Pumpkin Pie Cookies

Saturday, October 15, 2016

 I got the inspiration for these adorable pumpkin pie slice cookies from Pinterest. They're just so perfect for fall and I will definitely be making them to go alongside a real  pumpkin pie for Halloween and Thanksgiving! These cookies are a basic sugar cookie recipe that my family uses every year to make Christmas cookies and are topped with the simple icing recipe we use with it. To add a little pumpkin flavor to your cookies try this recipe.  

Sugar Cookie Recipe (makes about 30 cookies)

1 cup sugar
1 cup shortening
2 eggs
1 1/2 tsp vanilla extract
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

Pre-heat oven to 350. Cream sugar and butter until smooth. Beat in eggs and vanilla. Add in dry ingredients slowly. Chill at least 1 hr. Roll out cookies and use a circle cutter (I used a pot lid), then cut the circle into 8 equal slices (this is easier if you use a pizza cutter). Bake for 7-10 minutes. 


2 cups powdered sugar
1/4 cup butter
Milk to thin 
1/2 tsp vanilla

Combine all ingredients, adding milk to get desired consistency. Separate icing into two bowls. Allow more icing for the orange color icing. To get that muted pumpkin color add more yellow drops then red and then add about a half teaspoon of cocoa powder. The frosting will not taste chocolaty but you will get that perfect pumpkin color! 

For the "crust" icing add more powdered sugar so that it is stiffer in texture. To achieve the color use a little bit of yellow coloring and add about a 1/2 tsp of cocoa powder again. 

Fill the entire top of the cookie with the pumpkin colored icing. Wait for it to set then pipe the frosting onto the outer top of the cookie in a zig-zag motion to achieve the look of a crust.

Additional ingredient: Store bought vanilla frosting. To get that perfect whipped cream dollop on each cookie, The icing will not work. Buttercream frosting can hold the shape but since the whipped cream dollop is so small, I decided to just use store bought Duncan Hines vanilla frosting! Make sure the frosting has been refrigerated before you scoop it into the piping bag! (I used a Wilton 22 tip). This way you will achieve that perfect dollop. 

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