Can I make the dough ahead of time?

Absolutely! The pumpkin cookie dough can be made up to 3 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months – just thaw overnight in the refrigerator before rolling and cutting.

Why are my pumpkin cookies spreading too much?

When making pumpkin cookies decorated for fall, spreading is usually caused by dough that's too warm. Make sure to chill thoroughly, keep unused dough refrigerated between batches, and don't grease your baking sheets.

How long does royal icing take to dry completely?

For pumpkin cookies decorated with royal icing, allow 8–12 hours for complete drying, though the surface will begin to crust over within 1–2 hours. Humidity levels in your kitchen can affect drying time.

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains sweeteners and spices that will throw off the balance of your pumpkin cookies decorated for fall. Stick with pure pumpkin puree for best results.

What's the best way to ship these cookies as gifts?

Allow pumpkin cookies decorated with royal icing to dry completely for 24 hours. Wrap pairs of cookies (decorated sides together) in plastic wrap, then place in a sturdy box with cushioning material. Choose priority shipping for freshness.

Pumpkin Cookies Decorated Like a Pro: Easy Tips You’ll Love 2025

Pumpkin Cookies Decorated Like a Pro: Easy Tips You’ll Love

Print Recipe

These festive pumpkin cookies are soft, spiced, and beautifully decorated with royal icing in cozy fall colors. Perfect for seasonal gatherings, edible gifts, or fun family baking projects.

Author: Harmony
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 4 hours
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the royal icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 5–6 tablespoons warm water
- ½ teaspoon vanilla extract (clear if possible)
- Gel food coloring (orange, green, brown, red, yellow)

Instructions

Make the dough: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another bowl, cream butter and sugars until fluffy. Add pumpkin, egg, and vanilla. Mix in dry ingredients until just combined. Divide dough into two discs, wrap, and chill for 2 hours or overnight.
Bake the cookies: Preheat oven to 350°F (175°C). Roll dough to ¼ inch thick, cut into pumpkin or fall shapes, and bake for 12–14 minutes. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Prepare royal icing: Beat powdered sugar and meringue powder, then add water and vanilla. Mix until stiff peaks form. Color and thin icing as needed for outlining and flooding.
Decorate: Outline cookies with thick icing. Let dry 15–20 minutes. Flood with thinned icing. Add details after base layer dries. Let cookies dry 8–12 hours before stacking or storing.

Notes

Chilling the dough is essential to keep the cookies from spreading. For natural coloring, use turmeric, beet powder, or spirulina. For a healthier twist, try a light glaze or cream cheese frosting instead of royal icing.

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 22g
Sodium: 85mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: pumpkin cookies decorated, fall cookies, royal icing cookies, Halloween cookies, Thanksgiving cookies, festive pumpkin cookies

Find it online: https://harmonymeal.com/pumpkin-cookies-decorated/