Sweet Little Decorations for Your Thanksgiving Treats
There’s something so satisfying about creating the little details that make a dessert extra special. These royal icing pumpkins are one of my favorite ways to bring a touch of fall charm to cupcakes, cookies, or pies. They’re simple to make, easy to store, and—best of all—you can prepare them ahead of time!
So grab your piping bags, pour a cup of tea, and let’s make something sweet together.
🧁 What You’ll Need:
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Piping Template: Download and print my Royal Icing Pumpkin Template.
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Parchment Paper: Lay this on top of your printed template before piping.
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Piping Bags: I like to use small disposable piping bags for neat control.
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Round Piping Tips: A #2 or #3 works best for the pumpkin body, and a smaller #1 for the stem.
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Scribe Tool or Toothpick: For perfect shaping and blending lines.
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Cardboard or Cookie Sheet: To easily move your icing pieces while they dry.
🍂 Mrs. Clay’s Royal Icing Recipe
Ingredients:
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4 cups powdered sugar, sifted
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3 tablespoons meringue powder
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6 tablespoons warm water (add 1–2 more if needed)
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½ teaspoon vanilla extract or almond extract (optional)
Instructions:
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In a mixing bowl, combine powdered sugar and meringue powder.
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Add water gradually while mixing on low speed until the icing is smooth and glossy.
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Increase to medium speed and mix for 4–5 minutes, until stiff peaks form.
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If you’re coloring your icing, divide it into bowls and tint each portion with gel food coloring.
💛 Pro Tip: Keep a damp towel over your icing bowl to prevent it from crusting while you work.
🧡 Preparing the Pumpkins
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Print & Prepare: Place your Royal Icing Pumpkin Template on a flat surface and cover it with a piece of parchment paper.
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Pipe the Outline: Using medium-consistency orange icing, trace the outline of each pumpkin.
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Fill It In: Flood the pumpkin with slightly thinner icing (add a few drops of water to thin). Use a scribe tool to smooth out any air bubbles.
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Add Details: Once the base starts to crust, pipe gentle ridges for texture. Then add a stem using green or brown icing.
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Dry: Let the pumpkins dry completely—24 hours at room temperature is best.
🌼 Tip: Avoid placing them in a humid kitchen; dry air helps them set strong and crisp.
🌾 Storing & Using Your Pumpkin Transfers
Once your pumpkins are completely dry:
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Carefully peel them off the parchment paper.
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Store them in an airtight container with a layer of wax paper between each sheet.
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Keep them in a cool, dry spot (not the fridge).
When you’re ready to decorate, place them atop cookies, cupcakes, pies, or even on the rim of mugs for a sweet surprise. A small dab of frosting or royal icing will hold them perfectly in place.
✨ Mrs. Clay’s Tips for Working with Royal Icing
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Keep those tips fresh: When pausing between piping, tuck your bag tip under a damp paper towel.
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Consistency is everything: Too thick, and the icing cracks; too thin, and it floods. Aim for honey-like flow.
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Plan ahead: Royal icing transfers can be made weeks in advance and stored until you need them.
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Practice on a corner: Test your icing flow before piping directly on the design.
🕯️ A Cozy Note from Mrs. Clay
Creating royal icing decorations is one of those quiet, meditative kitchen joys — the kind that fills your heart just as much as your cookie jar. Each tiny pumpkin is a reminder that beauty blooms in the details, especially when made by hand with love.\