Spooky or Silly, these Pumpkin Candy Corn Cookies or Halloween Pumpkin Cookies made with Brach's Pumpkins candy are brightly colored and look like little pumpkins. Topped with a mellowcreme pumpkin candy and a tuft of green frosting.
Tell me you aren't smiling! I sure am and I love even more the taste of these simple cookies. The are flavored with pumpkin spice a blend of cinnamon, ground nutmeg and ground ginger right into the cookie dough.
A soft sugar cookie base that doesn't require any chilling and colored bright orange for the holiday. I'm in love with how adorable these cookies are.
Let me tell you that a heard of kids saw these cookies and instantly freaked out over them. It was all I could do to take a few quick photos before they were inhaled.
Ingredient list for Pumpkin Halloween Cookies
Dry Ingredients. All Purpose Flour, Sugar, Powdered Sugar, Cream of Tartar, Baking Soda
Wet Ingredients. Egg, Butter, Vegetable Oil, Vanilla Extract
Other. Brach Pumpkins Candy. (Mellowcreme Pumpkins)
Frosting Ingredients. Butter, Coconut Oil, Powdered Sugar, Heavy Cream, Vanilla Extract, Food Coloring
How to make Candy Corn Pumpkin Cookies
These cookies are a favorite recipe. A soft sugar cookie with a twist. Gather the ingredients needed and allow butter to soften for an hour on the counter before using. Butter that oversoft or turned to mush is too soft for this recipe.
Use an electric hand mixer or a stand mixer like a Bosch or a Kitchen Aid Mixer. Use a silicone spatula to scrape sides of bowl down to fully mix all the ingredients together.
Cream butter with sugar until light and fluffy in a large bowl. Butter mixture will turn a very pale yellow and be very light and fluffy.
Add egg and Vanilla Extract and mix until combined. Drizzle vegetable oil into mixture and continue mixing. Followed by powdered sugar. Scrape sides of bowl as necessary
Mixture will turn from a very light and fluffy consistency to a more thin and runny mixture. Add food coloring until desired consistency is reached
Add all purpose flour, baking soda and cream of tarter, cinnamon, nutmeg, and ginger and mix until combined. Do not over mix. You can also substitute pumpkin pie spice for spices.
These cookies do not have pumpkin puree in the recipe or brown sugar. They are a traditional sugar cookie with pumpkin spice seasonings topped with a candy pumpkin.
Using a small cookie scoop place cookie dough on baking sheets with parchment paper at least 2 inches apart and bake in a preheated oven to 350 degrees.
Bake pumpkin candy cookies for 7-9 minutes. Cookies are done when edges are set, centers will be puffy and no longer glossy.
Remove from oven and allow cookies to cool a few minutes before moving to a cooling rack to cool completely.
How to make Buttercream Frosting
This a quick and easy recipe for Buttercream Frosting. You will need softened butter, coconut oil, powdered sugar, vanilla extract, heavy cream and food coloring.
In a mixing bowl mix butter, coconut oil and half the powered sugar. Mix with a hand mixer until combined.
Add remaining powdered sugar and vanilla extract. Frosting will be very thick. Add food coloring gel or drops until desired green color is achieved.
Gradually add heavy cream a little at a time until frosting is a creamy smooth but thick consistency.
Frost cookies and top with a mellowcreme pumpkin candy
Cookies are also fun without pumpkin candy. The orange cookie with bright green frosting looks like a pumpkin and is adorable!
This cookie is also delicious with a cream cheese frosting too. Cookies are soft and chewy and a great recipe to have.
Storage and Freezing Cookies
Storing frosted cookies is always a little tricky. They are not easily stacked. Cookies can be stored in a sealed container at room temperature or in the refrigerator which will keep frosting firm. Cookies are best if enjoyed within 3-4 days.
Freezing cookies is another option. Freeze cookies in a single layer before placing in a sealed container. Frozen cookies can be stacked. Place parchment paper between layers to prevent sticking together.
What is Mellowcreme?
Mellowcreme is candy corn. Brach's makes the highly popular Candy Corn and Pumpkins candies. Every Fall you can find these retro candies to celebrate Halloween and the Fall season.
Made with sugar, corn syrup, gelatin, sesame oil, honey and food colorings. The inside is a soft and dense texture that also melts in your mouth.
Not everyone is a fan of these sugary treats, but those who are truly love them by the bagful.
Pro Tips
Cookie Scoop. Using a cookie scoop will help keep cookies uniform in size which makes baking easier. I have used a small cookie scoop in this recipe.
Cookie Sheet. Line cookie sheets with parchment paper, silicone mat or use an ungreased baking sheet.
