Our delicious Harvest Sugar Cookie is in the shape of a pumpkin, but no pumpkins were harmed in the making of this cookie since it does not actually contain pumpkin. These adorable decorative cookies will be a sure fire hit at any fall gathering – whether for Halloween or Thanksgiving, or even just because you want a sugar cookie!
Our Pumpkin Spice Peanut Butter Cookies or Pumpkin Meringue Cookies are great alternatives if you are looking for a more pumpkin flavored treat!
When fall arrives, it seems that everything is pumpkin this and pumpkin that. The great thing about these harvest Pumpkin Sugar Cookies is that it just has pumpkin in it’s name not in the recipe, after all not everyone loves pumpkin!
Serving size: 24 cookies
Cookie Ingredients
- 1 cup unsalted sweet cream butter, softened
- 1 1/2 cups powder sugar
- 1 egg
- 2 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 pumpkin cookie cutter
- Cookie sheet fitted with parchment paper
Icing Ingredients:
- 2 egg whites
- 1/2 teaspoon cream of tarter
- 1 teaspoon vanilla
- 3 cups powder sugar
- 2 piping bags fitted with a number 2 tip
- Squeeze bottle
- 1 container of Wilton harvest acorn melody sprinkles
- Orange, brown and green food coloring
Cookie Instructions
- Preheat oven to 350 degrees.
- In a standing mixer, combine butter, powder sugar, egg and vanilla and mix on medium speed until combined and fluffy
- In a large bowl, combine the flour, baking soda, and cream of tarter.
- Gradually add in the flour to the wet mixture and mix on low speed until combined
- Once all the flour has been combined with the wet ingredients, sprinkle some flour onto a cutting board and knead with your hands till everything is combined
- Sprinkle flour onto the cutting board and roll out the dough to 2 inches thick
- Use the cookie cutter and cut your shapes
- Bake in the oven for 7-9 minutes or until slightly golden brown
- Place onto a wire rack to cool
Icing Instructions
In a standing mixer, combine the egg whites, cream of tarter, vanilla, and powder sugar and mix on medium speed until stiff peaks form, about 5-7 minutes.
Decorating Instructions
1. Split icing into three bowls and add the green coloring into one bowl and orange into the second and brown into the last bowl
2. Scoop some orange icing into one of the piping bags.
3. Using the rest of the orange icing, add 2 tablespoons of water to thin the icing out and then pour the icing into the squeeze bottle.
4. Scoop the green icing into the second piping bag.
5. Scoop the brown icing into the third bag.
6. Using the orange icing in the piping bag, out line your pumpkin cookies.
7. Use the orange icing in the squeeze bottle and fill in the outline.
8. Using the green icing, pipe the stem of the pumpkin
9. Wait about 10 minutes for it to dry before sprinkling on some of the sprinkles
10. Using the spoon that comes with the sprinkles, sprinkle about two spoonfuls onto the top of the pumpkin cookie
11. Let dry for 2 hours before piping on Hello Fall
12. Let dry for another hour before enjoying!
Pumpkin Harvest Sugar Cookie
Beautiful pumpkin harvest sugar cookies that will make a great accent for any fall table decor - and will taste like a bite of fall.
Ingredients
- 1 cup unsalted sweet cream butter, softened
- 1 1/2 cups powder sugar
- 1 egg
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 pumpkin cookie cutter
- Cookie sheet fitted with parchment paper
- 2 egg whites
- 1/2 teaspoon cream of tarter
- 1 teaspoon vanilla
- 3 cups powder sugar
- 2 piping bags fitted with a number 2 tip
- Squeeze bottle
- 1 container of Wilton harvest acorn melody sprinkles
- Orange, brown and green food coloring
Instructions
Cookie Instructions
- Preheat oven to 350 degrees.
- In a standing mixer, combine butter, powder sugar, egg and vanilla and mix on medium speed until combined and fluffy
- In a large bowl, combine the flour, baking soda, and cream of tarter.
- Gradually add in the flour to the wet mixture and mix on low speed until combined
- Once all the flour has been combined with the wet ingredients, sprinkle some flour onto a cutting board and knead with your hands till everything is combined
- Sprinkle flour onto the cutting board and roll out the dough to 2 inches thick
- Use the cookie cutter and cut your shapes
- Bake in the oven for 7-9 minutes or until slightly golden brown
- Place onto a wire rack to cool
Icing Instructions
- In a standing mixer, combine the egg whites, cream of tarter, vanilla, and powder sugar and mix on medium speed until stiff peaks form, about 5-7 minutes.
Decoration Instructions
- Split icing into three bowls and add the green coloring into one bowl and orange into the second and brown into the last bowl
- Scoop some orange icing into one of the piping bags.
- Using the rest of the orange icing, add 2 tablespoons of water to thin the icing out and then pour the icing into the squeeze bottle.
- Scoop the green icing into the second piping bag.
- Scoop the brown icing into the third bag.
- Using the orange icing in the piping bag, out line your pumpkin cookies.
- Use the orange icing in the squeeze bottle and fill in the outline.
- Using the green icing, pipe the stem of the pumpkin
- Wait about 10 minutes for it to dry before sprinkling on some of the sprinkles
- Using the spoon that comes with the sprinkles, sprinkle about two spoonfuls onto the top of the pumpkin cookie
- Let dry for 2 hours before piping on Hello Fall
- Let dry for another hour before enjoying!
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If you want to save some time, you can use the Wilton Fall Decorating kit instead of making your own icing. The kit comes with several fall colors for icing your cookies, several different shaped cookie cutters and a variety of toppings so you can decorate your cookies – your way!
A great way to get the kids engaged and have some fall fun to kick off our favorite season.
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