Print

Perfect Orange and Black Swirl Pumpkin Sugar Cookies

pumpkin sugar cookies - featured image
Print Recipe

Festive pumpkin sugar cookies with a subtle pumpkin spice flavor, topped with vibrant orange and black royal icing swirls for a perfect Halloween treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) canned pumpkin puree
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5 tablespoons (75ml) warm water (adjust as needed)
  • Orange gel food coloring
  • Black gel food coloring

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  3. Beat in the egg and vanilla extract, then mix in the pumpkin puree until combined.
  4. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. If dough is too sticky, refrigerate for 15 minutes.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Lightly flour work surface and roll dough to about ¼ inch (6 mm) thickness.
  8. Use cookie cutters to cut shapes and place about 1 inch apart on baking sheets.
  9. Bake for 10-12 minutes until edges just start to turn golden but centers remain soft.
  10. Transfer cookies to wire racks to cool completely before decorating.
  11. Prepare royal icing by combining powdered sugar and meringue powder in a bowl.
  12. Add warm water a tablespoon at a time, mixing until thick but pipeable consistency is reached.
  13. Divide icing into two bowls; tint one orange and the other black using gel food coloring.
  14. Using squeeze bottles or piping bags, apply drops or lines of orange and black icing on each cookie.
  15. Use a toothpick to gently swirl the colors without overmixing to avoid muddying.
  16. Let icing set at room temperature until firm, about 1-2 hours.

Notes

Chill dough before rolling to prevent spreading and stickiness. Use gel food coloring for vibrant, thick royal icing. Swirl icing gently with a toothpick in one smooth motion to keep colors distinct. Let icing set fully at room temperature for best crunch. Dough can be made up to 2 days ahead and refrigerated. Store cookies in airtight container up to 4 days or freeze undecorated cookies up to 3 months.

Nutrition

Keywords: pumpkin sugar cookies, Halloween cookies, royal icing, pumpkin spice, festive cookies, orange and black swirl, easy Halloween treat

Find it online: https://fuzzyforker.com/perfect-orange-and-black-swirl-pumpkin-sugar-cookies-easy-halloween-treat-recipe/