Dessert Recipes

Impress Your Guests with these Adorable Pumpkin Pie Cookies

pumpkin pie cookiesIf it isn’t totally beat-you-over-the-head apparent around here, I’m a bit of a fall fanatic. Any excuse to indulge in a seasonal (ahem grandma-esque) activity is aces in my book. So when my adorable friend Kaylee invited me to join her at Dessert Lady to decorate pumpkin pie cookies, it was a bit of a no brainer. It isn’t often that you get to spend your Monday afternoon covered in icing for “work”, so when the opportunity arises you obviously take it. It ended up being the very best way to spend the day, and instantly put me in the fall spirit. And while this variety of cookie is typically pretty but overly sweet, that is so far from the case here. I can attest because I devoured every last one (don’t judge). And if you’re in the mood to whip em up yourself, Mandy, the genius behind Dessert Lady, is sharing her secret recipe below. Happy fall-ing, friends! 

pumpkin pie cookies

pumpkin pie cookies

pumpkin pie cookies

pumpkin pie cookies

pumpkin pie cookies

pumpkin pie cookies

pumpkin pie cookies
 

Pumpkin Pie Cookies
Serves 18
A seasonal sugar cookie that tastes as good as it looks
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Prep Time
24 min
Prep Time
24 min
236 calories
44 g
34 g
6 g
2 g
3 g
74 g
51 g
34 g
0 g
2 g
Nutrition Facts
Serving Size
74g
Servings
18
Amount Per Serving
Calories 236
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 34mg
11%
Sodium 51mg
2%
Total Carbohydrates 44g
15%
Dietary Fiber 0g
2%
Sugars 34g
Protein 2g
Vitamin A
4%
Vitamin C
9%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FOR THE SUGAR COOKIE
  2. 4 oz Butter
  3. 4 oz Granulated Sugar
  4. 1 Egg
  5. 20g Homo Milk
  6. 1/2 tsp Pure Vanilla Extract
  7. 1/4 tsp Salt
  8. 1 tsp Baking Powder
  9. 8 oz Cake Flour
  10. FOR THE ROYAL ICING
  11. 3 ounces pasteurized egg whites (can be bought in any grocery store)
  12. 1 teaspoon vanilla extract
  13. 4 cups confectioners' sugar
  14. Orange, Red, Chocolate Brown, Egg Yellow, & Ivory Food Colouring
Instructions
  1. FOR THE SUGAR COOKIE
  2. Cream the butter and sugar together until light and fluffy in a mixing bowl. Add egg, milk and vanilla, mix until combined.
  3. In a separate bowl, combine flour, baking powder, and salt in a bowl, mix well.
  4. Add the flour mixture into the egg mixture, mix until combined.
  5. Refrigerate the dough overnight before using it.
  6. Once refrigerated, preheat the oven to 350ºF.
  7. Lightly dust the work table with flour and roll the dough until it's 1/4" think. Cut out 2 circles with a 8" cake ring.
  8. Use a pizza cutter, cut each circle into 6 pieces
  9. On a parchment lined baking sheet, bake for 13-15 minutes, or until golden brown in colour. Let cool completely on the rack.
  10. FOR THE ROYAL ICING
  11. Beat egg whites in clean, large bowl with mixer at high speed until foamy. Gradually add sugar and vanilla extract. Beat at high speed until thickened.
  12. Divide the white royal icing in the 3 separate bowls. One for the "pie filling", one for the "crust", and one for the "whipped cream".
  13. Add the follow food coloring into the "pie filling" royal icing: Orange (5 drops), Red(1/2 drop), Chocolate Brown(2 drop), Egg Yellow (1/2 drop). If the icing is too thick, you can thin it out with a bit of egg white. Should be runny in texture. Place in a paper cone, flood the whole slice of cookie. Set aside, and let it dry for 30 mins.
  14. For the "crust" add, Ivory(3 drops), Chocolate Brown(1/4 drop), Egg Yellow (1 drop), mix it in. Use the pedal piping tip and pipe the shells.
  15. For the "whipped cream", use the star piping tip and pipe a white rosette in the centre.
  16. Let dry completely and enjoy
Adapted from The Dessert Lady
beta
calories
236
fat
6g
protein
2g
carbs
44g
more
Adapted from The Dessert Lady
lark & linen http://www.jacquelynclark.com/
Photography:The Blondielocks | Thank you to the Dessert Lady for spilling her secrets and teaching her ways

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