Pumpkin-Shaped Frosted Brownie Cookies
Serving Size / Yield
- 3/4 C. butter, melted
- 1 1/2 C. sugar
- 1 1/2 tsp. vanilla extract
- 3 eggs
- 3/4 C. flour
- 1/2 C. baking cocoa
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 (16 oz.) can vanilla frosting
- orange food coloring
- green and black decorating gel
- candy corn
- milk chocolate candy pieces
In a bowl, combine the butter, sugar, and vanilla and beat until well combined. Beat in the eggs. In another bowl, combine the flour, cocoa, baking powder, and salt. Gradually add in the flour mixture to the butter mixture. Mix well.
Line a 13x9 baking dish with wax paper and grease the paper. Spread the batter into the pan evenly and bake for 18 to 22 minutes at 350 degrees. Cool on a rack. Run a knife around the edge of the pan, invert the brownies onto a work surface, and remove the wax paper. Cut the brownies with a pumpkin cookie cutter and discard the scraps.
Use the orange food coloring to tint the frosting. Frost the cut-out brownies. Use the green gel to create the stem and the black gel, candy corn, and chocolate pieces to create faces.