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    Home » Dessert Recipes » Cookie Recipes

    Published: Oct 14, 2020 · Modified: May 4, 2022 by Renée · This post may contain affiliate links · 32 Comments

    Pumpkin-Shaped Sugar Cookies

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    A vertical photo of a plate of pumpkin-shaped sugar cookies along with a title text overlay graphic including pumpkins

    Easy to make pumpkin-shaped sugar cookies are as charming as they are delicious. But surprise, don't let them fool you! There is no pumpkin in the ingredient list.

    A horizontal image of a plate filled with orange and green pumpkin shaped sugar cookies with an orange napkin and a textured place mat.

    This simple cookie recipe celebrates the pumpkin, but not the ingredient itself. It's all about the look and shape, and not about a pumpkin spice flavor.

    **Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making Pumpkin Shaped Sugar Cookies is available near the end of this post. OR click on the "jump to recipe" button (found above) to be taken directly to the recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    Title text vertical image of pumpkin-free sugar cookies with a painted pumpkin and leave coffee mug in the background.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • brown sugar
    • granulated sugar
    • butter
    • egg
    • baking soda
    • cream of tartar
    • kosher salt
    • pure vanilla extract
    • all-purpose flour
    • green and orange gel food color

    Kitchen tools and equipment needed:

    • hand mixer or stand mixer
    • mixing bowls
    • measuring cups and spoons
    • baking sheets
    • parchment paper
    • wooden spoon or spatula
    • small cookie scoop
    • flat bottom glass
    • paring knife
    • gel food color

    Do some kitchen equipment upgrading:

    Wilton Navy and Gold Kitchen Collection

    How this recipe came to be:

    Every year for Christmas it's a tradition for me to make my family's favorite sugar cookie.

    I've shared the recipe back in 2010 and dubbed it "Santa's Favorite Cookie."

    This year, I decided to mix things up a little, so I used the same recipe (basically), and made pumpkin-shaped sugar cookies as a special surprise they didn't see coming!

    Needless to say, the cookies were gobbled up quickly. 🙂

    When is the proper time to color the dough?

    After the cookie dough is thoroughly mixed, divided the dough into two pieces. One large, and one small.

    The larger section of dough should be colored orange for all the pumpkin bodies, and the smaller piece of dough I colored green for all the pumpkin stems.

    What is cream of tartar?

    Cream of tartar is a leavening agent similar to baking powder.

    The cream of tartar combined with the baking soda will give the pumpkin cookies a nice little lift, and will balance the flavor of the cookies.

    Can the colored cookie dough be frozen before shaping and baking the cookies?

    Yes!

    Wrap the colored dough well in cling wrap and freeze, unbaked, for up to 2 months.

    When ready to make the pumpkin cookies, thaw the dough completely, shape the cookies as instructed, and bake.

    A horizontal image of a tray of pumpkin-free sugar cookies with a pumpkin and leave coffee mug.

    Can these pumpkin sugar cookies be frozen after baking?

    Yes!

    Store them in a freezer-safe container and freeze for up to 3 months.

    Additional fall pumpkin-free desserts:

    *Acorn Cookies with Peanut Butter and Banana (pictured below)

    "These acorn cookies are just as cute as can be! They have a delicious peanut butter and banana flavor, and I promise you’ll go NUTS for them."

    A vertical image of acorn cookies on a plate with a squirrel.

    *Thanksgiving Turkey Cupcakes from Crayons and Cravings

    *Easy Apple Pie Wedges (pictured below)

    "You’re going to love how easy and delicious these apple pie wedges are to make…and eat. With store-bought or homemade pie crust, apple pie wedges are utterly delicious!!"

    A vertical closeup image of a blue plate filled with apple pie wedges.

    *Cranberry Pear Galette from Hearth and Vine

    *Chocolate Covered Shoestring Haystacks (pictured below)

    A closeup vertical image of chocolate covered shoestring haystacks on a plate with sunflowers in the background.

