Teacake Pumpkins Recipe

Name: Teacake Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup Land O Lakes Butter, softened; 1 cup finely chopped pecans, if desired; 1/4 cup sugar; 1 teaspoon vanilla; 1/8 teaspoon ground cinnamon; 2 cups powdered sugar; 1 teaspoon light corn syrup; 3 to 4 tablespoons water; Red and yellow food color*; Orange decorator sugar; Small green gumdrops, cut in half

Servings: persons

2 cups all-purpose flour
1 cup Land O Lakes Butter, softened
1 cup finely chopped pecans, if desired
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
2 cups powdered sugar
1 teaspoon light corn syrup
3 to 4 tablespoons water
Red and yellow food color*
Orange decorator sugar
Small green gumdrops, cut in half

1
Heat oven to 325F.
2
Combine all cookie ingredients in bowl.
3
Beat at low speed, scraping bowl occasionally, until well mixed.
4
Shape dough into 1-inch balls.
5
Place 1 inch apart onto ungreased cookie sheets.
6
Bake 18-22 minutes or until very lightly browned.
7
Carefully remove from cookie sheets to cooling rack; cool completely.
8
Combine powdered sugar and corn syrup in bowl; beat at medium speed, adding enough water for desired glazing consistency.
9
Add red and yellow food color, 1 drop at a time, until desired orange color.
10
Dip tops of cooled cookies into glaze, allowing excess to drip off.
11
Place onto waxed paper.
12
Sprinkle with decorator sugar.
13
Immediately attach gumdrop half to cookie for stem.
14
Allow glaze to harden; store in loosely covered container.
15
*Substitute orange food color.

1099

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 cup Land O Lakes Butter, softened, 1 cup finely chopped pecans, if desired, 1/4 cup sugar, and more.

Yes, Teacake Pumpkins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Teacake Pumpkins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions