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Pumpkin Spice Coffee and Donut Cookies! - SweetAmbs

Pumpkin Spice Coffee and Donut Cookies!

Pumpkin Spice Coffee and Donut Cookies - Cookies decorated to look like paper coffee cups and iced donuts. The coffee cups are light brown with white lids and have a teal sleeve with white polka dots. There are pumpkins on the coffee cup sleeves. Some of the donuts are decorated with a herringbone design in white and light brown icing. Some of the donuts are decorated with plain icing and dipped in a mixture of cinnamon and sugar. The cookies are on a platter with a cable knit pattern. The platter is on a teal background.

How fun is this?! I put a fall twist on my Coffee and Donut Cookies to create these Pumpkin Spice Coffee and Donut Cookies. They’re so cute and very delicious! Watch the video tutorial and get the supply list below.

Get access to exclusive cookie decorating tutorials, my cookie and royal icing recipes, and individualized cookie decorating advice by joining my Cookie Art Club!

Here’s what you’ll need to make these Pumpkin Spice Coffee and Donut Cookies

These supplies are in my Amazon Store

  • Pumpkin Spice Cookie Recipe (available in my Cookie Art Club)
  • Royal Icing
  • 2.5-inch round cookie cutter
  • 1-inch round cookie cutter
  • Latte cup cookie cutter
  • 5 Decorating bags
  • 5 Couplers
  • 5 Decorating tip #3
  • 1 Two-in-one tool
  • 1 Teal gel food color
  • 1 Pink gel food color
  • 1 Brown gel food color
  • 1 Sunset Orange gel food color
  • Cinnamon and sugar mixture for dipping the donut cookies (optional)

Read my Ultimate Guide To Royal Icing to learn all about royal icing consistencies.

    Pumpkin Spice Coffee and Donut Cookies - Cookies decorated to look like paper coffee cups and iced donuts. The coffee cups are light brown with white lids and have a teal sleeve with white polka dots. There are pumpkins on the coffee cup sleeves. Some of the donuts are decorated with a herringbone design in white and light brown icing. Some of the donuts are decorated with plain icing and dipped in a mixture of cinnamon and sugar. The cookies are on a platter with a cable knit pattern. The platter is on a teal background.

    Instructions

    1. Make the dough according to the recipe instructions.
    2. Roll the dough to ¼” thick and refrigerate the sheets until they’re firm.
    3. Cut the cookies using the cookie cutters from the kit.
    4. Bake the cookies at 350˚ Fahrenheit for 10-11 minutes.
    5. Make royal icing according to the recipe instructions. It should hold a stiff peak.
    6. Add a teaspoon of water at a time until the icing reaches flood consistency. Test the consistency by removing a scoop of icing and dropping it back in. The icing should take 15-20 seconds to be completely smooth.
    7. Split the icing equally among 4 containers.
    8. Color the icing teal, orange, and brown using the food coloring from the kit. Leave one container of icing white.
    9. Fit the decorating bags with couplers and tips from the kit and fill them with the icing.
    10. Secure the tops of the bags with the rubber bands from the kit.
    11. Ice the coffee cup with the brown icing, making sure to leave space for the sleeve. 
    12. Use the scribe tool to help shape the icing. 
    13. This scribe tool also comes in the kit.
    14. Ice the top portion of the lid with the white icing. Use the scribe tool to help shape the icing. 
    15. Pipe a small line of brown icing on the lid while the white icing is still wet. 
    16. Allow the icing to dry for about 20 minutes (you can move on to the donut cookies while the icing dries).
    17. Fill in the coffee cup sleeve with the teal icing.  Use the scribe tool to help shape the icing. 
    18. Pipe white polka dots while the teal icing is still wet.
    19. Ice the lower portion of the lid with the white icing. Use the scribe tool to help shape the icing. 
    20. Allow the icing to dry for about 2 hours.
    21. Pipe the two sides and middle of a pumpkin on the coffee cup sleeve with the orange icing. Use the scribe tool to help shape the icing. 
    22. Allow the icing to dry for about 20 minutes.
    23. Fill in the remaining sections of the pumpkin.
    24. Pipe a stem with the brown icing and use the scribe tool to shape it.
    25. Ice a donut cookie with a wavy edge using the white icing. Use the scribe tool to help shape the icing. 
    26. Dip the cookie into a mixture of cinnamon and sugar.
    27. To make a marbled design, pipe stripes of brown icing while the base layer of icing is still wet. 
    28. Drag the scribe tool back and forth through the stripes. 

    Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.

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