No image available
Member recipe

Pumpkin Cookies

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 1 hour Cook: 30 minutes chilling time 30 mins

Skill level




Tasty and Wonderful chocolate cookies.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


Chocolate Cookies

  • 200g soft butter
  • 200g caster sugar
  • 1 large egg, beaten
  • 1 tsp Vanilla extract
  • 350g Plain flour

Icing [optional]

  • 600g White Chocolate
  • 300g dark chocolate
  • 1 tsp (approx.) Dr. Oetker Orange Extra Strong Food Colour Gel
  • 1 tsp (approx.) Dr. Oetker Green Extra Strong Food Colour Gel


  1. To make the cookie dough, cream the butter and sugar together until well blended. Add the egg and vanilla extract

  2. Sieve the flour and cocoa powder together into a separate bowl. Beat into the butter to form a dough. Divide the dough in half and wrap in cling film. Leave in the fridge for 10 minutes.

  3. Place the dough in between two sheets of baking parchment. Roll out to an even thickness of 4mm.

  4. For the big pumpkin cookies, use a 10cm cookie cutter to cut out five circles. Using the parchment, lift the circles onto a baking tray and chill in the fridge for 15 minutes.

  5. Take the excess dough, form back into a ball and allow to chill for 10 minutes before re-rolling between two sheets of baking parchment. Cut out smaller cookies with a 4cm circle cookie cutter, then place on a large baking tray lined with baking parchment. Place in the fridge for 15 minutes.

  6. reheat the oven to 180?C/160?C fan/gas mark 3. Bake the small cookies for 10-12 minutes until golden, leaving the bigger ones in for an additional 5-10 minutes. Allow to cool completely on a wire rack.

  7. In a bowl, melt the white chocolate according to package instructions. Set 100g aside in a small bowl. Stir a few drops of orange food colouring gel into the large bowl of white chocolate. Smooth the orange chocolate onto the big and small cookies until completely covered. Allow to set in the fridge for 10 minutes

  8. Add a few drops of green food colouring gel to the smaller bowl of melted white chocolate. Using a piping bag, pipe a few ‘leaves’ at the top of each cookie. Allow to set.

  9. In a bowl, melt the dark chocolate according to package instructions. Transfer to a piping bag. On the small cookies, pipe triangles for the eyes and the nose and a half moon shape for the mouth. Allow to set.

  10. For the big pumpkins, using the dark chocolate, pipe two half-moon shapes for the eyes, a triangle for the nose and half-moon shape for the mouth allowing some squares of orange for the teeth.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.