Pumpkin-Shaped Sugar Cookies (No Pumpkin Needed!)

Easy to make and irresistibly cute, Pumpkin-Shaped Sugar Cookies are the perfect way to bring festive flair to your fall celebrations. But here’s the twist—despite the look, there’s no actual pumpkin in the ingredients! These cookies capture the charm of the season without the pumpkin spice, making them a delicious twist on a classic sugar cookie.

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Why You’ll Love These Pumpkin-Shaped Sugar Cookies

These cookies are:

• Fun and Festive: The perfect way to add seasonal flair to your dessert table without being overly complicated.
• Kid-Friendly: Shaping and decorating them can be a delightful family activity.
• Customizable: You can easily adjust colors, shapes, or even add sprinkles for an extra touch of fun.
• No Pumpkin: Ideal for those who prefer the look of pumpkins but aren’t fans of pumpkin spice!

The Ingredients List:

• Brown sugar: For a touch of molasses sweetness.
• Granulated sugar: Provides the crisp, sugary bite.
• Butter: Adds richness and helps the cookies hold their shape.
• Egg: For binding the ingredients.
• Baking soda and cream of tartar: For just the right lift and texture.
• Kosher salt: Balances the sweetness.
• Pure vanilla extract: Adds depth of flavor.
• All-purpose flour: Forms the base of your cookie dough.
• Green and orange gel food coloring: To create the vibrant pumpkin and stem colors.

Kitchen Tools and Equipment Needed:

• Hand mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wooden spoon or spatula
• Small cookie scoop
• Flat-bottom glass (for pressing cookies)
• Paring knife (for shaping)
• Gel food coloring

How This Recipe Came to Be:

Every Christmas, I make my family’s favorite sugar cookies. This year, I decided to mix things up and used the same recipe to create these pumpkin-shaped sugar cookies as a fun surprise. The result? They were gobbled up in no time! I think you’ll find them equally irresistible.

When Is the Right Time to Color the Dough?

After mixing the dough, divide it into two sections: one large piece for the pumpkin bodies and a smaller one for the stems. Color the larger portion orange and the smaller piece green using gel food coloring. This way, each part of your pumpkin cookie looks just right when baked.

What Is Cream of Tartar?

Cream of tartar is a powdery byproduct of wine fermentation. In this recipe, it acts as a leavening agent, helping the cookies rise and ensuring a tender texture. When combined with baking soda, it gives these cookies a gentle lift without making them overly puffy.

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Can the Colored Cookie Dough Be Frozen Before Shaping and Baking?

Absolutely! Wrap the colored dough tightly in plastic wrap and freeze for up to two months. When you’re ready to bake, thaw the dough completely, shape your cookies, and bake as usual.

Can These Pumpkin Sugar Cookies Be Frozen After Baking?

Yes! After baking, store the cookies in a freezer-safe container. You can freeze them for up to three months. Just let them thaw at room temperature before serving.

Step-by-Step Instructions for Pumpkin-Shaped Sugar Cookies:

1. Prepare the dough: Cream together the butter and sugars until fluffy. Add the egg and vanilla, then mix in the dry ingredients (flour, baking soda, cream of tartar, and salt) until combined.
2. Divide and color the dough: Divide the dough into two portions. Color the larger portion orange and the smaller portion green using gel food coloring.
3. Shape the pumpkins: Scoop the orange dough into small balls and flatten them slightly with a glass to create the pumpkin body. Use a paring knife to gently carve the lines of the pumpkin.
4. Add the stems: Shape small pieces of green dough into stems and attach them to the top of each pumpkin.
5. Bake: Bake the cookies in a preheated oven at 350°F for 10-12 minutes or until the edges are lightly golden.
6. Cool and enjoy: Let the cookies cool on a wire rack before serving.

What to Serve with Pumpkin-Shaped Sugar Cookies:

These cookies make a fantastic standalone treat, but if you’re feeling extra festive, pair them with a mug of hot apple cider or a pumpkin-spiced latte! They also make great additions to your dessert platters alongside other Halloween or fall-themed treats like this Ghastly Candy Bark or Candy Corn Fudge.

Tips for Making Perfect Pumpkin-Shaped Sugar Cookies:

• Chill the dough: If the dough feels too soft while shaping, pop it in the fridge for 10-15 minutes. Chilled dough is easier to work with and holds its shape better during baking.
• Use gel food coloring: Gel food coloring gives you a more vibrant color without altering the texture of the dough like liquid food coloring might.
• Make ahead: The dough can be made in advance and stored in the fridge for up to 2 days before baking.

Frequently Asked Questions:

Can I use liquid food coloring instead of gel?

You can, but gel food coloring works best because it doesn’t add excess moisture to the dough, ensuring a better texture.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for structure.

Can I add other flavors to the dough?

Absolutely! A bit of almond extract or lemon zest would add a lovely flavor twist without overpowering the simple sweetness of the cookie.

Additional Fall Pumpkin-Free Desserts:

If you’re in the mood for more autumnal treats but want to skip the pumpkin, try these festive options:

• Candy Corn Fudge: A Festive Fun Halloween Treat
• Leftover Candy Shortbread Bars: The Perfect Post-Halloween Treat
• Ghastly Candy Bark: A Spooktacular Last-Minute Halloween Treat

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Nutritional Information (Per Serving):

• Calories: 120
• Fat: 5g
• Carbs: 17g
• Protein: 1g
• Sugars: 10g

Now go ahead and whip up a batch of these adorable pumpkin-shaped cookies—you won’t be disappointed! Whether you’re celebrating Halloween, Thanksgiving, or simply craving something sweet, these cookies are a guaranteed hit!

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