Pumpkin Cookies
These Spooky Pumpkin Embossed Cookies are the cutest way to celebrate Halloween 🎃 Crisp, buttery and scented with warm autumn spices, they’re stamped using flavoured powder of your choice, Pumpkin Spice, cocoa or cinnamon for the prettiest pumpkin design.
Use half the dough for the embossed pumpkin tops and the other half to sandwich with chocolate spread for a sweet, spooky surprise inside. 🍫✨
A simple, fun and festive bake to bring all the cosy fall vibes 👻🧡
Ingredients:
160g unsalted butter, softened
80g icing sugar
¼ tsp salt
60g whole egg (lightly whisked)
240g cake flour
60g plain flour
60g almond flour
pumpkin spice, cinnamon or cocoa for embossing
jam or chocolate spread of your choice
Method:
Cream butter, icing sugar, and salt until smooth and pale.
Add egg gradually, mixing until just combined.
Sift in cake flour, plain flour, and almond flour.
Fold with a spatula, then bring the dough together gently by hand. Do not over-knead , keep it tender!
Divide into two flat discs, wrap in cling film, and chill for at least 1 hour.
Preheat oven to 170°C and line baking trays with parchment.
Roll out the first dough disc and cut out pumpkin cookie shape and then take your embossed pumpkin tops:
Dip your pumpkin embosser into pumpkin spice (I used Ehrenwort Pumpkin Spice Latte mix) or cocoa/cinnamon
Stamp the dough and cut pumpkin shapes
For spooky vibes, cut out eyes + mouth; for autumnal vibes, keep it just embossed
Roll the second dough disc and cut matching pumpkin bases , these will be the bottoms for your sandwich cookies.
Place all cut cookies on trays and bake 10–12 minutes until edges are lightly golden.
Cool completely on a wire rack.
Add chocolate spread (or your favourite filling) to the plain pumpkin base and sandwich with an embossed pumpkin top to reveal the cutest spooky face. 🎃🍫
Enjoy your buttery, crisp, spooky-cute pumpkin cookie sandwiches! 🕸✨