These adorable pumpkin-colored cookies are packed with real pumpkin! Decorate them with chocolate to make cute Halloween faces! 🎃
Ingredients
15 servings- Pumpkin (seeds removed)150g
- Egg (M size)1 (50g)
- ★Butter (unsalted if possible)100g
- ★Salta pinch
- ★Sugar70g
- ★Cake flour200g
- ★Baking powder1/2 tsp
- Chocolate pen or similar2-3
Directions
50 min- 1
Cut 150g pumpkin into bite-sized pieces and arrange in a microwave-safe container. Microwave for 2-3 minutes until a bamboo skewer pierces easily. Remove skin and transfer to a bowl, then mash into a paste.
- 2
In a separate bowl, bring 100g butter to room temperature and add a pinch of salt, mixing until smooth. Add 70g sugar in 3 batches while mixing well. (Omit salt if using salted butter.)
- 3
Beat 1 egg at room temperature and add in 3 batches, mixing thoroughly after each addition until the egg is completely incorporated.
- 4
Add the pumpkin paste and mix well. Make sure the pumpkin has cooled completely before adding to prevent the butter from melting.
- 5
Sift 200g cake flour and 1/2 tsp baking powder together, then fold into the dough with a spatula until just combined.
- 6
Once the flour is incorporated and the dough has a slight sheen, wrap in plastic wrap and shape into a thick log about 4-6cm in diameter. Slight size variations are charming.
- 7
Freeze for about 10 minutes until the edges firm up. Using a bamboo skewer or similar, press gently on the top and bottom center to create an oval shape, then return to freezer to set completely.
- 8
Freeze for about 1 hour until fully hardened. Slice to 7mm thickness with a knife and arrange on a baking sheet. Use a bamboo skewer to draw pumpkin ridges/patterns.
- 9
Bake at 170℃ for about 20 minutes, adjusting time based on thickness and size. Once cooled, use chocolate pen to draw faces and decorate.
- 10
When drawing faces with the chocolate pen, warm it slightly so the chocolate is soft enough to write smoothly. This makes decorating much easier.
Tips
The shape is key to making them look like pumpkins—use a bamboo skewer or similar to carefully press and form the oval shape. Make sure patterns are pressed deeply enough so they don't fade during baking. If you have leftover egg whites or whole eggs, brush them on the cookie surface before baking for a beautiful glossy finish.
Nutrition
Per serving- Calories130 kcal
- Protein1.8 g
- Fat6.5 g
- Carbs16 g
- Sodium0.1 g
These adorable pumpkin-colored cookies are packed with real pumpkin! Decorate them with chocolate to make cute Halloween faces! 🎃
Ingredients
15 servings- Pumpkin (seeds removed)150g
- Egg (M size)1 (50g)
- ★Butter (unsalted if possible)100g
- ★Salta pinch
- ★Sugar70g
- ★Cake flour200g
- ★Baking powder1/2 tsp
- Chocolate pen or similar2-3
Directions
50 min- 1
Cut 150g pumpkin into bite-sized pieces and arrange in a microwave-safe container. Microwave for 2-3 minutes until a bamboo skewer pierces easily. Remove skin and transfer to a bowl, then mash into a paste.
- 2
In a separate bowl, bring 100g butter to room temperature and add a pinch of salt, mixing until smooth. Add 70g sugar in 3 batches while mixing well. (Omit salt if using salted butter.)
- 3
Beat 1 egg at room temperature and add in 3 batches, mixing thoroughly after each addition until the egg is completely incorporated.
- 4
Add the pumpkin paste and mix well. Make sure the pumpkin has cooled completely before adding to prevent the butter from melting.
- 5
Sift 200g cake flour and 1/2 tsp baking powder together, then fold into the dough with a spatula until just combined.
- 6
Once the flour is incorporated and the dough has a slight sheen, wrap in plastic wrap and shape into a thick log about 4-6cm in diameter. Slight size variations are charming.
- 7
Freeze for about 10 minutes until the edges firm up. Using a bamboo skewer or similar, press gently on the top and bottom center to create an oval shape, then return to freezer to set completely.
- 8
Freeze for about 1 hour until fully hardened. Slice to 7mm thickness with a knife and arrange on a baking sheet. Use a bamboo skewer to draw pumpkin ridges/patterns.
- 9
Bake at 170℃ for about 20 minutes, adjusting time based on thickness and size. Once cooled, use chocolate pen to draw faces and decorate.
- 10
When drawing faces with the chocolate pen, warm it slightly so the chocolate is soft enough to write smoothly. This makes decorating much easier.
Nutrition
Per serving- Calories130 kcal
- Protein1.8 g
- Fat6.5 g
- Carbs16 g
- Sodium0.1 g
Tips
The shape is key to making them look like pumpkins—use a bamboo skewer or similar to carefully press and form the oval shape. Make sure patterns are pressed deeply enough so they don't fade during baking. If you have leftover egg whites or whole eggs, brush them on the cookie surface before baking for a beautiful glossy finish.