Mini Pumpkin Pie Slice Cookies
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These are a perfect beginner sugar cookie decorating project!
These adorable mini pumpkin pie slice cookies would be super cute as part of a Thanksgiving dessert spread. They are a low effort high reward decorated cookie, perfect for anyone who wants to dip their toes into the world of cookie decorating.
The cookies themselves don’t even require a cookie cutter, and the base icing doesn’t require a piping bag (though the details do).
If you want to make these even more festive, add some pumpkin pie spice to your cookie dough when making it!
Before you start:
-You will need two small piping bags (8”-10” - either re-useable or disposable), 2 standard size couplers, 1 small open star tip (I used a Wilton 17), and 1 small petal tip (I used a Wilton 101), orange gel food colouring, and brown gel food colouring (I like the Americolor Brand, but any gel food colouring will work), and a pastry wheel/cutter for cutting out the shapes.
-You will need 1/2 a batch of sugar cookie dough, 1/2 a batch of the glaze icing, and 1/2 a batch of the royal icing (you will probably have extra icing for next time you want to decorate cookies!)
-Here is my sugar cookie recipe to make your own cookies,or buy pre-made dough if you prefer to make these even easier!
-Here is my go-to recipe for glaze sugar cookie icing
-I have included a recipe for super easy royal icing at the end of this post
First, make your cookies!
Preheat your oven to 400 F & line a baking sheet with parchment paper.
Roll out your cookie dough to just over 1/4” thick. (I have lots of tips for rolling out cookie dough in my Sugar Cookie Recipe post if you need them!)
Use a pastry wheel to cut your dough into strips about 2 inches tall. Separate the strips, then cut each strip into triangles that are about 1.25” wide at the top (cut each second triangle upside down so you don’t have any wasted dough - see pictures)
Place your triangles on your baking tray, leaving about an inch between each cookie. Bake for 4-6 minutes, until the edges just barely start to brown.
When your cookies come out of the oven, use a fondant smoother or the bottom of a measuring cup to gently press down on each cookie so you have a perfectly flat surface to decorate on.
Let your cookies cool completely on the baking tray on top of a wire rack.
Now, let’s decorate!
Put a few spoonfuls of glaze icing in a small bowl and tint it orange using your orange gel food colouring. Add a few drops of water to your icing and stir. Repeat until your icing has the consistency of liquid honey when it falls off your spoon. Let it sit for a couple minutes to let the air bubbles out.
Take one cookie and drop it upside down into your bowl of icing. Without pressing it in too much, gently grab the edges of the cookie with your fingers and pull it out of the icing. Tap the cookie onto the icing a few times to get rid of any excess icing, then flip it right side up and place the cookie back on the tray. Repeat with the remaining cookies.
Let your glaze icing dry for at least 20 minutes.
While your icing is drying, prep your royal icing. Prep one piping bag with a coupler and your small star tip and add a spoonful of white royal icing to it. Prep your second piping bg with a coupler and your small petal tip. Add a large spoonful of royal icing to a small bowl and tint it light brown using the brown gel food colouring. Add the brown royal icing to the piping bag with the petal tip.
Once your glaze has dried at least 20 minutes, add the crust to your pie slices using the brown royal icing. Holding the piping bag sideways with the small end of the petal tip pointing towards the bottom/tip of your pie slice and the large end lined up with the top of your pie slice, start to gently squeeze your piping bag, moving it up and down as you move your hand from one end of the cookie to the other. Repeat for each cookie. That’s your crust!
Finally, grab your bag of white royal icing with the star tip and add a dollop of “whipped cream” to the centre of each cookie by holding your piping bag straight up and down with the tip not quite touching your cookie. Then, squeeze gently until a star shaped blob of icing appears, then stop squeezing and pull your piping bag up and away. Repeat for each cookie, and your done!
Let these dry on the baking tray overnight then store them in an airtight container at room temperature for up to 3 days or in the freezer for several months.
Happy decorating!
Royal Icing
A super simple recipe for royal icing. Great for adding detail to decorated sugar cookies.
Ingredients
- 60g Egg Whites (approximately 2 egg whites)
- 340g (a generous 2 1/2 cups) Icing Sugar
Instructions
- Place egg whites and icing sugar into a mixer bowl and mix on low speed with a paddle attachment until soft peaks form, about 5 minutes. Store in a container with a tight fitting lid in the fridge.
- If your icing is too stiff, add a few drops of water at a time to thin to desired consistency.
- If your icing is too runny, add more icing sugar a tablespoon at a time and continue to mix until you reach the desired consistency.