Pumpkin Frosting Board
A Pumpkin Frosting Board is perfect for cozy autumn evenings, spooky Halloween parties, or as a unique Thanksgiving dessert platter everyone will gather around.
Servings 8
Calories 470kcal
Equipment
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar icing sugar
- 5 tablespoons heavy cream double cream
- 1 teaspoon vanilla extract
- Orange gel food coloring
- 1 Green decorating icing tube
- 1 Brown decorating icing tube
- Assorted cookies and dippers suggestions in notes below
Instructions
- In a stand mixer or with a hand mixer, beat softened butter on high for 2 minutes until pale and fluffy.
- Add powdered sugar gradually, beating well after each addition.
- Add heavy cream 1 tablespoon at a time until smooth and spreadable.
- Mix in 5–8 drops of orange gel food coloring until desired pumpkin shade is reached.
- Scoop frosting into a piping bag and outline a pumpkin shape on a 13x9-inch baking tray.
- Fill in the shape with orange frosting and smooth with an offset spatula.
- Pipe lines across the pumpkin for definition. Add a small brown stem at the top and pipe green leaves and vines using the #352 and #4 tips.
- Surround the pumpkin frosting with your favorite cookie dippers and enjoy!
Notes
Dipper Suggestions
- Gingerbread Men Cookies
- Vanilla Wafers
- Oreos
- Chocolate Chip Cookies
- Oatmeal Cookies
- Thin Mints
- Shortbread Cookies
- Chocolate-Dipped Shortbread
- Graham Crackers.
- Pretzel Rods
- Apple SLices
- Gluten-Free Cookies
Tips
- Use gel food coloring for a vibrant orange shade without thinning the frosting.
- If you're unable to find premade frosting tubes, reserve a little of the frosting before coloring it orange. Use green and brown food coloring to create the shades needed.
- Chill the frosted pumpkin shape for 10–15 minutes before adding vines/leaves—details pipe cleaner and hold their shape better.
- Assemble on a 13×9-inch baking sheet or rimmed tray to contain crumbs and candies.
- For clean edges, pipe a thick outline first, then fill and smooth with a mini offset spatula.
- Serve slightly cool—refrigerate to firm, then stand at room temperature for 10–15 minutes so the frosting is creamy for dipping.
- Keep cookies/dippers in their packages or airtight tubs until just before serving to maintain crunch.
Substitutions
- Dairy-Free: Use plant-based butter and a barista-style plant cream; add cream a teaspoon at a time to reach spreadable consistency.
- Flavor Swaps: Replace vanilla with almond or pumpkin spice extract for a seasonal twist.
- Colors: Mix red+yellow gel if you don’t have orange; adjust drop by drop.
- Decor: No piping tips? Snip small openings in disposable bags—one tiny cut for vines, a wider cut for leaves.
Leftovers & Freezing
- Cover the board and refrigerate for up to 3 days; for best texture, let stand 10–15 minutes before serving again.
- Store leftover cookies separately in airtight containers so they don’t soften in the fridge.
- Not suitable for freezing—the buttercream can separate and the cookies lose their texture after thawing.
Nutrition
Calories: 470kcal | Carbohydrates: 60g | Protein: 1g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 7mg | Potassium: 18mg | Sugar: 59g | Vitamin A: 847IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.1mg