Description
Pumpkin Pie Cookies are a festive twist on traditional pumpkin pie, combining the classic flavors of fall into delightful sugar cookie wedges. These adorable cookies are designed to look like mini pumpkin pie slices, featuring a beautifully piped ‘crust’ edge and topped with a dollop of creamy frosting that mimics whipped cream. Perfect for holiday gatherings or cozy afternoons at home, these treats will impress your guests and satisfy your sweet tooth. With a simple preparation process and vibrant decorations, Pumpkin Pie Cookies are an enjoyable baking project for all skill levels.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 3 cups all-purpose flour
- 4 cups powdered sugar (for icing)
- Meringue powder
- Gel food coloring (orange and brown)
- Heavy cream
Instructions
- Cream butter and sugar until fluffy. Mix in egg and vanilla. Combine dry ingredients and gradually add to wet mix to form dough. Chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough to 1/4-inch thickness; cut into pie slice shapes. Bake for 8-10 minutes until edges are golden. Cool on racks.
- Make royal icing by mixing sifted powdered sugar, meringue powder, warm water, and vanilla until stiff peaks form. Color portions orange (filling) and brown (crust).
- Decorate cookies: Outline with orange icing, flood centers, and let dry completely.
- Pipe brown icing along crust edges; let dry for 30 minutes.
- For frosting dollops, beat softened butter with powdered sugar and vanilla; adjust consistency with heavy cream.
- Pipe dollops on cookies' wider edge.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 180
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg