Pumpkin Pie Cookies

Pumpkin Pie Cookies

Thanksgiving and Black Friday may have just wrapped up, but that doesn't mean by the slightest that pie season is over! Jenessa of @dolcecakesconfections uses CookieCutterKingdom's Pie Slice Cookie Cutter to show us how to channel the spirit of "pie season" and create these pumpkin pie cookies! 


Forget your apple pie and cherry pie- nothing says fall like good ol' pumpkin pie! Ironically, with that being said, I'm not a pumpkin fan. I don't drink pumpkin spice lattes, eat pumpkin donuts, nor do I like pumpkin pie. So if you're like me and want to be a part of the pumpkin trend, but don't actually like pumpkin, give these festive pumpkin pie cookies a try!

Materials Needed:

- Sugar cookie dough (CookieCutterKingdom recipe here)
- Cookie Cutter Kingdom's Pie Slice Cookie Cutter
- Royal icing (CookieCutterKingdom recipe here)

  • Orange royal icing (flooding consistency) 
  • White royal icing (stiff consistency) 

- Wilton 1M tip
- Brown luster dust
- Small brush for food only
- Optional: For an easy, no mess option for cookie decorating, try Tipless Piping Bags. Simply cut the tip size you want and discard the bag when you're done. No need for clean up!


To start, roll and cut out your cookie as you normally would.

Next, cut off an extra piece of dough that is roughly the same length as the ribbed section of the cutter. Shape the dough into a long triangular shape. Gently attach the strip of dough to your cut out and pinch it to mimic the shape of a pie crust. Bake the cookie off as you normally would and let it cool.


Using the orange royal icing, pipe a straight line from the bottom edge of the crust to the tip. Outline the bottom section, flood and set aside for 15 minutes or so.

Once the bottom section has set enough so that it doesn't to bleed into the top, outline and flood the rest of the cookie, excluding the crust. Make sure your cookies are completely dry before moving onto the next step.

Take a small brush and lightly add some brown dust to the cookie crust and perimeter of the top section. This will give your cookie the effect of it being baked. Add as much or as little to your cookies as you like, but focus most of the coloring near the crust because this is typically the area that browns the most on actual pies.

Last but not least, take your stiff white royal icing and a Wilton 1M tip (or a similar shaped tip) and pipe a small swirl or dollop of "whipped cream" on your pie slice and you're done!

Whether or not you're a fan of pumpkin pie, these easy cookies make a great treat to share with friends and family during this wonderful time of year!




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