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Easy Pumpkin Spice Witches Hat Cookies

Pumpkin Spice Witches Hat Cookies - featured image
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These Easy Pumpkin Spice Witches’ Hat Cookies are soft, cakey pumpkin spice cookies topped with a dark chocolate brim and a Hershey’s Kiss, sprinkled with orange sanding sugar. They’re the perfect Halloween treat that looks impressive but is surprisingly simple to make.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening
  • Orange sanding sugar or sparkling sugar
  • 24 Hershey’s Kisses or Hugs, unwrapped

Instructions

  1. Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract; beat on low until just combined.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  4. Shape and Bake: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place on prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, until edges are set and lightly golden. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  5. Make the Chocolate Brims: Line a small baking sheet with parchment paper. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until smooth. Pour onto prepared parchment and spread into a 1/4-inch thick rectangle. Place another piece of parchment on top and press gently. Refrigerate for 5-7 minutes until firm. Use a 2-inch round cookie cutter to cut out circles. You should get about 24 circles.
  6. Assemble the Witches’ Hats: Place a chocolate circle on each cooled cookie, pressing gently. Dab a small amount of melted chocolate on top of the circle and press a Hershey’s Kiss into it, pointy side up. While the chocolate is still wet, sprinkle orange sanding sugar over the Kiss and exposed chocolate brim. Let set at room temperature for about 15 minutes.

Notes

Chill the dough for at least 20 minutes to prevent spreading. Work in small batches when decorating to keep the chocolate tacky for the sugar. Cookies can be baked up to 2 days ahead and decorated the day of serving. Store assembled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin spice, witches hat cookies, Halloween cookies, pumpkin cookies, chocolate, Hershey's Kisses, easy Halloween treat

Find it online: https://leilameals.com/easy-pumpkin-spice-witches-hat-cookies-recipe/