So maybe these don’t look exactly like pumpkins, but they’re close enough. We’re about to enter into the time of year I love the most. Halloween is Sunday and that means the holidays are basically here. Since I’m never one to forget about Halloween (it’s actually my second favorite holiday), I really wanted to create a sweet cookie that would be cute for both Halloween and Thanksgiving. I came up with the idea for these cookies while hiking, then kept thinking on them the rest of the day. I tried to figure out how to make these easy for you guys…and here we are! I’m so excited to share these. Do you all remember my Holly Jolly Santa cookies? Well, they’re one of my all-time favorite holiday cookies. I love them and their cuteness so much. I thought how could I take that cookie and turn it into a cookie fit for Halloween as well as Thanksgiving? Ah, make fat, roly poly style pumpkins! They’re not perfect, but what I love most about them is that they’re unique, fun to make, and so delicious. Of course. (the pieces)
Here’s how you make these pumpkin shaped cookies
Start with the dough. I used my favorite sugar cookie dough that’s heavy on the butter…and vanilla. I died three-fourths of the dough orange, using food coloring, and kept the other half of the dough plain. If you can find a great natural orange food die, I would highly recommend using that. Sadly I’ve yet to find one that works well. If anyone has found one they use and love, please let me know! Once you’ve died the dough, simply roll it into balls. Then take the orange balls and form them into long ovals – kind of like an eggplant – with one end a little larger than the other. If you look through the photos you will most likely understand the process much better. You need five orange dough balls and 1 white dough ball to make one pumpkin. (before adding the stem)
Attaching the pieces
This is the step that you might think will be tricky, but it’s actually so easy. To make each pumpkin, just gently push the orange pieces into a circular pattern. Then, grab that plain dough pall and position it at the top of the pumpkin, shaping it into a stem. Once again, use the photos as guides. Nothing needs to be shaped perfectly or lined up just right. As long as you have a rough half-circle formed, the cookies will bake up like adorable fat pumpkins. (use a pumpkin cookie cutter to help better shape the cookies) Promise. Once you have your pumpkins formed, I like to freeze them a few minutes to help them hold their shape. Then bake – that’s it! To me, this is easier than cutting out shapes. And I think they are way cuter, not to mention a little more unique. (ready to bake)
Decorating is easy.
I used a sweet cinnamon-spiced brown butter frosting to add a layer of warming flavor to each cookie. You can decorate them any way you’d like. I just did simple swirls and a light dusting of cinnamon sugar. My one tip? Keep a small bowl of the frosting aside for adding to each cookie while eating. I didn’t use a ton of frosting for decorating, so having a little on the side was so good. Hoping these cookies excite you guys! They’re honestly so much fun to make. And I love that they’d be equally great for Halloween this weekend and Thanksgiving in a few weeks! Looking for other easy fall cookies?? Here are my favorites: Chewy Brown Sugar Maple Cookies Milk Chocolate Stuffed Jack-O’-Lantern Cookies Pecan Pie Cookies with Butter Pecan Frosting Browned Butter Pecan Chocolate Chip Cookies Chai Spiced Maple Sugar Cookies Lastly, if you make these Roly Poly Pumpkin Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
