Pumpkin Slice Cookies just in time for Thanksgiving!

You can use your favorite sugar cooking recipe or shortbread recipe.

To make mini-pie slices use a knife to cut simple circles into wedges. The size of the cookies will depend on what size cutter you use.

1. When it comes to circle cutters I love graduated sets because I always have the size I need. If you have a mini-candy corn cutter, that would work too. I used a four inch round cutter so the baked cookies were about two inches in length.
2. To make these cookies you will need: Pumpkin orange 20-second icing {I mix tulip red, egg yellow, and a little warm brown} Stiff-ish crust colored piping icing {I mixed ivory with a little warm brown} Stiff white piping icing
3. Begin by flooding the wedges with orange 20-second icing and let dry.
4. To make the crust, position a #101 tip near the left corner of the cookie, thin side up. Slowly move up and down in a loose “M” shape until you reach the opposite side.
5. Use a boo-boo stick or toothpick to clean up any sharp points if necessary. If you’re new to petal tips, don’t let them intimidate you. Practice on a paper towel until you feel confident.
6. Finish up by using a star tip to add a dollop of whipped cream. I used a #16, but an #18 would work well too. Including the crust my mini pie cookies were just a little over two inches long. Use these cuties to fill Mason jars for an adorable gift.  If you really want your pumpkin pie cookie to taste like pumpkin, try the pumpkin spice variation of my cookie recipe or one of these:

* Found these great cookies from www.sweetsugarbelle.com