It’s that time of year when everything is pumpkin spice flavored, so why not add some to sharks? Indeed, why not sharks! These shark cookies capture all the fearsome strength of a Great White Shark with the warmth of a deliciously fall-flavored pumpkin spice. Ahhh…terrifying satisfaction.
Whether you think pumpkin spice has jumped the shark or you think pumpkin spice sharks are awesome, there’s no denying that cookies and sharks make everything better. Grab some shark cookie cutters and make the most of this PSL season!
Pumpkin Spice Shark Cookies
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon cloves
– pinch of salt
– 1 cup (2 sticks) unsalted butter
– 1 cup sugar
– 1/4 cup pumpkin
– 1 egg
– 1 teaspoon vanilla
– orange food gel dye
– black icing
– 8 ounces cream cheese
– 1/2 cup powdered sugar
– 2 Tablespoons pumpkin
– 1/4 teaspoon cinnamon
In a bowl whisk together the flour, baking powder, cinnamon, nutmeg cloves and salt. Set aside.
In the bowl of an electric mixer cream the butter, sugar and pumpkin.
Add the egg and vanilla to the butter mixture, and a few drops of orange food gel dye.
Slowly add the flour mixture until combined. Mix on medium high until the dough pulls away from the bowl.
Wrap the dough in plastic wrap and chill in the fridge.
When you are ready to bake, preheat the oven to 350 degrees and prep baking sheets with silpats or parchment.
Roll out the dough to ⅜-inch thick to make sure you can capture all the detail. Dip the cookie cutter into flour and shake off the excess, then press the cookie cutter into the dough.
Move the cookies to the prepped baking sheets and bake for 10 minutes. Let cool on a wire rack.
When the cookies have cooled use a #2 tip and black icing to add details, then prepare the filling. Mix together the cream cheese, powdered sugar, pumpkin and cinnamon.
Spread the filling onto one cookie and press another on top to sandwich together to serve.
Shark cookie cutter available from Sweet Prints, Inc.
Images: Jenn Fujikawa