Pumpkin-Shaped Sugar Cookies with Royal Icing

Introduction

There’s something magical about autumn that calls for cozy flavors and festive treats, and Pumpkin-Shaped Sugar Cookies with Royal Icing perfectly capture the season! These cookies are soft yet sturdy enough to hold intricate royal icing designs. The pumpkin shape makes them ideal for Halloween parties, Thanksgiving gatherings, or just a fun baking activity with family and friends. The combination of buttery sugar cookies and smooth, colorful royal icing allows you to get creative while delighting everyone with a deliciously sweet, visually stunning treat.

Why I Love This Recipe

I love this recipe because it balances simplicity and artistry beautifully. The cookies themselves are soft, buttery, and slightly crisp at the edges, making them a joy to bite into. The royal icing offers endless decorating possibilities—from realistic pumpkin lines to fun whimsical faces for Halloween. Baking these cookies is as much fun as eating them, and they are guaranteed to brighten up any dessert table.

Why It’s a Must-Try

• Perfect for seasonal celebrations.
• Fun for all ages—kids especially love decorating them.
• Can be customized with different icing colors and designs.
• Soft yet sturdy cookies that hold icing without breaking.
• Makes for a perfect gift when packaged in a decorative tin or box.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Chilling Time: 1 hour
• Baking Time: 10–12 minutes
• Total Time: 1 hour 50 minutes
• Servings: 24 cookies
• Calories per cookie: ~150 kcal

Cuisine and Course

• Cuisine: American / Western
• Course: Dessert / Snack / Holiday Treat

Ingredients

For the Sugar Cookies

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice (optional for flavor)

For the Royal Icing

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 5–6 tablespoons warm water
• Food coloring (orange, green, brown, black)

Simple Cooking Directions

1. Make the sugar cookie dough.
2. Chill the dough for 1 hour.
3. Roll out and cut into pumpkin shapes.
4. Bake cookies at 350°F (175°C) for 10–12 minutes.
5. Prepare royal icing and color as desired.
6. Decorate cooled cookies with icing.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Dough

1. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually mix in the dry ingredients until a smooth dough forms.

Step 2: Chill the Dough

• Wrap the dough in plastic wrap and chill for at least 1 hour in the fridge. This prevents spreading during baking and keeps the pumpkin shapes intact.

Step 3: Roll Out and Cut

1. Preheat the oven to 350°F (175°C).
2. On a floured surface, roll dough to ¼-inch thickness.
3. Use a pumpkin-shaped cookie cutter to cut out shapes. Place them on a parchment-lined baking sheet.

Step 4: Bake

• Bake cookies for 10–12 minutes until edges are lightly golden.
• Let cool completely on a wire rack before decorating.

Step 5: Prepare Royal Icing

1. In a large bowl, mix powdered sugar and meringue powder.
2. Add warm water gradually, mixing until a smooth, slightly thick icing forms.
3. Divide icing into small bowls and color as desired.

Step 6: Decorate Cookies

1. Use a piping bag to outline the pumpkin shape.
2. Flood the inside with orange icing, using a toothpick or small spatula to spread evenly.
3. Add green stems and brown or black lines for pumpkin ridges.
4. Allow icing to dry completely before serving or storing.

How to Serve

• Arrange on a festive plate or tiered stand for a party.
• Perfect as gifts in decorative boxes or bags.
• Serve alongside warm cider, hot chocolate, or coffee for the ultimate autumn experience.

Additional Recipe Tips

• Use room-temperature butter for smooth cookie dough.
• Chill the dough for at least 1 hour for better cookie shape retention.
• Royal icing dries faster in a cool, dry environment—avoid humid days if possible.
• For smooth icing, mix until no lumps remain and icing flows easily.

Variations

• Spiced Pumpkin Cookies: Add cinnamon, nutmeg, or cloves to the cookie dough.
• Mini Pumpkins: Use a small cookie cutter to make bite-sized treats.
• Glittery Icing: Dust edible glitter on icing for sparkle.
• Chocolate Pumpkin: Replace ½ cup flour with cocoa powder for chocolate cookies.

Freezing and Storage

• Cookies (unfrosted): Freeze in an airtight container for up to 3 months.
• Cookies (frosted): Store in an airtight container at room temperature for 3–5 days.
• Royal icing: Can be stored in the fridge for up to 1 week; bring to room temperature before use.

Special Equipment Needed

• Pumpkin-shaped cookie cutter
• Rolling pin
• Parchment paper or silicone baking mat
• Wire cooling rack
• Piping bags and tips

Conclusion

Pumpkin-Shaped Sugar Cookies with Royal Icing are more than just cookies—they’re an experience. Fun to bake, delightful to decorate, and irresistible to eat, they bring festive cheer to any occasion. Whether for a party, a gift, or just a cozy day at home, these cookies are guaranteed to impress with both taste and presentation. Baking these cookies isn’t just about creating a treat; it’s about creating memories with every pumpkin-shaped bite.

Print Recipe

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Pumpkin-Shaped Sugar Cookies with Royal Icing

Author: admin Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 40 mins Cook Time 60 mins Total Time 1 hr 40 mins

Servings: 24 Calories: 150 kcal

Description

There’s something magical about autumn that calls for cozy flavors and festive treats, and Pumpkin-Shaped Sugar Cookies with Royal Icing perfectly capture the season! These cookies are soft yet sturdy enough to hold intricate royal icing designs.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sugar Cookies

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice (optional for flavor)

For the Royal Icing

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 5 tablespoons 5–6 warm water
• Food coloring (orange, green, brown, black)

Instructions

1. Step 1: Prepare the Dough : In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Gradually mix in the dry ingredients until a smooth dough forms.
2. Step 2: Chill the Dough : Wrap the dough in plastic wrap and chill for at least 1 hour in the fridge. This prevents spreading during baking and keeps the pumpkin shapes intact.
3. Step 3: Roll Out and Cut : Preheat the oven to 350°F (175°C). On a floured surface, roll dough to ¼-inch thickness. Use a pumpkin-shaped cookie cutter to cut out shapes. Place them on a parchment-lined baking sheet.
4. Step 4: Bake : Bake cookies for 10–12 minutes until edges are lightly golden. Let cool completely on a wire rack before decorating.
5. Step 5: Prepare Royal Icing : In a large bowl, mix powdered sugar and meringue powder. Add warm water gradually, mixing until a smooth, slightly thick icing forms. Divide icing into small bowls and color as desired.
6. Step 6: Decorate Cookies : Use a piping bag to outline the pumpkin shape. Flood the inside with orange icing, using a toothpick or small spatula to spread evenly. Add green stems and brown or black lines for pumpkin ridges. Allow icing to dry completely before serving or storing.

Keywords: Pumpkin-Shaped Sugar Cookies with Royal Icing