These pumpkin blossom cookies are a simple and fun way to dress up a traditional sugar cookie for Halloween. They have the same soft and chewy texture and sweet vanilla flavor that everyone loves in a sugar cookie, plus a fun orange color and a cute candy pumpkin on top.
Pumpkin Blossoms
You’ll love these quick and easy pumpkin blossom cookies, with their delicious sugar cookie base, vibrant orange color, sparkly sugar coating, and candy pumpkin topper.
Classic and simple, yet incredibly delicious, these treats are perfect when you need a Halloween-themed dessert that doesn’t require any fancy decorating skills. This is also a great recipe to let the kids help with – they can roll the cookies in the sugar and add the candy pumpkins on top. A perfect and festive addition to your Halloween party or school event, these cookies are sure to disappear in a hurry.
💗 Why We Love This Recipe
- With their fun orange shade and cute candy toppers, these cookies are perfect for any Halloween party or event.
- The base cookie recipe is versatile and can be colored or decorated in a variety of different ways.
- They’re an easy and portable treat to take to potlucks, bake sales, or classroom events.
- The decorating part of this recipe is kid-friendly, so the whole family can help.
Recommended Tools
- Large bowl
- Medium bowl
- Electric mixer
- Rubber spatula
- Whisk
- Measuring cups
- Measuring spoons
- Small cookie scoop
- Parchment paper
- Wire cooling rack
🛒 Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (room temperature)
- Sugar
- Egg
- Vanilla extract
- Milk
- Orange food coloring (optional)
- Brightly colored sugar or sprinkles (optional)
- Candy pumpkins
🥄 How to Make Pumpkin Blossom Cookies
Step One: Make the Cookie Dough
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Whisk together the flour, salt, and baking soda. Set aside.
- Beat the butter on medium speed for 5 minutes. Scrape down the sides of the bowl, then add the sugar and continue to beat for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add in the flour mixture and continue to beat until all ingredients are well mixed.
- Slowly add the milk to the dough while the mixer is running, adding just enough to soften the dough.
Step Two: Bake and Decorate
- Using a small cookie scoop, portion the cookie dough and shape it into balls. Roll each ball in the colored sugar if desired. Place the cookie balls on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2 to 3 minutes and then press one candy pumpkin into the center of each cookie.
- Transfer cookies to a wire rack and allow them to cool completely.
Tips and Suggestions
- While the cookies are cooling, the pumpkin candies will look like they are melting, but do not disturb them and they will harden back into the correct shape.
- If using the orange extract, add it just before shaping the dough into balls. Start with just 1-2 drops then mix thoroughly before adding more. Continue a drop or two at a time until the desired color is achieved.
Variations
- Instead of rolling these in sugar, you can top the baked and cooled cookies with your favorite frosting (either canned or homemade) and then add the candy pumpkins on top.
- Omit the pumpkin candy and instead roll out the dough and cut it with Halloween themed cookie cutters.
- Make a few batches of these cookies using different colors. Purple and green would work well for a Halloween theme along with the orange.
- Instead of using the candy pumpkins, you can also press a candy corn into the top of the cookies.
Store these cookies in an airtight container for up to 1 week or refrigerate them for up to 3 weeks.
You can – just place them in an airtight container and make sure the cookies have completely cooled first. Also be aware that sudden temperature changes may cause the candy to bloom and become discolored, so it may not look as pretty after freezing.
More Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Cheesecake Dip
- Pumpkin Dump Cake
- Pumpkin Cheesecake Dip
- Cool Whip Pumpkin Pie
- Pumpkin Sheet Cake
- The Best Pumpkin Pie
- Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Blossoms
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter unsalted, room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 Tablespoons milk
- orange food coloring optional
- ⅓ cup brightly colored sugar or sprinkles optional
- 48 candy pumpkins
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Nutrition
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