Pumpkin Spiced Halloween Cookie

Pumpkin Spiced Halloween Cookie nights in Austin taste like crisp air, cinnamon warmth, and a splash of orange sprinkles on cooling racks. Early on, pumpkin purée and spice turned basic dough into soft, fragrant cookies that friends begged to frost with tangy cream cheese. Now, Pumpkin Spiced Halloween Cookie decorating is a ritual—ghostly swirls, jack-o’-lantern faces, and spiderweb drizzles that make the house smell like fall. Pumpkin Spiced Halloween Cookie magic is simple comfort: pillowy bites, cozy spice, and playful designs that bring everyone to the table before the first batch fully cools.

Why You’ll Love Pumpkin Spiced Halloween Cookie:

Pumpkin Spiced Halloween Cookie delivers pillowy-soft centers, cozy pumpkin spice, and an easy frosting canvas for ghosts, pumpkins, and spiderwebs. The dough mixes quickly with pumpkin purée, bakes without chilling, and stays moist for days, making it perfect for parties and bake sales. A tangy cream cheese frosting or firm royal icing both work beautifully, holding bright sprinkles and clean piped details.

Ingredients for Pumpkin Spiced Halloween Cookie:

• Dry: All-purpose flour, baking powder, baking soda, fine salt, pumpkin pie spice (or cinnamon, ginger, nutmeg, cloves).
• Wet: Unsalted butter, granulated sugar, light brown sugar, egg yolk, vanilla, pumpkin purée (not pie filling).
• Cream cheese frosting: Cream cheese, unsalted butter, powdered sugar, vanilla, pinch salt.
• Royal icing (option): Powdered sugar, meringue powder, water, vanilla; gel colors for orange, black, white.
• Decorations: Halloween sprinkles, candy eyes, black gel for faces, orange and green gels for pumpkin details.

Substitutions & Variations:

• Chewy style: Blot pumpkin purée with paper towels to remove excess moisture; add a bit more flour for crisp edges and chewy centers.
• Cut-out cookies: Make a spiced roll-out sugar cookie dough for sharp shapes; decorate with royal icing for stackable gifts.
• Gluten-free: Swap a 1:1 gluten-free blend with xanthan; monitor spread and chill briefly if needed.
• Frosting choices: Cream cheese frosting is plush and tangy; royal icing sets firm for transport and detailed designs.
• Extra spice: Boost pumpkin pie spice or add a dash of black pepper for subtle warmth and depth.

Step-by-Step Instructions for Pumpkin Spiced Halloween Cookie:

• Prep: Heat oven to 350°F; line two baking sheets with parchment. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
• Cream: Beat butter with granulated and brown sugars until fluffy. Mix in pumpkin purée, egg yolk, and vanilla until smooth.
• Combine: Add dry ingredients to wet and mix just until incorporated; the dough will be soft and slightly sticky.
• Shape: Scoop heaping tablespoons, roll into balls, and slightly flatten for even baking; no chill needed for soft, pillowy cookies.
• Bake: Bake 10–15 minutes until set at edges and lightly puffed; cool on sheets 5 minutes, then transfer to a rack to cool fully.
• Frost: For cream cheese frosting, beat cool-soft cream cheese and butter, add powdered sugar and vanilla until thick and spreadable; tint portions orange, black, or white for Halloween designs.
• Decorate: Pipe spiderwebs, jack-o’-lantern faces, or ghost swirls; finish with sprinkles and candy eyes for festive detail.

Pro Tips for Success with Pumpkin Spiced Halloween Cookie:

• For chewier cookies, blot pumpkin purée with paper towels to remove excess moisture and consider using only an egg yolk.
• Keep frosting thick by using cool-soft dairy; if too loose, chill 10–15 minutes and re-whip briefly.
• For clean piping, use gel colors and let base set before adding contrasting details to prevent color bleed.
• Prefer gluten-free? Use a 1:1 GF flour and monitor spread; chill 15–30 minutes if the dough feels loose.
• Want crisp edges? Slightly flatten dough balls and bake until edges just turn golden, then cool completely.

Storage & Reheating Tips for Pumpkin Spiced Halloween Cookie:

• Store frosted pumpkin cookies in an airtight single layer in the refrigerator for up to 4–5 days; bring to room temperature before serving.
• If using cream cheese frosting, refrigerate after 2 hours at room temp for food safety.
• Freeze unfrosted cookies up to 2 months; thaw covered, then frost and decorate for the cleanest lines.
• Keep leftover frosting refrigerated up to 5 days; re-whip briefly before using.

What to Serve With Pumpkin Spiced Halloween Cookie

Pair Pumpkin Spiced Halloween Cookie with salty snacks like pretzels or cheddar crackers to balance the cozy spice and sweet frosting. Add a fall dessert board with caramel apples, cinnamon-dusted popcorn, and chocolate bark to echo warm flavors. Serve with milk, hot apple cider, or pumpkin-spice hot cocoa for seasonal sips that complement the cookies.

FAQs for Pumpkin Spiced Halloween Cookie

• Can I make the dough ahead? Yes—refrigerate up to 48 hours, then scoop and bake; allow 20–30 minutes at room temp if very firm.
• Why are my cookies cakey? Pumpkin adds moisture—blot the purée and use only yolk for chewier texture and less lift.
• Do I need to chill the dough? Not for soft pumpkin cookies, but a short chill can help with thicker, puffed cookies.
• Cream cheese frosting safety? Refrigerate after 2 hours at room temp and store chilled; bring to room temp before serving.
• Can I make cut-outs? Use a pumpkin spice roll-out sugar cookie and decorate with royal icing for crisp shapes.

Nutrition Information (per serving)

Estimated for a 2.5–3 inch frosted cookie; values vary by recipe and decorations.

• Calories: ~160–240 depending on frosting amount.
• Carbs: ~24–34 g; Sugars: ~14–24 g; Fiber: ~1–2 g.
• Fat: ~6–12 g; Saturated fat: ~3–7 g.
• Protein: ~2–4 g; Sodium: ~110–210 mg.

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