Pumpkin Pie Cut-Out Cookies #PumpkinWeek

Pumpkin pie is the quintessential dessert for Fall, and I took those beloved flavors and transformed them into a Pumpkin Pie Cut-Out Cookie. These adorable cookies are the perfect treat for any Autumn dessert table.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Decorated sugar cookies are among my favorite type of cookie. I wanted the look and taste of pumpkin pie, but in cookie form. These Pumpkin Pie Cut-Out Cookies are not only adorable, but they taste like the real thing. They are perfect for every Fall party and will definitely make an appearance at my Thanksgiving too!

Pumpkin Pie Cookies:

The Pumpkin Pie Cut-Out Cookies start with my regular cookie base, plus some extras. Having real pumpkin in my recipe was a must, but I didn’t know how the moisture in the pumpkin puree would affect the dough. Therefore, I experimented with a new-to-me product – pumpkin powder. I purchased the pumpkin powder through Amazon, courtesy of one of our sponsors Dixie Crystals, who provided all the #PumpkinWeek bloggers with a generous gift card for supplies.

It seems like using regular pumpkin would be okay, but since baking is a science, any change in ingredients can result in a botched recipe. As a result, I decided to use my original recipe and add pumpkin powder and pumpkin pie spice. Pumpkin powder is dehydrated pumpkin puree, that can be added to baked goods for pumpkin flavor without adding the extra moisture. I also used a good amount of pumpkin pie spice in the cookie recipe, because I wanted to flavor to come through.

Pumpkin Pie Royal Icing:

Royal icing is very easy to make with meringue powder. I don’t usually mess with egg whites when creating my royal icing. I not only use royal icing for cookie decorating, but also for cakes, like my Purple Velvet Halloween Layer Cake. Royal icing can have different consistencies when it comes to decorating cut-out cookies. As with most decorating, practice makes perfect. You might not get the hang of it the first time, but keep at it.

Tools, Tips, and Tricks for Pumpkin Pie Cut-Out Cookies:

• My Amazon Cookie Tools Store has lots of my favorite cookie-making tools, piping tips and gel food color.
• If you’re not comfortable using a tipless bag, piping tips are a great way to start cookie decorating
• Use an adjustable rolling pin, because this is such an easy fix for even baking!
• I used 3 different gel colors for the cookies – pumpkin and a mix of warm brown/ivory for the pie crust.
• Sweet Sugarbelle is a decorated cookie guru. I love her adorable designs, and she has great tips and tricks for decorating and icing consistency.

Pumpkin Pie Cut-Out Cookies

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chilling time 4 hours hrs

Servings 20 cookies

Ingredients

  

Pumpkin Pie Cookie Dough

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup powdered pumpkin
• 2 teaspoons pumpkin pie spice
• 1 cup unsalted butter softened
• 1 large egg
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract

Pumpkin Spice Royal Icing

• 3 tablespoons meringue powder
• 4 cups Dixie Crystals Powdered Confectioners Sugar
• 6 tablespoons water
• 1 tablespoon corn syrup
• 2 teaspoons pumpkin pie spice
• pumpkin gel food color
• warm brown gel food color
• ivory gel food color

Instructions

 

Pumpkin Pie Cookie Dough

• Place flour, baking powder, salt, sugar, pumpkin and pumpkin pie spice into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
• In a small bowl or measuring cup, whisk egg, heavy cream and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
• Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
• When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a candy corn cookie cutter, cut out and place on a parchment-lined baking sheet.
• Bake for 5-8 minutes (or 9-12 minutes on an Airbake cookie sheet or until just barely golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Pumpkin Spice Royal Icing

• Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.
  
  
• Combine meringue powder, powdered sugar and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until incorporated, add in corn syrup, then beat on medium high for 5 minutes.
• Once royal icing is whipped to desired consistency, separate it into three different bowls. About 2/3 of the icing will be tinted pumpkin. Add water, a teaspoon at a time, until desired flood or 20-second icing consistency. Add pumpkin pie spice and combine.
• For the pie crust color, mix a small amount of warm brown with ivory to get desired color. Add a small amount of water to the pie crust color, so you have an easy flowing, but still stiffer consistency icing. The smallest amount of icing remains white.
• Place pumpkin icing into piping bags. (You can use tipless or a #2 piping tip. Place the pie crust icing into a piping bag fitted with a #104 petal tip. Place the white icing in a piping bag fitted with a #16 or #18 piping tip. Cover the open tips with a wet paper towel while piping the pumpkin.
• Outline and flood the entire cookie with pumpkin icing. Let dry completely. Pipe the pie crust, with the small side facing out. Pipe a small rosette of white icing for whipped cream. Let dry completely.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
Pumpkin Hazelnut Latte from The Beard and The Baker
Pumpkin Latte from Everyday Eileen
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
Pumpkin Spice White Hot Chocolate from Blogghetti
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Donuts from Daily Dish Recipes
Pumpkin Cheese Biscuits from Shockingly Delicious
Pumpkin Pop Tarts from Jen Around the World

Savory & Snack Pumpkin Recipes:
Creamy Pumpkin Pasta from The Bitter Side of Sweet
Easy Pumpkin Turnovers from A Kitchen Hoor’s Adventures
Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
Pumpkin Coriander Soup from Frugal & Fit
Pumpkin Cornbread from 4 Sons R Us
Pumpkin Pasta with Brie from Food Above Gold
Pumpkin Sausage Cheese Ball Balls from Strawberry Blondie Kitchen
Pumpkin Spice Pretzels from Jen Around the World

Pumpkin Desserts:
Chai Pumpkin Cupcakes from The Crumby Kitchen
Harvest Pumpkin Layer Cake from Palatable Pastime
Pumpkin and Cream Cheese Bars from Our Good Life
Pumpkin Cream Cheese Dip from The Mandatory Mooch
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Pie Pudding from Creative Southern Home
Pumpkin Pudding Cookies from For the Love of Food
Pumpkin Rice Krispies Treats from Kelly Lynns Sweets and Treats
Pumpkin Spice Fault Line Cake from Love & Confections
Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

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PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

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