When autumn rolls around, I get so excited to make pumpkin cookies! Sometimes I like scary, sometimes cute. This year was a cute year.

To make the yellow pumpkins, you will be using a wet-on-wet technique, which just means you pipe a second layer of icing while the first layer is still wet. I started by using a food color pen to draw guide lines (figure 1). For me, it is much easier to work quickly doing wet-on-wet if I have a guide.

Next, I used my flood icing (mine was about 10 count) to outline then fill the center section. I used my boo boo stick to shape the icing and pop any bubbles, then using my white, while the yellow was still wet, I dropped in my dots. I then did the same thing for each of the sides (figure 2). If you had runnier flood icing, and worked very quickly, you could do all three sections yellow before dropping in your dots, but it takes the stress out of it for me to do one section at a time. That way I can take my time to make sure my dots are just so. 🙂


Allow the dots sections to dry for a few minutes (I put mine in front of a tabletop fan to help things along), then fill in your yellow sections (figure 3).

If you’re uncomfortable tempting fate, you could allow your cookie to dry completely at this point before piping your stem and vines. I was impatient, so I only let mine dry for about 10 minutes in front of the fan before I piped the stem and vines (figure 4). If you are like me, just make sure to not touch your icing tip to the cookie when you do the vines, but allow the icing to drop down from just above the cookie as you pipe. I used a thicker consistency icing, about 20 count, to do my piping. I wanted definition with my stem, so I piped every other line, gave those a minute to set up, then piped in the spaces.


For the orange pumpkins, I did the sections just like the yellow, minus the polka dots. I let my pumpkins dry for about 20 minutes, then used my airbrush to give definition by spraying orange along the section lines and around the edges. Once the pumpkins were dry, and this time I allowed them to dry completely, I used a white food pen to make stitch marks. Since you can’t buy a white food pen, I used Anita’s fantastic technique for making white food pens. Finally, I piped in the stems and vines.

Happy pumpkin season! 🙂

Marbled leaf cookies


Marbled cookies are all the rage lately, at least according to my instagram feed. The first time they popped up, I fell absolutely in love. I’ve known that I wanted to try this technique for months, but I kept not getting around to it. Then when autumn-themed cookies started showing up, I knew I had to do marbled leaves! This was the first time I have dipped cookies; for a fantastic tutorial on dipping cookies, check out SweetShopNatalie’s tutorial.

I wanted to try two slightly different techniques. First, inspired by Nutmegandhoneybee, I squirted small blobs of different food colorings on to a plate, then used a (cookies only) paintbrush to swirl the colors in to a bowl of thinned (5-7 count) white royal icing. leaves_white_marbled_bowl

I tried using a boo boo stick to swirl the colors around in the icing, but found that that muddied the colors. The colors on the leaves came out better for me when I added a little more color to the icing after every couple of leaves. Also, swirling the icing in the bowl or painting the color in careful patterns wasn’t necessary to get pretty swirls on the cookies; after I dipped the cookies, I twisted my hand slightly to help the excess run off, and that made nice swirls all on its own. (As a side note, don’t try scraping the icing off on the side of the bowl to get rid of the excess, because it will definitely mess up your pretty cookie! Not that I would know from experience or anything. 🙂 )

After I dipped the cookies and they dried slightly, I mixed a little gold luster dust with some orange extract, dipped a paintbrush, and flicked gold on by running my fingers along the end of the brush. Because, you know, everything is better with bling. 🙂 (You could use any flavor extract; I just thought the orange would go best with my icing flavor.)

I also wanted to see what the cookies would look like if I used colored icing instead of food coloring for the swirls.


For these cookies, I drizzled yellow, orange, and red food coloring in to my green. Just like the previous cookies, I found that it didn’t matter how I drizzled the icing, and that trying to swirl the icing in the bowl of green just muddied the colors. Instead, I added more drizzles of icing after every couple of cookies, and that kept the colors from turning muddy. I found that, since the frosting colors weren’t as bright as the food color straight from the bottle, this technique made for more muted-colored swirls. I still liked the soft look, though. And of course, I had to add bling. 🙂

If you give this a try, make sure to have lots of paper towels nearby, because your fingers will get MESSY! The end result is so much fun, though, the mess doesn’t even matter!

Which look do you like better?