First of all, I am kind of giddy about these cookies. 🙂 Truth be told, they were my second set, due to a minor “natural disaster” with the first batch. 🙁
Here’s the story…
The last couple of weeks it has been uncharacteristically warm (HOT!) here on the central coast of CA, and for about half of those mornings I woke up to ants, always in a new spot in the kitchen! Many people said it was due to the ants trying to escape the heat, but anyway, I almost went through a whole can of bug spray, and consequently scrubbed down much of my kitchen! 🙂 Can you guess what’s coming?
My first batch of pumpkin pie cookies were designed following Mike’s (Semi Sweet) fabulous tutorial, using the same cutter he used. I had instantly fallen in love with his cookies and knew I had to make some, so I did! I thought I had put them in a safe place to dry, high on a free-standing cabinet in the kitchen (oops!), but to my horror, in the morning I woke up to ant infestation all over my cute cookies! 🙁 Even though the ants weren’t stuck to the cookies, there were ant germs all over them, and it was a terrible sight to behold! (I should have taken a picture, but I was in frantic mode, thinking I could save them somehow.) Thankfully, I haven’t seen any ants since! 
So, I had to make more cookies right away, which ended up having to be sent over night (FED EX) or they would have missed the Oct. 2 deadline for the 4th Annual GO BO foundation Bake Sale in Sister Bay, Wisconsin!
Though they’re not exactly the same as Mike’s, these were definitely inspired by his cookies. Thanks, Mike! I used a regular pie slice cutter this time (no modifying needed), and utilized a food marker for facial details and black candy beads for the eyes. My pie crust and whipped cream are also different.
I am grateful that these cutie pies are as sweet as can be!
I look forward to making some more for my own sweetie pies!
Pumpkin Pie Decorated Sugar Cookies
Ingredients:
Sugar Cookie dough
Royal Icing
Ivory food gel coloring
Warm brown food gel coloring
Orange gel food coloring
Super red gel food coloring
Black candy beads
Black food marker
Brown food marker (optional)
Ruler (optional)
Food tweezers
Directions:
1. Bake cookies according to recipe.
2. Optional: Using a food marker (I used brown) and a ruler, mark the lines for the pie slice, especially the top triangle.
3. Using a number #3 tip, outline the bottom section of the pie with the pumpkin colored (equal parts warm brown and orange) royal icing, and then fill the section with the royal icing. Place the black bead eyes with the tweezers. Let it dry for about 30 minutes.
4. Using a #3 tip and the darker pumpkin (a higher concentration of warm brown and orange) royal icing, outline and fill in the top section of the pie. Let dry for about an hour.
5. Using a #5 tip, add the crust (ivory with a bit of warm brown) with three rows of “squiggly” lines, following the top edge of the cookie.
6. Make sure the royal icing is dry and add the whipped cream (untinted royal icing), with a #5 tip.
7. Add cheeks with the #2 tip and the royal icing (equal parts super red and warm brown).
8. Allow the cookies to dry overnight.
9. Use the black food marker to add the smile and the eyebrows.
Linked to:
Kitchen Fun and Crafty Friday I’m Lovin’ it Linky Party Best of the Weekend Linky Party 
