Nutella Pumpkin Cookie Pies Halloween Recipe.

autumn scene pumpkin cookie pies pumpkins and wooden rolling pin.
Nutella pumpkin cookie pies for Halloween? Yes please! I absolutely love Halloween and the girls have inherited that love too. I think it stems from the fact we would have little Halloween parties. Nothing big but full of fun Halloween bakes! We have already got a Halloween feast planned for the day it’s self. I’ve raided Pinterest for ideas. I might even bake my Chocolate Orange Spider Web Cake again 😍. But last weekend we made these cute little pumpkin cookie pies. So easy to make, they look great and taste even better! Perfect for a mini Halloween party feast!
To make Nutella Pumpkin Cookie Pies, you will need:
250 g plain flour , plus extra for dusting
50 g icing sugar
125 g unsalted butter , (cold)
1 large free-range egg 1 splash of milk
A jar of chocolate spread you will need 8 spoonfuls!
Eggwash (made from one beaten egg
Granulated sugar for sprinkling
First, make the pastry.
Add the flour and icing sugar into a large mixing bowl.
Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs.
Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough.
Leave in the fridge to chill for 30 minutes. Or 10 minutes in the freezer.
Preheat your oven to 200°c/Gas 6.
Roll out the dough and cut 16 circles using a cutter. Then shape the circles like pumpkins by squishing the sides a little.
Cut 8 small “stalks” from the leftover pastry. And place onto the top of your circle to form a “pumpkin”.
Next cut “spooky” faces into 8 of the circles. I used a sharp knife.
Place the “pumpkin” bottoms onto a lined baking tray. Add one spoonful of chocolate spread to the middle. Don’t overfill!
Place the “spooky face” on top and use a fork to press down seal the edges. Repeat with the remaining “pumpkins”.
Once assembled, use a pastry brush (or clean paintbrush) to brush eggwash over them pumpkins and sprinkle with granulated sugar.
Bake for 12 minutes, or until pastry is full cooked and golden brown.
Leave to cool slightly. Beat served warm with a hot cup of tea!

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