How to Make Cute Mini Royal Icing Pumpkins

Do you love pumpkins as much as I do? If you like them you should make a few to add to you fall cookies. They really make your cookies feel like fall so keep reading to learn how to make cute mini royal icing pumpkins without a pattern!

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

How to Make Cute Mini Royal Icing Pumpkins

Supply List:
(may contain affiliate links)

Royal Icing Recipe:
Royal Icing Color:
  • Orange Food Gel Color
Tools:
  • Cello Bags– I got these bags at Hobby Lobby and they worked well. I’m sure you can use just about any cello bag you have or buy.
  • Tipless decorating bags- The Cookie Countess or The Flour Box
  • Turkey Lacer or Thingamagenie or Thingamagenie
  • Scissors
  • Painters Tape
  • Something flat you can use to tape the cello bags on so you can move them after you pipe the sides. I used a piece of leftover foam board and cut the bags to fit. 

Cute Mini Pumpkin Royal Icing Pumpkin Video:

Enjoy the video!

Supplies:
pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

I’ve been watching one of our fellow cookie decorators and I’ve started playing with the royal icing recipe she recommends and I think I’m falling in love! I’ll never stop using my recipe, but that doesn’t mean I won’t try new things. Maddie at Maddie’s Cookie Co has introduced me to Frankenfrosting and it works well. And the best part about this project is you don’t need a pattern to make these cute little pumpkin cookie decorations. Stick with me for a few minutes and you’ll see what I’m talking about, but in the meantime, follow the link below to see how Maddie makes her Frankenfrosting.

Be sure to check out Maddie’s tutorials because she is amazing!

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

  • Back to the mini pumpkins, if your cello bag is too big for your background you’ll need to cut the cello bag to fit. 
Tape the Cello Bags In Place:

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

  • Next, tape the bags down so they don’t move and slide as you pipe the pumpkins.
Pipe The Pumpkins:

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

  • Pipe the sides of the pumpkin and let them dry in front of a fan for a few minutes and it will help them dry with a shine.
  • You can also put them in a food dehydrator for about twenty minutes and then take them out. 

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

  • After the sides have dried a bit and crusted over, pipe the centers. Again you can put them in front of a fan or place them in the food dehydrator. The key is to let them dry completely.
Remove Them From The Cello Bags:

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

  • Once they’re dry you can pop them off the cello bags and add them to your cookies.
  • I like to make mine a few days or weeks in advance so they’re completely dry when I add them to the cookies.

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

  • Anyway, aren’t they adorable? I love pumpkins!
Go Crazy and Add Them To Your Fall Cookies:

pumpkin, royal icing transfers, The Bearfoot Baker, cookie decorations, sugar cookies, royal icing

And look how cute they are on fall coffee cups! Don’t you just love fall and all fall decorations? Fall cookie decorations are the best! I hope you all go visit Maddie’s Frankenfrosting Recipe and check out her page. She’s amazing!

Bear hugs,

Lisa