    *Cinnamon Bundt Cake from The Greedy Gourmet

    *Pumpkin-Free Pumpkin Sugar Cookies (pictured below) THIS IS THE PLACE!!

    Vertical title text image of a closeup of pumpkin free pumpkin cookies on a plate.

    How to make pumpkin-shaped sugar cookies:

    • In a large bowl, cream together the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer.
    How To Make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Add a beaten egg and vanilla extract. Blend to combine.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Add the all-purpose flour, baking soda, cream of tartar, and salt to the bowl.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Blend to thoroughly combine.
    • Remove a small portion of the dough (about ¼ cup) to a small bowl.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Add orange gel food color to the large bowl of dough and mix until no streaks are left.
    • Add a small amount of green gel color to the small bowl of dough.
    • Mix well.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    •  Use a tablespoon or small scoop and roll the orange dough into balls the size of golf balls.
    • Once rolled, drop the dough balls into a small bowl of granulated sugar and roll to coat the entire ball in sugar.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Place the sugared cookie balls on a parchment-lined baking sheet.
    • Flatten each ball with the bottom of a glass or measuring cup.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Make a small indentation on the top of each flattened cookie (where the stem will go).
    • Use a paring knife to slice each pumpkin cookie with four curved pumpkin lines.
    • Use a small amount of green dough and form into a cone shape.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Press each cone-shaped stem onto the top of each pumpkin.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee
    • Use the paring knife to add two small slits to the stem (if desired).
    • Bake the cookies in a preheated 350-degree oven for 12-15 minutes or until the bottoms of the cookies are lightly browned, but not dark.
    • Cool completely on a baking rack.
    • Continue the same process with the remaining dough.
    • This recipe makes approximately 3½ dozen cookies.
    How to make Pumpkin Shaped Sugar Cookies | Kudos Kitchen by Renee

    A closeup vertical image of pumpkin-shaped sugar cookies on a brown plate with a title text overlay graphic

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's pumpkin-shaped sugar cookies.

    If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. I thank you most sincerely! 🙂

    Pumpkin Shaped Sugar Cookies

    Pumpkin Shaped Sugar Cookies

    Renee Goerger
    Easy to make pumpkin shaped sugar cookies are as charming as they are delicious. But surprise, don't let them fool you! There is no pumpkin in the ingredient list.
    4.69 from 16 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 18 mins
    Total Time 28 mins
    Course Cookie Recipes
    Cuisine Thanksgiving
    Servings 42 cookies
    Calories 86 kcal

    Ingredients
      

    • 2 sticks butter softened (I use salted butter)
    • ½ cup brown sugar
    • ¾ cup granulated sugar divided
    • 1 large egg beaten
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1 teaspoon salt
    • 2 cups all-purpose flour
    • orange gel food color
    • green gel food color

    Instructions
     

    • Preheat oven to 350 degrees.
    • Use a hand mixer or stand mixer to cream the butter, brown sugar, and ½ cup granulated sugar together until light and fluffy.
    • Blend in the beaten egg and vanilla until thoroughly combined.
    • In a separate bowl, whisk together the baking soda, cream of tartar, salt and all-purpose flour.
    • Slowly add the flour mixture to the creamed mixture and blend until a soft dough forms and the ingredients are completely blended.
    • Remove ¼ cup of the dough to a small bowl and add a few drops of green gel color. Mix well.
    • Add a few drops of orange gel color to the large bowl and mix until well combined and no streaks remain.
    • Scoop the orange dough out by the tablespoonful (or use a small scoop) and roll into balls approximately the size of a golf ball. Roll each ball into the remaining granulated sugar to coat.
    • Place the orange sugared balls onto baking sheets lined with parchment paper (optional), and use a glass with a flat bottom (or a measuring cup) to flatten each ball into a disc.
    • Press a small dimple into the top of each pumpkin (where the stem will go), and use a paring knife to carefully cut four rounded slits onto each pumpkin.
    • Use the green dough to form a small cone shape for each pumpkin and press the narrow end into the area at the top of each pumpkin for the stem.
    • Use the paring knife to carefully cut two small slits on each pumpkin stem (optional).
    • Bake in a preheated oven for 18 minutes (or until the bottoms of the cookies are lightly browned, but not dark).
    • Cool the cookies on a wire rack and repeat the same process with the remaining dough.

