Here are step-by-step directions to make these cute decorated Pumpkin Sugar Cookies direct from my friend (and personal cookie queen) Kelli. Get printable instructions, plus recipe & supply links here: https://gfreefoodie.com/pumpkin-sugar-cookies/
She literally taught me how to make these, on camera, in this video. You could also make the pumpkins and let them dry for 10 minutes, and add jack-o-lantern faces with black royal icing.
Here’s what you need:
Pumpkin-shaped Sugar Cookies (we used 1 1/2 inch cookies, but any size will work)
1 batch Royal Icing (recipe: https://gfreefoodie.com/royal-icing/ )
Orange + Green Food Coloring: (gel color works best)
Tipless Icing Bags
Scribe tool (or a cheese pick or toothpicks)
To decorate your Pumpkin Sugar Cookies:
Dye 2 TBSP of the royal icing green, and then load it into a tipless bag. Dye the rest of the icing orange, and fill another tipless bag (or more, of you have a decorating team!) with orange icing.
Place a cookie on a flat work surface. Snip the very end of each tipless bag, so they make a very fine line of icing.
Outline one section of the pumpkin (about 1/3) on the right side of the cookie with orange icing. Then fill (flood) the section with icing, and use the scribe tool to fill in any empty spots. (If you are pushing around a lot with the scribe, use a little more icing.) Repeat this on the left side, leaving the center section open. Allow the pumpkin to dry for 5-6 minutes, or until the icing has begun to set.
After the icing on the sides of the pumpkin has set, outline the center section and flood it in. Wipe any excess off the scribe tool.
Then use the green icing to outline the stem, and flood it in.
Add any extra leaves or vines. That’s it! Allow your cookies to dry completely, and you’re all done.
These cute pumpkin are perfect from the beginning of fall all the way through Thanksgiving. If you’re making them for Halloween, check out our how-to videos for these simple Mummy Cookies and easy Frankenstein Cookies too!
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