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Ghost-Shaped Pumpkin Sugar Cookies
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Rolling Pin
  • Ghost Cookie Cutter

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup canned pumpkin puree
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons mini chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter and granulated sugar until smooth.
  • Add the pumpkin puree, egg yolk, and vanilla extract, then stir until combined.
  • In the same bowl, mix in the flour, baking powder, cinnamon, and salt until a soft dough forms.
  • Lightly flour a surface and roll the dough to about 1/4 inch thick.
  • Use a ghost-shaped cookie cutter to cut out shapes and place them on the baking sheet.
  • Bake for 10 to 12 minutes until the edges are lightly golden, then let the cookies cool completely on the sheet.
  • In a small bowl, stir the powdered sugar with the milk until smooth to make the icing.
  • Spread the icing over the cooled cookies and press two mini chocolate chips into each one as eyes.

Notes

Roll the dough between two sheets of parchment if it sticks. The icing sets faster if the cookies are fully cool before decorating. Store leftovers in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Rolling Pin, Ghost Cookie Cutter