    Video

    Notes

    Tools and equipment:
    stand mixer or hand mixer, 1 large bowl, 2 small bowls, spatula or wooden spoon, a tablespoon or small scoop, baking sheets, parchment paper (optional), orange and green gel food color, measuring cups, measuring spoons, cooling rack (optional)

    Nutrition

    Serving: 1cookieCalories: 86kcalCarbohydrates: 10gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 122mgSugar: 6g
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed this recipe for pumpkin free pumpkin cookies as much as I've enjoyed bringing it to you.

    An overhead picture of a tray of pumpkin-shaped pumpkin cookies along with a plate filled with them.

    This post may contain affiliate links which won’t change your price but will share some commission.

    More Cookie Recipes

    • Crispy Almond Meringue Cookies
    • Coconut Cake Cookies
    • Double Chocolate Creme De Menthe Cookies
    • Cinnamon Oatmeal Cookies

    Reader Interactions

    Comments

    1. Jeanette Flores says

      November 18, 2022 at 5:09 pm

      I’m making these cookies to give my thanksgiving treat boxes a bit of color. I followed the recipe and am a seasoned baker but with those measurements my dough came out too wet so I added a bit more flour to stiffen a bit but that didn’t seam to help so I then packed it up in ziplock bags to refrigerate/freeze a little so I’ll be able to work with them. The dough was too wet and sticky for me following these measurements but if it’s an error I made perhaps it was that my butter was pretty soft to start off so I’ll try again if these don’t bake well (presentation is key) & next time I’ll use butter that hasn’t quite gotten as soft in hopes that it will fix my issue with sticky dough. Wish me luck

      Reply
      • Renée says

        November 19, 2022 at 7:17 am

        Hi, Jeanette!
        I'm so sorry you're dealing with a too soft dough issue. Refrigerating it should help, but I wonder why that happened in the first place?
        Like you, I'm wondering if the butter was too soft or perhaps the egg you used was too large? Still though, that small difference shouldn't make such a wet dough.
        Also, did you add gel food color or liquid? Using a liquid would make a difference in the dough consistency.
        Other than adding more flour, I'm not quite sure what else you can do to salvage the dough to make it workable.
        In the future, you can also use Crisco in place of butter, but not everyone is a fan of using shortening. I've used both, and they both work well.
        Please keep me informed with how your cookies turn out.
        Renee

        Reply
    2. Kerri Hess says

      October 10, 2022 at 3:31 pm

      Hello, Renee!

      If you were to use a cookie scoop for the cookies, do you know what number of scoop you would use? Do you think a #50 scoop would be the right size? I'm also curious about the length of bake time. Does it require 18 minutes?

      Thanks!

      Reply
      • Renée says

        October 11, 2022 at 6:59 am

        Hi, Kerri.
        Thanks for your question. I do believe a #50 cookie scoop will work well.
        After doing a little research I believe it's very similar in size to what I used (per cookie), perhaps a tiny bit more.
        It's hard to say because I don't know how many tablespoons are in a golf ball. 😉
        That said, keep an eye on them around the 18 minute mark. They'll most likely be done. You're looking for a very light brown on the bottom.
        You don't want to take them too far as you don't want them to lose their vibrant orange color. Note - they will firm up a bit as they cool.
        I hope this information is helpful and that you enjoy these cookies.
        They're fun to see, and even better to eat.
        Have a great day,
        Renee

        Reply
    3. Sangeeta Nelson says

      March 18, 2021 at 3:02 pm

      Cute cookies! I was just curious, if you were going to put in cream of tartar and baking soda, why not just use baking powder which is essential both together.

