Pumpkin Pie Sugar Cookies: A Fun and Festive Fall Treat Recipe
Add a touch of whimsy to your fall season with pumpkin pie sugar cookies, a delightful blend of fun decorating and festive charm.
If you’re looking for creative ways to decorate cookies for the holiday season, check out our fall sugar cookie decorating ideas for inspiration.
Whether you’re hosting a Halloween party or simply want a cozy snack, these classic sugar cookies are sure to impress with their festive flavor and adorable design.
How to Make Pumpkin Pie Sugar cookies
Preheat oven to 350 degrees
Cover a cookie sheet with a piece of parchment paper and set aside
Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy
In a large bowl, combine the flour, baking soda and cream of tartar
Gradually add in the dry ingredients and mix on low speed
Use your hands continue to mix until fully combined
Lightly flour a cutting board and knead the cookie dough a couple of times
Roll out the dough to about 1/2 inch thick
Cut out 12 candy corn slices and place onto a cookie sheet
Bake for 8 minutes or until lightly golden brown
Repeat steps until completely out of dough
Let cookies cool completely while you make the royal icing.
Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
Split icing into 3 bowls:
Add 4 drops of Orange, 2 drops of red and 1 drop of brown into the first bowl and a few drops of ivory into the second bowl
Leave the third bowl white
Mix until the colors are blended and the shades you want.
Scoop about 1/4 C of ivory icing into the piping bag fitted with the 104 tip, some copper color icing into the piping bag fitted with the number 2 tip and the white icing into the star tip piping bag.
Mix in two tbsp of water into the copper color icing bowl and mix until combined
Pour into the squeeze bottle
Outline the pie slice cookies with the copper piping bag.
Fill in with the thinned copper colored icing
Allow to dry overnight
Pipe ruffles along the top of the pie slice to resemble little crust shapes using the ivory piping bag.
Allow to dry for an hour.
With the edible spray, lightly spray the “Crust” to create a burnt look
Using the white piping bag, pipe a dollop in the middle to create “Whipped cream“
Allow to dry for an hour before enjoying!
Be Sure to Check Out These Recipes:
- Mini Pumpkin Pies
- Pumpkin Recipes
- What to do a Can of Pumpkin Puree
- Cream Cheese Frosting
- Recipes for the Best Cookies
Can you add pumpkin pie spice to your sugar cookies
Yes, you can definitely add pumpkin pie spice to your sugar cookies to give them a warm, spiced flavor that’s perfect for fall! Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves, which can add a cozy, aromatic twist to classic sugar cookies. To do this, simply add about 1 to 2 teaspoons of pumpkin pie spice to your sugar cookie dough, depending on how strong you want the spice flavor to be.
Homemade Pumpkin Sugar Cookies Supply List
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Sugar Cookie Pumpkin Pies
These pumpkin pie sugar cookies are a fun twist on a classic treat. Perfect for fall gatherings or a festive baking project, these cookies are easy to make and even more fun to decorate.
Ingredients
For the Cookies:
- 1 C of unsalted sweet cream butter softened
- 1 1/2 C Powder sugar
- 1 tsp vanilla extract
- 1 egg
- 3 C of all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Icing ingredients
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla
- 4 1/2 C powdered sugar
Instructions
-
Preheat oven to 350 degrees
Cover a cookie sheet with a piece of parchment paper and set aside
Using a standing mixer, cream together the butter, powder sugar, vanilla and egg and mix until combined and creamy
In a large bowl, combine the flour, baking soda and cream of tartar
Gradually add in the dry ingredients and mix on low speed
Use your hands continue to mix until fully combined
Lightly flour a cutting board and knead the cookie dough a couple of times
Roll out the dough to about 1/2 inch thick
Cut out 12 candy corn slices and place onto a cookie sheet
Bake for 8 minutes or until lightly golden brown
Repeat steps until completely out of dough
Let cookies cool completely while you make the royal icing.
Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
Split icing into 3 bowls:
Add 4 drops of Orange, 2 drops of red and 1 drop of brown into the first bowl and a few drops of ivory into the second bowl
Leave the third bowl white
Mix until the colors are blended and the shades you want.
Scoop about 1/4 C of ivory icing into the piping bag fitted with the 104 tip, some copper color icing into the piping bag fitted with the number 2 tip and the white icing into the star tip piping bag.
Mix in two tbsp of water into the copper color icing bowl and mix until combined
Pour into the squeeze bottle
Outline the pie slice cookies with the copper piping bag.
Fill in with the thinned copper colored icing
Allow to dry overnight
Pipe ruffles along the top of the pie slice to resemble little crust shapes using the ivory piping bag.
Allow to dry for an hour.
With the edible spray, lightly spray the "Crust" to create a burnt look
Using the white piping bag, pipe a dollop in the middle to create "Whipped cream"
Allow to dry for an hour before enjoying!