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It’s the Great Pumpkin (Patch), Charlie Brown Gingerbread

by: Amy on: Oct 21, 2023

inus and Sally's quest to find the Great Pumpkin is one of my earliest and fondest memories of Halloween. I loved making my Peanuts skating rink last Christmas that I wanted to do a version for Halloween that depicts my favourite scene in It's the Great Pumpkin, Charlie Brown.

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Linus and Sally’s quest to find the Great Pumpkin is one of my earliest and fondest memories of Halloween. Halloween was never my favourite holiday despite all the free candy because everything was just too scary (nothing scares me more than seeing people wear the Scream mask walking around…), but this Halloween TV special almost makes it all okay. I loved making my Peanuts skating rink last Christmas that I wanted to do a version for Halloween that depicts my favourite scene in It’s the Great Pumpkin, Charlie Brown.

Why Gingerbread?

Gingerbread is the material for the whole display because it is the sturdiest cookie for making structures and it makes the apartment smell so good and festive when you leave it out afterwards. I used this great recipe from Food52 once again for the gingerbread. It’s one of the best gingerbread recipes out there — minimal spread (all the pieces retain their shape during the baking process), it doesn’t puff up much (any designs you carve on the gingerbread before baking will stay), and it’s sturdy enough to be a base for a larger displays that have many other cookie elements on top. I’ve also made ‘gingerbread’ houses with shortbread before and it is the next best thing. It’s a bit more delicate than gingerbread but it’s my preferable cookie medium if you intend on eating it afterwards or need something with a more neutral colour for the house.

How to determine the size of the display

Before you get started, you want to measure the turntable you will be using for the moving element. The rest of the display depends on how tall and wide the turntable is because it has to fit inside the display. The turntable I used was 5.5-inches in diameter and 1-inch tall, so the base of the gingerbread display had to be larger than those measurements to allow the turntable to move freely. The final base was 10-inches wide, 6.5-inches deep 1.5-inches tall (the latter two are the more important elements that will allow the turntable to be slid inside the display). In total, four pieces will need to be made for the base of the display: large rectangular panel for ground of the pumpkin patch, two wooden panels that will elevate the pumpkin patch, and a ‘window’ panel to be filled with blue isomalt that will become the sky. To summarize, here are the measurements:

  • The platform is 10 x 6.5 inches, with the front being 10 inches wide and the sides 6.5 inches deep
  • There are two panels to raise the surface and these are 10 x 1.5 inches. You only want to make two panels for the front and back because you need the sides to be open to slide in the turntable. You want to make sure there is room for the ‘ground’ to spin below the platform without brushing the surface. For example, if you spinner is 3 inches tall, then you want to make your platform pieces at least 3.5 inches tall
  • The back piece can be as tall as you like it to be — mine was 10 x 6 inches

How to make the characters move

The base of this Halloween display is almost identical to the Peanuts holiday skating rink, just a few inches smaller because the pumpkin patch scene only features three characters instead of the whole Peanuts gang. Once again, we create the movement for the scene by cutting out a hole in the centre of the base and using that cut out on top of a turntable for the characters to stand on. Originally I was going to put pumpkins on the turntable and have Linus and Sally position on the base, but quickly realized that pumpkins shouldn’t be moving and it should be the characters walking around, looking for the Great Pumpkin. I knew that if I wanted Linus and Sally as the moving elements, I would have to decorate both the front and back of the characters (because someone pointed out that I should’ve decorated the back of each character last Christmas). See! I’m always listening! After decorating all the characters and pumpkin cookies, it was time to assemble (the best part!).

Royal icing vs. isomalt — which is better?

