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pumpkin sugar cookies

Pumpkin Sugar Cookies with a "Blood" Splatter

Maggie Michalczyk, RDN
Fool your guests with this Halloween treat made to look like blood splatter on a cookie! Beet juice is the culprit for these spooky sweets!
Prep Time 10 mins
Cook Time 15 mins
Servings 18 cookies


  • 1 1/2 cups sugar
  • 2 1/2 cups all purpose flour
  • Organic white frosting
  • 1/2 cup pumpkin puree
  • 1 bottle Love Beets beet juice
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp. pumpkin pie spice
  • 1 3/4 stick of butter at room temperature
  • 2 tsp. vanilla extract


  • In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • With your mixer on medium, mix together the butter and sugar until light and fluffy.
  • Mix in the vanilla, then pumpkin until well combined.
  • Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
  • Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
  • Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet and press down slightly. Space the cookies about two inches apart.
  • Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
  • Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
  • Once cookies are cooled frost with white frosting.
  • Using a paint brush, dip into beet juice and "splatter" on to cookies!