Why You’ll Love This Recipe

These Pumpkin Sugar Cookies are the ultimate fall treat, combining a buttery, tender cookie base with smooth, vibrant royal icing. The cheerful pumpkin shape and bright orange color make them perfect for Halloween, Thanksgiving, or any fall-themed gathering. Not only do these cookies taste delicious with the perfect balance of sweetness and spice, but their beautiful design and crisp finish from the royal icing will make them the star of your dessert table. Easy to make and even more fun to decorate, these cookies are a festive and creative way to enjoy the season!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sugar Cookies:

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract (optional, but recommended)
2 ¾ cups (345g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

For the Royal Icing:

4 cups (480g) powdered sugar, sifted
3 tablespoons meringue powder
5–6 tablespoons warm water (more as needed)
Orange gel food coloring
Green gel food coloring

Directions

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
Add Egg and Extracts: Mix in the egg, vanilla extract, and almond extract until fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until a dough forms. Use your hands if needed to bring the dough together at the end.
Chill the Dough: Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This will help the dough firm up and maintain clean cookie cutter edges during baking.
Roll and Cut: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them onto parchment-lined baking sheets.
Bake: Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Make the Icing: In a stand mixer or large bowl, combine the powdered sugar, meringue powder, and 5 tablespoons of warm water. Mix on low speed for about 2 minutes, until the icing becomes thick and glossy. Add more water a teaspoon at a time if needed to reach piping consistency. For outlining, aim for a thick toothpaste-like texture; for flooding, the icing should be slightly thinner and flow smoothly.
Color Your Icing: Divide the icing into two bowls. Add orange gel coloring to one bowl and green to the other, mixing well. Cover bowls with a damp cloth or plastic wrap to prevent the icing from drying out.
Pipe and Flood: Fit piping bags with small round tips (such as a #2 tip). Use the orange icing to pipe an outline around each cookie. Allow the outline to set for a few minutes, then flood the interior with thinned orange icing. Use a toothpick or scribe tool to guide the icing and remove air bubbles.
Add Pumpkin Details: Once the base layer has set slightly, pipe curved lines on each cookie to mimic pumpkin ridges. Use the green icing to pipe a small stem at the top of each pumpkin.

Servings and Timing

Servings: 12–15
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 1 hour (for chilling dough)
Total Time: 1 hour 40 minutes

Variations

Spicy Touch: Add a pinch of cinnamon or ginger to the cookie dough for extra flavor.
Decorative Options: Swap the green stem for colorful sprinkles or small candies to personalize your cookies.
Different Icing Colors: You can create different designs by using various food colors for the icing. Add white icing for a more contrast or create multi-colored pumpkins!

Storage/Reheating

Storage: Store the decorated cookies in an airtight container at room temperature for up to 5 days.
Reheating: These cookies are best enjoyed fresh, but you can also enjoy them cold from the fridge. If desired, reheat in the microwave for a few seconds to soften them.

FAQs

Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 24 hours before rolling and cutting. Just ensure you let it sit at room temperature for 5-10 minutes before rolling it out.
Can I use a different type of cookie cutter?
Absolutely! You can use any cookie cutter shape, such as leaves, stars, or even circles, depending on your preferences.
What if my royal icing is too runny?
If your icing is too runny, add more powdered sugar to thicken it. For outlining, the consistency should be like thick toothpaste, and for flooding, it should flow smoothly but not too watery.
Can I freeze these cookies?
Yes, these cookies freeze well. After decorating, place them in an airtight container and freeze for up to 3 months. Let them thaw at room temperature before serving.
How can I prevent the icing from smudging?
Once the icing is piped and flooded, allow it to dry completely before stacking or storing the cookies. You can also leave the cookies in a cool, dry place for a few hours to ensure the icing hardens.
Can I use a hand mixer for the royal icing?
Yes, a hand mixer can also work for making royal icing. Just ensure you mix it on a low speed to avoid splashing, and gradually add water until you achieve the right consistency.
How do I make the icing more vibrant?
Gel food coloring works best to create vibrant icing without altering the texture. Be sure to use a small amount and mix thoroughly for a rich, bright color.

Conclusion

These Pumpkin Sugar Cookies are a festive and fun fall treat that’s perfect for any celebration. Whether for Halloween, Thanksgiving, or just a cozy fall day, the buttery, tender cookies with their smooth royal icing make an irresistible dessert. Their cheerful pumpkin design is sure to brighten up any gathering, and the step-by-step decorating process makes them an enjoyable and creative baking project. Enjoy your pumpkin-shaped delights!