Pumpkin Pie Sugar Cookies – Adorable & Easy Fall Treats to Bake!
Pumpkin pie sugar cookies are adorable, festive cookies that look like mini pumpkin pies but taste like your favorite soft sugar cookie.
They’re perfect for Thanksgiving dessert tables, fall parties, or just a cozy weekend baking session.
With a buttery sugar cookie base, creamy pumpkin pie-inspired frosting, and a cute dollop of whipped topping, these cookies are just as fun to make as they are to eat.
Whether you’re a seasoned baker or a newbie in the kitchen, you’ll love how simple and impressive these little treats turn out!
How to Make Pumpkin Pie Sugar Cookies
- Start by preheating your oven to 350°F and lining a cookie sheet with parchment paper.
- Cream together butter, powdered sugar, vanilla, and an egg in a stand mixer.
- In a separate bowl, mix the dry ingredients (flour, baking soda, cream of tartar), then gradually add them to the wet mixture.
- Knead the dough on a floured surface and roll it out to ½ inch thick.
- Cut out 12 candy corn-shaped cookies and bake for 8 minutes until lightly golden.
- Let them cool completely while you whip up a batch of royal icing using egg whites, cream of tartar, vanilla, and powdered sugar.
- Divide into three bowls and color: orange/copper, ivory, and white.
- Use piping bags to outline, flood, and decorate the cookies to look like mini pumpkin pie slices, complete with a crust and whipped cream dollop.
- Let the icing dry fully. Patience is key! Allow the base to dry overnight before adding crust and whipped cream details for a clean, layered look.
Yes! Wrap the dough in plastic wrap and refrigerate for up to 2 days before rolling and cutting.
Royal icing gives the cleanest, most polished look for decorating, but you can substitute with a thick buttercream if you’re not concerned about detailed designs.
You can freeze the baked, undecorated cookies for up to 2 months. If already decorated, freeze with parchment between layers and thaw at room temp.
If these pumpkin pie sugar cookies have you in the mood to bake, you’ll want to check out these other fun and festive ideas too!
- Fall Cookie Decorating Ideas are a great way to get creative in the kitchen—perfect for cozy weekends or holiday gatherings.
- If you’re always on the hunt for new treats, you’ll love browsing through our favorite Cookie Recipes for every craving and occasion.
- Looking for more seasonal sweets? These Fall Dessert Recipes are full of warm spices, comforting flavors, and easy-to-make goodness.
- And if you’re planning to bake ahead, here’s How to Keep Cookies Fresh so your treats taste just as good days later!
LILIAO Candy Corn Cookie Cutter for Halloween – 2.8 x 4 inches – Stainless Steel
Piping Bags and Tips Set, Reusable Cake Decorating Supplies with 2 Reusable Bags, 12 Icing Tips, 2 Silicone Rings, 2 Couplers and 3 Scrapers, Cake Baking Tools for Cookie Icing CupcakesAmericolor Soft Gel Paste Food Coloring, Orange, .75 ozChefmaster Ivory Gel Food Coloring | Vibrant Color | Professional-Grade Dye for Icing, Frosting, Fondant | Baking & Decorating | Fade-Resistant | Easy-to-Use | Made in USA | 1 oz
Sugar Cookie Pumpkin Pies
Ingredients
For the Cookies:
- 1 C of unsalted sweet cream butter softened
- 1 ½ 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
- ½ tsp cream of tartar
- ½ tsp vanilla
- 4 ½ 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!
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