Wanna see magic?
Just make these, set them in front of a few people and 'poof!', they disappear.
This recipe comes from the unofficial Harry Potter cookbook, however has been altered to make it gluten free, and pumpkiny cute and more...simplified (yeah... simplified. Not lazy at all). My only suggestion would be to make double (triple even?) of this recipe.
They say to pulse in a food processor, but let's face it, I dumped all the ingredients into my mixer and flicked the switch. I'm sure one of these days that habit is going to bite me in the butt, but for now, it works. I tend to toss in the butter first to cream it up a bit, before mixing in the other ingredients.
1 1/4 cups gluten free plain flour
1 tbsp castor sugar
1/4 tsp salt
8 tbsp chunks of cold butter
4-6 tbsp of ice water
Too dry, add extra ice water a tbsp at a time. Too wet, add more flour bit by bit.
Once mixed well together, knead it into a ball, wrap with clingwrap and place in the fridge for an hour.
Meanwhile make the filling
In a bowl, stir together
1/4 cup white sugar,
1/4 tsp pumpkin pie spice
1 cup of pureed pumpkin (canned or homemade works. Steam a chopped-up-seeds-scooped-out pumpkin --butternut is my fav here in Australia- until mushy. Scoop the pumpkin mush/pulp from the skin into a blender and turn on until pureed.)
Put it together
Preheat oven to 400oF/~200oC.
Roll out the dough to 1/8 inch or 3-4 mm thick, and punch out pumpkins with a pumpkin shaped cookie cutter.
For half of the punched out dough, put slices in for ventilation.
My pumpkin cookie cutter cut shapes about 10cm wide.
I scooped about a tbsp of pumpkin mix onto on pumpkin cut out, stretch edges slightly and place a 'ventilation pumpkin cut out' on top, and crimped the edges together.
Place these on a baking tray and place in the oven for about 20-25 minutes. They'll be golden when they're ready to come out.