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Spooky Cookies

  • Servings: 10 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Parchment Paper
  • 1/2 cup butter (no substitutes), softened
  • 1 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dairy sour cream
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1-3/4 cups whole wheat flour
  • 3 ounces yellow or red clear hard candy, finely crushed


Step 1

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pumpkin pie spice, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in all-purpose flour and as much of the whole wheat flour as you can with the mixer. Stir in remaining whole wheat flour with a wooden spoon.

Step 2

Divide dough in half. Cover and chill about 3 hours or until easy to handle. Roll each half of the dough on a lightly floured surface until 1/8 inch thick. Cut into 6-inch pumpkin shapes with a floured cookie cutter or a knife. Place cutouts on a parchment paper lined cookie sheet. Cut out eyes, mouths, or noses with hors d'oeuvre cutters or a sharp knife. Use dough scraps to make noses or eyebrows to attach. Score stem and vein marks with a knife.

Step 3

Fill each hole with crushed candy.

Step 4

Bake in a 350 degree F oven for 6 to 8 minutes or until edges are very lightly browned. Cool on cookie sheet for 10 minutes.

Step 5

Peel off parchment paper. Transfer to wire racks and cool.

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