Sweetie Pie and Cupcakes

Pumpkin Cookies

These adorable pumpkin cookies are a great Halloween treat. They are gluten free and made from Trader Joe’s gluten free pumpkin spice pancake mix. These pumpkin cookies come from a Madeleine cookie recipe so they are light and fluffy and super delicious!

CourseDessert, Party Food
CuisineAmerican

Servings	Prep Time
24cookies	20minutes

Cook Time

10minutes

Servings	Prep Time
24cookies	20minutes

Cook Time

10minutes

Ingredients

9Tbsp ButterWe use salted Kerrygold butter
1cup Trader Joe’s Gluten Free Pumpkin Pancake MixYou can use all-purpose flour if you can’t get the mix. Just use 1 1/3 cup of flour and add a Tbsp of Pumpkin Pie Spice.
1/3cup All-Purpose Flour
2 Eggs
3/4cup Superfine Sugar
1tsp Vanilla Extract
1pinch Salt
3-4 drops Red and Yellow Food Coloring
1Bar Dark Chocolate

Instructions

Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper.
Whisk the eggs with sugar with an electric mixer for 5 minutes until pale and tripled in volume.
Melt the butter and allow to cool slightly. Slowly fold in the Trader Joe’s Pumpkin Pancake Mix and Flour (or all flour if you don’t have the mix) and add butter, vanilla and pinch of salt. Add 3-4 drops of red and yellow food coloring and combine until orange color.
Chill the batter in the refrigerator for two hours before baking. It will look like a soft dough.
Scoop dough with a spoon and roll pumpkin cookie dough into a ball and place on the parchment lined baking sheet.
Bake for 8-10 minutes or until the cookies start to firm and brown slightly.
Remove from oven and let cool. While they cool, place chopped up chocolate bar in a Pyrex or heat proof dish. Set the dish on top of a pot of simmering boiling water. Allow the chocolate to fully melt, stirring continuously.
Once the chocolate is melted, turn off the heat. Spoon the warm chocolate mixture into a ziplock bag to pipe the face onto the cookies. Snip the tip of one of the corners of the bag and draw on the faces. Use a toothpick or knife to fill in the mouth or spread chocolate into gaps. You can also use frosting or homemade icing. Let the chocolate firm up and serve!

Recipe Notes

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SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS

This recipe was adapted from the book The Art of French Baking by Ginette Mathiot

Baking Cooling Rack

Pyrex Bowl Set of 4