These pumpkin and leaf fall cookies are a fun food craft for autumn, Thanksgiving, school bake sales, and fall fests. VIDEO included!
fall cookies
‘Tis the season for fall cookies! I made these pumpkin and leaf fall cookies to sell at my daughter’s fall fest. I also made with these pumpkin marshmallows.
The marshmallow treats are even easier to make, and at a dollar a pop, are better bucks for the school.
But even though the decorated cookies are more labor intensive for what you can charge, kids adore seeing them at bake sales and they are always one of the first items snatched up.
more fall decorated cookies
I love the colors of fall, and the season in general. If you’re looking for more fall cookies, check out some of these:
cut-out cookies and icing recipes
For the fall cookies, I used a simple, pumpkin cookie cutter and an oak leaf cookie cutter.
To make perfect decorated cookies every time, you’ll need perfect cut-out sugar cookie and royal icing recipes.
Luckily, I have the best recipes ever that I’ve been using for years and years. Here is my recipe for a “basic sugar cookie” (here is a chocolate sugar cookies recipe and vegan cut-out cookies).
This cookie recipe is simple to make with only a few ingredients, tastes amazing, and holds its shape very well. It does suggest two hours of chilling time because I find it easier to roll out when cold, but it’s not necessary.
You’ll also find a royal icing recipe here that is perfect for cookie decorating. It’s not as rock hard as traditional royal icing, but tastes delicious and dries very well if left overnight.
You can wrap, pack, and even ship cookies decorated with this royal icing. For the right consistency, prepare the recipe as shown, erring on the side of thicker (it’s easier to thin later).
Here, most of the consistency for all the colors are the same, thick enough to hold its shape, but thin enough to pipe easily. But the orange that is used to fill in the pumpkin (not outline) is a bit thinner. It’s thinned with drops of water until it loses its shape and creates a smooth surface.
how to decorate cookies
For tips on how to assemble a decorating bag with coupler and decorating tip, how to pipe an outline of icing, how to fill in a cookie, and how to add details, check out this basic cookie decorating post. You can even print out a cookie decorating cheat sheet. For more cookie decorating recipes, click here.
how to decorated Fall Cookies
you will need:
- cut-out sugar cookies
- royal icing
- pumpkin and leaf cookie cutters
- food coloring (Chocolate Brown, Red, Orange, Egg Yellow)
- disposable decorating bags
- couplers
- decorating tips (sizes 3, and 4)
what to do:
Prepare the cookie dough according to the recipe. Roll out the cookies 1/4-inch, cut out your shapes, and bake as directed by the recipe. Let cool completely.
Prepare the royal icing and divide. I usually work with 1/2 cup to 1 cup of icing at a time. Color the icing brown, red, two shades of orange, and yellow. Thin the lighter orange just enough to lose its shape when you overturn a spoonful. Always err on the side of too thick (you just might see some lines of icing). Prepare decorating bags with couplers and tips, fill with the icings, and close tightly with rubber bands.
To decorate the pumpkin cookie, pipe the stem using a size 3 tip, in brown. Use a size 3 tip to pipe the pumpkin outline with darker orange. Once it sets a few minutes, use a 3 or 4 tip to pipe the lighter, thinner orange to fill.
To decorate the leaf, pipe the leaf veins with the brown size 3 tip. Let it set a few minutes. Pipe around the vein with the red using size 3 or 4 tips. Continue with orange, and yellow at the edges.
Let the cookies dry overnight before packaging.
fall cookies
These pumpkin and leaf fall cookies are a fun food craft for autumn and Thanksgiving.
Materials
- 25 cut-out sugar cookies
- 2 to 3 cups royal icing
- pumpkin and leaf cookie cutters
- food coloring (Chocolate Brown, Red, Orange, Egg Yellow)
- disposable decorating bags
- couplers
- decorating tips (sizes 3, and 4)
Instructions
Prepare the cookie dough according to the recipe. Roll out the cookies 1/4-inch, cut out your shapes, and bake as directed by the recipe. Let cool completely.
Prepare the royal icing and divide. I usually work with 1/2 cup to 1 cup of icing at a time. Color the icing brown, red, two shades of orange, and yellow. Thin the lighter orange just enough to lose its shape when you overturn a spoonful. Always err on the side of too thick (you just might see some lines of icing). Prepare decorating bags with couplers and tips, fill with the icings, and close tightly with rubber bands.
To decorate the pumpkin cookie, pipe the stem using a size 3 tip, in brown. Use a size 3 tip to pipe the pumpkin outline with darker orange. Once it sets a few minutes, use a 3 or 4 tip to pipe the lighter, thinner orange to fill.
To decorate the leaf, pipe the leaf veins with the brown size 3 tip. Let it set a few minutes. Pipe around the vein with the red using size 3 or 4 tips. Continue with orange, and yellow at the edges.
Let the cookies dry overnight before packaging.
iza says
very nice cookies
Helen at the Lazy Gastronome says
These cookies really caught my eye – the colors are so vibrant!! I’d be honored if you shared it at our What’s for Dinner linky party.
https://www.lazygastronome.com/whats-for-dinner-sunday-link-up-172/
Have a great week.