A bag shaped Pumpkin Cookie made to look like a bag filled with candy. A fun sugar cookie for this halloween holiday.
This post may contain affiliate links. See my disclosure policy for more info.
Pumpkin Cookie Bag Cookies
There’s nothing like a good old fashioned Pumpkin Cookie in the shape of a halloween bag filled with candy. A fun sugar cookie for this halloween holiday.
- Baking soda
- Unsalted butter
- Granulated sugar
- Halloween sprinkles
- Cookie Cutter: candy corn
- Egg whites
- Powder sugar
- Cream of tartar
- Black, orange, and green gel food coloring
- **For Exact amounts, please see recipe card below.
Pumpkin Cookie Directions:
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add eggs…Continue to mix. Add the vanilla.. Continue mixing.
Sift the four, baking soda, and salt together. Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter. (if needed).
Using a metal spatula move the cut cookies to the parchment lined cookie sheet. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Pumpkin Icing Directions:
Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
If icing is not stiff enough add 1/4 C powder sugar. Divide the icing into 4 equal bowls.
First bowl of icing add in a few drops of orange orange. Second bowl of icing, add several drops of black gel food coloring. Stir to mix.
Third bowl of icing, add several drops of green. Fourth bowl stays white.
Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
Using the orange piping bag, pipe a orange line around half of the candy corn shaped cookie. Fill in with the thin orange icing.
Add some green dots to the pumpkin on the corners. Let dry for 2 hours.
Pipe on a face for the pumpkin and a black line of icing around the edge of the top half of the cookie. Add in a half circle of white, sprinkle with some sprinkles.
Let dry for another 4 hours before bagging or enjoying.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition may vary depending on the products used.
Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 119mgCarbohydrates: 43gFiber: 1gSugar: 30gProtein: 3g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition may vary depending on the products used.
Follow us on Pinterest and PIN IT FOR LATER!