Can I make these without food coloring?

Absolutely! While the pumpkin design won't be visible, you'll still have delicious vanilla cookies with wonderful texture and flavor.

Why did my pumpkin design get distorted?

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.

Can I use natural food coloring?

Yes, though the colors might be less vibrant. You may need to use more natural coloring to achieve the desired shade.

How thick should I slice the cookies?

Aim for ¼-inch thick slices. Thinner cookies will bake faster and may become too crispy, while thicker ones might not bake evenly.

Halloween Pumpkin Slice and Bake Cookies

Name: Halloween Pumpkin Slice and Bake Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 5 h
Cuisine: American
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

Description

Festive pumpkin sugar cookies with vibrant colors and soft, buttery texture — perfect for fall gatherings and Halloween treats.

Ingredients

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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

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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