Table of contents
The first chill of October always makes me crave a baking project that feels a little whimsical, and nothing captures that feeling quite like these Halloween Pumpkin Slice cookies. I still remember the very first time I pulled out my knife to slice through what looked like plain cookie dough, only to reveal the cutest hidden pumpkins tucked inside. My niece gasped, her eyes round as the orange centers and tiny green stems appeared. “Is it magic?” she asked, as though I’d just conjured them out of thin air.
That’s the true delight of slice and bake cookies every cut holds a secret waiting to be discovered. This pumpkin version has quickly become a staple for Halloween parties, school celebrations, and those quiet afternoons when the kitchen feels extra cozy with butter and vanilla in the air. And once you’ve tried your hand at them, you’ll see why it feels like performing a little edible sorcery of your own.
Ready to make the magic happen?
Table talk
with Michelle!
From cozy autumn afternoons to festive Halloween parties, Halloween Pumpkin Slice and Bake Cookies always brings smiles to the table. I’ve made it countless times, and it’s a hit every single batch. Even the pickiest eaters can’t resist! Fun, simple, and made to share.
Michelle
Why You’ll Love These Halloween Pumpkin Slice and Bake Cookies
These cookies truly have heart, and here’s why they’ll become your new autumn obsession:
They’re surprisingly simple. Despite looking incredibly intricate, these slice and bake cookies use basic ingredients and straightforward techniques. You don’t need to be a pastry chef to create something this magical – I promise!
Make-ahead friendly. The dough logs can chill in your fridge for up to a week, making them perfect for busy schedules. Pop them in the freezer, and they’ll keep for months. It’s like having Halloween magic on standby.
They taste like pure joy. Beyond their adorable appearance, these pumpkin cookies deliver on flavor with buttery, vanilla-kissed sweetness that melts in your mouth.
Perfect for sharing. Whether you’re bringing treats to a Halloween party or surprising your neighbors, these cookies spark conversations and smiles wherever they go.
What You’ll Need
Let me walk you through the simple ingredients that create this sweet magic Halloween Pumpkin Slice:
- Unsalted butter – The foundation of any great cookie. Make sure it’s softened but not melty – you want it pliable but still holding its shape.
- Granulated sugar – This creates that perfect tender crumb and subtle sweetness that lets the vanilla shine.
- Large egg – Acts as our binding agent, bringing everything together beautifully.
- Vanilla extract – Pure vanilla is my preference here. It adds that warm, comforting flavor that makes these cookies irresistible.
- All-purpose flour – The structure of our cookies. I always measure by weight when possible for the most consistent results.
- Baking powder – Just a touch to give our cookies a slight lift and tender texture.
- Salt – Never skip this! It enhances all the other flavors.
- Orange food coloring – I prefer gel food coloring for vibrant colors without thinning the dough. Amerigel electric orange is my go-to.
- Green food coloring – Just a tiny bit to create those adorable pumpkin stems.
Let’s Bake Halloween Pumpkin Slice Together
Here’s where the magic happens. Take your time with these steps the process is just as enjoyable as the result:
- Cream the butter, sugar, egg, and vanilla using an electric mixer until the mixture is fluffy and well-combined. This usually takes about 3-4 minutes.
- Whisk together flour, baking powder, and salt in a separate bowl. This ensures even distribution of the leavening.
- Gradually add the flour mixture to the butter mixture on low speed. Scrape the bowl occasionally to make sure everything combines evenly.
- Divide the dough by removing about ¾ cup (220g) and placing it in a separate bowl. Take a tablespoon from that portion for the green stems.
- Color the larger portion with orange food coloring until it’s a beautiful pumpkin shade. Add green coloring to the tablespoon of dough for vibrant stems.
- Chill if the colored dough feels too sticky – 15-30 minutes in the fridge works perfectly. Then roll the orange dough into two logs, each about ¾ inch tall by 1 inch wide. Create an indent down the center using a skewer.
- Roll the green dough into thin strips and nestle them into the orange log indents. This creates those adorable stems! Freeze for 15 minutes to an hour.
- Wrap each chilled pumpkin log with half of the remaining plain dough, forming smooth logs. Wrap in plastic and chill on a towel for at least 4 hours.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Slice the dough into ¼-inch thick rounds and space them 2 inches apart on the prepared sheets.
- Bake for 10 minutes until the edges just begin to turn golden. Let them cool completely on the baking sheet.
Serving Suggestions
These Halloween Pumpkin Slice are versatile little treats that shine in so many ways:
Classic presentation: Arrange them on a autumn-themed platter with mini pumpkins and fall leaves for the perfect seasonal display.
Gift giving: Package them in clear cellophane bags tied with orange ribbon – they make the sweetest Halloween treats for teachers, neighbors, or trick-or-treaters.
Party perfection: Serve alongside hot apple cider or pumpkin spice lattes for the ultimate fall gathering.
Dessert boards: Include them on a Halloween dessert spread with other autumn treats for a show-stopping presentation.
Make It Your Own
One of my favorite things about baking is how you can make any recipe uniquely yours:
- Spiced version: Add ½ teaspoon of pumpkin pie spice to the plain dough for extra autumn flavor.
