How to Make A Pumpkin Cookie with a Present Cutter

Sometimes I look at cookie cutters and see something that has nothing to do with the original intention of the cutter and this present is a perfect example. I never dreamed a pumpkin could be cute when it’s made with a present cookie cutter. The best part is you don’t have to trim the cookie because one part of the bow can be a pumpkin leaf and the other part can be the stem. Don’t you just love it when it works out and no trimming is required? Just cut out your shape, bake, and decorate. You’ve gotta love the simplicity. 

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Let’s make some present pumpkins!

How to Make A Pumpkin Cookie with a Present Cutter

Supply List:
(may contain affiliate links)

Recipes:

Cookie Cutter:

Royal Icing Colors:
Tools:
  • Tipless piping bags
  • Food-Safe Marker
  • Turkey Lacer
Let’s get started!

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  • Draw the pattern on the pumpkin with a food-safe marker. 
  • Outline the sections with any color of royal icing you’d like. I chose The Cookie Countess Positively Purple and I like the way it turned out. You could make orange, yellow, green, or any color pumpkin you’d like so have fun and get creative with your colors.
  • After you outline the sections you might want to add a few zig-zag lines to help support the flood icing. This can help the icing stay nice and full without sinking in as the flood icing dries. 
  • Next, outline the stem with the brown royal icing. 
  • Let the icing dry in front of a fan for about 10-15 minutes.

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  • It’s time to flood the center section of the pumpkin.
  • Use the turkey lacer to pop any air bubbles and to help move the icing into place. 
  • Flood the lower part of the stem with the brown royal icing.
  • While the brown icing is wet, add a little ivory and swirl it with the turkey lacer. This will make the stem look a little more natural instead of just using a solid color. 
  • Let the icing dry in front of a fan for about 10-15 minutes.
Add the final touches.

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  • Add a leaf with the thick green royal icing. To make the leaf look flat you can cut a ‘v’ in the tip of the tipless bag so the icing will come out like a leaf shape. I wish my green would have been a little thicker, but it held the shape pretty well. 
  • Add brown royal icing to the top of the stem.
  • While the icing is wet, add a little ivory royal icing and swirl it around.
  • Place the cookie in front of a fan and allow it to dry.
Full size or mini?

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Remember when I was naming icing colors a minute ago? I forgot to mention gray. I also forgot to mention the size of the cookie. As you can see using Sugarbelle’s mini present or her standard present cookie cutters works well. If you have any present cookie cutters you should take a look at them and see if you see something other than a present cookie. We know you can make a pumpkin cookie, but what else do you see? 

I can’t wait to see what you make!

Bear hugs,

Lisa