Pumpkin Pie Cookies

These delicious sugar cookies taste like pumpkin spice and look like slices of pumpkin pie!


  • Cookie Dough:
  • 2 cups flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • Royal Icing:
  • ½ lb confectioner’s sugar
  • 2 ½ tbsp. meringue powder
  • 2 tbsp water
  • brown, yellow and orange food coloring


  1. Bake the cookies: Combine the flour, salt, baking powder and pumpkin pie spice in a bowl. Set aside.
  2. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the egg, milk and vanilla extract and mix well. Add the flour mixture and mix until combined.
  3. Shape into a disk, wrap in plastic wrap and chill in the fridge for 1 hour.
  4. Roll out to ¼ inch-thick on a floured surface and cut into 4-inch circles. Place on a baking sheet lined with parchment paper. Slice some of the circles into segments.
  5. Bake at 350F for 10 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
  6. Decorate the cookies: Combine the confectioner’s sugar and meringue powder in a bowl. Add the water and beat with an electric mixer for 5-7 minutes, or until the icing maintains shape when drizzled.
  7. Dye 4 tbsp of icing brown using brown and yellow food coloring. Keep 2 tbsp white icing, then dye the rest orange using orange and brown food coloring. Place the brown icing into a piping bag fitted with a small angled piping tip, the white icing into a bag fitted with a small, star-shaped piping tip and the orange into a bag fitted with a small, round piping tip.
  8. Cover the entire surface of the cookies with the orange icing and let sit at room temperature for 1 hour, or until dry to the touch. Pipe the crust with the brown icing, wiggling the piping bag to create a wavy pattern. Use the white icing to create dollops of whipped cream.
  9. Allow the cookies to dry completely, about 1 hour. Enjoy!