Pumpkin Sugar Cookies with Royal Icing Recipe

Introduction

These Pumpkin Sugar Cookies are a delightful fall treat, combining classic sugar cookie flavors with festive pumpkin-themed decorations. Soft, buttery, and perfectly sweet, they’re topped with colorful royal icing to brighten any autumn celebration.

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

Instructions

1. Step 1: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
2. Step 2: Mix in the egg, vanilla extract, and almond extract until fully incorporated.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this 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.
4. Step 4: Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
5. Step 5: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to ¼ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them on parchment-lined baking sheets.
6. Step 6: Bake for 8 to 10 minutes, or until edges just begin to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the royal icing, combine powdered sugar, meringue powder, and 5 tablespoons warm water in a bowl. Mix on low for about 2 minutes until thick and glossy. Adjust consistency with more water as needed.
8. Step 8: Divide the icing into two bowls. Add orange gel coloring to one and green gel coloring to the other. Cover to prevent drying.
9. Step 9: Fit piping bags with small round tips. Use orange icing to pipe an outline around each cookie. Let set a few minutes, then flood the interior with thinned orange icing. Use a toothpick to guide icing and remove air bubbles.
10. Step 10: When the base layer is set slightly, pipe curved lines to mimic pumpkin ridges using the orange icing. Use green icing to pipe a small stem at the top of each pumpkin.
11. Step 11: Allow the decorated cookies to dry at room temperature for 6 to 8 hours, or overnight, before storing or serving.

Tips & Variations

• For a citrus twist, add 1 teaspoon of orange zest to the dough for extra brightness.
• Substitute almond extract with a touch of maple syrup for a warm flavor variation.
• If you don’t have a pumpkin cutter, use a round or leaf-shaped cookie cutter for fun seasonal shapes.
• Store royal icing leftovers in an airtight container with a tight seal; add a drop of water and stir to adjust consistency before using again.

Storage

Store decorated cookies in an airtight container at room temperature for up to 5 days. To keep the icing intact, separate layers with parchment paper. For longer storage, freeze undecorated cookies in a sealed bag up to 3 months and decorate after thawing. Reheat is not recommended, as it may soften the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can make the dough up to 3 days in advance. Keep it tightly wrapped and refrigerated until ready to roll and bake.

How do I avoid cracks in my royal icing?

Mix the icing to the right consistency—not too thick or thin—and avoid adding too much water at once. Cover the icing while working to prevent drying out, which can cause cracks.

Pumpkin Sugar Cookies with Royal Icing Recipe

Print Recipe

★★★★★

5 from 108 reviews

These delightful Pumpkin Sugar Cookies combine a tender, buttery sugar cookie base with vibrant royal icing decorated to resemble festive pumpkins. Perfect for autumn celebrations or Halloween, the cookies are soft, mildly spiced with vanilla and almond extracts, and topped with bright orange and green icing details for a charming seasonal treat.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. 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, creating a smooth base for the cookies.
2. Add Egg and Extracts: Mix in the egg, vanilla extract, and almond extract thoroughly until fully incorporated to enhance flavor and texture.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a dough forms. Use your hands if needed to bring the dough fully together.
4. Chill the Dough: Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This step firms up the dough, making it easier to roll and ensuring clean edges on your cookies.
5. Roll and Cut: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to approximately ¼ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them on parchment-lined baking sheets.
6. Bake: Bake the cookies for 8 to 10 minutes, or until the edges just start to turn golden brown. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Make the Icing: In a stand mixer or large bowl, combine powdered sugar, meringue powder, and 5 tablespoons warm water. Mix on low speed for about 2 minutes until the icing is thick and glossy. Add water a teaspoon at a time if needed to reach the desired piping consistency.
8. Color Your Icing: Divide the icing into two bowls. Mix orange gel food coloring into one and green into the other, stirring well. Cover the bowls with a damp cloth or plastic wrap to keep the icing from drying out.
9. Pipe and Flood: Fit piping bags with small round tips (such as #2 tip). Use the orange icing to outline each cookie, then let the outline set for a few minutes. Flood the interior with thinned orange icing, using a toothpick or scribe tool to guide the icing evenly and pop any air bubbles.
10. Add Pumpkin Details: Once the flooded icing has set slightly, pipe curved orange lines to mimic pumpkin ridges. Use the green icing to pipe a small stem at the top of each pumpkin-shaped cookie.
11. Let Dry Completely: Allow the decorated cookies to dry at room temperature for 6 to 8 hours or overnight until the royal icing hardens completely for easy handling and stacking.

Notes

• Chilling the dough is important to maintain cookie shape during baking.
• Adjust icing consistency carefully for outlining versus flooding to get clean designs.
• Use gel food coloring to prevent icing from becoming too thin or sticky.
• Store the dried decorated cookies in an airtight container at room temperature for up to one week.
• For almond extract allergy, omit or replace with an equal amount of vanilla extract.

Keywords: pumpkin sugar cookies, royal icing, fall cookies, Halloween cookies, pumpkin shaped cookies, decorated sugar cookies