Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine salt
- 1 tsp pumpkin pie spice or orange zest (optional)
- 4 cups confectioners’ sugar
- 3 tbsp meringue powder
- 6–8 tbsp water, divided
- gel food coloring: orange, black, green
- 1 tsp light corn syrup (optional)
Equipment
- pumpkin cookie cutter
- Rolling Pin
- baking sheets
- Parchment paper
- cooling racks
- piping bags
- small round tips or cut-corner bags
- toothpicks or scribe tool
- hand mixer or stand mixer
- mixing bowls
- measuring cups and spoons
Method
- Beat butter and sugar until light and creamy, about 2 minutes.
- Add egg and vanilla; mix until combined.
- Whisk flour, baking powder, and salt. Mix into butter mixture on low until a dough forms.
- Divide, wrap, and chill 45 minutes.
- Heat oven to 350°F. Line baking sheets with parchment.
- Roll to 1/4 inch. Cut pumpkin shapes and place 1 inch apart.
- Bake 8 to 10 minutes until set and pale. Cool completely on racks.
- For icing, beat confectioners’ sugar, meringue powder, and 6 tablespoons water to stiff peaks. Add corn syrup if using.
- Divide and tint orange, black, and green. Adjust with drops of water for outline and flood consistencies.
- Pipe orange outlines and let set 5 minutes. Flood with orange icing.
- When crusted, pipe black faces and green stems.
- Dry 2 to 4 hours until firm.
Nutrition
Calories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 60mgPotassium: 30mgSugar: 14gVitamin A: 200IUCalcium: 20mgIron: 0.8mg
Notes
Substitutions: Use gluten-free 1:1 baking flour for GF. For dairy-free, use plant butter.
Air Fryer: Bake at 300°F for 5–6 minutes for 2–3 inch cookies; cool before icing.
Icing Consistency: Outline should hold ridges; flood should settle in 10–15 seconds.
Dry Time: Allow at least 2–4 hours before stacking.
Total time excludes icing dry time.
Air Fryer: Bake at 300°F for 5–6 minutes for 2–3 inch cookies; cool before icing.
Icing Consistency: Outline should hold ridges; flood should settle in 10–15 seconds.
Dry Time: Allow at least 2–4 hours before stacking.
Total time excludes icing dry time.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!