      Reply
      • Renée says

        March 18, 2021 at 3:36 pm

        Hello, Sangeeta!
        Thanks for the sweet words about the cookies.
        Regarding the cream of tartar and baking soda combo.
        It's just the way I've always made them.
        Feel free to use baking powder if you prefer.
        Have a great day!
        Renee

        Reply
    4. El says

      November 29, 2019 at 8:51 pm

      How do you keep the cookies from losing their cute pumpkin shape??

      Reply
    5. Amanda says

      October 03, 2019 at 8:59 am

      5 stars
      These are so cute I know my nieces will love this

      Reply
    6. Taylor says

      October 03, 2019 at 8:51 am

      5 stars
      These are SO cute and perfect for Halloween parties! Love them!

      Reply
      • Renée says

        October 03, 2019 at 8:56 am

        Glad you like them, Taylor. Thank you!

        Reply
    7. Justine Howell says

      September 13, 2018 at 10:18 am

      5 stars
      So good and cute for a Fall themed party, love these!

      Reply
      • Renée says

        September 13, 2018 at 11:08 am

        Yes, they would be perfect for a fall themed party, Justine. Glad you think so.

        Reply
    8. Britni says

      September 13, 2018 at 9:21 am

      5 stars
      I love recipes that you can do with your little ones. Thank you for your creativity!!

      Reply
      • Renée says

        September 13, 2018 at 11:09 am

        These cookies would delight the little ones! I'll bet they'd have a blast making these in the kitchen!

        Reply
    9. sizzlingplatter says

      November 19, 2017 at 6:23 pm

      Thanks for the inspiration

      Reply
      • Renée says

        November 19, 2017 at 6:37 pm

        I'm all about the inspiration. You're welcome. Now, have fun baking, and make them your own!

        Reply
    10. Cathy @ Lemon Tree Dwelling says

      November 06, 2017 at 2:06 pm

      Such perfect little works of art!

      Reply
      • Renée says

        November 06, 2017 at 2:16 pm

        Thank you. They're easy too!!

        Reply
    11. Abeer says

      November 03, 2017 at 4:02 pm

      I feel like I can eat these cookies every day!

      Reply
      • Renée says

        November 04, 2017 at 7:25 am

        Well, I wouldn't stop you. LOL

        Reply
    12. Catalina @ Peas & Peonies says

      November 03, 2017 at 3:45 pm

      What a great idea! Looks so good!

      Reply
      • Renée says

        November 04, 2017 at 7:26 am

        Glad you like them, Catalina. Thank you.

        Reply
    13. Joanie @ One Dish Kitchen says

      November 03, 2017 at 1:16 pm

      These are such pretty cookies and I really love your step by step instructions!

      Reply
      • Renée says

        November 03, 2017 at 1:34 pm

        Thank you so much. I love adding all the photos. I'm glad you find them helpful.

        Reply
    14. Anna @ Crunchy Creamy Sweet says

      November 03, 2017 at 12:33 pm

      Your treats are always so pretty and colorful! These cookies are adorable!

      Reply
      • Renée says

        November 03, 2017 at 1:35 pm

        The end of the year always begs for colorful treats 🙂 Thank you, Anna.

        Reply
    15. kouten07 says

      November 03, 2017 at 11:48 am

      Love your idea!

      Reply
      • Renée says

        November 03, 2017 at 1:33 pm

        Thank you so much. That makes me happy!!

        Reply
    16. delaneyyutzy says

      November 02, 2017 at 8:31 pm

      These are so festive and I love them!

      Reply
      • Renée says

        November 03, 2017 at 1:33 pm

        I'm glad you do. Thank you!

        Reply
    17. Dorothy Reinhold says

      November 02, 2017 at 7:26 pm

      There is something so simple and tasty about sugar cookies!

      Reply
      • Renée says

        November 03, 2017 at 1:34 pm

        They're the best! I agree!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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