I have just baked some low sugar, lightly spiced Halloween Pumkpin Cookies this morning splattered with vivid orange icing. For real gore fanatics, you might want to try bright red glace icing instead.
These cookies include mashed pumpkin but any type of squash would work. They have a light crumbly texture and are equally good with to without the lurid yet effective icing. I hope you enjoy them and your trick or treating too.
I am linking these cookies to the following challenges:
Simple and in Season – Ren Behan
Let’s Cook for Halloween – Simply Food
Halloween Pumpkin Cookies
- 100 g Cooked mashed pumpkin/canned pumpkin puree
- 150 g Plain flour
- 50 g Spelt flour
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1 tsp Ground cinnamon
- 1/4 tsp Vanilla extract
- Pinch of sea salt
- 50 g Unsalted butter cubed
- 50 g Caster sugar
- 1 Medium egg
- Glace icing for decorating
Pre -heat the oven to 160 degrees,
Peel, chop and cook your pumpkin chunks in the microwave for 5 minutes with a splash of water and covered in cling film,
Measure the flours, baking powder, bicarb, salt, cinnamon, vanilla and butter into a large mixing bowl and rub with your fingers until the mixture resembles small crumbs,
Add in the egg and the pumpkin and stir to form a slightly damp dough, adding a little more flour if the mix is too wet
Place the ball of dough in the fridge for 30 minutes to chill,
Dust the work surface liberally with flour and roll out the cookies until they are quite thin then cut our into medium sized circles. You will need to keep dusting the work surface to prevent the dough from sticking,
Place the cookies onto two baking trays and bake for 18 minutes,
Place cookies on a wire rack until completely cool ad then drizzle with orange or red glace icing.
Glace icing is simply icing sugar combined with a small amount of water. See the packet for full instructions.