fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Iced Pumpkin Sugar Cookies

Iced Pumpkin Sugar Cookies Recipe

  • Author: Sweet Loren's
  • Prep Time: 30 minutes
  • Cook Time: 15 Minutes
  • Total Time: 1 Hour
  • Yield: 8 - 10 cookies 1x
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Scale
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 1 1/2 to 2 cups vanilla frosting or buttercream, homemade or store-bought
  • Natural Orange food coloring
  • 1 teaspoon cocoa powder

Instructions

  1. Preheat oven to 325°F and thaw Cookie Dough at room temperature so it becomes soft to touch.
  2.  Work the softened dough into a ball then roll the dough flat, so it’s about a 1/4 to 1/2-inch thick. 
  3.  Use a pumpkin-shaped cookie cutter to start creating your cookies and place them onto a parchment paper lined baking sheet. Feel free to roll excess dough into a ball and flatten to make extra shapes. 
  4.  Place in the refrigerated 5-10 minutes so shapes set.
  5.  Bake cookies between 10-15 minutes. Since ovens vary, check at the shortest time and add time as needed.
  6.  Once cookies have baked, allow to cool completely.
  7.  While the cookies are cooling, mix 1/2 of the icing with orange food coloring in a medium bowl. In a small bowl, mix 1/4 cup of white icing with cocoa powder. Leave remainder of icing white.
  8.  Spread the orange icing over a cooled & chilled cookie, use a knife or offset spatula to create a swiping pumpkin shaped effect.
  9.  Place cocoa-icing in a ziplock bag and snip 1/4-inch off the corner to create a makeshift piping bag. Pipe the cocoa-icing at the top of the cookie as the stem.
  10.  Repeat steps 8 & 9 until all cookies are iced. Enjoy!

Notes

Store in a container in the refrigerator for 2-3 days.

Keywords: Sugar Cookies, Gluten Free, Sweet Loren's