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Pumpkin Pie Cut-Out Cookie

Pumpkin Pie Cut-Out Cookies

5 from 3 votes
Prep Time 20 mins
Cook Time 12 mins
Chilling time 4 hrs
Servings 20 cookies

Ingredients
  

Pumpkin Pie Cookie Dough

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/3 cup powdered pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 cup unsalted butter softened
  • 1 large egg
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Pumpkin Spice Royal Icing

  • 3 tablespoons meringue powder
  • 4 cups Dixie Crystals Powdered Confectioners Sugar
  • 6 tablespoons water
  • 1 tablespoon corn syrup
  • 2 teaspoons pumpkin pie spice
  • pumpkin gel food color
  • warm brown gel food color
  • ivory gel food color

Instructions
 

Pumpkin Pie Cookie Dough

  • Place flour, baking powder, salt, sugar, pumpkin and pumpkin pie spice into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
  • In a small bowl or measuring cup, whisk egg, heavy cream and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
  • Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
  • When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a candy corn cookie cutter, cut out and place on a parchment-lined baking sheet.
  • Bake for 5-8 minutes (or 9-12 minutes on an Airbake cookie sheet or until just barely golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Pumpkin Spice Royal Icing

  • Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.

  • Combine meringue powder, powdered sugar and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until incorporated, add in corn syrup, then beat on medium high for 5 minutes.
  • Once royal icing is whipped to desired consistency, separate it into three different bowls. About 2/3 of the icing will be tinted pumpkin. Add water, a teaspoon at a time, until desired flood or 20-second icing consistency. Add pumpkin pie spice and combine.
  • For the pie crust color, mix a small amount of warm brown with ivory to get desired color. Add a small amount of water to the pie crust color, so you have an easy flowing, but still stiffer consistency icing. The smallest amount of icing remains white.
  • Place pumpkin icing into piping bags. (You can use tipless or a #2 piping tip. Place the pie crust icing into a piping bag fitted with a #104 petal tip. Place the white icing in a piping bag fitted with a #16 or #18 piping tip. Cover the open tips with a wet paper towel while piping the pumpkin.
  • Outline and flood the entire cookie with pumpkin icing. Let dry completely. Pipe the pie crust, with the small side facing out. Pipe a small rosette of white icing for whipped cream. Let dry completely.