Red Vines Pumpkin Cookies

Red Vines Pumpkin Cookies

Red Vines Pumpkin Cookies

With Red Vines® Candy

licorice pumpkin cookies

Ingredients

Makes 7 Large or 12 Small Cookies

 

SPICED SUGAR COOKIES:

  • 7 tablespoons (93 grams) unsalted butter, room temperature

  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar

  • ½ teaspoon table salt

  • 2 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup + 1 tablespoon (148 grams) all purpose flour

  • 2 ½ teaspoon (7 grams) cornstarch

  • ½ teaspoon pumpkin pie spice

    FROSTING:

    • 1 cup + 2 tablespoons (180 grams) powdered sugar

    • 8 tablespoons (113 grams) butter

    • 1 tablespoon (15 grams) heavy cream

    • 1/8 teaspoon table salt

    • Orange food coloring (optional)

    • *Optional! Feel free to use a pre-made frosting instead.

    DECORATING:

    01. Make Cookie Dough and Cut Pumpkin Shapes

    In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!

    Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.

    Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.

    Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

    Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.

    pumpkin cookie cutter

    02. Bake Cookies and Let Cool

    Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.

    Press the dough scraps together and reroll them until all the dough has been used.

    Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.

    pumpkin sugar cookie recipe

    03. Make Orange Frosting

    In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.

    Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.

    Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.

    frosting pumpkin cookies

    04. Decorate Cookies with Candy Corn Licorice

    Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.

    Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

    Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.

    decorating pumpkin cookies with licorice

    05. Store at Room Temperature

    Cookies will keep at room temperature, well covered, for up to one week.

    orange licorice pumpkin cookies

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    Red Vines Dark Cocoa Sheet Cake

    Red Vines Dark Cocoa Sheet Cake

    Red Vines Dark Cocoa Sheet Cake

    With Red Vines® Candy

    red vines dark cocoa sheet cake recipe

    Ingredients

    CAKE:

    • 1 cup (200 grams) sugar
    • 2 eggs
    • ½ teaspoon table salt
    • 1 cup (240 grams) buttermilk
    • ¼ cup (60 grams) oil
    • ¼ cup (55 grams) melted butter
    • ¾ cup (68 grams) black cocoa powder
    • 1 cup (128 grams) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ cup (60 grams) water

      FROSTING:

      • 1 cup + 2 tablespoons (180 grams) powdered sugar

      • 8 tablespoons (113 grams) butter

      • 1 tablespoon (15 grams) heavy cream

      • 1/8 teaspoon table salt

      • 3 ounces of chocolate chips

      • ½ teaspoon black food coloring (optional)

      • *Optional! Feel free to use a premade chocolate frosting instead.

      DECORATING:

      01. Mix Cocoa Sheet Cake Ingredients

      Preheat oven to 350°F. Line a 9×9 square pan with parchment paper.

      Whisk together the eggs, sugar, and salt until foamy. Add the buttermilk, oil, and melted butter and whisk to combine.

      Add the cocoa powder and whisk to combine. Add the flour, baking powder, baking soda and whisk until smooth.

      Whisk in the water.

      black cocoa cake ingredients

      02. Bake Cake and Let Cool

      Pour the batter into the pan and bake for 35-40 minutes, until the cake springs back when you gently press the top.

      Remove the cake from the oven and let cool in the pan for at least an hour.

      While the cake cools, make the frosting.

      mixed black cocoa cake ingredients

      03. Make Chocolate Frosting

      In the bowl of stand mixer, combine the butter and salt.  Beat the butter for 3 minutes, until very creamy.

      While you beat the butter, melt the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each microwave cycle. Repeat 2-3 times until the chocolate is melted and smooth.

      Add ½ of the powdered sugar to the butter mixture and mix on low speed until combined.

      Add the remaining powdered sugar. Mix on low speed until combined. Add the melted chocolate and mix on low speed until combined.

      Add the cream and black food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very fluffy—about 5 minutes.

      black cocoa sheet cake with frosting

      04. Frost Dark Cocoa Sheet Cake

      Use the parchment paper in your cake pan like a sling to remove the cake from the pan. Place the cake on a plate or serving tray.

      Use a spatula or spoon to dollop a large amount of frosting onto the cake.

      Use an offset spatula, the back of a spoon, or a butter knife to spread the frosting into a layer on the top of the cake. Don’t worry if it’s not perfectly smooth—you’ll be covering it with candy anyway!

      frosting a chocolate sheet cake

      05. Decorate with Red Vines Licorice Candy

      Cut the Red Vines Licorice Twists into small pieces, ranging from ½ inch to 1 ½ inches long. A variety of sizes is fine! 

      Place pieces of Red Vines on the cake, making a pattern if desired.

