Pumpkin Witch Hat Cookies
These Pumpkin Witch Hat Cookies are the perfect Halloween treat! Soft, pumpkin-flavored cookies topped with chocolate kisses and spooky decorations make them fun to bake and delicious to eat. Perfect for parties, family baking, or just a festive snack, they bring a magical touch to any Halloween celebration. Easy to make and customizable, they’re sure to be a hit!
Equipment
- Mixing bowls (large and medium)
- 1 Electric mixer or hand whisk
- Measuring Cups and Spoons
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Spatula or wooden spoon
- 1 Cookie scoop (optional, for evenly sized cookies)
- 1 Wire cooling rack
- Piping bag or small plastic bag (for decorating)
- 1 Offset spatula or butter knife (for spreading icing)
Ingredients
For the Pumpkin Cookies:
- 1 cup (226g) Unsalted butter, softened
- 1 cup (200g) Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- ½ cup (122g) Pumpkin puree
- 2½ cups (320g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1½ tsp Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Decoration:
- 1 Bag of chocolate kisses (about 24 pieces)
- ½ cup Semi-sweet chocolate chips, melted
- ½ cup Black or dark purple decorating icing
- Green and orange decorating gel or frosting
- Halloween sprinkles (optional)
Instructions
Step 1: Prepare the Pumpkin Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Mix in the pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Slowly add the dry ingredients to the wet mixture, beating on low until a soft dough forms.
- Scoop out tablespoon-sized balls of dough and roll them into smooth rounds. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack.
Step 2: Decorate the Witch Hats
- Once the cookies are completely cooled, it's time to create the witch hats!
- Place the melted chocolate chips into a piping bag (or a small plastic bag with the corner snipped off).
- Pipe a small circle of melted chocolate onto the center of each cookie and press a chocolate kiss into the middle to form the hat’s point.
- Use the black or purple decorating icing to draw a thin band around the base of the chocolate kiss.
- For extra flair, add Halloween sprinkles or use the green and orange gel frosting to create decorative details like a buckle on the hatband or spider webs.
- Feel free to decorate any way you want! There can be very simple or very detailed! It's all up to you.
- Allow the decorations to set for 10-15 minutes before serving or packaging.
Notes
Tip: You can use store-bought sugar cookies as a base if you're short on time. Just add pumpkin spice to the dough for a festive twist!
Storage and Shelf Life Tips:
Store Pumpkin Witch Hat Cookies in an airtight container at room temperature for up to 5 days. If refrigerated, they can last up to 7 days. For long-term storage, freeze the cookies in an airtight container for up to 3 months. Let frozen cookies thaw at room temperature before serving.
Make-Ahead and Freezing Instructions:
You can make the dough up to 2 days ahead and store it in the fridge. To freeze, roll the dough into balls and freeze for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time. Decorated cookies can also be frozen in layers separated by parchment paper for up to 3 months.