Description
Delightfully festive Decorated Pumpkin Cookies perfect for fall celebrations. These soft cut-out sugar cookies are flavored with pumpkin pie spice and topped with vibrant royal icing in pumpkin orange and green for a charming pumpkin design. Ideal for Halloween, Thanksgiving, or any autumn gathering.
Ingredients
Scale
Cut Out Sugar Cookies
- 2 ½ cups (312 g) all-purpose flour, plus more for dusting work surface
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice (optional)
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cup (180 g) confectioners’ sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Royal Icing
- 2 Tablespoons meringue powder
- 5-6 Tablespoons warm water
- 1 teaspoon pure vanilla extract
- 2 ⅔ cups (320 g) confectioners’ sugar, sifted
- Orange food gel
- Green food gel
Instructions
- Preheat and Prep: Preheat your oven to 400° F and line baking sheets with parchment paper to create a non-stick surface for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and optional pumpkin pie spice. Set this aside to combine flavors.
- Cream Butter and Sugar: Using a hand mixer, beat the softened butter and confectioners’ sugar in a large bowl until light and fluffy, about 1 to 2 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating for about 30 seconds until fully blended. Scrape down the sides as needed to ensure even mixing.
- Combine Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. The dough should mostly stick to the paddle and yield slightly when touched without feeling sticky. If sticky, add extra flour one tablespoon at a time.
- Roll and Cut Cookies: Lightly flour your work surface and roll the dough to a ¼-inch thickness. Use a pumpkin-shaped cookie cutter to cut out the cookies. Place them on the prepared baking sheets. Re-roll scraps as needed. For warmer climates, chill the cut cookies for 20 minutes before baking.
- Bake Cookies: Bake the cookies for 7 to 8 minutes, rotating halfway to ensure even cooking. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before icing.
- Prepare Royal Icing Base: In a large bowl, combine meringue powder and 5 tablespoons of warm water. Whisk with the whisk attachment until foamy, about 3 minutes.
- Make Royal Icing: Add vanilla extract and sifted confectioners’ sugar. Whip on medium speed until thick and holding a medium soft peak, about 3 minutes. Thin with additional water a few drops at a time if needed to reach desired consistency.
- Color Icing: Transfer ¼ cup of icing to a separate bowl. Stir green food gel into this portion and place in an icing bag fitted with a small round tip. Add orange food gel to the remaining icing and transfer it to another icing bag with a small round tip.
- Decorate Cookies: Outline each cooled pumpkin cookie with the orange icing, then pipe two lines to divide the pumpkin into thirds to mimic natural pumpkin curves. Allow the icing to dry completely.
- Fill Cookies: Flood the outlined sections with orange icing and let dry several hours until firm.
- Add Final Details: Use the green icing to fill in the pumpkin stems and add decorative vines if desired. Allow the cookies to dry fully before storing or serving.
Notes
- Meringue powder can be purchased at local baking or craft stores, or online.
- Royal icing requires several hours to dry completely and harden enough to stack or package. Patience ensures the best results.
- Store cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.
- Cookies can be frozen for up to three months. Wrap individually in plastic wrap and place in an airtight container. Thaw in the refrigerator before bringing to room temperature for best texture.
- Dough can also be frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 191
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 30mg
