Picture a cozy autumn afternoon filled with the warm aromas of pumpkin spice wafting through your kitchen.
Pumpkin Royal Icing Cookies aren’t only a delight to make but a comforting treat to indulge in.
With a few simple ingredients, watch as the dough transforms into golden pumpkin-shaped cookies, ready to be adorned with vibrant royal icing.
Let’s bring these festive cookies to life and add a touch of sweetness to your fall celebrations!
Kitchen Tools Required
- 1 Baking sheet
- 1 Rolling pin
- 1 Mixing bowl
- 1 Electric mixer
- 1 Piping bag
- 1 Cookie cutter
- 1 Cooling rack
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 Large egg
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tbsp Pumpkin spice
- 4 cups Powdered sugar
- 3 tbsp Meringue powder
- 6 tbsp Water
- Food coloring (optional)
Cook & Prep Time
To efficiently manage your time while making Pumpkin Royal Icing Cookies, follow this timeline:
- Reading & Preparation (10 minutes):
- Spend a few minutes reading through the entire recipe to understand the process and gather all the necessary ingredients and equipment.
- Prep Work (30 minutes):
- 0:00 – 5:00: Preheat the oven to 350°F (175°C) and set up your workspace with the required equipment.
- 5:00 – 15:00: Cream together the unsalted butter and granulated sugar until light and fluffy.
- 15:00 – 18:00: Add the vanilla extract and egg to the butter mixture and beat until well combined.
- 18:00 – 20:00: Whisk together the flour, baking powder, salt, and pumpkin spice in a separate bowl.
- 20:00 – 25:00: Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- 25:00 – 30:00: Roll the dough out on a floured surface to about 1/4 inch thickness.
- Cutting & Baking (15 minutes):
- 30:00 – 35:00: Use a pumpkin-shaped cookie cutter to cut out shapes and place them on a baking sheet.
- 35:00 – 45:00: Bake the cookies for 8-10 minutes or until the edges are lightly golden.
- Cooling (15 minutes):
- 45:00 – 50:00: Remove cookies from the oven and let them cool on a wire rack for at least 15 minutes.
- Icing Preparation (15 minutes):
- 50:00 – 55:00: Beat together powdered sugar, meringue powder, and water until stiff peaks form.
- 55:00 – 60:00: Divide icing into bowls and add food coloring as desired.
- Decorating (30 minutes to 1 hour):
- 60:00 – 90:00: Transfer icing to a piping bag and decorate the cooled cookies. Allow the icing to set before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the vanilla extract and egg to the butter mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin spice.
Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
Roll the dough out on a floured surface to about 1/4 inch thickness.
Use a pumpkin-shaped cookie cutter to cut out shapes and place them on a baking sheet.
Bake the cookies for 8-10 minutes or until the edges are lightly golden.
Remove from the oven and let them cool on a wire rack.
To prepare the royal icing, beat together powdered sugar, meringue powder, and water until stiff peaks form.
Divide the icing into bowls and add food coloring as desired.
Transfer the icing to a piping bag and decorate the cooled cookies.
Serving Tips
- With a Warm Cup of Coffee: The spiced flavors of the cookies perfectly complement a cozy cup of coffee, making it a delightful afternoon treat.
- At a Fall-Themed Party: Present these festive cookies on a decorative platter to add a seasonal touch to your gathering.
- Alongside Vanilla Ice Cream: Serve the cookies with a scoop of vanilla ice cream for a delicious contrast of warm spices and creamy sweetness.
- As a Gift in a Decorative Tin: Package them in a cute tin or box as a thoughtful homemade gift for friends or family.
- Paired with Hot Apple Cider: Enhance the autumn flavors by pairing these cookies with a warm mug of spiced apple cider.
Storage
To store Pumpkin Royal Icing Cookies, place them in an airtight container.
Separate layers with parchment paper.
Keep them at room temperature for up to one week to maintain freshness.
Freezing
To freeze pumpkin royal icing cookies, first make certain they’re completely cooled and the icing is set.
Store them in an airtight container with parchment paper between layers to prevent sticking.
Reheating
To reheat Pumpkin Royal Icing Cookies, use a microwave briefly on low power.
Alternatively, use an oven at 300°F for a few minutes.
Avoid overheating to prevent icing from melting.
Final Thoughts
Pumpkin Royal Icing Cookies are a delightful treat for any occasion.
With their perfect blend of pumpkin spice and sweetness, these cookies are sure to impress both in taste and appearance.
Whether you’re making them for a festive gathering or simply to enjoy with a cup of coffee, the process is straightforward and rewarding.
Using the right equipment and following the detailed instructions can help you achieve the best results.
Remember to let the cookies cool completely before decorating to guarantee the icing sets perfectly.
Experimenting with different food colorings and icing consistencies can add a personal touch to your creations.
Enjoy the process and have fun crafting these festive pumpkin cookies!
Frequently Asked Questions
Can I Use Gluten-Free Flour for These Cookies?
Yes, you can use gluten-free flour. Substitute 1:1 with all-purpose flour. Make certain it includes xanthan gum for binding. Adjust dough consistency as needed. Test rolling and cutting techniques to maintain shape. Flour dust surfaces for easy handling.
How Can I Make These Cookies Vegan-Friendly?
Substitute 1 cup vegan butter for unsalted butter and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of a large egg. Opt for plant-based food coloring. Use aquafaba (3 tbsp) instead of meringue powder.
What Is the Best Way to Ship These Cookies?
To ship cookies, wrap each in parchment paper. Place in airtight container with bubble wrap for cushion. Use a sturdy box, and fill voids with packing peanuts. Make certain they’re snug to prevent shifting during transit.
How Long Does the Royal Icing Take to Dry Completely?
You’ll need to let the royal icing dry for about 4-6 hours at room temperature. For intricate designs, make certain it’s fully set by checking its firmness. Use a fan to expedite drying without compromising the finish.
Can I Substitute the Pumpkin Spice With Another Spice Blend?
You can substitute pumpkin spice with a blend of 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger. Confirm the spice mixture is evenly incorporated into the dough for consistent flavor throughout your cookies.
Pumpkin Royal Icing Cookies
Equipment
- 1 Baking sheet
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Electric mixer
- 1 piping bag
- 1 Cookie cutter
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin spice
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons water
- food coloring optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the vanilla extract and egg to the butter mixture and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Roll the dough out on a floured surface to about 1/4 inch thickness.
- Use a pumpkin-shaped cookie cutter to cut out shapes and place them on a baking sheet.
- Bake the cookies for 8-10 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool on a wire rack.
- To prepare the royal icing, beat together powdered sugar, meringue powder, and water until stiff peaks form.
- Divide the icing into bowls and add food coloring as desired.
- Transfer the icing to a piping bag and decorate the cooled cookies.
Notes
