Halloween Pumpkin Cookies

What are you baking for Halloween? Pumpkin is the star of this easy and make-ahead Halloween bake.

pumpkin halloween cookies

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Well, I am pretty sure most of us are thinking about Halloween as a way to prove yourself as a baker or at decorating biscuits, cupcakes or muffins, maybe more than candies or costumes!!

At least I do! I am not fond of decorating goods, but rather I like create things that don’t necessitate many decorations. Reasons are simple:

I don’t have that much patience

Homemade more than store-bought if possible

I like to challenge myself BUT for something that I enjoy doing. Decoration’s not a part of it.

So, I was looking for ideas on Pinterest, social media etc., and although I saw a bunch of beautiful stuff, they almost all needed time for decoration. I mean, the point of making Halloween related goods is to impress or scare people right? So when you reveal what you did, at least people have to immediately see what it is you baked.

{I am kinda saying it happened to me several times to answer to that question ‘What is it? It’s pretty!’…Yeah, thanks but mission failed… At least that was someone from my family talking!}

Enough talking about me. If you’re reading, it’s probably about those cute things right?

halloween pumpkin cookies

I chose to make cookies that look like pumpkin for people to know right away what it is. And it worked! Wrapped in a beautiful Halloween napkin (just you know…for clear understanding.), these cookies were a success! I have to say I was relieved. I had eaten one for breakfast earlier and was really pleased with the taste of it, but not the shape. They spread in the oven, even after chilling, so I re-made them with a little more flour and in liners to prevent any spreading. As you may know I can’t stand to waste even if it’s not what I wanted –fortunately not that often- so I wasn’t ready to give up that easily.

And that was the right thing to do, as these cookies were great! My gals told me they loved the fudginess of it, and it was almost like eating a pumpkin blondie. Well, mission completed! {Following picture is my first batch, before adjustments, but you can really already see the fudginess!)

halloween pumpkin cookies

What Are These Cookies Made Of


Powdered and brown sugars

Pumpkin purée



Vanilla, cinnamon and salt

And pretty coated almonds on top, for the illusion to be ‘perfect’! (I know there are not, but they are really cute though).

As you bake them in liners I wouldn’t recommend chilling before baking as they can’t spread, but feel free if you want a moister texture.

You have to make the indentations in the cookies before baking, and few minutes after baking if you want them to be really beautiful and visible.

The coated almonds can be placed on top of each cookie before baking (that’s what I did).

You surely have lots and great ideas for Halloween, but if like me you don’t want to spend too much time for decorations to bake more, these cookies are for you.

Halloween Pumpkin Cookies

What are you baking for Halloween? Pumpkin is the star of this easy and make-ahead Halloween bake.

Course Breakfast, Snack
Keyword Almonds cookies, Almonds cookies, Halloween cookies, Pumpkin cookies
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 10
Calories 162 kcal
Author Bites Of Baking


  • 115 g room temperature butter 1/2 stick or 1/2 cup
  • 50 g powdered sugar 1/4 cup
  • 50 g light brown sugar 1/4 cup
  • 105 g pumpkin purée 1/2 cup
  • 1/2 tsp vanilla extract
  • 50 g ground almonds 1/2 cup
  • 120 g all-purpose flour 1 cup
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 10 coated almonds -optional-


  1. Preheat the oven at 350°F (180°C) and line a 10 cups of a cupcake pan with cupcake liners.

  2. In a medium bowl, with a hand-mixer fitted with the paddle attachment, cream the butter, light brown sugar and powdered sugar until smooth, one minute.

  3. Add the pumpkin purée and vanilla extract, cream until incorporated.

  4. In another bowl, mix the flour, ground almonds, baking soda, cinnamon and salt before adding to the previous wet mixture. Mix with the paddle attachment and finish with a rubber spatula as you should have a rather heavy dough.

  5. Place the dough in the fridge for 15 minutes if you want it firmer, or directly roll the dough.

  6. Shaping:

    Spoon the dough on a parchment paper. Roll each little dough with floured or sugared hands. When you're finished, create the vertical indentations all around the ball, with a toothpick or a sharp knife.

  7. Place each pumpkin in a liner and add an almond on top.

  8. Bake for 12 minutes and remove from the oven. 

  9. Let cook a few minutes before making again the indentations in the pumpkin. Cookies will harden as they cool and therefore keep the indentations clean. Happy Halloween!




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