As the leaves crunch underfoot and the scent of cinnamon floats through the air, there’s something magical about baking during fall. One of my absolute favorite seasonal rituals is making these Jack-O’-Lantern Pumpkin Cookies with Royal Icing. I remember decorating these cookies with my niece last October flour dusted across the counter, the kitchen warm and cozy, and a parade of little pumpkin faces taking shape as laughter filled the room. These cookies are more than a treat they’re a memory in the making. With spiced pumpkin dough and glossy royal icing, they’re the perfect combination of flavor and fun. Whether you’re prepping for a Halloween party or just want to fill your home with cozy vibes, this cookie recipe is a must-have. Trust me once you try it, it’ll become your yearly tradition.
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Jack-O’-Lantern Pumpkin Cookies with Royal Icing
- Total Time: 30 minutes + chilling
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Jack-O’-Lantern Pumpkin Cookies with Royal Icing are the ultimate fall treat spiced, sweet, and decorated with adorable Halloween faces. Perfect for parties, cozy baking days, and making sweet memories.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp meringue powder
- 4 cups powdered sugar, sifted
- 6–8 tbsp warm water
- Gel food coloring (orange, black, green)
Instructions
- Whisk flour, baking soda, baking powder, salt, and spices in a bowl.
- Cream butter with both sugars until fluffy.
- Add egg, vanilla, and pumpkin purée; beat until smooth.
- Gradually mix in dry ingredients.
- Divide dough, wrap in plastic, and chill for 1 hour (or 30 minutes in freezer).
- Preheat oven to 350°F (175°C).
- Roll dough to ¼ inch thick and cut with pumpkin cookie cutters.
- Bake for 8–10 minutes or until edges are just golden. Cool completely.
- Beat meringue powder and powdered sugar with 6 tbsp warm water until thick and glossy.
- Add more water 1 tsp at a time until icing ribbons off a spoon.
- Divide icing and tint with orange, black, and green gel food coloring.
- Pipe outlines first, let set 10 minutes, then flood with more icing. Add faces with black icing.
- Let cookies dry at least 6 hours before stacking.
Notes
Store in an airtight container for up to 5 days. Freeze undecorated cookies up to 3 months. Let royal icing fully dry before stacking. Fun tip: use a glass to cut circles if you don’t have cookie cutters!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Cozy Pumpkin Cookie Base with the Perfect Texture
Ingredients That Capture Fall in Every Bite
To get that soft, chewy, and warmly spiced cookie, the dough starts with a few essentials. Here’s what you’ll need:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 egg
- 1 tsp vanilla extract
The brown sugar gives depth while the pumpkin purée keeps the cookies moist and flavorful. You’ll love the rich spice profile similar to the Pumpkin S’mores Cookies, but with a fun twist for Halloween.
Step-by-Step: Making and Shaping the Cookies
- In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Cream butter with both sugars until fluffy.
- Add egg, vanilla, and pumpkin purée; beat until smooth.
- Gradually mix in dry ingredients.
- Divide dough, wrap in plastic, and chill for 1 hour.
- Preheat oven to 350°F (175°C).
- Roll dough to ¼ inch and cut with pumpkin cookie cutters.
- Bake for 8–10 minutes or until edges are just golden.
- Let cool completely before decorating.
These cookies hold their shape perfectly, just like in Glow-in-the-Dark Halloween Sugar Cookies. Now they’re ready for their Jack-O’-Lantern faces.
Decorating with Royal Icing That Shines
Royal Icing That’s Easy and Smooth
This royal icing dries firm and glossy perfect for intricate Halloween faces.
Ingredients for Royal Icing:
- 3 tbsp meringue powder
- 4 cups powdered sugar, sifted
- 6–8 tbsp warm water
- Gel food coloring (orange, black, green)
How to make it:
- Beat meringue powder and powdered sugar with 6 tbsp water until thick and glossy.
- Add more water, 1 tsp at a time, until icing ribbons off a spoon.
- Divide icing into bowls. Tint one orange, one black, one green.
Use piping bags with small round tips. Pipe an outline first, let it set for 10 minutes, then flood with more icing. Add the faces last with black icing.
This decorating process is just as enjoyable as it is rewarding especially if you involve the kids. Think of it like crafting meets baking. If you enjoy themed desserts, you’ll also love Ghostly Marshmallow Sandwich Cookies for another spooky treat.
Jack-O’-Lantern Design Tips
- Use a toothpick to guide icing into corners
- Pipe green “stems” on top after orange has dried
- Let cookies dry at least 6 hours before stacking
Smart Tips for Better Results
Make-Ahead and Chill the Dough
Chilling the dough ensures clean shapes when cut and baked. It also allows the pumpkin flavor to develop fully.
Need a quicker option? Chill dough in the freezer for 30 minutes instead of 1 hour. This technique also works wonders for Halloween Candy Corn Shortbread Cookies.
Use Parchment Paper and Cooling Racks
- Parchment prevents sticking and helps even baking.
- A wire rack cools cookies evenly and avoids sogginess.
Use these same tips when baking other fall favorites like Healthy Pumpkin Donut Holes.
Creative Variations and Storage Tips
Fun Variations to Try
Gluten-Free: Use a 1:1 gluten-free flour blend. Chill dough slightly longer.
Chocolate Spice: Add 2 tbsp cocoa powder to the dry mix for a chocolate-pumpkin fusion.
Add Crunch: Fold in chopped pecans or walnuts. Try this twist just like in Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans.
Natural Dye: Use beet powder or turmeric for coloring instead of gel food dye.
Storing Your Cookies
- Store decorated cookies in a single layer in an airtight container at room temperature for up to 5 days.
- Undecorated cookies can be frozen (wrapped tightly) for up to 3 months.
- Iced cookies should be fully dry before stacking with parchment between layers.
Planning ahead? Make the dough and freeze the cutouts. Bake directly from frozen just add 1–2 minutes to the bake time.
FAQs About Jack-O’-Lantern Pumpkin Cookies with Royal Icing
Can I make these without cookie cutters?
Yes! Use a glass to cut circles and decorate as pumpkins. It’s just as cute and even easier for beginners.
How long does the royal icing take to set?
It takes about 6–8 hours to fully dry at room temperature. Speed it up by placing cookies under a fan.
Can I use buttercream instead of royal icing?
You can, but buttercream doesn’t set hard and may smudge during storage or stacking.
Is canned pumpkin purée fine for this recipe?
Absolutely! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.
A Fall Favorite You’ll Bake Again and Again
There’s just something about these Jack-O’-Lantern Pumpkin Cookies with Royal Icing that makes them special. They’re sweet, spiced, and full of Halloween spirit. From cutting the dough to piping on silly faces, this recipe turns baking into a fun seasonal experience. With a cup of hot cider and these cookies on your table, you’ll feel like autumn has truly arrived.
And if you’re still in a baking mood, check out the Apple Pumpkin Streusel Muffins or these charming Witches Hat Cookies for more festive ideas.