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Pumpkin Pie Cut-Out Cookie

Pumpkin Pie Cut-Out Cookies

5 from 3 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 4 hours
Servings: 20 cookies
Ingredients Method

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

Method
 

Pumpkin Pie Cookie Dough
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.