You won’t believe how easy it is to pipe frosting onto cookies and make them look like they are straight out of the pumpkin patch!
I just love cut out cookie and have LOTS of posts about them, I used my ITALIAN COOKIE RECIPE to make these…
and they are frosted to look like cute little pumpkins.
with Cinnamon Cream Cheese Frosting…YUM!
it’s easy to whip up and tastes creamy and delicious
and the frosting adds great texture to the cookies…
everyone will LOVE THEM!
You can see my other pumpkin-inspired frosted items HERE… they’d taste great with that frosting too.
I just LOVE all the fun colors of pumpkin that are available now, the blue… the white… so pretty, but sometimes orange is the way to go! You choose, or do like I did and separate the frosting into a few bowls and make all the colors. The cinnamon adds the prettiest speckle and of course great flavor.
I place the pipeing tip into one bag, then I put each frosting color in a separate piping bag, then as I need each color I drop that color frosting into the bag with the piping tip on it.
I used Chef Master gel food coloring in sky blue, buckeye, and fleshtone.
I separated the frosting into 4 bowls, the white one just had the cinnamon added,3 had about 3/4 cup of frosting and one had just about 1/4 cup for the brown stems.
The blue frosting is sky blue mixed with some fleshtone.
The rust color frosting is fleshtone and buckeye.
The smaller portion of frosting for the stem is buckeye.
The stems were piped with a small star tip.
The pumpkins were piped on with a 2D piping tip.
I do make my frosting with salted butter, as I like the balance of salty-sweet. If you use unsalted butter, just add 1/4 teaspoon salt and give it a taste, add more if you prefer.
Take a look at the VIDEO on piping these pumpkin sugar cookies too.
- 1/2 cup butter, at room temperature
- 4 oz cream cheese, at room temperature
- 4-1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons heavy cream
- In the bowl of a mixer beat butter until smooth, then add cream cheese and mix until blended and smooth.
- Add in powdered sugar, vanilla, cinnamon, and heavy cream and whip until fluffy.
- If you're going to color any frosting now is the time, separate the frosting into smaller bowls then add the food color and mix well.
- I divided the frosting into 4 bowls and used the following colors.
- I used chefmaster liqua-gel food colors in sky blue, buckeye, and fleshtone.
- I separated the frosting into 4 bowls, the white one just had the cinnamon added. (3 had about 3/4 cup of frosting and one had just about 1/4 cup for the brown stems)
- The blue frosting is sky blue mixed with some fleshtone.
- The rust color frosting is fleshtone and buckeye.
- The smaller portion of frosting for the stem is buckeye.
- I place each frosting into a piping bag the dark brown I used a small star tip for the stem.
- The colors I used for the pumpkins were piped on the cookies with a 2D tip.
- Once you pipe the frosting onto the cookies, place them in the fridge for a few minutes to set up, cream cheese frosting is soft and holding the bag will warm it up, but you can serve them at room temperature, if you're the frosting will lightly crust over firmly if you leave them in the fridge overnight, but as soon as they come to room temperature the frosting will soften nicely.