Orange pumpkin face cookies

Orange pumpkin face cookies

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(8 ratings)

Takes 45-55 minutes, plus 1 hour chilling

More effort

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

  • Freeze without the filling

Nutrition: per cookie

  • kcal219
  • fat14g
  • saturates9g
  • carbs22g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.25g


  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175g plain flour
  • 50g icing sugar
  • finely grated zest 1 medium orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

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


  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.

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Comments, questions and tips

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29th Oct, 2015
The cookies look great & the children will be eating them soon. I only got 16 rounds making 8 biscuits, the chocolate filling wouldnt set - I used soft light cream cheese which must be wrong - so I filled them with melted chocolate and glazed them as per recipe.
30th Oct, 2013
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
10th Oct, 2013
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!
11th Oct, 2012
23rd Oct, 2010
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.
1st Nov, 2009
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!
19th Oct, 2013
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.
31st Oct, 2008
i thought these were yummy me and children enjoyed making them. I am eating one as we speak
5th Oct, 2008
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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30th Oct, 2013
To stop the dough from spread and ruining all your hard work with cutting and marking, chill the cut out biscuits on the baking tray - I do 15 mins in the freezer. Might take a couple more minutes in the oven, keep and eye on them.
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