I have a confession. I’m one of those people that doesn’t like pumpkin pie.
I know, what a weirdo. In any case, decorated pumpkin pie cookies are the closest this Thanksgiving favorite is getting to my mouth.
Since I own an entire bin of candy corn cookie cutters, I picked my favorite for this project. If you don’t have this exact one, don’t stress, any candy corn will do. If you need a candy corn cutter, you can pick one up here.
Begin by outlining and flooding the cookies as pictured below.
Put your own spin the design by using different tips (like a star) for this step.
If you’re nervous about piping dollops directly onto a cookie here’s a little solution. Use this medium flower center template to pre-make uniform dollops of whipped cream and either drop them onto the wet icing, or “glue” them on after the base is dry.
Using transfers is a great solution for those of you who aren’t quite confident enough to pipe directly on a cookie, need to to work ahead, struggle with cratering, or like easily removable accents (for people who don’t like a lot of extra icing on their cookies).