A mellowcreme pumpkin is candy corn in the shape of a pumpkin. That’s it! They are made with sugar, corn syrup, gelatin, sesame oil, honey, and artificial food colour. The appeal begins with the texture. They’re soft and dense like marzipan on the inside with a just-hard-enough outer shell. Then there’s the taste, which seems like pure honey despite honey being near the bottom of the ingredient list.
How about these adorable mugs from TJMaxx!
These mugs are adorable and go perfectly with several of my fall dishes. I found them at TJMaxx in Steubenville, OH and couldn’t pass them up.
Sanding sugar is a large crystal sugar that’s great for decorating because it won’t dissolve with heat. It also creates a sparkly effect because of the large size of the crystals that reflect light. It’s great for decorating treats like cookies, cakes, scones, muffins, and even candies.
Jake and Maggie waiting patiently for a cookie!
But they didn’t get one of these. They got Ava’s Pet Palace treats instead. Use code “2labs” and get 20% off your order at checkout!
Chocolate Pumpkin Cookies
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- sugar crystals
- 44 Mellocreme pumpkins
- 1/4 cup black gel food coloring
- Preheat oven to 350 degrees.
- Sit butter out to soften. This makes for an easier mix.
- Prepare a baking sheet by using parchment paper or spray PAM cooking spray on it. Let sit.
- In a large mixing bowl, beat together the butter and both sugars until creamy and smooth. About 2-3 minutes.
- Add the egg yolk, vanilla, extract, and black food coloring. Beat to incorporate.
- Sift together the flour, cocoa powder, baking soda, and salt. Add to the butter mixture and beat on low speed until just mixed in.
- Roll mixture into balls using 1 1/2 teaspoons of the dough for each cookie. Place on cookie sheet and leave 2 inches between each cookie.
- Bake for 10 minutes. Remove from oven and sprinkle your sugar crystals and push a Mellocreme pumpkin in the middle.
- Allow cookies to cool on a baking sheet for approximately 3 minutes and then move to a wire cooling rack.
I’m Bobbi Jo, a lab-lover who took my passion for animals and dogs and turned it into something bigger. When I adopted Jake and Maggie, my love for them became the driving force behind Two Adorable Labs, and my blog was born. My hope is to not only share them with the world, but to help educate others on the importance of animal health and well-being.
I love hearing from all of you and do my best to respond to each and every one of you. I always enjoy your comments, feedback, and suggestions so keep them coming! If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs.
If you do try and love my recipes, I would greatly appreciate a comment and rating. I read every single one and respond to them. It also lets Google know that the website contains quality content. The more comments and 5-star ratings, the more Google will show my blog in search results! Thank you so much!
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These turned out really cute! They also look very yummy..save me some I will be over 2maro 🤣
ha ha. Thanks! They are all gone. Sorry :-).