Red Vines Pumpkin Cookies

Red Vines Pumpkin Cookies

Red Vines Pumpkin Cookies

With Red Vines® Candy

licorice pumpkin cookies

Ingredients

Makes 7 Large or 12 Small Cookies

 

SPICED SUGAR COOKIES:

  • 7 tablespoons (93 grams) unsalted butter, room temperature

  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar

  • ½ teaspoon table salt

  • 2 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup + 1 tablespoon (148 grams) all purpose flour

  • 2 ½ teaspoon (7 grams) cornstarch

  • ½ teaspoon pumpkin pie spice

    FROSTING:

    • 1 cup + 2 tablespoons (180 grams) powdered sugar

    • 8 tablespoons (113 grams) butter

    • 1 tablespoon (15 grams) heavy cream

    • 1/8 teaspoon table salt

    • Orange food coloring (optional)

    • *Optional! Feel free to use a pre-made frosting instead.

    DECORATING:

    01. Make Cookie Dough and Cut Pumpkin Shapes

    In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!

    Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.

    Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.

    Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

    Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.

    pumpkin cookie cutter

    02. Bake Cookies and Let Cool

    Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.

    Press the dough scraps together and reroll them until all the dough has been used.

    Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.

    pumpkin sugar cookie recipe

    03. Make Orange Frosting

    In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.

    Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.

    Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.

    frosting pumpkin cookies

    04. Decorate Cookies with Candy Corn Licorice

    Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.

    Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

    Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.

    decorating pumpkin cookies with licorice

    05. Store at Room Temperature

    Cookies will keep at room temperature, well covered, for up to one week.

    orange licorice pumpkin cookies

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    Gingerbread Cookies

    Gingerbread Cookies

    Gingerbread Cookies

    With Sour Punch® Candy

    gingerbread cookies with sour punch candy

    Ingredients

    • 3 ¼ cups all purpose flour
    • ¾ tsp baking soda
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground nutmeg
    • ½ teaspoon salt
    • ¾ cup butter, softened
    • ½ cup brown sugar
    • ½ cup molasses
    • 1 large egg
    • 1 ½ teaspoons vanilla extract

    ROYAL ICING:

    01. Mix Ingredients

    In a mixing bowl, sift together flour, salt, cinnamon, clove, ginger, baking soda, and nutmeg.

    Using a stand mixer or electric hand mixer, cream butter and brown sugar together until fluffy.

    gingerbread cookie ingredients

    02. Add Egg, Vanilla, Molasses and Flour

    Add eggs, vanilla, and molasses and mix.

    On low speed, slowly add flour mixture until just combined.

    gingerbread cookie dough

    03. Divide and Refrigerate

    Divide the mixture into 2 balls then, flatten the balls and cover in plastic.

    Refrigerate for at least 2 hours.

    gingerbread cookie dough

    04. Roll Out Dough to 1/8″ Thickness

    Preheat oven to 350 degrees Fahrenheit.

    On a lightly floured surface, use a rolling pin to roll out the dough to 1/8 inch thickness.

    rolling out cookie dough

    05. Cut Shapes, Bake and Cool

    Use a cookie cutter to cut out the shapes and transfer to a parchment lined cookie sheet.

    Bake for 10 minutes.

    After baking, let cool before decorating.

    gingerbread man cookies

    06. Mix Icing and Decorate

    In the bowl of a mixer, add meringue powder and water & whip for 2 minutes until foamy.

    Add the powdered sugar and whip to stiff peaks (the icing should be thick). Transfer to a piping bag and begin decorating!

    decorating gingerbread cookies

    07. Cut Sour Punch Bites for Decoration

    Use a pair of scissors to cut the Sour Punch bites into strips and into rings for the buttons.

    Use the royal icing to stick the Sour Punch candy to the cookies as needed.

    sour punch candy on gingerbread cookiess

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    Sour Punch Snowflake Cookies

    Sour Punch Snowflake Cookies

    Sour Punch Snowflake Cookies

    With Sour Punch® Candy

    sour punch snowflake cookies

    Ingredients

    SUGAR COOKIES:

    • 7 tablespoons (93 grams) unsalted butter, room temperature
    • 1/3 cup + 1 tablespoon (83 grams) granulated sugar
    • ½ teaspoon table salt
    • 2 egg yolks
    • 1 teaspoon vanilla extract

    • 1 cup + 1 tablespoon (148 grams) all purpose flour

    • 2 ½ teaspoon (7 grams) cornstarch

    • Sour Punch Arctic Straws (and/or Santa Straws)

    FROSTING:

    • *Optional! Feel free to use a premade frosting instead.
    • ¾ cup + 1 tablespoon (130 grams) powdered sugar
    • 8 tablespoons (113 grams) butter
    • 1/8 teaspoon table salt

    01. Combine Butter, Sugar and Salt

    In the bowl of a stand mixer, combine the butter, sugar, and salt. 

    Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

    cookie ingredients

    02. Add Egg Yolks and Vanilla

    Add the egg yolks and vanilla and stir to combine.

    sugar cookie ingredients

    03. Add Flour

    Add the flour and stir on low speed until all the flour has disappeared into the dough.

    cookie dough

    04. Shape Dough Into A Log and Chill

    Remove the dough from the mixing bowl and shape it into a log approximately 3 inches in diameter.

