I enjoy every part of these pumpkin spice cookies, the making (they smell so good), the baking (now my house smells good) and the eating. They’re the best fall cookies ever.
Pumpkin Spice Cookies
Here at Ruffles and Rain Boots, we love fall. It’s all sorts of the end of summer (which is sad), but it’s time for all those fun things that only happen when cool breezes and leaves are rustling around the ankles. Seriously, fall is awesome. And one of my favorite things about fall: the pumpkin spice.
I could have pumpkin spice (once a year) for EVERYTHING. This week? Awesome pumpkin spice cookies. It’s a really easy flood icing recipe that’s so simple for beginners. If you’re ready to start making some fall cookies for yourself, let’s get started.
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Tips to Make Fall Cookies
- Let your creative juices flow–don’t feel constrained by my little vines, if you want Jack-o-Lantern pumpkin spice cookies, you do it! Flood icing is so easy, you can pretty much do anything.
- I didn’t think of it until later, but these pumpkin cookies would look cute with a little leaf, right there under the stem.
How Do I Make Pumpkin Cookies?
I’m so glad you asked. Below is our written tutorial.
- 2 C unsalted sweet cream butter, softened
- 1 C sugar
- 1 C, light brown sugar
- 1/4 C pumpkin puree
- 2 large eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1/2 tsp all-spice
- 5 C flour + 2 C to roll the dough
- 1 tsp salt
- 4 egg whites
- 1/2 tsp cream of tarter
- 1/2 tsp vanilla
- 4 1/2 C powder sugar
- Orange and green gel food coloring
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using a mixer, cream the butter and sugars.
- Add pumpkin purée and eggs.
- Add vanilla extract and mix.
- In a large bowl, combine the 5 cups of flour, cinnamon, ginger, nutmeg, all-spice and salt.
- Combine the dry ingredients with the wet in three increments and mix until well combined.
- Place dough onto a floured surface.
- Knead in 1/2 C of flour.
- Roll the dough to 1/8 inch thickness.
- Cut out pumpkin shapes and place onto baking sheet 2 inches apart.
- Bake for about 8-10 minutes.
- Remove from oven and allow to cool completely.
- Using a mixer, combine egg whites, cream of tarter, vanilla and powder sugar until stiff peaks form.
- Divide icing into two bowls.
- Add 5-10 drops of orange food coloring into one of the bowls.
- Add a 5-10 drops of green into the second bowl.
- Mix until the colors are blended and the shades desired.
- Place about 1/4 C of icing into a piping bag.
- Add 2-4 tsp of water into the remaining icing bowls and mix until combined.
- Pour the watered-down icings into squeeze bottles.
- Outline the pumpkin cookies as shown in the sample image.
- Fill in the two outer spots with the watered-down orange icing and allow to dry for two hours before filling in the center.
- Using the green icing, pipe on the stem and and fill in with the green icing.
- Pipe on vines onto the pumpkins and allow to dry for an hour before enjoying.
For more fun cookie decorating ideas, visit RufflesandRainBoots.com
Amount Per Serving: Calories: 670Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 75mgSodium: 391mgCarbohydrates: 108gFiber: 2gSugar: 72gProtein: 6g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
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More Fall Cookies You Might Like
- Kawaii Fall Leaf Cookies – They’re so adorable, I just want to bite their little heads off–well, they’re leaves, so I want to nibble their points, I guess. LOL!
- Almond Joy Macarons – I don’t know if this is actually an official fall cookie recipe, but it’s amazing and I always make them for Thanksgiving. So…
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