Recipe: Great pumpkin cookies | Style at Home

Name: Recipe: Great pumpkin cookies | Style at Home
Ingredients: 2¼ cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon baking soda; 1 teaspoon baking powder; 2½ teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon freshly grated nutmeg; ¾ teaspoon ground ginger; ¾ teaspoon salt; 1 cup granulated sugar; ¾ cup firmly packed light brown sugar; ½ cup (1 stick) plus 2 tablespoons unsalted butter, softened; 1 large egg; 1¼ cups canned pure pumpkin purée (with no added sugar or spices); 1½ teaspoons pure vanilla extract; 1½ cups walnut halves, lightly toasted, cooled, and coarsely chopped (optional); 11⁄3 cups raisins (optional); 1 recipe royal icing; ½ to 1 teaspoon water (to thin the icing); About 60 drops orange soft gel food colouring; ½ teaspoon pure orange extract; About 3 drops red soft gel food colouring; About 3 drops brown soft gel food colouring; About 4 tablespoons strained freshly squeezed orange juice; Powdered sugar (as needed to thicken glaze); About 12 cinnamon sticks, cut into 2½ to 3 dozen small (¾- to 1-inch) pieces (1 per cookie); 2½ to 3 dozen (¾- to 1-inch) fondant leaves (1 per cookie, see Fun with Fondant); 2½ to 3 dozen (1½- to 2-inch) fondant vines (1 per cookie, see Fun with Fondant)

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Embellished with orange glaze, cinnamon stick stems, and green sugar vines, these pumpkins appear to be freshly plucked from the patch.

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Ingredients

2¼ cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
2½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
¾ teaspoon ground ginger
¾ teaspoon salt
1 cup granulated sugar
¾ cup firmly packed light brown sugar
½ cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 large egg
1¼ cups canned pure pumpkin purée (with no added sugar or spices)
1½ teaspoons pure vanilla extract
1½ cups walnut halves, lightly toasted, cooled, and coarsely chopped (optional)
11⁄3 cups raisins (optional)
1 recipe royal icing
½ to 1 teaspoon water (to thin the icing)
About 60 drops orange soft gel food colouring
½ teaspoon pure orange extract
About 3 drops red soft gel food colouring
About 3 drops brown soft gel food colouring
About 4 tablespoons strained freshly squeezed orange juice
Powdered sugar (as needed to thicken glaze)
About 12 cinnamon sticks, cut into 2½ to 3 dozen small (¾- to 1-inch) pieces (1 per cookie)
2½ to 3 dozen (¾- to 1-inch) fondant leaves (1 per cookie, see Fun with Fondant)
2½ to 3 dozen (1½- to 2-inch) fondant vines (1 per cookie, see Fun with Fondant)