These pumpkin cookies are topped with a browned butter icing and chopped walnuts. Halloween cookies are great for a party or any other Autumn get-together.

Ingredients:

• 3/4 cup butter
• 1 1/2 cups light brown sugar, firmly packed
• 2 eggs
• 1/2 cup canned pumpkin purée
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecans or other nuts
• Browned Butter Icing, below

Preparation:
In a large mixing bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin purée, and vanilla. In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the first mixture and stir until smooth. Stir in chopped pecans or other nuts. Drop cookie dough but spoonfuls onto lightly greased cookie sheets, or use Silpat-type sheets or parchment paper to line baking sheets. Bake pumpkin cookies at 375° for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with browned butter icing (below).

Browned Butter Icing

• 6 tablespoons butter
• 2 cups confectioners’ sugar, unsifted
• 1/2 teaspoon vanilla extract
• 3 to 4 tablespoons milk, or enough for spreading consistency
• chopped pecans or other nuts

Brown butter in a heavy saucepan over medium heat; remove from heat. Blend in confectioners’ sugar and vanilla. Beat in milk to desired spreading consistency. Frost the Halloween cookies and sprinkle with chopped nuts, if desired.

Related posts:

1. Frosted Pumpkin-Pecan Cookies
2. Pumpkin-Spice Bars
3. Halloween Cutout Cookie Recipe

• 1 1/2 cups powdered sugar
• 1/2 cup butter or margarine — softened
• 1/2 teaspoon vanilla
• 2 eggs
• 4 cups Bisquick® Original baking mix
• 11 drops yellow food color
• 7 drops red food color
• 2 tablespoons baking cocoa
• Egg Yolk Paint — (recipe follows)

EGG YOLK PAINT

• 1 egg yolk
• 1/4 teaspoon water
• Food colors

Beat powdered sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in baking mix until soft dough forms. Divide dough in half. Mix yellow and red food colors into 1 half to make orange dough; mix cocoa into other half to make chocolate dough. Cover and refrigerate doughs separately 1 to 2 hours or until chilled.

Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch thick on floured cloth-covered surface. (Keep remaining dough refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch pumpkin-shaped cookie cutter and chocolate dough with medium-size cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.

Related posts:

1. Witches Brooms (Halloween Cookies)
2. Chocolate-Orange-Chocolate Chip Cookies
3. Sugar Cookie Stockings

• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 2 tablespoons water
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 10 pretzel rods (about 8 1/2 inches long) — cut crosswise in half
• 2 teaspoons shortening
• 2/3 cup semisweet chocolate chips
• 1/3 cup butterscotch-flavored chips

Preparation:
Heat oven to 350º. Beat brown sugar, butter, water and vanilla in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble bristles of broom. Bake about 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely.

Cover cookie sheet with waxed paper. Place brooms on waxed paper. Melt shortening and chocolate chips in 1-quart saucepan over low heat, stirring occasionally, until smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered.

Place butterscotch chips in microwavable bowl. Microwave uncovered on Medium-High (70%) 30 to 50 seconds, stirring after 30 seconds, until chips can be stirred smooth. Drizzle over chocolate. Let stand until chocolate is firm.

Enjoy this fun Halloween Cookie!

Related posts:

1. Goldfish Drops (Butterscotch Cookies)
2. Bumblebee Cookies
3. Halloween Cutout Cookie Recipe

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 teaspoon vanilla
• 2 eggs
• Powdered sugar

Beat all ingredients except powdered sugar with electric mixer on medium speed until smooth, or mix with spoon. Pour batter into plastic squeeze bottle with narrow opening.

Heat 10-inch skillet over medium heat until hot; grease lightly with vegetable oil or shortening. Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a
star shape. To form cobweb, squeeze thin streams of batter to connect lines. Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown. Remove from skillet to wire rack; cool. Sprinkle with powdered sugar.

Related posts:

1. Pizzelles Recipe
2. Sugar Cookie Stockings
3. Spicy Seascape Cookies