1. Prepare Your Cookies

Start with completely cooled sugar cookies shaped like slices of pie. Use a food-safe marker to outline where you want your pumpkin filling, whipped cream, and optional pie crust.

2. Decorate the Pumpkin Filling

Using orange royal icing, outline the main section of your pumpkin pie slice. Fill the outlined area with flood consistency icing. Use your scribe tool to spread the icing and remove air bubbles.

Allow the orange icing to set before adding the next section.

3. Add the Whipped Cream or Pie Crust

For the whipped cream version, outline the remaining section of your cookie with white royal icing. Flood the area and smooth it with your scribe tool.

For the pie crust version, use light brown royal icing instead of white. Allow the icing to firm up before adding decorations.

4. Pipe the Whipped Cream Rosette

Fill a piping bag fitted with a #16 or #18 star tip with stiff white royal icing.

Start with a small star in the center of your pumpkin filling. Continue piping in a circular motion to create a rosette. Release pressure and gently pull away to finish.

Make sure the icing underneath has firmed up enough to support your rosette without sinking.

5. Add Extra Whipped Cream Details

For the pie crust variation, pipe additional whipped cream rosettes along the crust edge.

Use three small rosettes along the edge and one larger rosette in the center, or adjust the placement to suit your design.

6. Add Color and Dimension

Using a food-safe brush, lightly apply Chestnut petal dust to the brown pie crust sections.

Mix a small amount of Melon and Chestnut petal dust to shade the edges of your pumpkin filling. Work gradually to add depth without covering the icing color.

Apply a small amount of Sterling Pearl luster dust to selected areas for a soft finish.

7. Finish with Edible Diamond Dust

Lightly dust your cookies with edible diamond dust for a subtle sparkle. Use a small amount to keep the details visible.

Allow your cookies to dry completely before packaging or stacking.

Decorating Tip: If your royal icing is too soft, your piped rosettes may lose their shape. Use stiff consistency icing for your whipped cream details and let the flooded sections firm up before piping. Use only dusts and glitter specifically labeled edible, not products labeled for decorative use only.