Quite a few fall flavored foods have already happened around here, but it’s October now. Time to step up the Halloween game from pumpkin spiced to pumpkin spooky. Or at least as spooky as cookies and sprinkles can possibly be. Which admittedly is more sweet than spooky. More treat than trick.
There is no one better to kick off this month of all things orange, black, and ominous with than my beaming baking bestie, Demeter. She is the queen of sweet, spooky, and scrumptious! And also storytelling. I always bring snacks and settle in for a great tale when I visit Beaming Baker. Usually funny, sometimes thrilling, always entertaining stories, that (most importantly) always end with something completely crave-worthy. Or in this case creepy and crave-worthy!
As you probably already guessed from the title of the post, this is no ordinary spiders/ghosts/pumpkins Halloween collaboration. There is a cinematic element involved. For our dessert recipe duo, we took inspiration from the creepy, kooky, monster-filled movie, The Nightmare Before Christmas. So we both have a sweet movie-themed treat to share.
My original plan was to create this entire moonlit mountain-top scene on top of a tall golden stack of pancakes, but things went in an unexpectedly not gold direction (more on that another day). Change of plans. Enter: oversized chocolate cookie. Honestly I’m no too mad about the switch. More chocolate and a chance to sneak some pumpkin into the mix–I’m pretty sure that’s winning!
With the chocolate cookie canvas taken care of, next is a thick layer of pumpkin frosting. Okay fine, it can be any frosting. But it’s October so pumpkin is highly recommended. I actually used some leftover filling from the Pumpkin Spice Oreos. But you could use chocolate frosting. Or coconut frosting. Or caramel frosting. It makes no difference, it’s going to be covered with sprinkles and sweet stuff anyways.
Next comes the sprinkles. Turmeric-dyed sprinkles make up the yellow moon backdrop. I printed and cut out a cookie-sized copy of the swirling mountain peak from the movie, and utilizing my pro glitter-application skills, I coated the rest of the frosting in gold sprinkles.
Fill in the mountain with melted chocolate, build a tiny stick figure of Jack Skellington with chocolate sprinkles, and done! I made that sound super simple by writing it really fast, but actually the stick figure part is kinda tricky and involves lots of toothpick-sprinkle maneuvering in my experience. But it doesn’t have to be perfect, you are going to eat it in 5 seconds anyways!
Apparently The Nightmare Before Christmas brings out the chocolate + coconut lover in both of us, because Demeter created these crazy amazing Jack Skellington Mounds Cups! I’m pretty sure she was born to make Jack Skellington into chocolate coconut candy, don’t you? Check out her recipe -> here
A video for this mega-sized, movie-inspired, chocolate cookie creation…
- 1/4 cup oat flour
- 2 tbsps unsweetened applesauce (or pumpkin puree would work too!)
- 1 tbsp cacao powder
- 1–2 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pumpkin frosting (see post above for other options)
- Turmeric sprinkles
- 1/4 cup vegan chocolate chips
- 1 tsp cacao powder
- 1/4 cup unsweetened shredded coconut
- 1 tbsp water
- Make your chocolate and turmeric sprinkles first following the instructions in this post.
- Preheat the oven to 350F.
- In a bowl, combine all the ingredients for the cookie. Mix.
- On a pan lined with parchment paper, press out the dough into a single cookie (approximately 4″ diameter). You can use a cookie cutter to make it more exact.
- Bake for 12 minutes at 350F.
- Let it cool, then chill for at least 1 hour before decorating.
- Once cool, pipe/spread a smooth layer of frosting over the entire cookie.
- Print and cutout a clipart drawing of the mountain silhouette that fits the cookie. Press onto the cookie.
- Sprinkle the entire top of the cookie with turmeric sprinkles. Press them in gently. Remove the paper cutout.
- Melt the chocolate chips. Fill in the mountain with melted chocolate using a squeeze bottle or a spoon. It helps to freeze the cookie for 10 minutes first so the chocolate will set faster.
- Use a toothpick to carve out the Jack Skellington silhouette. Carefully lay the chocolate sprinkles to make the figure, using a small dot of melted chocolate for the head.
- Take a picture, smile about the imperfections, and eat!
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