Royal icing is the easiest ‘glue’ to assemble the whole display but it’s not as strong as using melted sugar like isomalt. Royal icing also takes much longer to dry, which can slow down the whole process. I prefer to make extra isomalt mixture when making the sky component but leaving it clear to act as a the glue. The packaging for isomalt tends to have instructions on how to use the isomalt — I melt 1 cup of isomalt crystals or powder in an oven-safe saucepan over the stove on medium-low heat and once it has fully melted, stir in half a tablespoon of water to the mixture (careful, it will bubble up) and place it in the oven at 175F for ten minutes for the air bubbles to disappear. Once it’s ready, simply dip or apply isomalt to pieces that need to be adhered and the isomalt will set in 15 – 30 seconds. If isomalt starts firming up, return the isomalt to the oven until it becomes runny again. Isomalt is really hot, so be careful when using it to build the gingerbread display or pouring it to form the back panel.

Any other tips?

Once all the base pieces have been assembled, add your characters, pumpkins, and any details you want on display. Use the movie scene as your guide or be as creative as you want to be! Here are some other tips you might helpful for creating your own gingerbread pumpkin patch:

  • To speed up the process of decorating the characters, cut two of each character: one to use as a the front and one to use as the back of the character. This will allow you to decorate the front and back sides at the same time, rather than having to wait for one side to fully dry before flipping over the cookie to decorate the backside. Attach the two cookies with royal icing.
  • If you are not confident with piping the details for characters faces with royal icing, use a edible marker pen! I forgot to pipe the stripes on Linus’ shirt when I was initially decorating the characters, so I used the edible marker pen to draw in the lines. I actually like the look of it better because it reminds me of the way the comics are drawn. Make sure the first layer of icing is completely dry before doing any drawing.
  • If you are not able to find isomalt, crushed blue jolly ranchers can be used to create a similar effect for the sky. To use hard candy, fill the unbaked frame with the crushed candy, making sure the candy covers the entire surface of the ‘window.’ I like to overfill the frame a bit because the candy amount will shrink when heated. While the frame is baking, the crushed candies will melt and form a glass-like surface.
  • Pumpkins can be decorated with royal icing or sprinkles, I like using both to add texture to the display.
  • Leaving the gingerbread pumpkin patch out on display will make the apartment smell like fresh baked cookies 🙂

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Sweet Comments:

  1. Rhona Gasaway says

    Oct 24, 2023 at 10:43 pm

    Cute idea !

    Reply
  2. Ana says

    Dec 23, 2023 at 12:08 am

    Hi!
    I was wondering if you can tell me where I can find the peanuts cookie cutters you show on you website.
    Thank you!

    Reply
    • Kelli says

      Oct 12, 2025 at 9:55 pm

      They’re from aliexpress and they’ve been sold out for a really long time. I’ve been looking for them for years

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day two: sparkly matcha neapolitan shortbread cook day two: sparkly matcha neapolitan shortbread cookies ✨

the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt

strawberry dough 
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder 
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough

remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

[recipe cont’d in comments]

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
day 1: rudolph rings 🦌✨ piped butter cookies day 1: rudolph rings 🦌✨

piped butter cookies are some of my fav cookies to make — they’re buttery! sandy! rich! they get a little holiday makeover and become the cutest rudolph rings when you add a little red m&m nose and antler details. topping the antlers with gold is optional, but adds extra sparkle and festive cheer to each cookie

(makes 12 cookies)
135 g salted butter, very soft
45 g icing sugar
100 g flour
40 g cornstarch
15 g cocoa powder 
1/4 tsp espresso powder 

in a medium bowl, combine softened salted butter with icing sugar with a rubber spatula until smooth

in a separate bowl, whisk together flour, cornstarch, cocoa powder, espresso powder, and salt

using a rubber spatula, fold in the dry ingredients into the butter-sugar mixture until no more dry spots remain

transfer the dough into a piping bag fitted with a large open star tip (i used wilton 6b)

apply pressure to pipe the dough onto the prepared baking sheet. if you are having trouble piping out the dough, you can warm up the dough in the piping bag between the palms of your hands, or add an extra 1 tbsp of melted butter to the dough and refill the piping bag. leave 1 inch between each cookie

transfer the sheet of piped cookies to the freezer while you preheat the oven to 325f. chilling the dough will prevent the cookies from spreading in the oven

bake the cookies until the bottoms are set, about 25 – 30 minutes

allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely and decorate

royal icing
1 egg white
150 g icing sugar
1/4 tsp vanilla extract 

in the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 min. with the mixer on low speed, slowly add icing sugar and vanilla. once incorporated, increase speed to medium-high and beat until stiff peaks form. transfer icing to a pip bag with a small round tip to pipe out face details

