These pumpkin patch Halloween cookies are buttery chocolate chip cookies baked on a sheet pan, smothered with chocolate frosting and Oreos, then decorated to look like a pumpkin patch. Super easy Halloween cookies!
Happy Halloween, friends! The only other Halloween themed recipe I have on my site is for Peanut Butter Chocolate Healthy Popcorn Balls, so I wanted to add another fun recipe this year! I’m so glad I did because I seriously had a blast making these super delicious cookies.
These cookies are perfect for a potluck at work, school, etc. because you can make as many as you want by making the squares smaller or larger.
I have a secret obsession, and I’m OBSESSED with candy corn pumpkins. They are sickeningly sweet, which to me, is the perfect level of sweetness. Are they healthy? Absolutely not, but I still love them. Once a year, I don’t deny myself, I get a bag and have a small handful of pumpkins every night until the bag is gone.
I knew that this year I wanted to do something with my beloved candy corn pumpkins so that I could tell you guys this one thing. You can be just kind of healthy, and that’s okay. Not everything you eat has to be 100% clean ingredients 100% of the time, or all is lost.
These cookies are almond flour-based, which is a healthier base for a cookie. But, then they are smothered in chocolate frosting, oreo crumbles, and candy corn pumpkins. #balance
So let me show you how to make them!
How To Make Sheet Pan Pumpkin Patch Halloween Cookies
First up, you are going to mix your wet ingredients (vanilla extract, maple syrup, and eggs). Ideally, you want your eggs to be ROOM temperature. Otherwise, the cold eggs will cause the coconut oil to become solid and clumpy. This isn’t a deal-breaker, but it isn’t ideal, so if you can take your eggs out about 30 – 60 minutes before starting your cookies, that is ideal.
Mix dry ingredients of almond flour, salt, and baking powder, then combine wet and dry ingredients. Once you have your cookie dough, fold in chocolate chips.
After you fold in your chocolate chips, you are going to start the process of spreading out the cookie dough on an 11 x 17 baking sheet. It will seem like the cookie dough isn’t going to fit accross the pan, but it will! I suggest putting another piece of parchment paper over the top and using a spatula or rolling pin to help spread out the dough.
You’ll bake the cookies for 20-25 minutes, or until edges are slightly brown and an inserted toothpick comes out clean.
You’ll then need to allow the cookies to COMPLETELY cool before you start adding any fun toppings. I typically use Simple Mills or Miss Jones frostings, which are dairy-free and delicious. However, they do melt quickly because they are coconut oil-based, so it’s essential for your cookies to be completely cooled.
While the cookies are cooling, you could make your oreo cookie crumbs.
I used the Sprouts Farmer’s Market brand of “oreo” cookies. I removed the insides with a butter knife and then ground the chocolate cookie part in my food processor to make oreo crumbles. After you top your cookies with the oreo crumbles, it’s time to cut them and decorate them!
To cut them, I used a ruler to measure out the length of the width of each cookie. I used toothpicks to mark my place, which worked well. Each cookie was about 3 x 2.5 inches.
However, when I make this recipe again, I’ll definitely cut them 4 x 6 for 24 cookies, instead of 3 x 5 for 15 cookies. The cookies were delicious, but they were HUGE cookies!
To decorate the cookies, I used Halloween cupcake toppers. I had to cut off about 1/4 an inch from the stick to make them the right height for decorations, but otherwise, they worked great. Everyone I gave these cookies too, LOVED them! As always, let me know if you try them!
I’m still recovering from my trip to FNCE, so I’m going to face plant into a pillow somewhere. Nope just kidding. I’m a Mom, here comes another cup of coffee! Let me know if you try these!
Sheet Pan Pumpkin Patch Halloween Cookies
Ingredients
- 1 tsp vanilla extract
- 2/3 cup melted coconut oil
- 2/3 cup maple syrup
- 4 room temperature eggs
- 6 cups almond flour
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 cup chocolate chips
- 11 ounces chocolate frosting
- 1 cup oreo crumbles
- 1 bag candy corn pumpkins
Instructions
- Take eggs out of the fridge and allow them to heat up a bit. You don't absolutely have to do this, but if you skip this step the coconut oil will clump when you mix them together. Preheat oven to 350F. Add a piece of parchment paper to a 17 x 11 sheet pan. Preheat oven to 350F. Add a piece of parchment paper to a 17 x 11 sheet pan.
- Mix together vanilla extract, melted coconut oil, maple syrup, and eggs in a large bowl.
- Mix almond flour, sea salt, and baking powder in a large bowl. Add wet ingredients to dry and mix until dough forms. Mix almond flour, sea salt, and baking powder in a large bowl. Add wet ingredients to dry and mix until dough forms. Fold in chocolate chips.
- Spread dough across the sheet pan. To help roll it out place another piece of parchment paper on top of the dough and use a rolling pin or wine bottle to help you roll it out evenly to the edges.
- Bake for 20 minutes until the edges are light and slightly golden brown. While cookies are baking, grind Oreos (middle of oreo removed) in a food processor to create 1 cup oreo crumbs.
- Let cool completely before adding frosting! Once cool, add frosting and sprinkle Oreo crumbs on top. Cut into 24 or cookies (or more) and decorate with pumpkins and cupcake decorations.
Notes
Nutrition
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