Ingredients
Cookies:
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (57 g.) confectioners’ sugar, divided
1/2 tsp. pure vanilla extract
1 1/4 c. (150 g.) all-purpose flour, plus more for dusting
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
Decorating
1/2 c. (57 g.) confectioners’ sugar
1 Tbsp. whole milk
1 tsp. pure vanilla extract
Kosher salt
Orange, brown, and yellow food coloring
8 store-bought vanilla meringue cookies
3/4 c. store-bought vanilla frosting
Equipment Needed
A piping bag, a medium round tip
How to:
In a large bowl, using a handheld mixer on medium-high speed, beat butter and confectioners’ sugar until smooth, about 2 minutes. Beat in vanilla until combined. Add flour, pumpkin pie spice, and salt and beat on medium speed until combined. If dough is still crumbly, press together with your hands into a cohesive dough. Wrap in plastic wrap and refrigerate until cold, about 30 minutes.
On a lightly floured surface, roll dough to 1/3″ thick. Place an 8″ cake pan on top. Using a paring knife, cut around the circumference.
Cut circle into 8 even slices (like cutting a pie). Arrange on a parchment-lined baking sheet in a circular formation, spacing 1/4″ apart. Cover in plastic wrap and refrigerate until cold, about 15 minutes.
Preheat oven to 325°. Bake cookies until lightly browned on the bottom, 18 to 20 minutes. Let cool.
Make Ahead: Cookies can be made 2 days ahead. Store in an airtight container at room temperature.
Decorating
In a medium bowl, mix confectioners’ sugar, milk, vanilla, and a pinch of salt. Add orange and brown food coloring, one drop at a time, and stir to combine, adding more food coloring as needed, until color resembles pumpkin pie filling.
Set a wire rack in a baking sheet. Dip top of each cookie into glaze until coated. Hold over bowl to allow excess to drip off, then turn upright and set on prepared rack.
Place 1 meringue cookie in the center of each slice. Let icing set, about 30 minutes.
In a small bowl, add yellow and brown food coloring to icing, one drop at a time and adding more food coloring as needed, until color resembles pie crust. Transfer frosting to piping bag fitted with medium round tip.
On the wider end of each cookie, pipe frosting in a spiral pattern.