Fuenter

Chef Qenis - Episode 1 JACK-O'-LANTERN PUMPKIN COOKIES Makes about 18 · 15 min prep · 12–14 min bake at 350°F (175°C) COOKIES • ½ cup (113 g / 1 stick) unsalted butter, softened • ⅔ cup (135 g) sugar • ½ cup (120 g) pure pumpkin purée (100% pumpkin, not pie filling) • 1 tsp pure vanilla extract • 1¾ cups (210 g) whole-wheat pastry flour or unbleached all-purpose flour • 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ginger) • ½ tsp baking soda • ¼ tsp fine sea salt FACES AND STEMS • 2 Tbsp unsweetened cocoa powder • 1 Tbsp pure maple syrup, plus 1–2 tsp water as needed • 18 small raw pecan pieces METHOD 1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment. No greasing needed. 2. Beat the butter and sugar until creamy, about 1 minute. Mix in the pumpkin and vanilla. 3. Add the flour, spice, baking soda and salt, and stir until a soft dough forms. If it's very sticky, chill it for 15 minutes. 4. Roll the dough into 1½-Tbsp balls, place them on the sheet and flatten each to about ½ inch thick. Press toothpick lines down each cookie for pumpkin ridges, then push a pecan piece into the top edge for a stem. 5. Bake 12–14 minutes, until set and lightly golden at the edges. Cool completely. 6. Stir the cocoa, maple syrup and water into a thick, pipeable "ink." Spoon it into a small zip bag, snip a tiny corner, and pipe jack-o'-lantern eyes, noses and toothy grins. Save this one for Halloween night! (Instagram, Facebook, and TikTok links in the pinned comment)