I’m hooked on all things fall, which is my favorite season. These Nut-Free Harvest Pumpkin Cookies are fun to make and serve as a great treat. Whether you’re looking for a nut-free classroom party food or just want a sweet snack in the kitchen, this cookie recipe will become a staple in your fall cookbook.
Harvest Pumpkin Cookies
Makes 24 cookies. Prep time: 10 min. Cook time: 7-9 min.
- 1 C unsalted sweet cream butter, softened
- 1 1/2 C powder sugar
- 1 egg
- 2 tsp vanilla
- 2 1/2 C flour
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1 pumpkin cookie cutter
- Cookie sheet fitted with parchment paper
To make the cookies
- Preheat oven to 350 degrees.
- In a standing mixer, combine butter, powder sugar, egg and vanilla and mix on medium speed until combined and fluffy.
- In a large bowl, combine the flour, baking soda, and cream of tarter.
- Gradually add in the flour to the wet mixture and mix on low speed until combined.
- Once all the flour has been combined with the wet ingredients, sprinkle some flour onto a cutting board and knead with your hands till everything is combined.
- Sprinkle flour onto the cutting board and roll out the dough to 2 inches thick.
- Use the cookie cutter and cut your shapes.
- Bake in the oven for 7-9 minutes or until slightly golden brown.
- Remove the cookies from the pan and transfer to a wire rack to finish cooling.
- 2 egg whites
- 1/2 tsp cream of tarter
- 1 tsp vanilla
- 3 C powder sugar
- 2 piping bags fitted with a number 2 tip
- squeeze bottle
- 1 contaner of Wilton harvest melody sprinkles (Found at Michaels craft stores)
- Orange, brown and green food coloring
To make the icing
- In a standing mixer, combine the egg whites, cream of tarter, vanilla, and powder sugar and mix on medium speed until stiff peaks form, about 5-7 minutes.
- Split icing into three bowls and add the green coloring into one bowl and orange into the second and brown into the last bowl
- Scoop some orange icing into one of the piping bags.
- Using the rest of the orange icing, add 2 tablespoons of water to thin the icing out and then pour the icing into the squeeze bottle.
- Scoop the green icing into the second piping bag.
- scoop the brown icing into the third bag.
- Using the orange icing in the piping bag, out line your pumpkin cookies.
- Use the orange icing in the squeeze bottle and fill in the outline.
- Using the green icing, pipe the stem of the pumpkin.
- Wait about 10 minutes for it to dry before sprinkling on some of the sprinkles.
- Using the spoon that comes with the sprinkles, sprinkle about two spoonfuls onto the top of the pumpkin cookie
- Let dry for 2 hours before piping on Hello Fall.
- Let dry for another hour before enjoying!