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Adorable pumpkin shaped harvest sugar cookie.

Harvest Pumpkin Sugar Cookies Recipes

Ingredients

  • 1 C unsalted sweet cream butter softened
  • 1 1/2 C powder sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/2 C flour
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 1 pumpkin cookie cutter
  • cookie sheet fitted with parchment paper

Royal Icing Ingredients:

  • 2 egg whites
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla
  • 3 C powder sugar
  • 2 piping bags fitted with a number 2 tip
  • squeeze bottle
  • 1 container of Wilton harvest acorn melody sprinkles Found at Michaels craft stores
  • Orange brown and green food coloring

Instructions

  1. Preheat oven to 350 degrees
  2. In a standing mixer, combine butter, powder sugar, egg and vanilla and mix on medium speed until combined and fluffy
  3. In a large bowl, combine the flour, baking soda, and cream of tarter.
  4. Gradually add in the flour to the wet mixture and mix on low speed until combined
  5. 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
  6. Sprinkle flour onto the cutting board and roll out the dough to 2 inches thick
  7. Use the cookie cutter and cut your shapes
  8. Bake in the oven for 7-9 minutes or until slightly golden brown
  9. Place onto a wire rack to cool

Royal Icing Directions:

  1. 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 Directions:

  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
  11. onto the top of the pumpkin cookie
  12. Let dry for 2 hours before piping on Hello Fall
  13. Let dry for another hour before enjoying!