Chocolate Pumpkin Cut Out Cookies
Servings: 36 cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup melted and cooled 60% cacao Ghiradelli Chips
- 2 tablespoons unsweetened cocoa dutch process
- 1/2 teaspoon pumpkin spice baking emulsion I used Loranns
- 2 teaspoons pumpkin pie spice
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- In a mixer with bowl, beat butter and sugar
- Add egg, pumpkin emulsion, vanilla, melted and cooled chocolate, cocoa, and pumpkin spice, mix well.
- Add in flour, baking powder, salt and blend until all combined.
- Roll out cookies in between wax paper or lightly floured work surface to 1/4 inch thick and cut with a cookie cutter.
- Place cookies onto parchment-lined baking sheets and bake for 7-9 minutes or until edges are firm.
- Remove cookies from baking sheets when they are cooled.
Notes
ROYAL ICING RECIPE and INSTRUCTIONS:
https://www.createdby-diane.com/2013/10/royal-icing-googly-eyes.html
You'll need to print these instructions too!
I piped the eyes on with a #2 tip on the whites of the eyes and a #1 with the black.
I used a #264 tip for the white mummy stripes, alternatively, you can use a #5 pinched into an oval if needed.
https://www.createdby-diane.com/2013/10/royal-icing-googly-eyes.html
You'll need to print these instructions too!
I piped the eyes on with a #2 tip on the whites of the eyes and a #1 with the black.
I used a #264 tip for the white mummy stripes, alternatively, you can use a #5 pinched into an oval if needed.