These Happy Pumpkin Cookies are the perfect Halloween treat for you and your kids. They are made with Trader Joe’s gluten free pancake mix and they taste amazing, like pumpkin spices! Enjoy this Halloween cookie treat with your friends and family or at your Halloween party!
So yes, I’m addicted to the Trader Joe’s gluten free pumpkin spice pancake mix… so much so that I have been creating many desserts out of it (just as an excuse to buy more!) The stuff is so addicting! I recently shared a Madeleine cookie recipe which also used the pancake mix. And this Pumpkin Cookies recipe is modeled after the Madeleine Cookies. What I love is the pancake mix is gluten free and includes all the spices you need to make these pumpkin cookies!
These pumpkin cookies are so fluffy and they smell amazing when they are baking. They fill your house with all those lovely pumpkin spices which tells us Fall is HERE! The pumpkin cookie recipe is very easy to make and requires only a few ingredients. Once they are baked, you can get your kids together and have pumpkin face painting party. Use frosting or chocolate to paint on the face. It’s tons of fun and just adds to the yumminess! We used our favorite dark chocolate bar and melted it down to paint on the jack-o-lantern faces.
Bake these pumpkin cookies on a cookie sheet lined with parchment paper to make cleanup super easy. And feel free to snack on a cookie or two or three while painting on the faces… just a perk to being the cookie baker/designer! I would love to see your pumpkin cookie designs once you make these fun cookies! Please send a picture or attach it in the comments below!
Here’s the recipe to the pumpkin cookies:
Pumpkin Cookies
Ingredients
Method
- 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!
Notes
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
This recipe was adapted from the book The Art of French Baking by Ginette Mathiot
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