These soft, chewy pumpkin Cyclops cookies with a crunchy cinnamon sugar coating are a spooky and adorable treat that everyone will love. They are made with canned pumpkin and a generous amount of ground cinnamon, giving them a unique flavor that is perfect for the spookiest season of the year. These cookies are sure to bring a smile to everyone who tries them. But beware, these cookies are so good that they’ll disappear in a blink of an eye.

Here at The Historic Herndon Halloween House, this is our BIGGEST day of the year and we’ve been preparing for this special day for over a year and a half. Tonight, over 500 children will most likely visit our home to see the creepy doll-themed house display while trick-or-treating. The littlest goblins will start arriving early in their strollers so that they can have their picture taken before it’s dark, however, after the sun finally goes down, we will be swarmed by toddlers, young witches and warlocks, and a decent amount of teenage monsters who may or may not have a costume on. Costume or no costume, we don’t judge. If you show up, you get a full-size candy bar. And since B.O.B. Bob purchased over 700 candy bars this year, I think we should definitely have enough for everyone. As for all of our friends who come to help us pass out candy, they’ll get to enjoy a few of these silly little Cyclops cookies instead. It’s sure to be a wild night of fun and excitement, so if you live nearby, make sure to come join us at The Historic Herndon Halloween House.

Ingredients:

Cookie Dough:

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1/3 Cup Pumpkin Purée
• 1 Tablespoon Vanilla
• 1 Tablespoon Ground Cinnamon
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt
• 1 1/2 Cups All-Purpose Flour

Cinnamon Sugar

• 1/4 Cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon

Decorations:

• Semi-Sweet Chocolate Chips
• Large Edible Candy Eyeballs

Directions:

1. In a large mixing bowl, cream the butter and sugars together on medium speed for 2 minutes.
2. Add the pumpkin, vanilla, cinnamon, baking soda, baking powder, and salt; mix on medium speed for 1 minute.
3. On low speed, mix the flour into the mixture, just until combined. Do not over-mix.
4. Cover the dough with plastic wrap and place it in the refrigerator for an hour or two to chill.

Cinnamon Sugar:

• Preheat oven to 350 degrees.
• Mix the sugar and cinnamon together in a small bowl.
• Use a cookie scoop to measure out even amounts of dough. Using the palms of your hands, roll each scoop of dough into a ball and then roll each ball in cinnamon sugar to coat. Place each dough ball onto a Silpat or parchment paper-lined baking sheet.
• Bake for 12 minutes.

Decorations:

1. Remove the cookies from the oven and immediately place four chocolate chips in the center of each cookie, touching each other side by side in a square.
2. After you have put all of the chocolate chips on the cookies, let them rest for two minutes.
3. On each cookie, place a candy eyeball in the center of the melted chocolate chips, press down, and then gently place your fingertip on the eyeball and slowly move it around in a circle to push the chocolate out a bit in the shape of a circle around the eyeball.
4. Transfer the cookies to a baking rack to finish cooling completely.
5. Once the chocolate has set, store the cookies in an airtight container.

Suggestions:

• The longer you leave the dough in the refrigerator, the easier it will be to roll. The dough is too sticky to roll immediately.
• These cookies will spread a bit but not overly so. You can easily fit 12 cookies on a baking sheet.
• If you have any cinnamon sugar left over, place it in an airtight container in your refrigerator. Use it to make cinnamon sugar toast for breakfast.
• I used Wilton Large Edible Black and White Candy Eyeball Sprinkles for this recipe. They come in 1-oz. packages, however, there are not enough eyeballs in one package for this entire batch of cookies. Make sure to buy two packages. You will have some left over.
• This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

• Replace the semi-sweet chocolate chips with dark chocolate, milk chocolate, or white chocolate chips.
• Add a 1/4 teaspoon of ground ginger or nutmeg to the cookie dough.
• Replace the chocolate chips with candy melts. Use one for each cookie. Go crazy and use different colors.
• CLICK HERE to see all of our past cookie recipes. Make sure to check out the Fall/Autumn/Halloween Cookies section for more great Halloween cookie recipes.

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Yum

Cinnamon Sugar Pumpkin Cyclops Cookies

Ingredients:

Cookie Dough:
• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1/3 Cup Pumpkin Purée
• 1 Tablespoon Vanilla
• 1 Tablespoon Ground Cinnamon
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt
• 1 1/2 Cups All-Purpose Flour
Cinnamon Sugar
• 1/4 Cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon
Decorations:
• Semi-Sweet Chocolate Chips
• Large Edible Candy Eyeballs

Directions:

Cookie Dough:
1. In a large mixing bowl, cream the butter and sugars together on medium speed for 2 minutes.
2. Add the pumpkin, vanilla, cinnamon, baking soda, baking powder, and salt; mix on medium speed for 1 minute.
3. On low speed, mix the flour into the mixture, just until combined. Do not over-mix.
4. Cover the dough with plastic wrap and place it in the refrigerator for an hour or two to chill.
Cinnamon Sugar:
5. Preheat oven to 350 degrees.
6. Mix the sugar and cinnamon together in a small bowl.
7. Use a cookie scoop to measure out even amounts of dough. Using the palms of your hands, roll each scoop of dough into a ball and then roll each ball in cinnamon sugar to coat. Place each dough ball onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 12 minutes.
Decorations:
9. Remove the cookies from the oven and immediately place four chocolate chips in the center of each cookie, touching each other side by side in a square.
10. After you have put all of the chocolate chips on the cookies, let them rest for two minutes.
11. On each cookie, place a candy eyeball in the center of the melted chocolate chips, press down, and then gently place your fingertip on the eyeball and slowly move it around in a circle to push the chocolate out a bit in the shape of a circle around the eyeball.
12. Transfer the cookies to a baking rack to finish cooling completely.
13. Once the chocolate has set, store the cookies in an airtight container.

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