Watch your kitchen transform into a delicious pumpkin patch with these baked beauties.
This Halloween, I decided to ditch creepy cookies for a classic Cinderella-style vibe. With tons of baking staples and a sprinkle of joyful goodness. These sweet treats are a throwback to the magical makeover scene where the fairy godmother transformed a humble pumpkin into a luxurious carriage. Plus, they look great on your table or in a cookie jar in this fall season.
It’s also a tribute to all the home cooks and aspiring chefs out there for the wonderful work they do each day. Turning pantry staples and assorted collection ingredients into delicious food is nothing less than magic.
We are pretty much apron-donning wizards with a whisk (or ladle) in hand instead of a wand. So this festive season, treat yourself with these yummy goodies.
This rendition might be more indulgent than my usual offerings, but it’s perfect for parties and festivities. Plus, they’re healthier and easier to bake than sugar cookies. So it’s a win for nutritious-inclined eaters!
What’s inside these pretty pumpkins?
These cute chocolate cookies are stuffed with pumpkin spiced buttercream. The dark chocolate gives it a touch of bitterness, balancing the creamy filling. You can customize the filling any way you want for other flavorful surprises.Print
- Prep Time: 35 MINS
- Cook Time: 10 MINS
- Total Time: 45 MINS
- Yield: 10 Sandwich cookies (Approx.) 1x
- 2 cups all-purpose flour
- 1 cup plant-based butter, cold
- 1/2 cup cane sugar
- 1/2 cup dark cacao powder
- Pinch of salt
- ¾ cup unsalted butter (room temperature)
- ½ cup canned pumpkin puree*
- 2 ½ cups icing sugar (sifted)
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon pink salt
- 1 teaspoon vanilla extract
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cut butter into small cubes.
- Make a dry batter with flour, cacao powder and salt. Whisk to aerate and combine.
- Beat butter in an electric mixer until creamy. (Approx. 3 mins)
- Add the sugar and beat until fluffy.
- Mix in remaining ingredients, adding 1/3 of dry batter at a time.
- Scrape down excess batter from the sides.
- You should get a crumbly cookie mix that sticks together when you press it.
- Use your hands to form a cookie dough ball.
- Place dough between two sheets of lightly floured parchment.
- Roll out the dough. (Ideal thickness: ¼”)
- Use a pumpkin cookie cutter to cut your cookie shape.
- Bake for 10-14 minutes. (Or until your cookies look firm and dry)
- Transfer the freshly baked cookies to a wire rack. Let them cool for a few minutes.
- Create cookie sandwiches by filling homemade buttercream between two cookies.
- Soften your butter by letting it sit at room temperature for 1 hr. That way, it doesn’t form any clumps when you combine it with sugar.
- Beat butter in a large mixing bowl. (30 secs)
- Add the pumpkin puree and mix.
- Sift and add ½ cup of sugar one at a time to prevent lumps.
- Add spices and mix until well combined
- Add in the sea salt and vanilla extract. Mix on low speed until just combined.
*Use canned pumpkin puree, not pumpkin pie filling.
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