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Pumpkin Cookie

10 mins

1

Recipe you are creating:

Pumpkin Cookie

This pumpkin cookie is a fun fall decorating project with layered royal icing, soft shading, modeling chocolate flowers, and a little sparkle.


I’ll show you how to flood the pumpkin in sections so you get defined grooves instead of one flat surface. You’ll also see how I use a scribe tool to shape the icing and add a simple brown royal icing stem.


Once the royal icing dries, I add shading with chestnut and melon petal dust mixed with Sterling pearl dust. A touch of orange diamond dust adds some sparkle without covering the details.


For the finishing touches, I stack two small modeling chocolate flowers, pipe a brown center, and add a small leaf with stiff green royal icing.


You can finish the cookie the same day, but I prefer letting the royal icing dry overnight before adding the shading and decorations. It gives you a firm surface to work on and lowers the chance of damaging your icing.


This pumpkin cookie works well for fall cookie sets, Thanksgiving treats, and autumn dessert tables.

Recipe Ingredients:

  • Baked pumpkin-shaped sugar cookies

  • Orange flood-consistency royal icing

  • Brown flood or medium-consistency royal icing

  • Green stiff-consistency royal icing

  • Modeling chocolate

  • Chestnut petal dust

  • Melon petal dust

  • Sterling pearl dust

  • Orange diamond dust

Recipe Directions:

  1. Flood the center section of your pumpkin cookie with orange royal icing. Use a scribe tool to push the icing into place and smooth the edges.

  2. Let the center set for 20–25 minutes. For deeper grooves between the pumpkin sections, give the icing more time to firm.

  3. Outline and flood the two outer sections with orange royal icing. Use your scribe tool to shape the icing and fill any gaps. Let the icing set.

  4. Fill the stem with brown royal icing. Allow the cookie to dry completely. For the easiest decorating, let the royal icing dry overnight before adding the finishing details.

  5. Mix a small amount of chestnut and melon petal dust with Sterling pearl dust.

  6. Dry brush the mixture into the grooves and around the edges of the pumpkin.

  7. Brush away any excess.

  8. Add a light coating of orange diamond dust for sparkle.

  9. Cut small flowers from modeling chocolate using a plunger flower cutter. Stack two flowers on the pumpkin and gently press the center to give them dimension. Pipe a small dot of brown royal icing in the center.

  10. Cut a small V into the tip of your piping bag filled with stiff green royal icing.

  11. Pipe a small leaf beside the flowers.

  12. Let the finished cookie dry before packaging or serving.

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Tags:

pumpkin cookie, pumpkin cookies, pumpkin cookie decorating, pumpkin cookie tutorial, pumpkin sugar cookies, royal icing pumpkin cookie, royal icing cookies, royal icing tutorial, cookie decorating, cookie decorating tutorial, fall cookie decorating, fall cookies, autumn cookies, decorated sugar cookies, sugar cookie decorating, pumpkin royal icing, royal icing techniques, cookie decorating ideas, Thanksgiving cookies, Halloween cookies, Epicurean Delights

Categories:

Cookie, Cookie Decorating, Cookies, Entertaining, Make Your Own, Seasonal

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