Fondant iced sugar cookies are such a pretty treat, so it’s always good to have some made up, and in the cupboard for your friends and family to give them a lovely treat! Learn how to make autumn pumpkin fondant cookies in three easy autumn themed designs, and using only one cookie cutter!
Fondant iced cookies are so pretty and easy to make, these are a great way to express your creativity in an edible treat. These are also handy to have in the cupboard to go with a cuppa, or to give to people as a gift.
Homemade sugar cookies and biscuits always taste so much better too than shop bought ones as they do not have all the additives in them, and they are fresher too. Also making sugar cookies is a great way to de stress, as it does not require too much thought and it’s something that you can just lose yourself in.
I have designed three sets of pumpkin themed cookies for autumn, and pumpkin season. The great thing about these lovely pumpkin sugar cookies is they are made using just one cookie cutter! These are super easy to make, they look really effective and they are sure to wow your audience, especially if you make a nice cuppa to go with them!
What you need to make Autumn pumpkin fondant cookies
- Baked Sugar cookies in a Pumkin shape
- Fondant icing in Orange, Green, White, Red, Brown
- Pumpkin cookie cutter
- Silicone mat
- Corn Starch Puff
- Rolling pin
- Edible Glue
- Paint brush for food
- Food safe pen
- Edible glitter
- Fondant moulds
- Lettering de bosser
How to make them – Your Step By Step Guide
The foundation to any good sugar cookie or biscuit is the recipe that you use to actually make your biscuits, but don’t worry as I have you covered! Check out my recipe for Vanilla Sugar Cookies and Chocolate Sugar Cookies. These are easy recipes that do not require any chilling and they don’t spread either. I made mine using my chocolate sugar cookie recipe.
Ghostly Pumpkins Cookie
Step 1
Dust your silicone mat with your corn starch puff to stop your fondant from sticking.
Step 2
Take your orange fondant and roll this out to about 1.5mm thick.
Step 3
Roll a few balls of your white fondant and then roll these into your orange fondant until your they have blended in and your fondant is about 1mm thick.
Step 4
Take your cookie pumpkin cookie cutter and cut this shape from your fondant.
Step 5
Add some edible glue to your cookie using your brush, be careful not to add too much as you don’t want to make your cookie soggy. Place your cut out fondant onto your cookie.
Step 6
Use your edible pen to put some eyes onto your ghosts.
Step 7
Take your green fondant, and again roll this to about 1mm thick and use the top of your pumpkin cookie cutter to cut out the stalk for your pumpkin.
Step 8
Roll a small piece of your green fondant into a thin sausage and then cut this into two.
Step 9
Add some edible glue to the stalk of your fondant covered sugar cookie and then carefully place the two thin sausages in this and curl these to the side of your pumpkin. When you are happy with the position of these place your green cut out stem over the top of the tops of your sausages.
Step 10
Use your fondant bow mould, dust this with your corn starch puff and then place some white fondant in this pushing the fondant in to make sure it fully takes the shape of the mould. Carefully remove the bow from your fondant mould, add some glue to the back of the bow and place this at the stem of your pumpkin.
Finished Ghostly Pumpkin Cookie
How To Make Fondant Autumn Leaves
Step 1
Have a select of autumn colours rolled into fondant balls, I used red, green, brown and orange for mine.
Step 2
Dust your fondant mould with your corn starch puff to stop your fondant from sticking to this.
Step 3
Pull off small bits of your fondant and press these randomly into your autumn leaf mould and keep doing this, alternating your colours until the leaves are completely covered. Once these leaves are covered give these another press to make sure the colours have joined together and then carefully release these and set to one side.
How to Make the Orange and White Pumpkin Cookies
Step 1
Dust your silicone mat with your corn starch puff to stop your fondant from sticking.
Step 2
Take your orange and white fondant and roll these out to about 1mm thick and then cut out your pumpkin shape from these.
Step 3
Add some edible glue to your cookie using your brush, be careful not to add too much as you don’t want to make your cookie soggy. Place your cut out fondant onto your cookie.
Step 4
Take your green and brown fondant and roll these out to about 1mm thick and then lay these over the top of your knitted design embosser, and the roll over the top of your fondant to imprint. You don’t have to do this, you can just leave it plain if you want, I just like the texture it adds to the design.
Step 5
Use the top of your pumpkin cookie cutter to cut out the stalk for your pumpkin, then use the side of your cutter to trim off the bottom of the stalk and give this a nice curved edge.
Step 6
Add some edible glue to the stalk of your fondant covered sugar cookie and then carefully add the stalk.
Step 7
Next take your autumn leaves and add these to your cookies where you would like them, add edible glue to the back of these to attach to your cookies. Also if you want to add any bows, you can do this now too.
Step 8
If you want to add some wording to your cookies, use your lettering de bosser making sure you add the letter backwards so they imprint correctly! Always make sure you test this on some fondant before doing this on your cookie. You might also find this easier to do at step 2 before you cut your pumpkin shape out. There is no right or wrong way, just what works for you.
Step 9
Add some glitter if you want to add a little sparkle to your designs.
Step 10
leave your designs to set for about 30 minutes on a cooling rack before putting these in your airtight container.
Storage and Shelf Life
Fondant iced sugar cookies should be stored in an airtight container to protect them from any moisture, you can stack your cookies in the airtight container, however make sure you place a piece of parchment paper in between each layer.
Fondant iced sugar cookies last for 2-3 weeks if you store them properly but, their freshness and taste may start to deteriorate over time so best to eat them quick!
Final Word
I always have a stash of decorated sugar cookies in the house for my family and friends to enjoy, but they never seem to last long! Having fondant iced sugar cookies to hand when people pop in for a cuppa is a great way to put a smile on someone’s face and make them feel special, they are also guaranteed to start a conversation. I don’t know about you, but for me a biscuit, cuppa and a chat sounds like the perfect recipe for some rest and relax time, well you deserve it after all the effort you put into making these!
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
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How to Make No Chill, No Spread Chocolate Sugar Cookies
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Happy Making!
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