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Iced Pumpkin Cookies

Iced Pumpkin Cookies
Yes, it’s that time of the year for PUMPKIN everything.  My kids love this time of the year because we do a lot of baking.  They love making the iced pumpkin cookies the best.  My daughter’s job is doing the cookie cutter and the frosting.  Baking with my kids is such a treat, and I enjoy all the memories.  This is a process but let me tell you so worth it!  Bring these to your kid’s classroom party and you will be the hit! Enjoy pumpkin season, because all the other seasons come so fast this time of year!
These Iced Pumpkin Cookies will be sure to please almost everyone that tries them!

Iced Pumpkin Cookies

5 C flour
2 tsp baking powder
1 tsp salt
1 1/2 C soft unsalted butter
2 C granulated sugar
4 eggs
-Cream the soft butter with the sugar until the combination is smooth, not grainy to the touch in a mixing bowl.
-Add all 4 eggs at one time…Continue to mix. -Add the vanilla. Continue mixing.
-Sift the four, baking powder, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter.
-Roll the dough out on the cutting board and using your Pumpkin cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookie to the parchment-lined cookie sheet.
-Bake at 325 degrees for 8 minutes.  Check to see if the cookie is thoroughly baked.
-Take the cookies off of the cookie sheet and put on a wire rack to cool completely.  (About 10 minutes).

Royal Icing

Icing Ingredients for the Iced Pumpkin Cookies

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Orange, brown, green gel food coloring
(For these cookies you may have to make two bowls of icing).

Icing Directions:

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
– Leave icing in a large bowl. Take out 3 bowls, put 1/4 C of icing in two bowls and the rest of the
icing on the third bowl.
– Bowl # 1, add several drops of brown gel food coloring stirring well until all of the colors is blended. Bowl #2, add several drops of green gel food coloring stirring well until all of the colors is blended.
-As for the largest amount of icing add several drops of orange gel food coloring in the bowl of icing … stir well to mix the color.
-Spoon each of the icings into individual frosting bags with a #5 tips…. twist the open end of the bag to push the icing to the tip.

Pumpkins:

-The first step for each of the pumpkin cookies outlines it in orange except for the stem and leaf.
-Allow the orange outline at least  30 seconds to dry before filling the body of the cookie in with the other orange icing*. ( After outlining all of the pumpkin cookies you can push some the remaining icing into a bowl and add the 1 tsp of water and mix well to get the right consistency. Using a butter knife to spread it from the outlined part inwards to the center.
-Outline the stem with brown icing on all of the same pumpkin cookies, fill them in with the thinner icing.
-Outline the green leaf with the green icing on all of the same pumpkin cookies, fill them in with the thinner icing. (Leave some of the green icings in the frosting bag for additional use.)
-Using the frosting bag with orange icing and a small tip to make the four half center markings on the pumpkin.  Allow these lines to dry before adding the green lines.
-Using the frosting bag with the green icing and a small tip add the additionally connected circles coming down from the green leaf.  (Follow the pictures as provided.)
-Set these aside and allow to completely dry about 4 hours.
Iced Pumpkin Cookies
Yield: 24

Iced Pumpkin Cookies

Iced Pumpkin Cookies

Yes, it’s that time of the year for PUMPKIN everything.  My kids love this time of the year because we do a lot of baking.  They love making the iced pumpkin cookies the best.

Prep Time 30 minutes
Cook Time 10 minutes
Inactive Time 4 hours
Total Time 4 hours 40 minutes

Ingredients

  • 5 C flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 C soft unsalted butter
  • 2 C granulated sugar
  • 4 eggs

Instructions

Cookie Directions:

  1. Cream the soft butter with the sugar until the combination is smooth, not grainy to the touch in a mixing bowl.
  2. Add all 4 eggs at one time...Continue to mix. -Add the vanilla. Continue mixing.
  3. Sift the four, baking powder, and salt together.
  4. Add the dry mixture to the wet mixture.
  5. Continue mixing to make sure all ingredients are thoroughly blended.
  6. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  7. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  8. Preheat oven to 325 degrees.
  9. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  10. Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter.
  11. Roll the dough out on the cutting board and using your Pumpkin cookie cutter begin to make your cookies.
  12. Line the cookie sheet with parchment paper.
  13. Using a metal spatula move the cut cookie to the parchment-lined cookie sheet.
  14. Bake at 325 degrees for 8 minutes. Check to see if the cookie is thoroughly baked.
  15. Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).

Icing Directions:

  1. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
  2. If icing is not stiff enough add 1/4 C powder sugar.
  3. Leave icing in a large bowl. Take out 3 bowls, put 1/4 C of icing in two bowls and the rest of the
  4. Icing Directions:
  5. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
  6. If icing is not stiff enough add 1/4 C powder sugar.
  7. Leave icing in a large bowl. Take out 3 bowls, put 1/4 C of icing in two bowls and the rest of the
  8. icing on the third bowl.
  9. Bowl # 1, add several drops of brown gel food coloring stirring well until all of the colors is blended. Bowl #2, add several drops of green gel food coloring stirring well until all of the colors is blended. As for the largest amount of icing add several drops of orange gel food coloring in the bowl of icing ... stir well to mix the color.
  10. Spoon each of the icings into individual frosting bags with a #5 tips.... twist the open end of the bag to push the icing to the tip.

Pumpkins:

  1. The first step for each of the pumpkin cookies outlines it in orange except for the stem and leaf.
  2. Allow the orange outline at least 30 seconds to dry before filling the body of the cookie in with the other orange icing*. ( After outlining all of the pumpkin cookies you can push some the remaining icing into a bowl and add the 1 tsp of water and mix well to get the right consistency. Using a butter knife to spread it from the outlined part inwards to the center.
  3. Outline the stem with brown icing on all of the same pumpkin cookies, fill them in with the thinner icing.
  4. Outline the green leaf with the green icing on all of the same pumpkin cookies, fill them in with the thinner icing. (Leave some of the green icings in the frosting bag for additional use.)
  5. Using the frosting bag with orange icing and a small tip to make the four half center markings on the pumpkin. Allow these lines to dry before adding the green lines.
  6. Using the frosting bag with the green icing and a small tip add the additionally connected circles coming down from the green leaf. (Follow the pictures as provided.)
  7. Set these aside and allow to completely dry about 4 hours.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 152mgCarbohydrates: 37gFiber: 1gSugar: 17gProtein: 4g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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