      Continue until the entire cake is covered with Red Vines.

      decorating a cocoa sheet cake

      06. Store Finished Sheet Cake

      The cake will keep at room temperature, well covered, for up to 4 hours. You can also store it in the refrigerator, well covered, for up to 3 days.

      licorice on cocoa sheet cake

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      Red Vines “No-jito” Flight

      Red Vines “No-jito” Flight

      Red Vines “No-jito” Flight

      With Red Vines® Candy

      red vines nojito flight

      Ingredients

      Prep Time: 5 Mins  |  Total Time: 10 Mins  |  Servings: 1 of each

       

      RASPBERRY LEMONADE:

      • 6-8 raspberries
      • 3-4 lemon slices

      • 5 sprigs mint

      • ¼ cup lemon juice

      • ¼ cup simple syrup

      • ¼ cup sparkling beverage

      • 1 Red Vines straw

      • Ice, as needed

         

      STRAWBERRY LIME:

      • 3 strawberries, sliced 

      • 3-4 lime slices

      • ¼ cup lime juice

      • 4 sprigs mint

      • ¼ cup simple syrup

      • ¼ cup sparkling beverage

      • 1 Red Vines straw

      • Ice, as needed

      PEACH:

      • 1 peach, sliced 

      • 3-4 lemon slices

      • ½ cup peach nectar

      • 5 sprigs mint

      • ¼ cup sparkling beverage

      • 1 Red Vines straw

      • Ice, as needed

      01. Cut Red Vines to Create Straw

      Use a pair of scissors to cut the top and bottom of the Red Vines Original Red Licorice Twists to create a straw and set aside.
      red vines and nojito ingredients

      02. Add Ingredients to Mason Jars

      Add the first 4 ingredients to a glass or mason jar and muddle together.

      nojito ingredients in mason jars

      03. Add and Stir Sparkling Beverage, Simple Syrup and Ice

      Add the sparkling beverage, simple syrup (if applicable), and ice, then stir.

      stirring sparkling nojito drink

      03. Add Red Vines Straw

      Add your Red Vines straw and enjoy!

      red vines nojito flight with licorice straw

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      Homemade Grape Soda

      Homemade Grape Soda

      Homemade Grape Soda

      With Red Vines® Candy

      homemade grape soda with red vines candy straws

      Ingredients

      Serves 3

       

      • 1 pound concord or thomcord grapes

      • ½ cup sugar

      • ½ cup water

      01. Combine Grapes, Sugar and Water

      Combine the grapes, sugar and water in a large skillet.

      Bring to a simmer over medium-low heat and cook for 20 to 25 minutes, until the grapes have softened and broken down. Use a large spoon to smash the grapes against the side of the skillet. Remove from heat.

      melting grapes with skillet on stovetop

      02. Collect Juice Concentrate

      Place a fine mesh strainer over a bowl. Pour the grapes through the strainer to collect the grape juice concentrate. Press down with a spoon to extract as much liquid as possible from the grapes. Discard the grapes and set the concentrate aside to cool. You should be left with about 6 ounces total.

      extract liquid from grapes

      03. Pour Grape Juice and Insert Red Vines Grape Twist

      Fill a glass with ice. Pour 2 ounces of grape juice concentrate into the glass and top off with sparkling water or club soda. Insert a Red Vines Grape Twist into the glass, stir, and enjoy.

      Store leftover grape juice concentrate in the fridge.

      filling glasses with grape Juice

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      Salted Black Licorice Ice Cream 

      Salted Black Licorice Ice Cream 

      Salted Black Licorice Ice Cream

      With Red Vines® Candy

      salted black licorice ice cream

      Ingredients

       

      Serves 6

       

      • 6 oz. Red Vines Black Licorice, divided (about 20 pieces) 

      • ¾ cup water, divided 

      • ¼ cup cane sugar 

      • 1½ cups raw cashews, soaked 8 hours 

      • 1 14-oz. can full-fat coconut milk 

      • 1 tablespoon maple syrup 

      • 1 teaspoon vanilla extract 

      • 2 teaspoons black food coloring 

      • 1 teaspoon sea salt 

      01. Melt Licorice Into Syrup

      Place the bowl for your ice cream maker in the freezer overnight. 

      Chop half of the Red Vines Black Licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.

      When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.

      You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat. 

      melted black licorice

      02. Blend Soaked Cashews with Melted Licorice

      Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.

      Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.

      Add more sweetener or salt, depending on your flavor preference. 

      soaked cashews

      03. Refrigerate and Churn Ice Cream

      Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.

      Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces. 

      salted black licorice ice cream

      04. Scoop, Garnish with Black Licorice, and Serve

      Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred).

      Before serving, let the ice cream soften on the counter for 30 minutes—waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.

      Leftover ice cream will keep in the freezer for up to a week. 

      salted black licorice ice cream cones

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      Red Rope Icees

      Red Rope Icees

      Red Rope Icees

      With Red Vines® Candy

      red vines red rope icees

      Ingredients

      Makes 2

       

      • 1 tablespoon sugar
      • 3 cups ice cubes

      01. Melt Red Vines Red Ropes

      Combine the Red Vines Red Ropes Licorice Candy and ½ cup of water in a skillet and bring to a simmer over medium-low heat. Continue cooking and stirring occasionally, adding a splash more water if the candy starts sticking to the pan.

      Once the Red Ropes have melted, remove the pan from heat and scoop the candy into a bowl to cool.

      melted red vines candy

      02. Combine with Dissolved Sugar

      Add another ½ cup of water to the skillet along with a tablespoon of sugar. Bring to a gentle simmer and stir to dissolve the sugar in the water.

      Use a spatula to scrape up any candy bits stuck to the bottom of the pan.

      Pour the sugar water into the bowl with the melted candy.

      melted red vines candy

      03. Combine Candy with Crushed Ice

      Fill a blender with 3 cups of ice cubes and pulse to crush. Transfer the crushed ice to a bowl and place it in the freezer until the candy has cooled.

      When the melted candy/sugar water has cooled to room temperature, add it to the blender. Blend on high speed to break up any remaining solid chunks of candy. Add half of the crushed ice and blend again.

      Divide the remaining crushed ice between two glasses and pour the Red Vines Red Ropes mixture over top. Enjoy immediately.

      red vines red rope icee

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