Learn how to decorate Pumpkin sugar cookies with buttercream two different ways in this cookie decorating tutorial. Cookies decorating has never been more fun, fast or easier.
One is a cute pumpkin top technique that looks just like…weeeeelllll, a pumpkin top if you had a bird’s eye view.
And the other decorating technique is using a drop flower piping tip. I like to call this one a pumpkin patch cookie. Freshly plucked from the pumpkin patch. They’re both super cute!
These pumpkin top sugar cookies and pumpkin patch decorated cut out cookies are sure to wow your family, friends, & co-workers at your next Halloween party or event.
I’m always in awe of sugar cookie artist’s creations. Most of those cookie artists use royal icing to decorate their cookies. And that’s fine. Their cookies are beautiful! Gorgeous!
Many of them probably unknowingly have given me inspiration through their royal icing sugar cookies. But I’m just not a royal icing fan. I’m team buttercream all the way.
There aren’t many of us buttercream cookie artists out there. Hold up. I’m not REALLY a cookie artist, but I try. I’ve been decorating sugar cookies with buttercream for well over a decade, so I guess that qualifies me as something. Just not sure what.
Art is in the eye of the beholder anyway, right? Or is that beauty?
Making & decorating cut out cookies is one of my favorite hobbies and pastimes, as far as baking goes.
I seem to have a lot of hobbies & pastimes these days to keep me busy. Like pottery making, creating YouTube videos, photography for this blog, and writing posts. Did I leave anything out?
Oh wait, my Etsy shop! If I slid some shameless self promotion in there, then color me guilty.
Now back to that recipe and cookie tutorial.
I snagged my cookie and buttercream recipe from a coworker years ago when I was a labor and delivery nurse. She brought the cookies in one night and I took one bite and was like… “Who made these cookies!?”
She gave me the recipe. I probably begged her for it. I even have the original note (from a pad at the nurse’s station) she wrote the recipe on, tucked away in one of my recipe books.
We had a Secret Santa drawing at work that year and I pulled her name. Guess what she got as one of her gifts?
Yep, I used her recipe, made her some pumpkin sugar cookies, and decorated them with buttercream and presented them on popsicle sticks in a pumpkin tin bucket.
Just like when Cookies by Design was first popular. Ha, but not as precise or pretty. I remember one falling out of the bucket as I walked out the door to deliver them. Naturally, I picked it back up and put it back in. Don’t worry, it was wrapped! Sheesh! I’m not dirty.
That was one of my first experiences with “fancy” decorating. I’ve come a long way since then and have even adjusted the recipe slightly. But it’s still my “go to” sugar cookie and buttercream recipe.
Pumpkin Sugar Cookies Decorated with Buttercream:
How to Decorate Pumpkin Sugar Cookies with Buttercream
Ingredients
- Sugar Cookies
- 1 stick salted butter slightly cool
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla.
- 1/4 tsp salt
- 1 tsp baking powder
- 2 1/2 cups flour.
- Vanilla Buttercream Frosting:
- 1 cup slightly cool butter
- 4 cups confectioners sugar
- 1.5 teaspoons vanilla extract
- 2 Tablespoons heavy whipping cream
- Gel or liquid food coloring
Instructions
- Cream butter and sugar in stand mixer.
- Add eggs one at a time and mix until incorporated
- Add vanilla & mix.
- Switch over to hook attachment.
- Add 1/4 tsp salt
- 1 tsp baking powder and
- 2 cups flour.
- Mix and then gradually add Ā½ cup flour more.
- Dough should be firm but not too sticky and should come together in a ball
- Wrap in plastic or ziplock bag and refrigerate
- Chill dough overnight or at least one hour.
- When ready to bake cookies preheat oven to 330 degrees
- Lightly flour your work space and roll out dough to desired thickness.
- Cut out cookies with your favorite heart cookie cutter
- Bake on middle rack at 330 degrees for 6 to 8 minutes or until bottoms lightly brown.
- Cool cookies on wire rack.
- Decorate/frost when completely cool.
- Store decorated cookies in the refrigerator until ready to eat.
- Butter Cream Instructions:
- Whip butter in stand mixer with paddle attachment.
- Add 2 cups confectioners sugar
- Vanilla extract and 1 tablespoon whipping cream. Mix until well blended.
- Add remaining 2 cups confectioners sugar and last tablespoon whipping cream. Whip well.
- Divide frosting and color. If icing thins out add more confectioner's sugar. I use color gel/paste from Wilton.
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Additional Pumpkin Sugar Cookie Tips, Instructions, & Suggestions:
What cookie cutters, colors, and piping tips did you use to decorate your buttercream cookies?
Cookie Cutters:
WILTON GEL COLORS:
- Orange
- Brown
- Juniper green (for pumpkin)
- Leaf green (for vines & leaves)
- White White Icing Color to make buttercream more white
For the Pumpkin Top & Pumpkin Cookies:
TIPS USED:
- Wilton Petal tip 125 (to pipe pumpkin tops)
- Wilton Drop Flower tip 1B (to pipe realistic pumpkin cookie)
- Wilton Open Star tip 13 (for stems)
- Wilton Round Piping tip 3 (for vines)
- Wilton leaf tip 352 (for leaves)
INSTRUCTIONS:
Pumpkin Tops using Small & medium cookie cutter cookies:
- Use tip 125. Wide end should be facing out towards cookie edge. Thin tip towards the center. Squeeze icing and gently release pressure as you move towards the center piping each petal (or pumpkin top) Continue around cookie with a full circle
- Pipe stem in brown with tip #13
- Pipe vines with tip #3
- Pipe Leaves with tip #352
For Regular Pumpkin Cutter Cookies:
- Use drop flower tip 1B alternating sides and going with curvature of pumpkin edges. Continue moving towards center of cookie until entire surface is filled in
- Pipe stem with tip #13 Pipe vines with tip #3
- Pipe leaves with tip #352
Can I add corn starch to my sugar cookie recipe?
You most certainly can, but I prefer not to. They claim corn starch prevents the sugar cookie from spreading out when you bake it. I tried it and yes, while it does work, I found it made my cookie less soft. If you prefer a crispy cookie then go ahead and add a teaspoon of cornstarch.
Should I refrigerate my cookie dough?
Yes. For optimum results, I recommend refrigerating your cookie dough overnight. If you’re pressed for time, then at least an hour or use cornstarch. See above tip. Chilled cookie dough also prevents the cookies from spreading out while baking. I roll my dough out while dough is still slightly chilled. If the dough is too hard to roll out, then let it rest and check it every 5 minutes until you are able to roll it out with your rolling pin.
How long will my sugar cookies stay fresh?
I recommend you refrigerate your pumpkin sugar cookies in an airtight container and bring them to room temperature just before eating. They will keep a few days on the counter but I found the fridge extends their freshness and shelf life.
You might also enjoy this sugar skull cookie tutorial or this shamrock cookie tutorial which can also be doubled for a palm tree!
Also check out my Valentine heart cut out cookies.
Tag me on Instagram if you make these pumpkin sugar cookies. I love to share and see your creations. Stay tuned for a Dia De Los Muertos cookie decorating tutorial coming soon. Happy Cookie Decorating friends!
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