JACK O LANTERN COOKIE RECIPES

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JUMBO JACK-O'-LANTERN COOKIES RECIPE: HOW TO MAKE IT



Jumbo Jack-o'-Lantern Cookies Recipe: How to Make It image

Every Halloween, I'd have a batch of these cookies waiting for my kids when they came home from school so they could decorate their own. Eventually, they started bringing friends home to join in the fun.

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1 cup semisweet chocolate chips
Orange and green decorating icing or vanilla frosting and orange and green gel food coloring

Steps:

  • Preheat oven to 350°. In a large bowl, cream the butter and sugars until light and fluffy, 5-7 minutes. Add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternating with pumpkin. Stir in chocolate chips., Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem. , Bake until edges are golden brown, 15-18 minutes. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting.

Nutrition Facts : Calories 300 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 44g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

JACK-O'-LANTERN COOKIES RECIPE | RACHAEL RAY IN SEASON



Jack-o'-Lantern Cookies Recipe | Rachael Ray In Season image

Sandwich these cute cookies with hazelnut spread for a Halloween-ready treat.

Provided by Pam Lolley

Categories     Halloween

Yield Makes about 18.

Number Of Ingredients 5

2 sticks unsalted butter, at room temperature
1 tsp. pure vanilla extract
1 cup confectioners' sugar
2 cups flour
3 tbsp. chocolate-hazelnut spread

Steps:

  • In large bowl, using electric mixer, beat butter and vanilla until creamy; mix in sugar. Gradually mix in flour and 1/2 tsp. salt. Flatten dough; wrap in plastic wrap. Chill for 30 minutes. On floured surface, roll dough out to 1/8 inch thick; cut with 2 1/2-inch pumpkin-shaped cookie cutter. Transfer cookies to baking sheets lined with parchment. Chill for 15 minutes. Using small knife, cut out eyes and mouths on half of cookies. Bake at 325° until lightly browned, about 11 minutes. Let cool. Spread chocolate-hazelnut spread on plain cookies; top with cutout cookies. 

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