Spooktacular Halloween Cookies Recipe

Ingredients

Dry Ingredients

• 2 ¼ cups all‑purpose flour
• ½ cup unsweetened cocoa powder
• 1 t teaspoon baking soda
• ¼ t teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 t teaspoon vanilla extract

Filling & Frosting

• ¼ cup pumpkin puree (canned or fresh)
• ½ t teaspoon pumpkin pie spice
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 2 t tablespoons milk (or non‑dairy alternative)
• Food‑grade black gel food coloring

Instructions

Shape & Bake

1. Roll the dough. On a lightly floured surface, roll the chilled dough to about ¼‑inch thickness. Use a ghost‑shaped cookie cutter or a simple round cutter for a classic look.
2. Transfer to baking sheet. Place cutouts on a parchment‑lined sheet, leaving 1‑inch gaps. This spacing ensures even heat circulation.
3. Bake. Preheat the oven to 350°F (175°C). Bake cookies for 10‑12 minutes, or until the edges look set but the centers remain soft. Over‑baking will dry them out, compromising the soft interior.
4. Add filling. Immediately after removing from the oven, use a small spoon to place a dollop of the pumpkin mixture in the center of each warm cookie. The residual heat will slightly melt the filling, creating a gooey core.
5. Cool. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.