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Large pumpkin sugar cookie decorated with royal icing for halloween and the fall season. Made with chocolate sugar cookie dough. Video and instructions included.

Chocolate Pumpkin Stand Sugar Cookie

  • Author: Posh Little Designs
  • Prep Time: 20
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 2 10" cookies or 2 dozen per batch 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Sugar Cookies

Description

Delicious 10″ chocolate sugar cookies for fall, decorated with royal icing. Dairy and gluten free option.


Ingredients

Scale

FOR THE CHOCOLATE SUGAR COOKIES:

1 1/4 cup all purpose flour (or gluten free 1 to 1)

1/4 cup natural unsweetened cocoa powder

1/2 cup confectioners sugar

1/4 cup granulated sugar

1/2 cup vegan butter (or regular butter)

1 egg

1 tsp vanilla extract (look for gluten free)

1 tsp baking powder

1 tsp espresso powder

1/2 tsp salt

FOR THE ROYAL ICING:

3 cups confectioners sugar

3 tablespoons quality meringue powder

1/4 cup warm water (plus extra warm water for thinning a few drops at a time)

1/2 tsp vanilla extract or flavoring of choice (gluten free option)

Orange, Brown and Black food coloring

Additional supplies:

Star tips 32 and 4B

Tipless piping bags

Edible black pen

Edible gold paint

Scribe/Toothpick

Powdered sugar


Instructions

FOR THE 10″ CHOCOLATE SUGAR COOKIES:

  1. Pour measured flour, cocoa powder, espresso powder, baking powder and salt into a bowl and mix until combined. Set aside.
  2. In the bowl of a stand mixer, mix vegan butter and both sugars together until well combined.
  3. Use a rubber spatula to scrape down the edges of the bowl.
  4. Beat the egg and vanilla extract into the butter and sugars until smooth.
  5. Pour flour and cocoa powder mixture into the butter, egg and sugar on medium.
  6. Mix until the the cookie dough forms and attaches to the paddle.
  7. The mixing bowl should be mostly clean when the dough is ready to roll out.
  8. No chilling required!
  9. Preheat oven to 400 degrees.
  10. Lightly flour a rolling pin and a sheet of parchment paper.
  11. Roll out the chocolate sugar cookie dough onto a sheet of parchment about 1/4 ” thick.
  12. Cut the dough with the 10″ shape, or any shape of choice.
  13. Remove the excess dough surrounding the cut shape, then transfer the cookies on parchment to the oven.
  14. Bake in the middle rack for 5-7 minutes.
  15. Remove from oven and cool completely before decorating with royal icing.
  16. Repeat steps for remaining dough or cut the remaining dough into smaller shapes. Bake smaller cookies for 4-5 minutes max.
  17. Cookies are over-baked with the edges or bottoms are brown.

FOR THE ROYAL ICING:

  1. Prep 2 piping bags with star tips. I use 4B and 32
  2. Combine water and meringue powder in the bowl of a stand mixer.
  3. Add extract and whisk on medium high for about 2-3 minutes.
  4. Mix in confectioners sugar until combined.
  5. The icing will be very thick. Add warm water a few drops at a time until the icing is the consistency of toothpaste. This is for piping.
  6. Divide the thick toothpaste like icing into 4 bowls leaving a portion of the white icing remaining in the mixing bowl. Add 1/2 drop of orange coloring for peach icing to bowl 1, one full drop of orange coloring to bowl 2 and 1 drop brown coloring to bowl 3. Add black food coloring (powdered works well) to bowl 4 until desired colors are achieved.
  7. Mix well. 
  8. Transfer orange and peach icing to piping bags fitted with star tips. Seal closed.
  9. Transfer brown icing to a tipless icing bag. Seal closed.
  10. Thin out black royal icing to 5 second flood consistency. Transfer to a tipless piping bag and seal closed.
  11. Transfer 1/3 of the remaining white icing in mixing bowl to a tipless piping bag. This is for outlining. 
  12. Then thin remaining white icing in the mixing bowl with a few drops of warm water at a time.
  13. Use a dropper or even a spray bottle to achieve the 5 second icing consistency.
  14. If you run a spatula through the icing it should take around 5 seconds for the lines to disappear. That’s when you know it’s ready!
  15. Transfer white flood icing to a tipless piping bag and seal closed.

DECORATING THE SUGAR COOKIES:

  1. Draw the design onto the sugar cookie using an edible pen.
  2. Snip the tip of the white thick piping bag and outline the design with the thick royal icing.
  3. Then fill each outlined area of the cookie with white flood icing, squeezing the icing from the piped edge, inward. 
  4. For the awning, alternate black and white flood icing and use black flood icing to fill in the chalkboard.
  5. Use a toothpick or scribe to quickly pop any air bubbles in the icing and to evenly blend.
  6. Repeat steps until each area of the outlined cookie is filled in.
  7. Set aside to dry for at least two hours. Then add the decorative details.
  8. To make the pumpkins, use the thick peach and orange icing and pipe sideways “S” in a variety of sizes on the cookie, until the stand is filled with the piped pumpkins.
  9. Add brown icing to each of the pumpkins to create the stems.
  10. Dust the blackboard with powdered sugar to create the look of a chalkboard.
  11. Pipe the words “pumpkins” onto the chalkboard sign.
  12. Paint outlined areas of the cookie with edible gold for an elegant touch. 
  13. Set aside to dry for at least 1 more hour.
  14. Serve this oversized cookie at your next fall party!

Notes

Store the cookie in an airtight container. It will keep fresh for 2-3 days. Or freeze for up to 6 months.

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