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Perfect Iced Pumpkin Sugar Cookies Easy Royal Icing Recipe

iced pumpkin sugar cookies - featured image
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These iced pumpkin sugar cookies have crisp edges, a tender center, and real pumpkin flavor. They hold their shape beautifully for decorating with royal icing, making them perfect for fall parties, Halloween, and Thanksgiving.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon (15g) pumpkin purée
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 2 cups (240g) powdered sugar (for royal icing)
  • 2 tablespoons meringue powder
  • 3–4 tablespoons water (for royal icing)
  • Gel food coloring (orange, green, brown)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Add the egg, pumpkin purée, and vanilla extract. Beat on low until just combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and pumpkin pie spice.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. The dough should be soft but not sticky.
  5. Chill the dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll the dough: On a lightly floured surface, roll one disk of dough to ¼-inch thickness.
  8. Cut the shapes: Dip your pumpkin cookie cutter in flour before each cut. Cut shapes as close together as possible. Place cookies 2 inches apart on prepared baking sheets.
  9. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are just barely golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the royal icing: In a clean mixing bowl, combine powdered sugar and meringue powder. Add 3 tablespoons of water and beat on low for 1 minute. Increase speed to medium-high and beat for 3-4 minutes until glossy and forms stiff peaks. Add more water, one teaspoon at a time, if needed.
  11. Color and bag the icing: Divide icing into small bowls. Add gel food coloring to achieve desired shades. Transfer each color to a piping bag fitted with a small round tip.
  12. Decorate the cookies: Outline each cookie with orange icing, then flood the center with slightly thinner icing. Use a toothpick to spread icing into corners and pop air bubbles. Let base layer dry for 30 minutes before adding details.

Notes

Don’t overwork the dough to avoid tough cookies. Chill dough between batches if re-rolling scraps. Watch baking time carefully—underbaked cookies are soft, overbaked are dry. Royal icing consistency is key: outline icing should hold a stiff peak, flooding icing should flow like honey. Use a toothpick to guide icing and pop air bubbles. Store undecorated cookies in an airtight container at room temperature for up to 1 week; decorated cookies with royal icing last up to 2 weeks at room temperature. Do not refrigerate.

Nutrition

Keywords: pumpkin sugar cookies, iced pumpkin cookies, royal icing cookies, fall cookies, Halloween cookies, Thanksgiving cookies, decorated sugar cookies

Find it online: https://lindabake.com/perfect-iced-pumpkin-sugar-cookies-easy-royal-icing-recipe/