Ingredients
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
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Mix in the egg, vanilla extract, and almond extract until fully incorporated.
- 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.
- Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about ¼ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them on parchment-lined baking sheets.
- Bake for 8–10 minutes, or until the edges just begin to turn golden. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- 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 thick and glossy. Add more water to reach piping consistency. For outlining, aim for thick toothpaste-like texture, for flooding, thinner and smooth.
- Divide the icing into two bowls. Add orange gel food coloring to one, and green to the other. Cover with damp cloth or plastic wrap to prevent drying out.
- Fit piping bags with small round tips. Pipe an outline around each cookie with orange icing. Let set for a few minutes, then flood the interior with thinned icing, using a toothpick or scribe tool to smooth it and remove bubbles.
- Once the base layer has set, pipe curved lines on each cookie to mimic pumpkin ridges. Use the green icing to pipe a small stem at the top.
Notes
Add a pinch of cinnamon or ginger to the cookie dough for extra flavor.
Swap the green stem for colorful sprinkles or small candies to personalize your cookies.
Create different designs by using various food colors or add white icing for contrast.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
