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Soft, cinnamon-scented pumpkin cookies shaped like little jack-o'-lanterns, complete with pretzel stems and chocolate faces.
Ingredients
1/3 cup pumpkin puree, blotted dry with a paper towel
A few drops of orange gel food coloring
16 small pretzel sticks, broken into short stem-sized pieces
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Method
1
Preheat the oven to 350°F (175°C).
2
Line a baking sheet with parchment paper.
3
Whisk the flour, cinnamon, baking powder, and salt in a bowl.
4
Beat the butter and brown sugar in a separate bowl until creamy.
5
Mix the pumpkin puree, egg yolk, and vanilla into the butter mixture.
6
Stir the flour mixture into the wet mixture until a soft dough forms.
7
Mix in orange gel food coloring until the dough is evenly tinted.
8
Roll the dough into 16 balls.
9
Flatten each ball slightly on the prepared baking sheet.
10
Press shallow grooves into each cookie with a toothpick to suggest pumpkin ridges.
11
Bake the cookies for 12 to 14 minutes, until set.
12
Cool the cookies on the baking sheet for 10 minutes.
13
Press a pretzel piece into the top of each cookie for a stem.
14
Melt the chocolate chips in a microwave-safe bowl in short bursts, stirring between bursts.
15
Transfer the melted chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off.
16
Pipe a jack-o'-lantern face onto each cooled cookie.
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