximately 150 calories per cookie, with options for adjustments by removing or substituting certain ingredients. Enjoy these festive fall treats with peace of mind!
Halloween Pumpkin Cookies with Autumn Spice
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large mixing bowl, cream the softened butter with both sugars using an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract until well combined. Incorporate the pumpkin puree.
- Gradually mix in the dry ingredients until a dough forms, adding food coloring to achieve your desired pumpkin-orange hue.
- If using, fold in the chopped walnuts.
- Roll out the dough on a floured surface to about 1/4 inch thickness and use cookie cutters to create fun shapes. Place them on the baking sheets.
- Bake for 10-12 minutes, or until edges are lightly browned. Cool on a wire rack before decorating.
