Pumpkin Sugar Cookies
These Pumpkin Sugar Cookies are soft, buttery, and decorated with simple pumpkin-inspired royal icing designs. The tender sugar cookie dough is rolled, chilled, cut into shapes, and finished with orange and green icing for a festive fall treat. They are perfect for Halloween parties, Thanksgiving gatherings, cookie exchanges, or homemade holiday gifts.
Equipment
- large mixing bowls
- Electric mixer or stand mixer
- Rolling Pin
- Parchment paper
- Baking sheets
- Pumpkin-shaped cookie cutter
- Cooling rack
- Pastry bags
- Wilton #2 decorating tip
- Measuring cups and spoons
Ingredients
For the Sugar Cookies
- 5 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons almond extract
For Royal Icing
- 6 ounces warm water
- 5 tablespoons meringue powder
- 1 teaspoon cream of tartar
- 2¼ pounds confectioners' sugar
- Orange gel food coloring
- Green gel food coloring
Instructions
- Whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond extract.
- Gradually add dry ingredients and mix until a soft dough forms. Place dough on parchment sheet.
- Roll dough between parchment sheets to ¼-inch thickness. Place on baking sheets, cover, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Cut chilled dough into pumpkin shapes and place on lined baking sheets.
- Bake for 8–10 minutes until edges are set. Cool completely on a wire rack.
- For royal icing, beat warm water and meringue powder until frothy. Add cream of tartar and gradually mix in confectioners’ sugar until smooth.
- Divide icing and color with orange and green food coloring. Transfer to piping bags.
- Decorate cooled cookies with orange pumpkin icing and green stems/details. Let icing set completely before serving.
Notes
- Do not add extra flour while rolling: Rolling the dough between parchment prevents sticking while keeping the cookie texture tender.
- Chill between batches: Cold dough helps the cookies maintain their pumpkin shape while baking.
- Don't overbake: Sugar cookies should stay soft; remove them once the edges are set.
- Royal icing consistency matters: Add small amounts of water if the icing is too thick or powdered sugar if it is too thin.
- Decorate only cooled cookies: Warm cookies will melt and spread the icing.