Pumpkin Pie Cookies
These festive pumpkin pie cookies are the perfect fall cookie recipe made with a family favorite sugar cookie dough, frosted with buttercream frosting to resemble pumpkin pie slices, and are sure to delight everyone who tries them.
Servings: 24 Cookies
Ingredients
For the Sugar Cookies
- ½ cup butter
- ½ cup shortening
- ½ cup sugar
- 1 large egg
- 3 teaspoon vanilla extract
- 3 tablespoon milk
- 3 cups all purpose flour
- ½ teaspoon baking powder
For the Frosting
- 3 cups powdered sugar
- ½ cup butter, 1 stick
- 3 tablespoons milk
- 1½ teaspoon vanilla extract
- Orange, yellow, and brown food coloring
Instructions
For the Sugar Cookies
- Preheat oven to 325°
- In a medium bowl, mix together butter, shortening, sugar and egg. Add vanilla and milk. Mix well until combined.
- Gradually stir in flour and baking powder until combined, scraping down the sides of the bowl.
- Roll out a small amount of dough on a floured surface to about ¼″ thick and cut into shapes. Place on cookie sheets and bake until the edges just start to brown. Approximately 10-12 minutes.
- Remove from the oven and let sit on cookie sheets for a few minutes, then transfer to a cooling rack. Repeat until all dough is used.
- Here’s a cookie tip for you…. When rolling out your cookie dough, mix flour and powdered sugar 50/50. Use this mixture and your cookies will taste much better and not leave a flour taste in your mouth.
For the Frosting
- In a medium bowl, cream butter, milk, and vanilla together. Gradually stir in powdered sugar and beat until smooth and creamy.
- To make the pumpkin pie colored frosting, add ⅔ of the white frosting to a medium bowl. Add two drops of orange food coloring, 1 drop of yellow, and 1 drop of brown food coloring. If the color is too light, repeat the amount above. Stir to combine.
- In the two remaining bowls, add white frosting and mix brown coloring to make tan, and leave the third bowl with plain white frosting.
- Frost the cookies once they have cooled completely. Add pumpkin color first, followed by the tan "crust" then add a dollop of white in the center.