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BlogRecipe

Pumpkin Slice-and-Bake Cookies

Serves

Prep

Cooking

A fun treat for the spooky season. Perfect for kids and parties. 

From Le Creuset

For the orange centre

  • 1 cup all-purpose flour
  • 3/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 20 drops red food colouring
  • 20 drops yellow food colouring

for the chocolate section

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla

Method

  • First, make the dough for the orange pumpkin centre. In a food processor, pulse together the flour, powdered sugar and salt. Add the butter and continue to pulse until it is a mealy texture.
  •  In a small bowl, whisk together the egg yolk, vanilla and food colouring. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
    Shape the dough into a 22cm long round log, then flatten slightly so it becomes an oval shape. Slice off a small bit of the dough on the end and roll it out into a long skinny snake. Place this on top of the oval so that in a cross section, it becomes the pumpkin’s stem. Place the dough in the freezer while you make the chocolate dough. 
  •  To make the chocolate dough, pulse together the flour, cocoa powder, powdered sugar and salt. Add the butter and continue to pulse until it is a mealy texture.  
  • In a small bowl, whisk together the egg yolk and vanilla. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
    Roll the dough into 22cm long skinny snakes. Stick these snakes around the perimeter of the orange dough, then roll the entire log a bit to smooth it out. Wrap the log in plastic wrap and freeze 20 – 30 minutes.
    Preheat oven to 180°C. 
  • Slice the log into 1.5cm-thick discs and place them on a baking sheet one inch apart. Bake for about 15 minutes. Let cool slightly on the pan, then transfer to a wire rack to cool completely.

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