Halloween day is celebrated on 31st October and Pumpkins are very special on Halloween day celebration. Mainly the pumpkins are cut and inside flesh is scooped out and then carved into various shapes and inside a light source such as candles are placed to make Jack-o'-lantern. The dishes prepared using pumpkins are special for Halloween day such as cakes, tarts and cookies..etc.

Today morning i referred here and made these cookies in my way for this year Halloween Day with pumpkin puree and almonds and tried to give a pumpkin like shape. Kids really love these cookies. Perfect sweet delight for the Halloween Party!

Pumpkin Cookies

Preparation Time:10 minutes
Cooking Time: 20 minutes
Makes: 8-10 cookies

Butter, softened- 1/2 cup (100g)
Sugar, powdered- 1/2 cup
Pumpkin Puree- 1/2 cup
Vanilla extract- 1 teaspoon
Food colour- orange (two drops)
Almond meal(or) almond powder- 1/4 cup
Cinnamon powder- 1/2 teaspoon
Salt- 1/2 teaspoon
All purpose Flour/ Maida-1 1/4 to 1 1/2 cups
Almonds- 8-10 nos
Honey- 2 tablespoon
Pumpkin Almond Cookies


  • Make almond powder if you do not get almond meal use whole almonds or use blanched almonds( If you use almond with peel, drop the almonds in hot boiled water and allow to cook for 5 minutes or the skin starts to loosen. Do not cook long as the almonds starts to soften. Drain almonds from water and peel them and wipe them well without any moisture.)
  • Take the blanched almonds inside the blender and pulse to get a  fine powder. Do not grind and make it as a paste (almond butter)
  • Preheat the oven to 180 degrees for 15 minutes.
  • In a bowl add the room temperature butter and beat well using an electric whisk or hand whisk.
  • Add the powdered sugar and beat again till fluffy.
  • Now add the pumpkin puree, vanilla extract and food colour (I have added last and find difficult to mix)and beat well for fifteen seconds till the colour mixed well uniformly.
  • Now add the almond meal/powder, cinnamon powder and salt; beat well till combined.
  • Add the all purpose flour 1/2 cup at a time and beat well. When u finish adding 1 cup the mixture will be slightly thick. Now remove the beater and add the flour and mix gently using hands and make a soft dough.
  • Divide the dough into 4 balls and transfer into a fridge and chill for 15 minutes.
  • After that remove the dough and make them in to 8-10 lemon sized balls and keep on a baking tray lined with wax paper. Hold the balls in fingers and give 6-8 incisions the sides using a knife.
  • At the top of each ball press with index finger and make a small depression.
  • In that fix the almonds tapering end.
  • Keep the tray inside the oven and bake for 20 minutes or until the cookies outside feels hard to touch.
  • When the cookies came out from the oven it looked dull so i brushed them with honey to give them a fresh look. 
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