    Wrap the log in parchment paper or plastic wrap and chill for at least 2 hours or up to 2 days.

    cookie dough log

    05. Slide Dough into Cookie Rounds

    Preheat the oven to 350F. Line a baking sheet with parchment paper.

    Slice the log into 12 rounds, each a little under ¼ inch thick.

    Place the cookie dough rounds onto the baking sheet, spacing them evenly on the tray.

    sliced cookie dough

    06. Bake Cookies for 15 Minutes

    Bake for 15 minutes until pale in the middle and light golden brown on the edges. Rotate cookie sheet half way through baking.

    Let cool completely.

    baked sugar cookies

    07. Make Frosting

    In bowl of stand mixer, combine butter & salt. Beat butter for 3 min. until very creamy.

    Add ½ of the powdered sugar & mix on low speed until combined. Add remaining powdered sugar.

    Mix on low until combined. Turn mixer up to medium-high & blend until it’s light & fluffy – about 5 min.

    frosting ingredients

    08. Frost Cookies

    Cut Sour Punch Arctic Straws into variety of sizes – very small, small & medium. Try not to cut any longer than ½ the diameter of cookie.

    Using offset spatula or butter knife, dollop small amount of frosting into center of cookie. Spread to cover top of cookie.

    frosting sugar cookies

    09. Decorate with Sour Punch Arctic Straws

    Place Sour Punch Straws on the cookie in a snowflake pattern.

    Repeat these frosting and straw steps with the remaining cookies.

    Enjoy!

    snowflake sugar cookies

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    Red Vines Reindeer Cookies

    Red Vines Reindeer Cookies

    Red Vines Reindeer Cookies

    With Red Vines® Candy

    red vines reindeer cookies

    Ingredients

    • 1 package slice and bake sugar cookies

    • ½ cup chocolate frosting

    • ½ cup vanilla frosting

    01. Slice and Bake Cookie Dough

    Preheat your oven according to the cookie package directions.

    Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

    Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

    sliced cookie dough

    02. Make Chocolate Frosting and Reindeer Antlers

    Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

    To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

    reindeer antlers for cookies

    03. Frost and Decorate Cookies

    When the cookies have cooled, spread a spoonful of frosting on top of each one.

    Press two antlers onto the top of each cookie, followed by two candy eyeballs and a piece of chopped red licorice for the nose. If you’d like, use black icing to draw mouths beneath the noses.

    reindeer cookies

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    Easter Egg Cookies

    Easter Egg Cookies

    Easter Egg Cookies

    With Sour Punch® Candy

    Sour Punch Easter Egg Cookies

    Ingredients

    COOKIE INGREDIENTS:

    • 7 tablespoons (93 grams) unsalted butter, room temperature
    • 1/3 cup + 1 tablespoon (83 grams) granulated sugar
    • ½ teaspoon table salt
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • 1 cup + 1 tablespoon (148 grams) all purpose flour
    • 2 ½ teaspoon (7 grams) cornstarch

    FROSTING INGREDIENTS:

    • ¾ cup + 1 tablespoon (130 grams) powdered sugar

    • 8 tablespoons (113 grams) butter

    • 1/8 teaspoon table salt

    DECORATING INGREDIENTS:

    01. Combine Ingredients to Create Cookie Dough

    In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

    Add the egg yolks and vanilla and stir to combine.

    Add the flour and stir on low speed until all the flour has disappeared into the dough.

    Remove the dough from the mixing bowl and place it on a sheet of parchment paper.

    Using a rolling pin over the top sheet of parchment, roll the dough out to an even ¼” thickness.

    02. Refrigerate Dough Then Cut Egg-Shaped Cookies

    Slide the sheet of parchment-lined cookie dough onto a tray and place it in the refrigerator.

    Refrigerate for 30 minutes or up to 4 hours.

    Preheat the oven to 350F. Line a baking sheet with parchment paper.

    Remove the cookie dough from the fridge and peel off the top layer of parchment.

    Using an egg-shaped cookie cutter, cut cookies from the sheet.

    easter egg cookie shapes

    03. Bake Cookies for 15 Minutes

    Place the cookie dough eggs onto the baking sheet, spacing them evenly on the tray.

    Bake for 15 minutes, until pale in the middle and light golden brown on the edges.

    Let cool completely.

    baked easter egg cookies

    04. Make Frosting

    In the bowl of stand mixer, combine the butter and salt.

    Beat the butter for 3 minutes, until very creamy.

    Add ½ of the powdered sugar and mix on low speed until combined.

    Add the remaining powdered sugar. Mix on low speed until combined.

    Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

    05. Decorate with Sour Punch Candy

    Cut the Sour Punch Straws into a variety of sizes—very small, small, and medium, and full length.

    Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

    Use the various Sour Punch candies to decorate your cookies with squiggles, stripes, or polka dots.

    sour punch candy on easter cookies

    06. Store at Room Temperature

    Repeat with the remaining cookies.

    Cookies will keep at room temperature, well covered, for up to one week.

    easter egg cookies

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