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  • Writer's pictureArpie Mikaelian

Pumpkin Spice Sugar Cookies

I’m not a huge fan of plain sugar cookies with sugary royal icing, but I do love to decorate them and also really find the process to be quite therapeutic; I needed to find a way to make it more pleasing to my palate. So as usual, I decided to try something new and experiment in the kitchen and hoped this icing would solidify.

Note: It did take 24 hours to completely dry. I also used @sallysbakeblog sugar cookie recipe as a base for the cookie but changed a few things. Check out my recipe below for the less sugary and more holiday flavored sugar cookies.





  • 1/2 tsp of pumpkin spice

  • 1/2 tsp of cinnamon

  • 2 and 1/4 cup of flour

  • 1/4 tsp of salt

  • 1/2 tsp of baking powder

  • 2/3 cup of sugar

  • 3/4 cup of softened butter

  • 1 tbs of vanilla bean paste (can sub with extract)

  • 1 large egg

Makes about 22-24 cookies depending on the shapes used.


  • 1 and 1/8 cups of water

  • 2 1/4 cups of sugar

  • 1 teaspoon of lemon juice


  • Mix the flour, salt, cinnamon, pumpkin spice and baking powder together in a bowl and set aside.

  • In another bowl, beat the sugar and butter well for about 2-3 minutes until light and fluffy.

  • Add the vanilla bean paste and egg to the butter mixture.

  • Add the dry ingredients and continue mixing until the dough forms but is not crumbly. If it’s crumbly you can add a teaspoon of milk. The dough should easily form in your hands.

  • Divide the batter in 3 parts and using a rolling pin, roll out the dough slightly less than a 1/4 inch thick on a piece of plastic wrap until even.

  • Put another plastic wrap on top of the existing dough to help with the transfer to the freezer. Put it on a baking sheet and freeze the dough for about 5-10 minutes. Do the same with the other two remaining sections of dough.

  • Take the dough out of the freezer and using a cookie cutter make the shapes you desire.

  • You can repeat this process with the remaining dough each time.

  • Place them on parchment paper and bake for 10-12 minutes on 350 degrees F or until bottom is slightly golden.

  • May need to flatten out the tops as they come out of the oven using a spatula.

  • Decorate when completely cool.


  • Mix meringue powder with confectioner’s sugar

  • Add water and mix till consistent and smooth.

  • Slowly add cream cheese and mix till smooth.

  • May need to add more water based on consistency needed.

  • Add vanilla extract and mix

  • Add vanilla bean paste to 1/3 of the frosting for the rustic dotted look and more vanilla flavor on the acorns (love the one from #nielsenmassey)

Note: takes 24 hours to completely dry. Omit the vanilla extract if you don’t want your icing to be off white. You can always add more white gel food coloring but I prefer less artificial colors if possible.

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