Pumpkin Cookies- October Recipe

Name: Pumpkin Cookies- October
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar granulated; 1/2 cup brown sugar packed; 1/2 cup peanut butter; 1/4 cup margarine or butter,softened; 1/4 cup vegetable shortening; 1 each eggs; 1 1/4 cups flour, all-purpose; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 6 cups powdered sugar; ⅔ cup margarine or butter,softened; ⅓ cup orange juice, concentrated; 1 x food coloring green; 1 x food coloring red; Red food food coloring green

Servings: persons

1/2 cup sugar granulated
1/2 cup brown sugar packed
1/2 cup peanut butter
1/4 cup margarine or butter,softened
1/4 cup vegetable shortening
1 each eggs
1 1/4 cups flour, all-purpose
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 cups powdered sugar
⅔ cup margarine or butter,softened
⅓ cup orange juice, concentrated
1 x food coloring green
1 x food coloring red
Red food food coloring green

1
Mix sugars, peanut butter, margarine, shortening and egg in large bowl.
2
Stir in flour, baking soda, baking powder and salt.
3
Cover and refrigerate about 3 hours or until chilled.
4
Heat oven to 375F (190C).
5
Divide dough in half.
6
Roll each half 18 inch thick on lightly floured surface.
7
Cut with 3 inch pumpkin-shaped or round cookie cutter.
8
Place on ungreased cookie sheet.
9
Bake 6 to 8 minutes or until light brown.
10
Cool 2 minutes; remove from cookie sheet.
11
Cool completely.
12
Prepare Frosting.
13
Generously frost cookies with orange frosting; frost stems with green frosting.
14
Draw toothpick through frosting to resemble pumpkin.
15
Frosting: Mix powdered sugar and margarine.
16
Stir in orange juice concentrate.
17
Reserve 13 cup frosting; tint with green food color for stems.
18
Tint remaining frosting with 2 drops yellow food color for every 1 drop red food color to obtain desired shade of orange.
19
Ghost cookies: Cut cookie dough into ghost shapes.
20
Use milk instead of orange juice for the frosting, and omit the food colors.
21
Use chocolate chips or slices of black gumdrops to decorate the cookies.
22
Note: Give the pumpkin cookies faces by decorating with candy corn, or any of your favorite candies.

1629

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sugar granulated, 1/2 cup brown sugar packed, 1/2 cup peanut butter, 1/4 cup margarine or butter,softened, and more.

Yes, Pumpkin Cookies- October falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cookies- October

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions