Piped Pumpkin Shortbread Cookies

5 from 3 votes

You'll love these piped pumpkin shortbread cookies! Buttery, crispy and piped into a cute pumpkin shape! Just like the cookies sold in a tin.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 162kcal

Preheat oven to 350 degrees
Combine butter, powdered sugar, and extracts in a large bowl using an electric mixer until completely mixed and fluffy.
Add flour. Mix thoroughly.
Add milk and mix. The dough might look crumbly, but it will come together just fine.
Scrape the bowl with a rubber spatula and press the dough together.
Remove ⅓ cup of dough and set it to the side.
Tint the remaining dough with orange food coloring. Add a few drops then mix with the electric mixer until blended. Keep adding drops and mixing until the desired color is achieved.
Tint the ⅓ cup of dough with green food coloring.
Fill a frosting bag with orange dough and a large star tip.
Pipe cookies, in an oval shape, onto parchment paper lined baking sheet. Space cookies 2" apart.
Pipe a stem onto each cookie with the green cookie dough and a round tip.
Bake cookies for 15 minutes.

This recipe makes 18 pumpkin cookies.

Store cookies in an airtight container for up to 10 days. Cookies freeze well and can be stored in the freezer for up to 2 months.

Tips

Use LARGE frosting tips. This dough won't fit through fancy tips so stick with tips that are open and round.
The dough is thicker than frosting so you'll need to use more pressure to pipe the shapes.
Don't worry if the shapes look a little rough after you pull the frosting tip away from the cookie. The cookies smooth out during baking.
This is the same recipe I use for cut out shortbread cookies, omitting the milk.
Cookies are best eaten cold so let them cool completely to allow them to crisp up.