Jumbo Jack O Lantern Cookies Recipes

Steps:

• In a large bowl, cream the butter and sugars; add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in chocolate chips., Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem. , Bake at 350° for 15-18 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
• Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
• Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates.
• Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
• Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
• Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.

Steps:

• 1. Preheat the oven to 350°F. Line 2 baking sheets with parchment, foil, or a Silpat mat (not wax paper, which will stick).
• 2. Unwrap the candies if wrapped, put them in a heavy ziplock bag, and crush them into powder with the flat side of a meat tenderizer or the bottom of a saucepan.
• Beat the butter and sugar in a large mixing bowl until creamy, and then blend in the egg, lemon zest, if using, lemon juice, and food coloring. Begin with 6 drops of red and 5 drops of yellow liquid coloring or a dab of orange paste; add more to achieve your desired shade. Stir well until fully combined.
• 4. Add the flour, baking powder, and salt to the bowl, and mix well.
• 5. Roll half of the dough out on a lightly floured surface and cut out 8 big jack-o'-lantern shapes with a cookie cutter, or freehand with the tip of a paring knife. Make short, fat pumpkins about 4 inches wide by 3 inches high, or make tall, thin pumpkins about 4 inches tall and 2 to 3 inches wide. You want some variety here! Use the knife to cut out big eyes, nose, and mouth in each (don't do a lot of teeth - they tend to break off). Keep in mind that you want the eyes, nose, and mouth to be wide enough to hold the melted candy. Carefully lift the pumpkins with a spatula and transfer them to the prepared baking sheets. Use the tip of the paring knife to push back the eye, nose, and mouth openings to make them as wide as possible without losing the bridges of dough between the features. Repeat with the remaining dough half.
• 6. With the tip of a small spoon, sprinkle candy powder generously into the eyes, nose, and mouth openings, directly to the parchment. Try to keep the candy off the surface of the cookies.
• 7. Bake for 8 to 10 minutes, watching carefully. Remove as soon as the candy has melted; don't let the surface of the cookies brown. They should be just set and very pale.
• 8. Cool the cookies on the baking sheets, or carefully lift the parchment off the sheets and transfer the whole sheet to cooling racks (only if the racks are big enough to hold the sheet). When the cookies are completely cool, carefully peel off the parchment.

Steps:

• In a large bowl, mix sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed with electric mixer until well blended. Add egg. Beat until just blended.
• In a separate bowl, combine flour, baking soda and salt. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate for 30 minutes.
• Divide dough into thirds. Roll out evenly to 1/4 -inch thickness. Using a floured pumpkin-shaped cookie cutter, cut dough into pumpkin shapes and place 2-inches apart on ungreased cookie sheet. Repeat with remaining dough.
• To make without pumpkin cutter, pinch off walnut size pieces of dough, Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape. Pinch off very small piece of dough and roll to form stem - attach to the top of the cookie. With a small knife, score cookie with vertical lines to resemble a pumpkin.
• Bake in batches in a preheated 375F oven for 10-12 minutes or until cookies are set and just beginning to brown. Cool on baking sheet for 2 minutes. Remove cookies to cooling rack to cool completely.
• Remove about 1/4 cup of vanilla frosting and set aside. Add several drops of red and yellow food coloring ro remaining frosting. Blend thoroughly to a bright orange color. Add 1 drop green food color to the reserved 1/4 cup frosting and blend well.
• Frost all but the upper stems with the orange frosting. Frost the upper stems with green frosting.
• Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 1 minute. Stir if necessary. Microwave for another 30 seconds at a time until mixture is smooth when stirred. Transfer to a resealable bag. Cut small tip off corner of bag. Pipe lines around edge and make the faces to resemble Jack O'Lanterns.
• TIPS: Cookies can be baked and cooled, packaged and frozen for up to 3 weeks. Defrost thoroughly before decorating.