Jack-O-Lantern Cookies

4 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 10 m
Recipe by  Tonja

“These are my husband's favorite cookies. It wouldn't be Halloween without them.”

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Adjust Servings

Original recipe yields 2 dozen cookies



  1. Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
  2. Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
  3. Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
  4. Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (4)

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Yes, I wish I had read this review before making these. It was very difficult to mix the dough--very stiff. I don't think I'd do this again.



I wish I wasn't the first to rate this, but I just didn't get it. I made the recipe exactly as written and something is not correct. The "cookie dough" was stiff, even though it tasted okay. I hope somebody can correct this recipe.



I didn't have any trouble with the dough being to stiff. I did have way to much of the pumpkin filling, easily could have doubled the cookie recipe and still had plenty of filling. I used a 1 1/2 inch cookie cutter, there didn't seem to be enough dough to use 2 1/2 inch one. Oh, and I didn't cut the faces out of them, it sounds like way to much work. Overall the cookies tasted okay, not to sweet. My five year old ate them up. She liked the "pumpkin applesauce" inside.

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Amount Per Serving (24 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Cookies V


next recipe:

Pumpkin Butterscotch Cookies