Who said pumpkin-shaped cookies need to be always orange and brown, same old same old?
Today I share four versions that expand the horizons of the Pumpkin World.



I was absolutely smitten by this design, created by Marlyn, from Montreal Confections. You can see her tutorial clicking here. I modified just a few little details, like using chocolate dough, so that the background was already dark and I did not need to paint it.

Cookies are baked with a circular indentation in the center, then the outer region is flooded with orange Royal icing. Once that sets, thick Royal icing dyed with a marbled brown makes the decorative stems. Little decorations are added (mine were painted fondant), and you are all set!

Of course, I had to make a little Halloween version at the time….



This was my own design, could not be simpler. Just flood the center portion of the pumpkin with white, wait about 15 minutes, flood the adjacent sections and immediately pipe black dots of icing. Once that sets, add the details in black, with thicker consistency icing.



If you miss Halloween, here is a little comfort for you… can a design be any more adorable? This was posted by Haniela in a Facebook live a couple of weeks before Halloween. She gilds the lily using air-brush, but if you don’t have that, a little luster powder will work too. To watch her tutorial, click here.

General steps shown below…



Another super cute design by Haniela, I lost my pictures of the different steps in the design, but it is quite straightforward, and you can watch Haniela demonstrate it with a click here. All wet-on-wet, flood with the color of your choice, and then add straight lines in two contrasting colors. Allow that to set, then add details. Mine were Royal icing transfers in the shape of sunflowers and small leaves. I need more practice with the fine lines, so I consider these a “work in progress.”

I hope you can find some inspiration in this set, as the season for pumpkin in cookie shape is still going strong… I know for sure I am not done yet!

ONE YEAR AGO: Zentangle Cookies, Tangled up in Zen