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Chocolate Pumpkin Voodoo Doll Cookies

Name: Chocolate Pumpkin Voodoo Doll Cookies
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 26 servings, 1 cookie each
Ingredients: 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided; 2 cups flour; 1 tsp. baking soda; 1 tsp. pumpkin pie spice; 3/4 cup butter, softened; 1/2 cup sugar; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1 egg; 3 oz. (1/2 of 170-g pkg.) Baker's White Chocolate, divided; 1/8 tsp. red gel food colouring

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1 Hr 20 Min

Prep : 20 Min Cook: 1 Hr

Gingerbread people are not just for Christmas! Give them a Halloween makeover with our Chocolate Pumpkin Voodoo Doll Cookies. These fun and festive voodoo doll cookies are flavoured for the season with pumpkin pie spice and decorated with semi-sweet chocolate and white chocolate. These are sure to be a hit with kids of all ages at your next Halloween party!

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26 Servings

Original recipe yields 26 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided

2 cups flour

1 tsp. baking soda

1 tsp. pumpkin pie spice

3/4 cup butter, softened

1/2 cup sugar

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1 egg

3 oz. (1/2 of 170-g pkg.) Baker's White Chocolate, divided

1/8 tsp. red gel food colouring

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Step 1

Melt 2 oz. semi-sweet chocolate; set aside.

Step 2

Combine flour, baking soda and pumpkin pie spice. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix and egg; mix well. Gradually add flour mixture, mixing well after each addition.

Step 3

Divide dough in half; tightly wrap half the dough in plastic wrap. Refrigerate. Add melted chocolate to remaining dough; knead with hands until well blended. Wrap tightly. Refrigerate 20 min.

Step 4

Heat oven to 350°F. Roll out chocolate dough on lightly floured surface to 1/4-inch thickness. Use 3-inch gingerbread cookie cutter to cut dough into 13 shapes, rerolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets. Repeat with remaining dough.

Step 5

Bake 20 to 25 min. or until lightly browned. Cool cookies on baking sheets 3 min. Remove to wire racks; cool completely.

Step 6

Melt remaining semi-sweet chocolate; pour into pastry bag fitted with round tip. Use to add stitches to pumpkin cookies as shown in photo. Melt 2 oz. white chocolate; use to add stitches to chocolate cookies. Melt remaining white chocolate; mix with food colouring. Use to make the hearts as shown in photo.

Kraft Kitchen Tips!

Note

Bake an extra batch of cookies to share. Place the cooled cookies in an airtight container and store at room temperature up to 3 days, or freeze up to 3 months.

Food Facts

If dough is refrigerated more than 20 min. or is too firm to easily roll out as directed, let the dough stand at room temperature until slightly softened before using as directed.

Nutrition

Calories

150

Calories From Fat

% Daily Value

Fat 8 g

Saturated fat 5 g

25 %

Cholesterol 20 mg

Sodium 140 mg

6 %

Carbohydrate 20 g

Fibre 1 g

Sugars 11 g

Protein 2 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

0 %

Iron

6 %

Servings

26 servings, 1 cookie each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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