Jack-o'-lantern Cookies

Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 6g
  • Saturated fat: 3g
  • Protein: 2g
  • Carbohydrate: 33g
  • Fiber: 1g
  • Cholesterol: 24mg
  • Sodium: 147mg

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

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Gently frost cookies over marshmallow. Let set for 20 minutes. Pipe icing faces and stems onto each cookie.
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