Ingredients
Method
Step-by-Step
- Cream the softened butter and granulated sugar in a large bowl for 2–3 minutes, until light and fluffy. Beat in the egg and vanilla extract, then add orange food coloring if you want a bright pumpkin-colored dough.
- Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture, mixing just until a soft dough forms.
- Divide the dough, wrap it, and chill for 30–60 minutes, or until firm enough to roll. Chilling makes the dough easier to handle and helps the pumpkin shapes stay defined.
- Roll the dough on a lightly floured surface to approximately ⅛–¼ inch thick. Cut an even number of pumpkin shapes, then cut a smaller opening in the center of half of them.
- Arrange the cookies on parchment-lined baking sheets and chill the cut cookies for 10–15 minutes. Bake at 350°F (175°C) for 8–10 minutes per sheet, until the edges are set but not browned.
- Let the cookies cool completely on the baking sheets or wire racks. Warm cookies can soften the icing and cause the candies to stick, so wait until they are fully cool before assembling.
- Mix the powdered sugar with 1–2 tablespoons of milk or water to make a thick icing. Divide and tint it black, green, or orange, depending on the pumpkin faces, stems, borders, and details you want to pipe.
- Pipe icing around the outer edge of each solid pumpkin cookie. Place a window cookie on top and gently press it into the icing to create a sealed cavity.
- Fill the center opening with small Halloween candies, using approximately 1½–2 cups in total. Finish the edges with more icing, add a decorated pumpkin top if desired, and let the icing set before serving or packaging.
Notes
Use small, relatively dry candies for the best texture and easiest assembly. Chill cut cookies for 10–15 minutes before baking, and make the center opening after transferring the pumpkin shape to the baking sheet if the dough is soft. Store assembled cookies in an airtight container once the icing has set.