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Decorated Pumpkin Sugar Cookies

Pumpkin Sugar Cookies with buttercream (uses different decorating techniques)

Ingredients

Scale

For the Halloween Cut Out Sugar Cookies

  • 226 g unsalted butter, chilled (1 cup)
  • 200 g granulated sugar (1 cup)
  • 1 whole egg
  • 1 yolk
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 360 g all-purpose flour (3 cups)

For the Buttercream Frosting

  • 226 g unsalted butter, cold (1 cup)
  • 60 g cream cheese, softened (2 oz)
  • 1 tsp vanilla
  • 1/2 tsp butter emulsion
  • 1/4 tsp almond emulsion (or extract)
  • 1/8 tsp salt
  • 480 g powdered sugar (4 cups)
  • 85 g heavy cream (4 Tbs)
  • Food coloring
  • Piping Bags, Couplers, and #21 Star Tip

Instructions

To Make the Pumpkin Cut Out Sugar Cookies

  1. See directions here.
  2. Decorated pumpkin sugar cookies can be stored for up to a week (decorated or undecorated).

To Make the Buttercream

  1. Cream butter on medium speed for 3-5 minutes until smooth. It will take longer because the butter is cold. Add the cream cheese and mix for 2 minutes on medium speed until light and fluffy.
  2. Add vanilla and mix. Add half of powdered sugar and mix on a low speed to start. Increase speed to medium as powdered sugar absorbs into the butter.
  3. Add remaining powdered sugar and heavy cream (you can also use 2-3 Tbs of milk if you don’t have cream). Mix on low, and then increase the speed to medium for 3 minutes until light and fluffy. Turn the speed down to low (like speed 2), and mix for 2 more minutes to get rid of *extra air and bubbles.
  4. As a note, the amount of cream you need depends on how stiff or soft you want the frosting. If you want a thinner buttercream, add 1-2 more tablespoons.
  5. Add food coloring if desired, and use to decorate the pumpkin sugar cookies. ***Buttercream frosting does not need to be refrigerated if you are frosting the cookies right away. Refrigerate if not using the same day.
  6. The frosting can be stored in the fridge for a week or in the freezer for up to two months. Re-mix cold frosting for a few minutes so the consistency is correct again.

Notes

This is a Baker Street Society original recipe.

*I learned this technique from Cake by Courtney for the frosting. Always learning from the best.

**As a side note, I do not refrigerate my cookies once they are frosted. I have never had an issues with leave the buttercream at room temperature, even with the addition of the cream cheese. But whether or not you refrigerate the cookies is completely up to you and is up to your discretion.

Keywords: decorated pumpkin sugar cookies, halloween sugar cookies