Jack-o'-lantern Cookies

Nutritional Information

Calories 187
Fat 6 g
Satfat 3 g
Protein 2 g
Carbohydrate 33 g
Fiber 1 g
Cholesterol 24 mg
Sodium 147 mg

Ingredients

3 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1 1/2 sticks (6 oz.) unsalted butter
2 1/4 cups (packed) light brown sugar
2 eggs
1 (15 oz.) can pure pumpkin puree
1/2 cup evaporated milk
1 teaspoon vanilla extract
24 large marshmallows, halved
6 ounces cream cheese
4 tablespoons unsalted butter
4 1/2 to 5 cups confectioners' sugar
Orange food coloring
1 tube black icing
1 tube green icing

Preparation

Preheat oven to 375°F. Line 2 baking sheets with parchment.

Make dough: Whisk together first 7 ingredients. In a separate bowl, cream butter and brown sugar until pale; beat in eggs. Mix in pumpkin, evaporated milk and vanilla, followed by flour mixture gradually.

Put some dough in a large plastic bag; snip a corner. Pipe 2 1/2-inch rounds about 1/2-inch thick onto sheets. Continue with rest of dough. Bake, rotating halfway through, until tops spring back when touched, about 12 minutes. Top each with a half marshmallow; bake for 1 1/2 minutes. Transfer, on parchment, to racks; cool.

Make icing: Using an electric mixer, beat cream cheese and butter until smooth. Add confectioners' sugar a little at a time until icing is thick but spreadable. Add food coloring.

Gently frost cookies over marshmallow. Let set for 20 minutes. Pipe icing faces and stems onto each cookie.

Note:

October 2006
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