Pumpkin Sugar Cookies

4.88 from 8 votes

This easy Pumpkin Sugar Cookie Recipe is so fun and tasty too! The entire family will love these adorable Pumpkin Cut Out Cookies. They are perfect for Fall parties and more!

Prep Time30

Cook Time10

Completely Dry4

Total Time40

Course: Dessert, snack

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.14, $0.21 per Serving

Ingredients

For the Cookies:

2 ½ cups All Purpose Flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Icing:

3 egg whites
1 ½ cups powdered sugar
1 teaspoon cream of tartar
Orange and Green Gel Food Coloring

Instructions

For the Cookies:

Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Divide the dough into 2-3 portions. On a lightly floured surface, roll each portion to ¼-inch thickness.
Cut out cookies with a pumpkin-shaped cookie cutter and place them on the prepared baking sheets about 1 inch apart.
Bake for 7-8 minutes, until the edges are just lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the Icing:

Beat the egg whites until frothy.
With the mixer on low speed, gradually add the powdered sugar, cream of tartar, and vanilla extract.
Increase the mixer speed to high and beat until stiff peaks form.
Divide a small amount of icing into a separate bowl. Tint the larger portion orange and the smaller portion green with gel food coloring.

To Decorate the Cookies:

Transfer the icing to piping bags fitted with a small round tip (such as Wilton #5).
Pipe an outline around each pumpkin, using orange for the pumpkin and green for the stem. Let the outline set for about 30 seconds.
Fill in the cookies with icing, using a butter knife or toothpick to spread it evenly if needed.
If desired, add additional details such as vines or leaves after the base layer has begun to set.
Allow the icing to dry completely before serving or storing.

Notes

Store any leftover cookies in an airtight container for up to 5-7 days. Keep a piece of bread in the container with the cookies to keep the cookies soft.

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