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.
Every year for Christmas it’s a tradition for me to make my family’s favorite sugar cookie. I’ve shared the recipe in the past (way 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. 🙂
**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.Jump to Recipe
The ingredient list for making pumpkin-shaped sugar cookies;
- brown sugar
- granulated sugar
- baking soda
- cream of tartar
- vanilla extract
- all-purpose flour
- green and orange gel food color
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.
Can the colored cookie dough be frozen before shaping and baking the cookies?
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.
Can these pumpkin sugar cookies be frozen after baking?
Store them in a freezer-safe container and freeze for up to 3 months.
Below are some products you may find useful for making pumpkin-free sugar cookies;
For other pumpkin-free dessert ideas, please click on the following titles for;
*Acorn Cookies with Peanut Butter and Banana (pictured below) from (yours truly) Kudos Kitchen
“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.”
*Thanksgiving Turkey Cupcakes from Crayons and Cravings
*Easy Apple Pie Wedges (pictured below) from (yours truly) Kudos Kitchen
“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!!”
*Cranberry Pear Galette from Hearth and Vine
*Chocolate Covered Shoestring Haystacks (pictured below) from (yours truly) Kudos Kitchen
*Cinnamon Bundt Cake from The Greedy Gourmet
*Pumpkin-Free Pumpkin Sugar Cookies (pictured below) This is the place!!
How to make pumpkin-free pumpkin sugar cookies;
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer.
- Add a beaten egg and vanilla extract. Blend to combine.
- Add the all-purpose flour, baking soda, cream of tartar, and salt to the bowl.
- Blend to thoroughly combine.
- Remove a small portion of the dough (about ¼ cup) to a small bowl.
- 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.
- 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.
- Place the sugared cookie balls on a parchment-lined baking sheet.
- Flatten each ball with the bottom of a glass or measuring cup.
- 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.
- Press each cone-shaped stem onto the top of each pumpkin.
- 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.
Below is the printable recipe card and instructions for making for today’s Pumpkin-FREE Pumpkin Cookies .
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post.
- 2 sticks butter softened (I use salted butter)
- ½ cup brown sugar
- 3/4 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
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.
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)
I sincerely hope you’ve enjoyed this recipe for pumpkin free pumpkin cookies as much as I’ve enjoyed bringing it to you.
**Note – The post above includes affiliate links. As always, I truly thank you for your support!