FINALLY here are the highly anticipated pumpkin sugar cookies I shared in this post that I promised I would share soon!  And what did I make these for??  Well for Whatever Dee Dee Wants Give Thanks Series of course!
With Thanksgiving right around the corner, her Series is perfect for finding cute holiday ideas, delicious recipes and super festive decorating.  So when she asked me to join in on all the fun, I thought my pumpkin cookies would make the perfect addition!
I had so much fun making these lightened up sugar cookies and was really surprised at how simple they were.  Oh and lets talk about icing, shall we?  Well if you’ve ever heard of piping and flooding Royal Icing then you know how gorgeous cookies turn out when using that method.  And you also know how daunting the task can be if you’ve never tried it.  Yikes.
I’ll admit this was my very first attempt at making {and using} Royal Icing, but truth be told I LOVED it!!  I, of course, went to the Queen of cookie decorating herself, Bridget from Bake at 350, for help and found some amazing tutorials!  This made the process so much easier and I’m happy to share that knowledge now with all of you.
The end result?
Super cute pumpkin cookies fit for any special gathering or holiday party.  They also make great gifts!  I brought mine to work for all my co-workers and everyone loved them.


Pumpkin Sugar Cookies

Recipe adapted from Cooking Light and Sugar Crafter



  • Cookies:
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 10 Tbsp. light butter, softened
  • 1 1/2 tsp. vanilla extract
  • 2 large egg whites
  • Royal Icing:
  • 1 lb. powdered sugar
  • 5 Tbsp. meringue powder
  • Scant 1/2 cup water
  • 1 tsp. corn syrup (makes the icing shiny)


  1. To make the cookies, lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.
  2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 tsp. of vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
  3. Divide dough in half and shape each dough half into a ball and wrap in plastic wrap. Chill for about an hour.
  4. Preheat oven to 375 degrees F.
  5. Unwrap one dough ball and press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4 inch thickness {this is important because if your cookies are too thin they’ll be crunchy and not soft}.
  6. Using your cookie cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper.
  7. Bake at 375 for 10 minutes or until lightly browned. Cool on pans for about 5 minutes and repeat the process with the remaining dough half.
  8. To prepare the icing, please refer to Bridget’s wonderful tutorial on how to make Royal Icing and tips for decorating. I can’t take the credit for her wonderful work! Once your cookies are dry, mix a bit of meringue powder and water together and, using a paint brush, paint lines onto your pumpkin with the mixture and sprinkle with sprinkles. You will be amazed at how easy the sprinkles stay on! This technique is perfect for any cookie!

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

So for this recipe and other tasty holiday treats, head on over to Dee Dee’s Give Thanks Series and check them out!  Hope everyone is enjoying their weekend!