These pumpkin sugar cookies are crisp, buttery, and perfect for decorating. I use a classic sugar cookie dough that holds its shape beautifully when baked, making it ideal for creating pumpkin-shaped treats with smooth, vibrant icing. Whether I’m making them for Halloween, Thanksgiving, or just a cozy fall day, they’re always a seasonal showstopper.
Why You’ll Love This Recipe
I love how fun and festive these cookies look on the table. They’re not only delicious but also a joy to decorate. The dough is easy to work with, rolls out smoothly, and cuts clean shapes that don’t spread in the oven. Once baked, I can decorate them with royal icing for a beautiful, professional-looking finish. They’re perfect for gifting, party favors, or adding a sweet touch to any autumn celebration.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Vanilla extract
Almond extract (optional, but I like the flavor it adds)
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a separate large bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg, vanilla extract, and almond extract (if using).
Gradually, I mix in the dry ingredients until a soft dough forms.
I divide the dough in half, flatten it into discs, and roll it out on a lightly floured surface to about ¼-inch thick.
Using a pumpkin-shaped cookie cutter, I cut out the cookies and place them on the prepared baking sheets.
I bake for 8 to 10 minutes, or until the edges just start to turn golden.
I let them cool completely on a wire rack before decorating.
For decorating, I prepare royal icing in separate bowls and tint it with orange and green gel food coloring.
Using piping bags or squeeze bottles, I outline and flood each cookie, starting with the orange pumpkin body and then adding green stems and vines once dry.
Servings and timing
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This recipe makes about 24 medium-sized cookies. Prep time: 20 minutes Chill time (optional but helpful): 30 minutes Bake time: 8-10 minutes Decorating time: 30+ minutes, depending on detail Total time: About 1.5 to 2 hours
Variations
Sometimes I add a teaspoon of pumpkin pie spice to the dough for a subtle autumn flavor. I also switch up the shapes—leaves, acorns, and ghosts are fun alternatives. For a more detailed look, I use edible markers or gold dust to add finishing touches once the icing has dried. If I want a softer cookie, I roll the dough slightly thicker and reduce baking time by a minute.
Storage/Reheating
I store these cookies in a single layer in an airtight container at room temperature for up to 1 week. Once the icing is completely dry, I can stack them with parchment paper in between. For longer storage, I freeze the undecorated cookies and thaw them before decorating. I don’t reheat these cookies, but they thaw beautifully at room temperature if frozen.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day or two in advance and keep it wrapped in the fridge. It also freezes well for up to 3 months.
How do I get the icing so smooth?
I use the "flooding" technique with royal icing—first outlining the shape, then filling it in with slightly thinner icing. A toothpick or scribe tool helps smooth it out.
How long does the icing take to dry?
Royal icing usually takes about 8 hours to fully dry at room temperature. I let mine sit uncovered overnight before stacking or packaging.
Can I use buttercream instead of royal icing?
I can, but buttercream won’t set hard like royal icing. It’s best for cookies I plan to eat right away and not stack.
What if I don’t have pumpkin-shaped cookie cutters?
I’ve used round or oval cutters and added details with icing to mimic pumpkins—it still turns out adorable.
Conclusion
Pumpkin sugar cookies are one of my favorite fall traditions. They’re as fun to make as they are to eat, and the decorating possibilities are endless. Whether I keep them simple or go all out with detailed designs, they always bring a little autumn magic to the table.
These pumpkin-shaped sugar cookies are crisp, buttery, and perfect for decorating with royal icing. Ideal for fall festivities like Halloween and Thanksgiving, they’re a fun and festive treat that’s as beautiful as it is delicious.
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Royal icing (made from 4 cups powdered sugar, 3 tablespoons meringue powder, 6 tablespoons water)
Gel food coloring (orange and green)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract (if using).
Gradually mix in the dry ingredients to form a soft dough.
Divide dough into two discs, wrap, and chill if desired (30 minutes).
Roll dough on a lightly floured surface to ¼-inch thickness.
Cut with a pumpkin-shaped cookie cutter and place on prepared sheets.
Bake for 8–10 minutes until edges just begin to turn golden.
Cool completely on wire racks.
Prepare royal icing and divide into bowls; tint with orange and green food coloring.
Outline and flood cookies with orange icing for the pumpkin base; let dry.
Add green icing for stems and vines; let dry completely (6–8 hours).
Notes
For a spiced version, add 1 teaspoon pumpkin pie spice to the dough.
Chilling the dough makes it easier to roll and helps cookies hold their shape.
Royal icing needs several hours to fully dry—overnight is best.
Cookies can be stored at room temperature for up to 1 week.
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