How to Decorate Simple Pumpkin Cookies

How to Decorate Simple Pumpkin Cookies

Last week when I shared the butterfly/pumpkin/floral cookie set, the post was getting a little long...and a little photo-heavy. Nothing new, I know. But, I thought it might be best to save this little pumpkin cookie tutorial for another day. 


I've made many a pumpkin cookie throughout the years, but this style is slightly different. It's also super simple - you know I love a simple cookie.


How to Decorate Simple Pumpkin Cookies

Simple Pumpkin Cookie Tutorial

For this decorated pumpkin cookie, you'll need:

  • pumpkin-shaped cut-out cookies (here are some cut-out cookie recipe options)
  • royal icing, divided and tinted with gel paste food coloring: orange, brown, and green
  • piping bags
  • (optional) coupler and #2 icing tip
  • toothpicks

While I'm more of a traditional icing bag/tip gal, I did use tipless for part of this cookie. You could absolutely do the entire thing with tipless or with using icing tips. 

Thin the orange icing to a hybrid consistency. This will be between a thick piping and runny flood icing. Stir in water, a bit at a time, until a ribbon of icing dropped back onto itself smooths back out in a 10 to 15-second count. Cover with a damp dishtowel and let sit several minutes. 

https://www.bakeat350.net/p/decorated-cookies-fall.html

Stir gently and transfer to a tipless piping bag. Snip the tip and outline 5 sections of the pumpkin. 

https://www.bakeat350.net/p/decorated-cookies-fall.html

Enlarge the tip by snipping again, if desired, and fill in the outlines in the center and outer sections. Let the icing set for at least 1 hour. 

https://www.bakeat350.net/p/decorated-cookies-fall.html

Repeat, filling in the remaining sections. Let the icing dry at least 30 minutes. 

Spoon brown icing into either a tipless icing bag or a regular one fitted with a #2 tip. Add the stem using a back and forth motion. 

https://www.bakeat350.net/p/decorated-cookies-fall.html

Thin the green icing with a bit of water until it holds a shape but not a peak. Spoon into a piping bag fitted with a #2 tip. Pipe the stem and leaves. For the leaves, squeeze for the wider part of the leaf, releasing pressure on the bag as you pull towards the stem. 

Let the icing dry for 6-8 hours or overnight before stacking or packaging. 

How to Decorate Simple Pumpkin Cookies

That's it! Easy peasy, pumpkin squeezy. There is almost nothing cuter in fall than an iced pumpkin cookie in a cellophane bag, tied with a green and white gingham ribbon. It's always a winner. 

How to Decorate Simple Pumpkin Cookies

(The butterfly tutorial is in this post.)





2 comments

  1. Love your site. I am having trouble finding your preferred meringue powder as Williams Sonoma no longer carries and CK brand was bought out and some Amazon reviews mention a possible formula change. Have you ever used Genie’s dream or chefmaster? Many thanks for your insight.

    ReplyDelete
    Replies
    1. Hi there! Yes, I should update that post. I use CK or Chefmaster now. It was rumored that CK made the Williams-Sonoma one. Thanks!

      Delete

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