These Cute Pumpkin Cookie Bag Cookies are unique. They are so cute and are even unique in taste as well. They are not a fast cookie to make either. They do take a little time but nonetheless are well worth the work that you will put into them. They are actually a fun project to do with the kids. Not only does my daughter help make these, but my son and husband both enjoy helping make these as well.
These are too cute. So cute that in fact, my son wants to save his for decoration. 🙂
There is step by step instructions that are easy to understand. While these Cute Pumpkin Cookie Bag Cookies take a little more time to make, they are easy to make with the step by step instructions. You will be proud of the outcome for sure. Halloween will quickly be here and the festivities will be here before you know it. This is another recipe to add to your collection for years to come.
Simply follow the instructions and your cookies will be the talk of the party. I know they are when I have parties for my family and friends.
If you will be making these Cute Pumpkin Cookie Bag Cookies for your upcoming parties, let us know below. What do you have planned for Halloween and Thanksgiving? Do you plan on making anything special for the holidays? Let us know below if you will be making these or anything else special. Comment letting me know how you would make your cookies? Would you make a different look for the face of your pumpkin cookies? You can make them all different ways as far as the look of the face on them. The recipe is below for your convenience on the recipe card. Enjoy!
Cute Pumpkin Cookie Bag Cookies
Enjoy these unique cookies. They are sure to be a hit at your party.
3 hrPrep Time
8 minCook Time
3 hr, 8 Total Time
- 3 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 1 eggs
- Halloween sprinkles
- Candy Corn Cookie Cutter
- 4 egg whites
- 2 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- Black, orange, and green gel food coloring
- Cream the butter with sugar until smooth not grainy to the touch in a mixing bowl.
- Add eggs...Continue to mix.
- Add the vanilla.. Continue mixing.
- Sift the flour, baking soda, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Preheat oven to 325 degrees.
- Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the cutting board, rub flour on the rolling pin
- Work some flour intothe batter. (if needed).
- Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
- Line the cookie sheet with parchment paper.
- Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
- Combine all ingredients in a mixing bowl on medium speed for 4 minutes. (except food coloring)
- If icing is not stiff enough add 1/4 C powder sugar.
- Divide the icing into 4 equal bowls.
- The first bowl of icing add in a few drops of orange orange
- The second bowl of icing, add several drops of black gel food coloring. Stir to mix.
- The third bowl of icing, add several drops of green.
- The fourth bowl stays white.
- Spoon each color of icing into individual frosting bags with #2 tips.
- Twist the open end of the bag to push the icing to the tip.
- Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing.
- Stir to mix the water and icing together.
- Using the orange piping bag, pipe an orange line around half of the candy corn shaped cookie.
- Fill in with the thin orange icing.
- Add some green dots to the pumpkin on the corners.
- Let dry for 2 hours.
- Pipe on a face for the pumpkin.
- Pipe a black line of icing around the edge of the top half of the cookie.
- Add in a half circle of white, sprinkle with some sprinkles.
- Let dry for another 4 hours before bagging or enjoying.