Halloween Recipe: Pumpkin-shaped iced cookies!

on October 30, 2021

Pumpkin-shaped iced cookies are a nice and very simple idea to make for Halloween's haunted night; the hazelnut shortcrust pastry has a very rustic flavor that is sure to find favor with children!

The bright colors of the glazes give a cheerful and fun touch to these themed shortbread biscuits: an ideal recipe also to make with the little ones, to entice them to approach the first experiments in the kitchen!

Pumpkin-shaped iced cookies 
 90 minutes - Cooking: 15 minutes
Difficulty: Easy - Portions: 4-6 persons - Cost: Low


Ingredients for the frosting

  • 10oz Powdered sugar
  • Boiling water to taste
  • Orange and green food coloring to taste


How to prepare glazed pumpkin-shaped cookies

Prepare the shortcrust pastry with hazelnuts by chopping the hazelnuts very finely in a blender with a spoonful of sugar until you get a fine powder; add this powder to the flour in a dough mixer.

Pour in the sugar, the Vanillina and the cold diced butter; knead quickly until you get a crumbly mixture. At this point, add the whole egg and extra yolk. Form a loaf and cover it with cling film. Refrigerate to rest for at least 1 hour.

Take the shortcrust pastry, roll it out into a rectangular sheet about 3-4mm thick and cut with the pumpkin-shaped cookie cutter.

Place the biscuits on a baking sheet covered with parchment paper and bake in a preheated oven at 325 °F for about 12-14 minutes until golden on the surface.

In the meantime, prepare the icing by combining the icing sugar and a little boiling water at a time in a bowl until you get a fairly thick cream (you can correct the consistency of the icing by adding sugar or water as needed)

Divide the neutral icing obtained in two bowls: in the smaller one add the green dye you will need for the pumpkin stalk and the veins; in a larger bowl (the same one in which you prepared the white icing is fine), add the orange dye which will serve as a base for the pumpkin itself.

Set aside the two glazes mix them from time to time to prevent the sugar from crystallizing.

Remove the cookies from the oven and let them cool on a rack; when the cookies are cold, drop a teaspoon of orange icing on the pumpkin and spread it with the back of the spoon. Wait for it to solidify and then spread the green icing on the stalk.

Let the glazes solidify well before serving the cookies.


Buy the Ingredients for this Recipe on Pinocchio's Pantry



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