Halloween Candy Pumpkin Blossom Cookies Recipe

Halloween Candy Pumpkin Blossom Cookies are great for any fall party or Thanksgiving! These orange sugar cookies are soft, tasty and a little crunchy from the colored sugar!


cookies on a wire rack with polka dot background.


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cookies on a wire rack with pumpkin and polka dot background.


Fall is almost here and Halloween is right around the corner! Today I have the absolute perfect sugar cookie you and your kids can make for any occasion these next few months.

These cookies turn out wonderful! They're slightly soft, sweet and have a little crunch on the outside from the colored sugar coating. The candy pumpkin on top is like the icing on the cake! 

They are easy to make and the kids love to help! They can help add ingredients to the mixer, roll cookies and press pumpkins on top when they're done baking.

You'll want to make them for any fall celebration, Halloween or even Thanksgiving. This recipe makes a large batch, so there will definitely be enough for a crowd.


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What are the ingredients in this recipe?


recipe ingredients displayed in bowls on a white background.



How to make:


recipe making process photo collage.

recipe making process photo collage.


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless, but not pretty.
  • Food coloring and colored sugar can be optional.
  • If using salted butter, omit the salt.


cookies on a wire rack with polka dot background.


More Halloween recipes you may like:



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I hope you enjoy this recipe as much as our family did!


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close up of cookie on wire rack.
Yield 48 cookies
Author Sweet Hazel Honey
Prep time
15 Min
Cook time
10 Min
Total time
25 Min

Halloween Candy Pumpkin Blossom Cookies

Ingredients

  • 2 cups all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 to 2 tablespoons milk
  • orange food coloring
  • ⅓ cup brightly colored sugar or sprinkles
  • 48 candy pumpkins

Instructions

  1. Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
  4. Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
  5. Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
  6. Add orange food coloring, mix to combine until you reach your desired color.
  7. Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar. Place on the baking sheet about 1 inch apart.
  8. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
  9. Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
  10. Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.

Notes

Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks.


Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless, but not pretty.


Food coloring and colored sugar can be optional.


If using salted butter, omit the salt.

Nutrition Facts

Calories

89.43

Fat

2.1

Sat. Fat

1.26

Carbs

17.05

Fiber

0.14

Net carbs

16.91

Sugar

11.6

Protein

0.71

Sodium

37.39

Cholesterol

9.02

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



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