Pumpkin-shaped glazed cookies

Name: Pumpkin-shaped glazed cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Whole peeled hazelnuts ¾ cup; Type 00 flour 1.67 cups; Butter 8.67 tbsp; Eggs medium 1; Sugar ½ cup; Egg yolks 1; Sugar powdered sugar 300 gr; Water boiling to taste; Food coloring orange and green to taste

it de fr es br

689

Calories per serving

Vegetarian

Energy Kcal 689
Carbohydrates g 99.3
of which sugars g 74
Protein g 7.6
Fats g 29.1
of which saturated fat g 11.07
Fiber g 1.9
Cholesterol mg 128
Sodium mg 19

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 6
Cost: Average
Note plus the resting time of the shortcrust pastry in the fridge

PRESENTATION

Bright orange color and cute shapes give pumpkin-shaped cookies that fun and friendly look everyone gets excited about, especially when fall comes around. You’ll usually spot these glazed pumpkin cookies on family dessert tables or at neighborhood Halloween parties, where their soft bite and eye-catching glaze make them stand out among all the autumn treats. With a warm, sweet aroma and a fluffy center, these cookies always remind people of their favorite time of year—families love that hint of spice and the way every cookie almost melts in your mouth. They’re really popular with kids (and honestly, adults too) since the pumpkin shapes and bright glaze grab attention in the coolest way. People say these cookies bring some instant cheer to fall gatherings because the orange color, shiny glaze, and festive looks just feel right for the season.

Most families agree that pumpkin-shaped cookies are an easy win for busy autumn days—a little extra nice on a lunch plate or a quick treat for school parties feels just right. Home bakers often come back to these glazed pumpkin cookies whenever Halloween cookies, Thanksgiving desserts, or comfort food is needed. You can serve them as a special lunchbox treat, on a platter for friends, or sneak a few into a kids’ snack bag for after-school smiles. Since fall baking recipes never go out of style, adding a batch of these fun cookies is always a smart move, whether you keep them classic or play with glaze colors and sprinkles. Families find them clever for any autumn event…choose pumpkin spice cookies for those who want that extra fall flavor, or just keep it simple since these cookies always get compliments (and disappear FAST). That great combination of festive looks, satisfying softness, and kid-approved fun makes these cookies a seasonal staple—no wonder seasonal baking fans can’t get enough. Glazed pumpkin cookies work for pretty much any fall occasion, with a flavor and look that keeps people coming back for more. Pumpkin-shaped cookies—with their good taste and cheery appearance—are just plain DELICIOUS all season long.

KEYWORDS USED: PRIMARY: pumpkin-shaped cookies, glazed pumpkin cookies
SECONDARY: Halloween cookies, pumpkin spice cookies, fall baking recipes, seasonal baking
SEMANTIC: autumn treats, autumn desserts, festive cookies, Thanksgiving desserts, comfort food

INGREDIENTS

689

Calories per serving

For the hazelnut shortcrust pastry: Whole peeled hazelnuts ¾ cup (100 g); Type 00 flour 1.67 cups (200 g); Butter 8.67 tbsp (120 g); Eggs 1 - medium; Sugar ½ cup (120 g); Egg yolks 1

For the glaze: Sugar - powdered sugar 300 gr; Water to taste - boiling; Food coloring to taste - orange and green

Preparation

How to prepare Pumpkin-shaped glazed cookies

Prepare the hazelnut shortcrust pastry by finely grinding the hazelnuts 1 with a tablespoon of sugar in a mixer until you get a fine powder 2; add this powder to the flour 3 in the stand mixer.

Then add the sugar 4 and the cold butter 6 diced; mix quickly until you get a crumbly mixture, at this point add the whole egg and the yolk; form a dough ball 6, cover it with plastic wrap and let it rest in the fridge for at least 1 hour.

Take the ball of pastry, roll it out into a rectangular sheet 7 about 1/8 inch thick and cut it with the cookie cutter (8-9) in a pumpkin shape;

place the cookies on a baking sheet lined with parchment paper and bake in a preheated fan oven at 355°F for about 12-14 minutes until they are golden on the surface.
In the meantime, prepare the glaze by adding powdered sugar and a little boiling water 10 at a time to a bowl until you get a fairly thick cream 11, (you can adjust the consistency of the glaze by adding either more powdered sugar or water as needed)
Divide the neutral glaze obtained into two bowls, in a smaller one add the green coloring that you will use for the pumpkin's stem and veins; in a larger bowl (the same one you used to prepare the white glaze is fine), add the orange coloring 12 that will be used as the base for the pumpkin itself.

Set aside the two glazes 13 and stir them occasionally to prevent the sugar from crystallizing.
Remove the cookies from the oven and let them cool on a wire rack 14; when the cookies are well cooled, drop a teaspoon of orange glaze 15 onto the pumpkin and spread it with the back of the teaspoon;

wait for it to set and then spread the green glaze on the stem 16 and then create the pumpkin's stripes with a small cone 17 made of parchment paper or a simple syringe.
Let the glazes solidify well before serving the cookies. 18

Advice

Food colorings are available on the market in liquid, powder, or gel/paste form. The most common are the liquid ones, which affect the consistency of the glaze, so in this case, less water should be used. The best colorings in terms of shade rendering are the powder ones; being very strong, a minimal amount should be used. Just like classic tempera paints, it's possible to mix food colorings to obtain colors according to your taste or needs, for example, in this case, if you can't find ready-made orange, you can create it by combining red and yellow until you find the shade of orange you like best.

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