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Perfect Spider Web Pumpkin Sugar Cookies

spider web pumpkin sugar cookies - featured image
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Soft pumpkin sugar cookies decorated with spooky spider web royal icing, perfect for Halloween parties and festive treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp canned pumpkin puree
  • 2 cups (250 g) powdered sugar, sifted
  • 2 tbsp meringue powder
  • 4–5 tbsp warm water
  • Black gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Using an electric mixer, beat softened butter with sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in egg, vanilla extract, and pumpkin puree until fully combined.
  5. Gradually add the flour mixture, mixing on low until just incorporated. Avoid overmixing.
  6. Wrap the dough in plastic and refrigerate for at least 1 hour or overnight.
  7. Lightly flour your work surface and roll dough to about ¼ inch (6 mm) thick. Use a 3-inch round cookie cutter to cut shapes and transfer to baking sheets.
  8. Bake for 10-12 minutes or until edges are just golden. Let cookies cool on the tray for 5 minutes, then move to a wire rack.
  9. Whisk powdered sugar with meringue powder. Add 4 tbsp warm water and beat until smooth and glossy. Adjust consistency as needed. Tint black with gel food coloring.
  10. Outline each cookie with a thin black icing circle. Flood the inside with a slightly thinner icing layer. Pipe concentric circles over the icing and drag a toothpick from the center outwards to create the spider web effect. Let dry completely for several hours or overnight.

Notes

Use softened butter, not melted, for best texture. Chill dough to prevent spreading. Adjust royal icing consistency for outlining and flooding. Let icing dry completely for neat spider webs. Store cookies in airtight container with parchment sheets between layers. Dough can be refrigerated up to 3 days or frozen up to 1 month. For dairy-free, substitute butter with coconut oil and use dairy-free powdered sugar. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin sugar cookies, Halloween cookies, spider web cookies, royal icing, pumpkin spice cookies, festive treats, easy Halloween recipe

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