Save

All the seasonal candy filling up the grocery store shelves brings back memories for me. When I was a little girl, Halloween was by far my favorite holiday. I adored candy. Going door to door to collect “Fun size” Snickers and Butterfingers, tiny boxes of Milk Duds and Dots, Tootsie Rolls, Reese’s Peanut Butter Cups, Twizzlers, and Dum-Dums…

Candy heaven!

When we got back from trick-or-treating, my brother and sister and I would sit down on the family room floor, dump out our candy into a huge pile, and the trading ceremony would begin. I remember being amazed that my mom would let me keep my little orange plastic pumpkin full of candy in my room, where I had total freedom to eat as much candy as I wanted. There was no such thing as too sweet or too much. By the end of the week my little orange plastic pumpkin would be full of wrappers, and my candy long gone.

Mellowcreme Pumpkin Cookie with a bite taken out of it.

I used my mom’s sugar cookie recipe to make these soft, buttery treats, and dressed them up for Fall with a cute little pumpkin candy. My boys liked eating the cookie all around the edges, saving the very middle for last.

Mellowcreme Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Julie
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: About 4 dozen cookies 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Description

Soft, buttery sugar cookies all dressed up for Fall with a cute mellowcreme candy pumpkin.

Ingredients

Scale

1/2 cup butter softened
1 1/2 cup sugar, divided
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla
1/4 teaspoon almond extract
2 1/2 cups all purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tarter
1 bag of Brach’s Mellowcreme Pumpkins

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and 1 cup of the sugar with an electric mixer on medium speed.
Add egg and oil. Mix well.
Add vanilla and almond extract and mix well.
In a separate bowl, combine flour, salt, baking soda and cream of tarter.
Slowly add dry ingredients into mixing bowl with wet ingredients and mix on low speed until just combined.
Form dough into one inch balls and roll in remaining sugar. Place on a Silpat lined or greased baking sheet.
Bake for 10-12 minutes.
Immediately press a candy pumpkin into each cookie when they come out of the oven.
Transfer cookies to a cooling rack.

Nutrition

Serving Size: 1 cookie
Calories: 117
Sugar: 14g
Sodium: 49mg
Fat: 4.4g
Saturated Fat: 1.4g
Unsaturated Fat: 2.7g
Trans Fat: 0.1g
Carbohydrates: 19g
Fiber: 0.2g
Protein: 0.8g
Cholesterol: 9mg