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Lately, I have been all about decorating cookies. This is only my second attempt–my first being too heinous and boring to post on the internet. I kind of like these.
I need to work on my detailing skills but I think I like the pumpkins with no detailing even better. I used a Wilton #3 tip for the outline and detailing so maybe a #2 tip would be better next time for the detailing.
For the food gel, I used Wilton Orange and Wilton Leaf Green food coloring for these pumpkins. My friends loved these cookies so I hope you like them too!
If you’re looking for an easy gluten free treat for Fall, these pumpkin sugar cookies are absolutely adorable.
More Gluten Free Decorated Sugar Cookie Designs
Gluten Free Pumpkin Sugar Cookies
These gluten free pumpkin sugar cookies are so cute for Fall and Halloween. They're easy to make, too! Follow these steps to make your own sugar cookies shaped like pumpkins with royal icing.
Servings: 18 cookies
For the Cookies:
- 2 1/2 cups gluten free flour blend I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon salt
- 3/4 teaspoon xanthan gum if your blend doesn't already contain it
- 1 cup powdered sugar
- 1 cup butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon almond extract
- 1 egg
For the Royal Icing:
- 4 cups powdered sugar
- 2 tablespoons meringue powder
- 1 teaspoon vanilla extract
- 5 tablespoons water
For the Cookies:
- In a medium bowl, whisk together gluten free flour blend, salt and xanthan gum, if using. Set aside.
- Cream butter and powdered sugar in a large bowl with an electric mixer.
- Mix in egg, vanilla, almond extract and salt and beat until mixed well.
- Gradually add in flour (1/2 cup at a time) and mix after each addition. Be sure not to over mix. I use the electric mixer for the first 2 cups of flour and then hand mix the last 1/2 cup.
- Put dough in the refrigerator for about 20 minutes, or until the dough firms up slightly and is easier to roll out. You can also put it in the freezer but I would only do that for 10 minutes otherwise it’s very difficult to roll out. Sprinkle your work surface and rolling pin with powdered sugar.
- Roll the dough out to a 1/4 inch thickness. Cut with cookie cutters. Place on a greased cookie sheet and put back in the freezer for 10-15 minutes.
- Then, bake in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cookie all the way through. The cookie should not brown, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.
For the Royal Icing:
- In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder and water.
- Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good icing consistency (I use a 15 second rule) This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 15 seconds. If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.
- To decorate the cookie, I used a pumpkin shaped cookie cutter.
- Outline the cookie using orange icing (15 second icing) in a pastry bag fitted with a number 2 or number 3 tip.
- Flood the cookies with orange icing (15 second icing) and allow to dry completely.
- Use green icing (15 second icing) to make the stems of the pumpkin.
- When the orange icing is dry, create the ridges of the pumpkin with the orange icing of a very stiff consistency. Allow to dry completely.
Calories: 281kcal | Carbohydrates: 45g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 227mg | Potassium: 6mg | Fiber: 1g | Sugar: 33g | Vitamin A: 330IU | Calcium: 15mg | Iron: 0.7mg