Divide the dough in half. Place each half between two pieces of parchment paper the size of a cookie sheet. Roll out evenly (approximately ⅛-inch thick) until it fills nearly the entire area of the parchment paper while smoothing out any creases. Keeping paper in place, layer rolled dough on a cookie sheet, and refrigerate until cold, 20–30 minutes.
Preheat the oven to 350°F
Take a piece of cardboard or cardstock and trace the exterior of the cookie cutter. Draw large triangles for eyes and nose and a simple mouth design. Use scissors to cut out the exterior pumpkin shape and an X-Acto knife to cut out the facial features. Rub vegetable oil onto the back of the board/paper.
Working with one portion of dough, peel away parchment paper, cut out cookies, and transfer to the cookie sheet. Roll the dough scraps and continue cutting cookies until all the dough is used. Put pumpkin stencil on cookie cutouts and use a paring knife to cut out interior shapes. Cut faces on only half the cookies, keeping the other half as solid bottoms for the finished cookie. As you work, you may need to refrigerate the dough if it becomes too soft to handle.
Bake in the preheated oven for 6–9 minutes or until the edges of cookies start to appear golden brown. Transfer to wire racks and cool. Spread a thin layer of Chocolate Treat Much Better Butter™ on the solid cookie and top with the pumpkin face cookie. Enjoy!
Be well, stay healthy. --tina
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