• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Recipes and Cooking Tips / Iced Pumpkin Sugar Cookies

Iced Pumpkin Sugar Cookies

October 1, 2015 by Ann 8 Comments

This post may contain affiliate links. Read our disclosure policy here.
844 shares
  • Share
  • Tweet

Iced Pumpkin Sugar Cookies- These cookies take a bit of preparation, but are a delicious and beautiful choice to create for your upcoming holiday events!

Everyone loves these Iced Pumpkin Sugar Cookies since they taste wonderful and look so beautiful.  Iced cookies aren’t as hard to make as you think, and this recipe will help you to recreate a beautiful fancy look for a favorite cookie for the holidays.  Pumpkin cookies are great for Halloween, Thanksgiving, and throughout the fall months.  They are so pretty they are a table decoration all by themselves!

This basic sugar cookie dough is simple to throw together.  Add the beautiful and delicious icing finishes to make a wonderful pumpkin cookie recipe everyone will rave over at your holiday parties!

Iced Pumpkin Sugar Cookies

Ingredients: 

Cookie:

  • 5 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups softened unsalted butter
  • 2 cups granulated sugar
  • 4 eggs

Icing: 

  • 2 egg whites
  • 1 cup powdered sugar
  • 1/2 teaspoon cream of tartar
  • Golden yellow gel food coloring
  • Gold pearl dust
  • frosting bag with #5 tip

Directions For Cookies:

1. Cream softened butter and sugar until smooth and no longer grainy.  Using a stand mixer is helpful for this.
2. Add in eggs and vanilla and mix well.
3. Sift the four, baking powder, and salt together and add to wet mixture.
4. Continue mixing to make sure all ingredients are thoroughly blended, and until the dough begins to form a ball.
5. Form the dough into a ball and wrap in plastic wrap.
6. Put in the refrigerator for about 6 hours or overnight.
7. Preheat oven to 325 degrees.
8. Pull the cookie dough out of the refrigerator and allow to come to room temperature to soften (10-15 minutes).
9. Sprinkle flour on clean counter or cutting board.
10. Roll the dough out to a 1/4″ thickness and use pumpkin cutter to begin to make your cookies.
11. Line a cookie sheet with parchment paper.
12. Using a metal spatula move the unbaked cookies  to the parchment lined cookie sheet.
13. Bake at 325 degrees for 8 minutes.  Check to see if the cookies are thoroughly baked.
14. Remove from the oven and immediately place cookies on wire rack for cooling.

Directions For Icing: 

1. Combine egg whites, powdered sugar, and cream of tartar to mixing bowl and beat for 4-5 minutes.
2. If icing seems too thin, you can add in extra powdered sugar in 1/4-1/2 increments until desired thickness.
5. Divide the icing in half placing part in a separate bowl to color with icing.
6. Add several drops of each gel food coloring into one bowl of icing. Stir well to mix the color.
7. Spoon the golden yellow icing into a frosting bag with a #5 tip. Spoon white icing into a separate bag. Twist the open end of the bags to push the icing to the tip.
8. Outline each of the pumpkin cookies with white icing.  Squeeze the white icing back into a bowl and thin slightly with water.  Add back to bag, then fill the cookies in.  Allow the icing to dry for about 30-60 seconds before adding the the swirls.
9. Using the golden yellow icing in the pastry bag with a #5 tip draw swirls all over the cookies.
10. Allow to dry 4-6 hours on a wire rack.

Iced Pumpkin Sugar Cookies-These cookies take a bit of preparation, but are a delicious and beautiful choice to create for your upcoming holiday events!

These cookies take a bit of preparation, but are a delicious and beautiful choice to create for your upcoming holiday events!

