Pumpkin Patch Sugar Cookies
This recipe is for anyone who wants to do minimal work in the kitchen, to make the cutest Pumpkin Patch Sugar Cookies for a party!
Equipment
- Cookie Sheet
- Disposable Piping Bag
- Piping Tip - 4B Star
- 1 Tbs Cookie Scoop
Ingredients
- 1 17.5oz bag Sugar Cookie Mix *Betty Crocker
- 1/2 cup Softened Butter
- 1 Egg
- 1 16oz can Vanilla Frosting *pre-made
- 1 14oz bag Mellowcreme Pumpkins *Brach's
Instructions
- Bake Sugar Cookies according to package directions, using a 1Tbs scoop to make them small. Because they are smaller cookies subtract a couple minutes from the time baked for softer cookies. Allow them to cool on the cooling rack for 10-15 minutes.
- Insert your piping tip into the disposable bag with the pointed end facing outward. Cut the tip off the bag so it fits the size of the piping tip. Next, scoop the frosting into the bag, filling it about halfway. Gently press the frosting towards the tip of the bag, to remove any air bubbles. Twist the top of the bag closed so no frosting comes out the top. Use even pressure on the bag and move in a steady motion to create your dollop of frosting on each cookie. If you need to add more frosting to the bag, simply twist the top of the bag open, add the frosting and then repeat the process.
- Once you have finished frosting the cookies, add a Mellowcreme Pumpkin to the top of each. Place on a large wood board, or a cute serving dish, and add left over pumpkins in between the cookies to add to the pumpkin patch effect! It's that simple! Enjoy sharing with your family and friends!
Notes
You can absolutely do this recipe with a homemade sugar cookie recipe! This recipe is for people in a pinch who want to get these made quick! Just make sure you do 1 Tbs cookies instead of 2 Tbs so they are more bite sized!