- Pumpkin Ganache Ingredients:
- 8 ounces white chocolate
- 1/4 cup heavy cream
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- a pinch of clove
- a pinch of ground ginger
- Cookie Ingredients:
- 226 grams butter, room temperature
- 100 grams powdered sugar
- 20 grams brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 400 grams all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Pumpkin Ganache Recipe:
- break the white chocolate up into pieces
- microwave the heavy cream for about 45 seconds until it boils
- pour the hot cream into the bowl of white chocolate
- stir until all the chocolate has melted and it has become a homogenous mixture
- mix in the pumpkin purée and spices
- cover the bowl and let it sit in the fridge to chill
- Cookie Recipe:
- cream together the butter and sugars until it becomes lighter in color and texture – about 5 minutes (this will be a lot easier in a stand mixer, but you can do it in a bowl with a whisk)
- mix in the egg yolks and vanilla
- mix in the salt, cinnamon, and flour
- place the dough on a large sheet of parchment paper
- place another parchment paper on top and roll the dough out thin – about 1/8 to 1/4 of an inch thick
- you can definitely roll it out on the countertop directly, but parchment makes for easier cleanup and less flour
- place the rolled out dough on a sheet tray and put in in the fridge for about 20-30 minutes until the dough has hardened
- take it out and remove the parchment on top
- use jack o’ lantern cookie cutters (I bought it on Amazon) to cut out different face shapes
- for every face you cut out, cut out an equal number of pumpkins without faces
- place all the cut cookies on a sheet tray lined with parchment
- put the tray in the fridge again so that the cookies keep their shape better
- preheat the oven to 365 degrees F
- put in the cold tray of cookies into the oven and bake for 12 minutes (the bottoms of each cookie should be slightly golden brown)
- remove the cookies from the oven when they are done and let them cool completely
- take out the pumpkin ganache and pour it into a piping bag with a big round tip
- on the back side of each whole pumpkin shape, squeeze out about a Tablespoon’s worth of ganache
- place the pumpkins with a face on top and squeeze down lightly
- repeat with all the cookies!
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