Iced Pumpkin Sugar Cookies Recipe
 
Print
Prep time
1 hour
Cook time
10 mins
Total time
1 hour 10 mins
 
Author: Alea
Recipe type: Dessert
Serves: 24
Ingredients
  • 5 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ cups softened unsalted butter
  • 2 cups granulated sugar
  • 4 eggs
  • Icing:
  • 2 egg whites
  • 1 cup powdered sugar
  • ½ teaspoon cream of tartar
  • golden yellow gel food coloring
  • Gold pearl dust
Directions
  1. Cream softened butter and sugar until smooth and no longer grainy. Using a stand mixer is helpful for this.
  2. Add in eggs and vanilla and mix well.
  3. Sift the four, baking powder, and salt together and add to wet mixture.
  4. Continue mixing to make sure all ingredients are thoroughly blended, and until the dough begins to form a ball.
  5. Form the dough into a ball and wrap in plastic wrap.
  6. Put in the refrigerator for about 6 hours or overnight.
  7. Preheat oven to 325 degrees.
  8. Pull the cookie dough out of the refrigerator and allow to come to room temperature to soften (10-15 minutes).
  9. Sprinkle flour on clean counter or cutting board.
  10. Roll the dough out to a ¼" thickness and use pumpkin cutter to begin to make your cookies.
  11. Line a cookie sheet with parchment paper.
  12. Using a metal spatula move the unbaked cookies to the parchment lined cookie sheet.
  13. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  14. Remove from the oven and immediately place cookies on wire rack for cooling.
  15. Directions for Icing:
  16. Combine egg whites, powdered sugar and cream of tartar to mixing bowl and beat for 4-5 minutes.
  17. If icing seems too thin, you can add in extra powdered sugar in ¼-1/2 increments until desired thickness.
  18. Divide the icing in half placing part in a separate bowl to color with icing.
  19. Add several drops of each gel food coloring into one bowl of icing. Stir well to mix the color.
  20. Spoon the golden yellow icing into a frosting bag with a #5 tip. Spoon white icing into a separate bag.Twist the open end of the bags to push the icing to the tip.
  21. Outline each of the pumpkin cookies with white icing. Squeeze the white icing back into a bowl and thin slightly with water. Add back to bag, then fill the cookies in. Allow the icing to dry for about 30-60 seconds before adding the the swirls.
  22. Using the golden yellow icing in the pastry bag with a #5 tip draw swirls all over the the cookies.
  23. Allow to dry 4-6 hours on a wire rack.
3.4.3177

 More Fall Cookie Recipes

Frosted Pumpkin Cookies

Gluten-Free Pumpkin White Chip Waffle Cookies

Apple Cinnamon Lactation Cookies

Pumpkin Spice Lactation Cookies

844 shares
  • Share
  • Tweet

Comments

  1. Melissa Vera says

    October 18, 2015 at 8:43 am

    Thanks for linking this post on the #HomeMattersParty last week. We picked it as one of our highlights. You can view it at http://adventuresfrugalmom.com/home-matters-linky-party-59/. Make sure you grab the I was featured button and looking forward to seeing what you link up next. Congrats and once again thank you for linking up.

    Reply
  2. Audrey says

    October 16, 2015 at 10:32 am

    Such beautiful cookies! Congrats on your feature on the #HomeMattersParty

    Reply
  3. Julie says

    October 16, 2015 at 1:49 am

    They are just so pretty! They actually look like the kind of iced biscuits (sorry, I’m english so that looks like a biscuit to me!) I could actually manage. Thanks

    Reply
  4. Karly says

    October 9, 2015 at 6:39 pm

    These are gorgeous!!! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  5. gigi says

    October 9, 2015 at 11:23 am

    Those are gorgeous! I love your icing design!

    Reply
  6. Heaven says

    October 7, 2015 at 10:40 am

    These are the prettiest cookies I’ve seen for fall this year. Well done! Pinned.

    Reply
  7. Ariel says

    October 6, 2015 at 6:00 pm

    These are absolutely GORGEOUS! Love the swirling designs! These would make awesome treats for a fall party, or an adult Halloween party maybe? 🙂 And of course you can never have too much pumpkin anything this time of year right?? Thanks for sharing this post!

    Reply
  8. Rachel Lynn @ queenbeeofhoneydos says

    October 6, 2015 at 4:28 pm

    Beautiful cookies! I am just now working on a few Halloween goodies for my blog, but I am not much of a cook. So, my viewers will just get quick and easy. However, I love dreaming of creating works of art like this. 😉

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Search

Prep-Ahead Breakfasts and Lunches by Alea Milham

Recent Articles:

spicy lentil soup recipe in a white bowl

Spicy Lentil Soup

balsamic glazed salmon recipe

Balsamic Glazed Salmon

apple cinnamon trail mix recipe

Apple Cinnamon Trail Mix

Prep-Ahead Meals from Scratch Where to Buy

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2023, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs