Halloween Pumpkin Cookies

by Barry Lewis


320g (2.5 cups) plain flour
1tsp baking powder
1tsp bicarbonate soda
1tsp cinnamon
1/2tsp nutmeg
Pinch of salt
300g (1.5 cups) granulated sugar
115g (1/2cup) butter, 225g (1 cup) pumpkin
1 egg
1 tsp vanilla extract
1 tsp vanilla extract
Milk for icing sugar – roughly 2tbsp but add gradually

Here’s a spooky trick or treat recipe for you – Halloween Pumpkin Cookies, great for making with kids and sharing out when those monsters come knocking at your door. Sweet and soft pumpkin with cinnamon spices and a scary icing topping plus a naughty version for the grown ups too – give them a try!

Pre-heat oven to gas mark 5 / 375F / 190C

Cream together the butter and the sugar in a mixing bowl with a spatula until fully combined

In a separate bowl combine the flour, baking powder, bicarbonate of soda, salt & cinnamon & nutmeg and give a gentle stir through. Leave to one side.

Add the egg into the creamed sugar and butter and again stir through until mixed through then follow up by dropping in the vanilla extract & pumpkin flesh stirring through again.

Once combined tip the dry ingredients from the other bowl in to the pumpkin bowl and mix through well to form the dough.

Spoon the mixture onto lined baking trays relatively slightly spread out to allow for them to expand in the oven then bake for around 15 mins or until slightly browned on top & firm.

Allow to cool on a wire rack.

Whilst cooling make an icing combining the icing sugar with the milk in a bowl. Gradually add the milk until you have a thick consistency that can still be drizzled on the cookies.

Decorate the cooled cookies in the icing you can do zig zag lines up and down them or completely coat them and maybe sprinkle some more spices on top. Let the icing set a little before serving up.