- Chocolate twist: Replace ¼ cup of flour with cocoa powder in the plain dough for chocolate pumpkin cookies.
- Gluten-free option: Substitute with a 1:1 gluten-free flour blend – just add an extra 2 tablespoons for proper binding.
- Mini versions: Roll smaller logs for bite-sized treats perfect for party platters.
Kitchen Tips & Tricks
Let me share some wisdom I’ve gathered from years of making these Halloween Pumpkin Slice :
Temperature matters. If your dough is too warm, it’ll be sticky and hard to work with. Don’t rush the chilling process – patience creates perfect pumpkins!
Sharp knife is key. Use a thin, sharp knife to slice your logs, and wipe it clean between cuts for the cleanest pumpkin reveals.
Don’t overbake. These cookies continue cooking on the hot pan after you remove them from the oven. Slightly underdone is better than overdone.
Color intensity: Start with less food coloring than you think you need – you can always add more, but you can’t take it away.
Storage & Make-Ahead Tips
These Halloween Pumpkin Slice and bake cookies are wonderfully convenient for busy schedules:
Dough storage: Wrapped logs keep in the refrigerator for up to one week or in the freezer for up to three months. Thaw frozen logs in the fridge overnight before slicing.
Baked cookies: Store in an airtight container at room temperature for up to one week. They actually improve in flavor after a day or two!
Freezing baked cookies: These freeze beautifully for up to three months. Thaw at room temperature for about 30 minutes before serving.
Frequently Asked Questions
Absolutely! While the pumpkin design won’t be visible, you’ll still have delicious vanilla cookies with wonderful texture and flavor.
This usually happens when the dough is too warm when slicing. Make sure your logs are well-chilled, and use a sharp, clean knife for each cut.
Yes, though the colors might be less vibrant. You may need to use more natural coloring to achieve the desired shade.
Aim for ¼-inch thick slices. Thinner cookies will bake faster and may become too crispy, while thicker ones might not bake evenly.
More Halloween Treats to Try
If you loved these Halloween pumpkin slice and bake cookies, you might also enjoy these festive bakes:
- Spooky Spaghetti Halloween Eyeball Meatballs
- Easy Halloween Jello Shots Recipe
- Colorful Monster Cookies Recipe
- Eyeball Halloween Cupcakes
- Halloween Chex Mix Recipe
- Libby’s Pumpkin Roll Recipe
- Pumpkin Snickerdoodles Cookies
Final Thoughts
These Halloween pumpkin slice and bake cookies represent everything I love about seasonal baking they’re beautiful, delicious, and bring people together with their element of surprise. Every time you slice through that dough and reveal a perfect little pumpkin, you’re creating a moment of pure joy.
Don’t worry if your first batch isn’t picture-perfect. Like all good things in baking, these cookies improve with practice. The most important ingredient is the love you put into making them.
I’d love to hear about your pumpkin cookie adventures! Share your photos and any creative twists you discover. Thanks for baking with me today!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
If you give Halloween Pumpkin Slice and Bake Cookies a try, I’d love to hear how it turned out!
Please take a moment to leave a rating and a quick review—it really helps us keep sharing free, delicious recipes you can trust.
Halloween Pumpkin Slice and Bake Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Festive pumpkin sugar cookies with vibrant colors and soft, buttery texture — perfect for fall gatherings and Halloween treats.
Ingredients
- 1 cup unsalted butter (softened, but not melty!)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Orange food coloring (gel preferred)
- Green food coloring
Instructions
- Combine butter, sugar, egg and vanilla extract and use an electric mixer or stand mixer to beat until creamy, fluffy, and well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, stirring on low-speed, until all ingredients are completely combined. Pause occasionally to scrape the sides and bottom of the bowl.
- Remove about ¼ of the dough (¾ cup or 220g) and place it in a separate bowl. Remove a tablespoon from that and place in another bowl.
- Add orange food dye to the ¾ cup of dough and stir until it’s a nice pumpkin-y color. Add green food coloring to the 1 tablespoon of dough and stir until vibrant green. Leave the uncolored majority of the dough plain.
- If the colored dough is too sticky, chill in fridge 15-30 minutes. Divide orange dough into two pieces, roll into skinny logs about ⅔” tall by 1” wide. Use a skewer or knife to indent a line on top.
- Roll green dough into skinny strips and place into indent of orange log. Repeat with remaining orange and green dough. Chill in freezer 15 minutes–1 hour. Keep plain dough refrigerated.
- When pumpkin logs are firm, remove from freezer and wrap each with half of the plain dough. Form smooth logs, mold so pumpkin is centered. Wrap with plastic wrap and chill at least 4 hours or up to 1 week.
- Preheat oven to 375F (190C). Line baking sheets with parchment paper.
- Slice dough into ¼” thick slices, space 2” apart on baking sheet.
- Bake 10 minutes or until edges turn light golden brown. Cool completely before enjoying.
Notes
Chill the dough well for clean slices and best results. Logs can be prepared ahead and stored in the fridge up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 96 kcal
- Sugar: 7 g
- Sodium: 44 mg
- Fat: 5 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
