These pumpkins were so much fun to make! Way better than carving a real pumpkin and having to grab out ooey, gooey pumpkin guts. Wait, I still get to do that too so I guess I get the best of both worlds.
I actually worked on these cookies over about a week’s time which was a nice experience. I’m usually of the mind frame of waiting until the last minute because I want them to be the freshest possible. However with these particular cookies that just wasn’t going to work. Well, I shouldn’t say that. It worked for about half of them.
I made two batches, one for my son’s preschool class treats on his “star” day and one for my class at school a week later. His cookies for preschool were baked on Sunday, iced on Monday, and eaten on Tuesday. It was a long night on Monday after working a full day, coming home and making dinner, putting him to bed and then getting started on decorating. Let’s just say the picture I had in my mind wasn’t what came out on the cookies. The only saving grace I had that night was the reassuring thought that they were going to be eaten by preschoolers who hopefully had not yet developed into sugar cookie snobs.
Looking back on it they really didn’t turn out too bad. The other batch was also baked on Sunday night, a few were iced on Monday. Most were then put into the fridge where I took them out every few days to add the icing. One day I iced all the stems. Another day I got almost all of the orange finished. The last day I finished the orange and did the green leaves and curling stems. It was so much fun on that last day to be able to add detail and not feel rushed.
I’m really happy with how they turned out. My husband ended up buying me a decorating tip and smaller disposable bag because the squirt bottles I typically use were just not small enough to get the leaf and curly stem detail. More practice needed, but not too bad at the end of the day. Enjoy!
You can find my favorite recipe for sugar cookies and royal icing here.