Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Orange gel food coloring
- Milk chocolate for filling
- Black and orange icing for decoration
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, then mix until combined.
- Add dry ingredients gradually, mixing well. Divide dough in half.
- Color one half orange with gel food coloring. Roll out the orange dough to 1/4 inch thickness and cut into pumpkin shapes using cookie cutters.
- Shape small balls from the plain dough for the base of the pumpkin faces or details.
- Place pumpkin shapes on baking sheet. Hollow out the centers slightly to create space for chocolate.
- Fill centers with small pieces of milk chocolate.
- Bake for 10-12 minutes until edges are lightly golden. Allow cooling.
- Decorate with black icing for faces and orange icing for accents if desired.
Notes
- Ensure chocolate remains centered during baking by filling before baking.
- Use different icing tips for cute pumpkin faces and details.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg