|The colors I did - Heirloom Pumpkins|
Pumpkin Pie Spice
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
1/4 teaspoon Clove
1/4 teaspoon Allspice
Add spices in a small bowl and combine with a small spatula or fork.
1 cup (2 sticks) Unsalted Butter, softened
3/4 cup Light Brown Sugar, lightly packed
1/2 cup Turbinado Sugar
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
3 1/2 teaspoons Pumpkin Pie Spice
1 Extra Large Egg
1 tablespoon Milk
2 3/4 cups Whole Wheat Flour
|Some of the Pumpkin Pie Spice Sugar Cookies cooling|
Using a stand or hand held mixer with paddle attachment on medium speed, cream together butter and light brown sugar until light and fluffy; about 3-4 minutes.
Add turbinado sugar and cream for 1 minute.
Add baking powder, salt and pumpkin pie spice; mix until incorporated.
Add egg and milk; beat well.
Add flour little by little, mixing until combined.
|Reddish Orange still wet Heirloom Pumpkins; color got darker as they dried (see pics above)|
Roll dough into a ball, cover in plastic wrap and chill in fridge for 1-2 hours.
Preheat oven to 365 degrees.
Lightly sprinkle some of the flour on work space and rolling pin. Roll out dough and cut shapes.
|Light Peach heirloom pumpkins|
Chill in freezer for 5 minutes. This will ensure cookies keep their shape.
Bake for 10-13 minutes or until the edges have slightly browned.
Cool in baking sheets for 2-3 minutes before transferring to cooling racks.
Let cookies cool completely.
|Reddish Orange and Light Peach Heirloom Pumpkins|
4 Egg Whites
4 teaspoons Lemon Juice, freshly squeezed
6 cups Confectioners Sugar, sifted
Spray bottle with Water
|Light Green/Blue Heirloom Pumpkins|
In a medium size bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment.
Slowly add sifted sugar and beat on low until smooth.
|Step 1: Close-up|
You can spritz water 1-2 times at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.
|Step 2: Fill the center and then the sides|
|Tan Heirloom Pumpkins|
|Light Green/Blue and Tan Heirloom Pumpkins|
I did the outlines in sections waiting 2 minutes before filling/flooding each one to get the outline effect on the Heirloom Pumpkins.
Use a paint brush or cookie stick to reach edges and use the tip of a toothpick to pop any air bubbles.
Let dry for 5-6 hours or overnight.
|Heirloom Pumpkins drying|
I use the Pumpkin Pie Spice Sugar Cookie recipe from Life's a Batch:http://lifesabatch.com/?p=1013
I use the Royal Icing Recipe from Joy of Baking:
Everyday Occasions was my inspiration for the Heirloom Pumpkins:
Sweet Subarbelle was my inspiration to make the outlines of the Heirloom Pumpkins: