Roly Poly Pumpkin Cookies Recipe: Joyful, simple, and adorable, Pumpkin Roly Poly Cookies with Frosting Made of Cinnamon and Maple. Easy vanilla sugar cookies produced by easily molding the dough into balls and ovals that resemble the sweetest, plumpest tiny pumpkins. Create the ideal Halloween and Thanksgiving cookie by icing them with a delightfully sweet cinnamon frosting. These adorable cookies in the shape of pumpkins are not only tasty to eat but also a wonderful handcrafted gift!
Roly Poly Pumpkin Cookies Recipe
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, plus more as needed
- 1/2 teaspoon kosher salt
- 1-2 teaspoons orange food coloring see notes
FROSTING
- 4 tablespoons salted butter
- 2 tablespoons maple syrup
- 1/2– 3/4 cup powdered sugar
- 1/4 teaspoon cinnamon
Instructions
Set oven temperature to 350°. Use parchment paper to line two baking sheets.
Beat the butter, sugar, and vanilla in a sizable mixing basin until light and fluffy, about three to five minutes. Beat in the egg after adding it. When the dough starts to take the shape of a ball, add the salt and flour and mix to blend.
Take out and reserve 1/2 cup of the dough. Add 1 teaspoon of orange food coloring to the remaining dough, and more if necessary for a deeper color. Remember that as time passes, the color will become darker. Add two to three teaspoons of flour if the dough seems too moist.
Form five balls the size of a teaspoon out of the orange cookie dough. Make 1 (1/2 teaspoon) of the simple cookie batter.
Roll the orange balls into circular ovals on the prepared baking sheet, resembling an eggplant with a thicker bottom and a skinnier top. Place the parts in a rough pumpkin shape by arranging them side by side. Then, affix the ball of plain dough on top, bending the dough upward to
form a stem. Continue with the leftover dough. Place the cookies on the baking sheet, 2 inches apart. If you’d like, you can nestle your cookie inside a similar-sized pumpkin cookie cutter to assist produce a better pumpkin shape (see photos above).
Ten minutes of freezing. When the pumpkins are faintly brown, bake them for 12 to 15 minutes.
in order to prepare the icing. In a small pot over medium heat, melt the butter and maple syrup together. Take off the heat and mix in the cinnamon and powdered sugar.
To adorn. Spoon the frosting into a piping bag and snip off the tip. Alternately, take a ziplock bag and cut off a very tiny piece of the corner. Decorate as you please.
Notes
Orange Food Coloring: Combine 25 drops red food coloring and 8 drops yellow food coloring to get orange food coloring.
Storage: It’s recommended to keep these cookies in an airtight container in a single layer as the frosting will solidify. If you want to fill a cookie box with these cookies, line them up side by side or carefully stack them, making sure to insert a piece of parchment paper or wax between each cookie to protect it.
Cookies that are not frosted can be frozen for a maximum of three months. After thawing, decorate as instructed.