#holidaybaking #christmascookies #christmascookie #holidaycookies #christmasbaking
sorry i cant come to the phone right now, i’m to sorry i cant come to the phone right now, i’m too busy baking all the @nytcooking holiday cookies the day they’re released

@csaffitz bûche de noël cookies
@samanthaseneviratne ginger cheesecake cookies
@heysueli matcha-black sesame shortbreads
@ericjoonho lemon-turmeric crinkle cookies
@clarkbar iced peppermint cookies
@sohlae holiday rocky road
@vaughn rum-buttered almond cookies

#nytcooking #nytcookieweek #nytcookies #holidaybaking #christmascookies
presenting: this year’s 12 days of christmas coo presenting: this year’s 12 days of christmas cookies 🎄

matcha christmas tree cookies 
chocolate reindeer cookies
matcha strawberry neapolitan checkerboard
hojicha walnut deer cookies (with a bow!)
hedgehog hazelnut praline shortbread
pretzel shortbread mittens
earl grey decorated wreath cookies 
snowman cookie butter truffles
grinchy pistachio jammy liners
eggnog brûlée cookies
biscoff snowman cookies
chestnut hazelnut praline sandwich cookies

…dropping tomorrow! stay tuned!

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
preparing for the big weekend… ✨ a tradition preparing for the big weekend… ✨

a tradition that i started in 2019, this will be the sixth year i bake all of the @nytcooking holiday cookies the moment they are released on dec 1. i’m excited/nervous for sunday (i might throw up). here are the cookies from previous years, and a few behind the scenes where you can witness me slowly lose my sanity.

2019: twelve cookies by @susanspungen
peppermint stripe cookies
color-field cookies
peanut shortbread with honeycomb
gingery brownie crinkle cookies
marbled tahini cookies
homemade pocky
abstract art cookies
stamped citrus shortbread
brown sugar-anise cookies
thumbprints with dulce de leche
blood orange poppyseed window cookies
dirty chai earthquake cookies

2020:
cornmeal lime shortbread fans
sparkly gingerbread
vanilla bean spritz cookies
toasted almond snowballs
honey-roasted peanut thumbprints
black and white brownies 
fudgy bourbon balls
cherry rugelach with cardamom sugar

2021: the year that @nytcooking released 24 holiday cookie recipes and i almost passed out/away
m&m cookies
almond spritz cookies
peppermint brownie cookies
brown-butter toffee sandwich cookies
hibiscus-spiraled ginger cookies
guava and cream cheese twists
minty lime bars
chewy gingerbread
savory mixed-nut shortbread
tahini thumbprints with dulce de leche
chocolate babka rugelach
fruity meltaways
iced oatmeal cookies
spiced orange crumble cookies
peanut butter cookies
gingerbread biscotti
cheddar cheese coins
fig and cherry cookie pies
italian rainbow cookies
chocolate-cherry ginger cookies
hindbaersnitter
no-bake chocolate clusters
torticas de morón
piparkakut

2022:
white chocolate macadamia nut cookies
gochujang caramel cookies
chocolate hazelnut cookies
gingerbread latte cookies
orange, pistachio and chocolate shortbread
crunchy coconut twists
savory shortbread with olives and rosemary

2023: last year’s seven cookies which was done after ten hours of baking
gingerbread blondies
mexican hot chocolate cookies
rainbow rave cookies
lemon butter curls
matcha latte cookies
technicolor cookies
neapolitan checkerboard

#nytcooking #nytcookies #nytcookieweek #christmascookies #holidaycookies

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