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Perfect Pumpkin-Shaped Halloween Sugar Cookies Easy Marbled Icing Recipe

pumpkin-shaped Halloween sugar cookies - featured image
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Festive pumpkin-shaped sugar cookies with a fun and foolproof marbled icing, perfect for Halloween parties. These cookies are crisp on the edges, tender inside, and decorated with vibrant orange and green swirls.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour (or gluten-free flour blend for a gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk (or dairy-free milk like almond if needed)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons whole milk (or as needed to adjust consistency)
  • 1 teaspoon vanilla extract
  • Orange gel food coloring
  • Green gel food coloring
  • Optional: Edible black food pen (for pumpkin face details)
  • Optional: Sprinkles or edible glitter for extra sparkle

Instructions

  1. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Using a stand mixer or hand mixer, beat 1 cup (227g) softened unsalted butter with 1 ½ cups (300g) granulated sugar until light and fluffy, about 3–4 minutes.
  3. Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet, alternating with 2 tablespoons whole milk, mixing just until incorporated.
  5. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Lightly flour your surface and rolling pin. Roll dough to about ¼ inch (6 mm) thickness. Use pumpkin-shaped cookie cutters to cut out shapes, rerolling scraps as needed.
  8. Place cookies about 1 inch (2.5 cm) apart on baking sheets. Bake for 10–12 minutes, until edges are just golden.
  9. Transfer cookies to wire racks and let cool completely before icing.
  10. In a bowl, mix 2 cups (240g) sifted powdered sugar with 2 tablespoons milk and 1 teaspoon vanilla. Adjust milk to get a thick but spreadable consistency.
  11. Split icing into three bowls. Leave one plain (white), and color the others orange and green with gel food coloring.
  12. On each cookie, spoon small dollops of each icing color next to one another. Use a toothpick or small fork to gently swirl the colors together, forming a marbled pumpkin effect.
  13. If desired, once icing sets slightly, use an edible black food pen to add pumpkin faces or stems.
  14. Allow icing to harden for at least 1 hour before stacking or storing.

Notes

Chill dough for at least 30 minutes to prevent spreading and maintain shape. Use gel food coloring for vibrant icing without thinning. If dough is sticky, chill again before rolling. Avoid overbaking to keep cookies tender. Store iced cookies at room temperature in an airtight container for up to 5 days. Freeze plain cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, pumpkin sugar cookies, marbled icing, sugar cookies, festive cookies, Halloween treats, easy sugar cookies

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