Measure Ingredients. Using a kitchen scale to weigh ingredients is always preferred for consistent baking. Or use the stir, scoop and level method. Stir flour to add air, carefully scoop into measuring cup using a spoon and level off the top.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Baking Time. Every oven heats a little differently. Bake until edges are set and tops of cookies are no longer glossy. Remove from oven and allow to cool on baking sheet for a couple minutes before moving to a wire cooling rack.
Coloring. I am using Gel Food Coloring for bright bold colors. Liquid drop coloring can also work work. Add as many drops needed to achieve desired coloring.
Planning a Halloween Party
I've always volunteered in my children's grade school classes and love activities for their parties. This simple cookie can also be a fun activity. Allow the children to frost their own treat and top with Brach's pumpkins or candy corns.
Put a serving of frosting into a muffin liner and give them a plastic knife. They will have a blast and they get to eat their treat too.
It seems simple but I promise you it's a huge hit. Many schools do not allow homemade treats in the classroom. Order orange sugar cookies from your local grocery bakery unfrosted. It's affordable.
These cookies are also fun on a Halloween Charcuterie Board with other fun treats, candies, and spooky treats. Charcuterie Boards or grazing boards can be fun for teenagers and adults to celebrate the holiday.
What do Spiced Cookies taste like?
These cookies are truly delicious, I understand that you think I HAVE to say that. But let me tell you what I really love about these cookies.
Pumpkin Spice Cookies are a soft center cookie. The edges are a little crispy making every bite a perfect texture. Combine that with a delicious vanilla cookie taste with added pumpkin spice and you have a true winner cookie recipe.
Each bite gives you the feeling of Fall as you look forward to Halloween. I do hope you enjoy this Pumpkin Spice Cookie Recipe and if you have made these fun cookies please tag @bestcookierecipes on social media. I'd love to see those photos!
Did you love these cookies? Leave a comment below and rate this recipe for others to see!
More Fall Recipes
Halloween Pumpkin Cookies
Ingredients
- ½ Cup Butter Softened
- ½ Cup Granulated Sugar 100g
- ½ Cup Powdered Sugar 65g
- ¼ Cup Vegetable Oil
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- 2 Cup All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Ginger
Frosting
- ½ Cup Butter Softened
- 4 Cup Powdered Sugar 520g
- ½ teaspoon Vanilla Extract
- ¼ Cup Heavy Whipping Cream As needed
Instructions
- Preheat Oven to 350 Degrees and prepare baking sheets with parchment paper or silicone baking mat. Measure ingredients.
- Cream Butter and granulated sugar together until light and fluffy. Scrape down sides of bowl as needed
- Add egg and Vanilla Extract and combine.
- Drizzle Vegetable Oil into mixture and combine. Gradually add powdered sugar.
- Add orange food coloring or gel until desired color is reached
- Add Dry ingredients of Flour, Baking Soda, Cream of Tartar, Cinnamon, Ginger, and Nutmeg and combine. Do not over mix.
- Using a small cookie scoop place cookie dough balls on prepared baking sheet 2 inches apart and bake at 350 degrees for 7-9 minutes.
- Allow cookies to cool on baking sheet for a minute or two before moving to a baking rack to cool completely.
Frosting
- Cream softened butter with 2 cups powdered sugar until fully combined.
- Add vanilla extract and additional 2 cups powered sugar.
- Mix in green food coloring or gel for a bright green frosting.
- Gradually add a little at a time Heavy Whipping Cream to reach desired consistency. You may or may not need all the whipping cream.
Decorating Cookies
- Frost or pipe frosting onto each cookie and place 1 mellowcreme pumpkin on top. Enjoy!
Notes
Storage and Freezing Cookies
Storing frosted cookies is always a little tricky. They are not easily stacked. Cookies can be stored in a sealed container at room temperature or in the refrigerator which will keep frosting firm. Cookies are best if enjoyed within 3-4 days. Freezing cookies is another option. Freeze cookies in a single layer before placing in a sealed container. Frozen cookies can be stacked. Place parchment paper between layers to prevent sticking together.Pro Tips
Cookie Scoop. Using a cookie scoop will help keep cookies uniform in size which makes baking easier. I have used a small cookie scoop in this recipe. Cookie Sheet. Line cookie sheets with parchment paper, silicone mat or use an ungreased baking sheet. Measure Ingredients. Using a kitchen scale to weigh ingredients is always preferred for consistent baking. Or use the stir, scoop and level method. Stir flour to add air, carefully scoop into measuring cup using a spoon and level off the top.Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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