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).Print
- 1/3 c. vegan butter
- 1/3 c. shortening
- 1 c. granulated sugar
- 1 tsp. Ener-G Egg replacer + 2 Tb water
- 2 tsp. baking soda
- 1 Tbsp. nondairy milk
- ½ tsp. vanilla
- natural food coloring (red and yellow for orange)
- 2 c. Cara’s All-Purpose flour blend
- 1 tsp. xanthan gum
- pinch sea salt
Royal Icing (combine until thick):
- ½ c. powdered sugar
- ½ tsp. water
- Red and yellow all natural food coloring
- Pumpkin cookie cutter
- Circle cookie cutter (must be small enough to fit inside middle of pumpkin cutter)
- Sprinkles/candy of choice for the inside of the cookies
- 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. Whisk flour, xanthan gum, baking soda, and salt together in a separate bowl. Add flour 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.
- To assemble cookies:
- 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.
You can use my flour blend found here to make these cookies or simply use your own favorite blend. Here is a guide to show you the progression of building your own Trick-or-Treat cookie:
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.