Ingredients for cookies:

Make fun and festive Halloween cookies with pumpkin puree that will decorate your Halloween treat table.

• 65 g all-purpose flour

• 65 g whole wheat flour

• 30 g oil

• 80 g pumpkin puree

• 25 g milk

• 1 egg

• 40 g sugar

• 1 tsp baking powder

• ½ tsp ground cinnamon

• A pinch of salt

• 2 tbsp freeze-dried raspberry pieces

Prepare the cookie dough:
1. In a mixing bowl, beat the egg with sugar until light and fluffy.
2. Gradually add the oil, milk, and pumpkin puree while continuing to mix.
3. Sift the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt together.
4. Combine the dry ingredients with the wet mixture. Add freeze-dried raspberry pieces and gently mix until just combined.

Ingredients for cream filling:

• 220 g cream cheese

• 30 ml heavy cream (33–35% fat)

• 20 g icing sugar

• 2 tbsp freeze-dried strawberry powder

Instructions:

Shape and bake:
1. Using a spoon, shape the dough into cookie rounds. (The size can vary based on the cookie design or molds used.)
2. Place the cookies on a baking sheet lined with parchment paper.
3. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes until lightly golden.
4. Transfer to a wire rack and allow them to cool completely.

Prepare the cream filling:
Whip the cream cheese, heavy cream, icing sugar, and freeze-dried strawberry powder together until smooth and fluffy.

Assemble the cookies:
Spoon the cream into a pastry bag with a round nozzle.
Pipe a small amount of cream onto one cookie. Cover it with another cookie, gently pressing to sandwich them together.

Decorate:
Add edible eyes to make the cookies playful and Halloween-ready.
Serve and enjoy these delightful Halloween treats!