Print

Easy Kid-Approved Pumpkin Spice Witch Hat Cookies

pumpkin spice witch hat cookies - featured image
Print Recipe

These adorable witch hat cookies feature a soft, spiced pumpkin cookie base topped with a chocolate kiss, orange icing, and a green candy buckle. They’re perfect for Halloween parties and are simple enough to make with kids.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • ¾ cup pumpkin puree
  • 48 chocolate kisses, unwrapped
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • Orange gel food coloring
  • Green candy melts or green M&M’s
  • Black decorating gel or black icing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
  3. In a large mixing bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ⅓ cup packed brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon molasses until combined. Add ¾ cup pumpkin puree and beat on low speed until just incorporated.
  5. Gradually add the flour mixture to the pumpkin mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Using a 1.5-tablespoon cookie scoop, portion out the dough and roll each piece into a ball. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops look slightly puffed and cracked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  9. While the cookies are still warm (after about 2 minutes of cooling on the sheet), gently press one chocolate kiss, pointy side up, into the center of each cookie to form the tip of the witch hat. Let the cookies cool completely on the rack before decorating.
  10. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Add orange gel food coloring one drop at a time until you reach your desired shade.
  11. Transfer the orange icing to a small piping bag or a zip-top bag with a tiny corner snipped off. Pipe a ring of icing around the base of each chocolate kiss to create the brim of the witch hat.
  12. Melt a few green candy melts in a small microwave-safe bowl according to package directions. Transfer to a small piping bag or zip-top bag and pipe a small rectangular buckle shape on the front of each hat. If using green M&M’s, press one gently into the wet icing.
  13. Allow the decorated cookies to sit at room temperature for about 20-30 minutes until the icing is firm.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Press chocolate kisses into cookies about 2 minutes after baking for best adhesion. Cookies taste even better the next day.

Nutrition

Keywords: Halloween cookies, witch hat cookies, pumpkin spice cookies, kid-friendly, fall baking, easy Halloween treats

Find it online: https://sofiaspice.com/easy-kid-approved-pumpkin-spice-witch-hat-cookies/