No Spread Pumpkin Spice Cookies with Marshmallow Royal Icing

As the air turns crisper and the leaves start to paint the world in warm hues, there's an undeniable sense of excitement that comes with the arrival of autumn. And what better way to welcome this delightful season than with a batch of homemade Pumpkin Spice Shortbread Cookies topped with the dreamiest marshmallow flavored icing?

Imagine sinking your teeth into a buttery, melt-in-your-mouth shortbread cookie infused with the comforting aromas of pumpkin and a hint of warming spices. These cookies are like a cozy hug for your taste buds, capturing the essence of fall in every bite. With a delicate balance of sweetness and the earthy notes of pumpkin, they're the perfect canvas for a dollop of velvety marshmallow icing.

Creating these treats is not just a baking endeavor; it's a journey into the heart of autumn itself. As the leaves dance outside your window and the scent of cinnamon wafts through the air, you'll find yourself immersed in a world of culinary creativity.

But it's not just about the cookies. It's about embracing the spirit of the season, relishing in the simple pleasures of life. Picture yourself in your cozy kitchen, flour dusting the air as you knead the dough, your excitement growing with every roll of the pin. The scent of pumpkin and spices fills the room, a fragrant reminder that fall has indeed arrived.

And let's talk about that marshmallow flavored icing – a cloud of sweetness that takes these cookies to a whole new level. With its pillowy softness and gentle vanilla undertones, it's like a serene autumn day captured in frosting. As you spread it lovingly atop your cooled shortbread cookies, you'll feel a sense of accomplishment and anticipation. These treats aren't just meant to be devoured; they're meant to be shared with loved ones, creating moments of joy and connection.

As the days grow shorter and the nights cooler, these Pumpkin Spice Shortbread Cookies with Marshmallow Icing become more than just a dessert. They're a symbol of all the wonderful things that fall brings – warmth, togetherness, and the magic of transformation. So gather your ingredients, put on your apron, and let's welcome fall with open arms and a plateful of scrumptious cookies. Happy baking, my friends!

I recommend you read the entire recipe before starting. This is to avoid confusion, take notes and take time to plan out what you need to be efficient with your time.


The recipe has a 2-round chill method:

-Round 1 for resting the dough.

-Round 2 for chilling the shapes after cutting. This is ensuring the perfect shapes that you need from our favorite cookie cutters, especially the elaborate ones!

You can make this dough ahead of time, and chill for up to 2 weeks.

This dough freezes really well for up to three weeks. 

If you are freezing, make sure to remove and defrost at least two hours before rolling. I can’t guarantee a 100% NO SPREAD but if you follow everything correctly, you will get consistent results.

** You can make still cookies the day of if you use the CHILLING METHOD, listed in the recipe.

**A stand mixer is absolutely necessary. I DO NOT recommend you whip this dough by hand—it will take forever, and you won’t get consistent results. Using a hand mixer is an affordable option to promote yourself from mixing with a spoon!

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