Halloween Recipe: Pumpkin Slice-and-Bake Cookies

When it comes to Halloween everyone wants to bite into something delicious and sweet, but if chocolate and candy aren’t for you – this is the solution! This recipe was kindly shared with us by our highly-respected cookware partner, Le Creuset, so we’d like to say a big thanks to them for letting us share this tasty treat with our amazing customers.

Ingredients

For the orange centre:

1 cup all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2 teaspoons vanilla
20 drops red food colouring
20 drops yellow food colouring

For the outer chocolate section

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1 teaspoon vanilla

Method

First, make the dough for the orange pumpkin centre. In a food processor, pulse together the flour, powdered sugar and salt. Add the butter and continue to pulse until it is a mealy texture.

In a small bowl, whisk together the egg yolk, vanilla and food colouring. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
Shape the dough into a 22cm long round log, then flatten slightly so it becomes an oval shape. Slice off a small bit of the dough on the end and roll it out into a long skinny snake. Place this on top of the oval so that in a cross section, it becomes the pumpkin’s stem. Place the dough in the freezer while you make the chocolate dough.

To make the chocolate dough, pulse together the flour, cocoa powder, powdered sugar and salt. Add the butter and continue to pulse until it is a mealy texture.

In a small bowl, whisk together the egg yolk and vanilla. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
Roll the dough into 22cm long skinny snakes. Stick these snakes around the perimeter of the orange dough, then roll the entire log a bit to smooth it out. Wrap the log in plastic wrap and freeze 20 – 30 minutes.
Preheat oven to 180°C.

In a small bowl, whisk together the egg yolk and vanilla. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
Roll the dough into 22cm long skinny snakes. Stick these snakes around the perimeter of the orange dough, then roll the entire log a bit to smooth it out. Wrap the log in plastic wrap and freeze 20 – 30 minutes.
Preheat oven to 180°C.

If you have tried out this recipe, be sure to send us a picture on our social media channels – we may even select it to be crowned the “Cookie of the Week!”. If you are looking for some high quality cookware, be sure to check out the gorgeous Le Creuset range in our Northwich based cookshop. It has everything you need to prepare for Halloween – or even (dare we say the word) Christmas!

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