Orange pumpkin face cookies

Orange pumpkin face cookies

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(7 ratings)

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Cooking time

Takes 45-55 minutes, plus 1 hour chilling

Skill level

Moderately easy

Servings

Makes 12

Great fun biscuits for trick or treaters - make a day or two ahead, then fill in before your spooky guests arrive

Nutrition and extra info

Additional info

  • Freeze without the filling
Nutrition info

Nutrition per cookie

kcalories
219
protein
2g
carbs
22g
fat
14g
saturates
9g
fibre
1g
sugar
10g
salt
0.25g

Ingredients

  • 140g butter, softened
  • 175g plain flour
  • 50g icing sugar
  • finely grated zest 1 medium orange

For the filling

  • 100g mascarpone
  • 1 tsp icing sugar
  • 25g plain chocolate (55% cocoa solids is fine), melted

For the glaze

  • 50g icing sugar
  • about 1 tbsp orange juice

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Method

  1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
  2. Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.
  3. Using a small sharp knife, cut out Hallowe’en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.
  4. Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.
  5. Spread the filling over the cooled plain biscuits, then press the ‘face’ ones on top – do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.

Recipe from Good Food magazine, October 2003

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Comments

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louiseb's picture

Just made these cookies, I rolled them out really thin but only got 9 tops and bottoms. I used a small pumpkin cutter. They smell good and hope they taste good when filled.

laurabat's picture

These were very nice and fresh with the addition of the orange zest! I didn't make the mascarpone filling as I wanted them to be quite light and they were lovely with just the glaze on top! I would say to make them as thin as possible so they're nice and crispy when you bite into them! Some of mine I made a little thicker and they were still soft inside. Also, if you go to ASDA at the moment they have a set of Halloween cookie cutters for only £1 and it includes a pumpkin! Happy Halloween!

hasanimi's picture
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Excellent

Cdub's picture
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Did this with my five year old niece so I simplified and left out the mascarpone filling. Just a single layer cookie brushed with some glaze was perfect. If you want your pumpkin lines to stay, cut them deep into the cookie. Edge of the cookie cutter works well.

kevgale's picture
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Disappointed with the result. The picture looks great and my biscuits looked great before going into the oven but expanded in the oven, so the facial features and pumpkin lines "smoothed" out and lost somewhat. Also, the biscuits need to be totally cooled - otherwise the mascarpone mixture warms up and becomes very runny. Lastly, the overall biscuit is very rich as it is essentially a double layer butter biscuit and mascarpone. I'm going to try and convert the remaining mixture into some sort of "blondie" by adding more flour and some egg into the biscuit mixture!

rhianna_brown99's picture

Tip: if you made the facial features deeper and bigger then they won't smooth out. & you would need to let the biscuits cool before you do the inside them anyway, so you can't blame it on the biscuit recipe itself.

lisaann49's picture

i thought these were yummy me and children enjoyed making them. I am eating one as we speak

tayyaba_k's picture
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I loved this recipe. I changed the toppings to different sprinkles and used melted chocolate on some (to give it a crunch)

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