So I’m feeling generous. It’s one more day until Halloween and we need to find a way to share all the Halloween spookiness and fun that we can squeeze in. This totally calls for a celebratory cookie…and not just any ol’ cookie–a cookie that screams Halloween. As I shared with my last post, I’m on a pressing deadline for the rest of the year. Unfortunately this means for the time being I don’t have time I would like to make another recipe for this special occasion so I decided, What the Hades! I will share with you one of my favorite recipes from my Halloween e-book (which is still up for sale by the way) It’s never too late to celebrate Fork & Beans style…
I call these Trick-or-Treat Pumpkin Cookies. Why you might ask?
They look like a typical cookie in the shape of a pumpkin. There is nothing special or tricky about them! Au contraire mon frère (Yeah, I totally had to Google that to figure out how to spell it). To that I say, OH YEAH? Well, take this:
SURPRISE!! Trick-or-Treat! Didn’t see that one coming now did you? Who knew that goodies were awaiting you inside once you cracked them open with your teeth (I knew…but then again that was a rhetorical question).
- 2 c. gluten-free flour
- 1 tsp. xanthan gum
- 1/3 c. vegan butter
- 1/3 c. shortening
- 1 c. sugar
- 1 tsp. Ener-G Egg replacer + 2 Tb water
- 2 tsp. baking soda
- 1 Tb non-dairy milk
- Pinch sea salt
- ½ tsp. vanilla
- Orange food coloring (1 drop red and 5 drops yellow)
- Royal icing (recipe to follow)
- Pumpkin cookie cutter
- Circle cookie cutter (must be small enough to fit inside middle of pumpkin cutter)
- Sprinkles of choice for the inside of the cookies
- ½ c. powdered sugar
- ½ tsp. water
- Orange food coloring
- Preheat oven to 375 degrees.
- Thoroughly cream the shortening, butter, sugar, and vanilla together. Add egg replacer and milk until light and fluffy. Add the orange food coloring and mix.
- Sift flour, xanthan gum, baking soda, and salt together.
- Add dry ingredients into the creamed mixture until combined.
- Divide the dough in half, cover in plastic wrap and chill for 1 hour.
- Between 2 pieces of parchment paper, roll the dough out to ¼" thickness. Cut into pumpkins with cutters. For each pumpkin set, you will need 4 cookies; 2 of which will need circles cut out of them prior to placing them into the oven. Place on parchment paper-lined baking sheet.
- Bake for 6-8 minutes. Allow to cool.
- Place the bottom pumpkin cookie (without a circle cut-out) first.
- Outline the cookie with the royal icing. Place a cookie with a circle cut out on top. Press firmly to set. Repeat with another circle cut out pumpkin cookie.
- Place sprinkles, candy or whatever you please inside the hollow center. Outline with royal icing and close with remaining pumpkin cookie (without a circle cut-out). Allow to set for 15 minutes.
So this is my grand finale to wishing you and your loved ones a very HAPPY HALLOWEEN! May the candy gods be in your favor this year and may you fill your bellies with the finest gluten, egg, and dairy-free Halloween treats that you can withhold.