There's some brush work, edible ink work and some segmented piping and it's all basic and easy to do.
To get started, bake mini pumpkin cookies and an equal number of larger base cookies and also have ready a black edible ink marker, a small "food only" brush, a batch of royal icing, gel colorings (I used orange, delphinium blue and moss green) and two pastry bags fitted with #2 tips.
Here's how to decorate them:
Start off by outlining and flooding the base cookies with white royal icing using one the pastry bags and a #2 tip. Let the base cookies dry completely before moving onto the next step.
|After you have covered all of the base cookies, set them aside to dry. Reserve any leftover icing to use as "glue" when it's time to stick the cookies together.|
|Now it's time for the mini pumpkins, mix up a very small amount of medium consistency moss green royal icing.|
|Paint the stem of all of the pumpkins.|
|Mix up some medium consistency orange icing and place it a pastry bag fitted with a #2 tip. Following the curves of the cookie add orange to just the center segment. Do this to all of the pumpkins and let them dry for at least 20 minutes.|
|Add orange to the outside segments. This segmented piping adds so much texture and realism to the pumpkin. Let the icing dry completely before moving onto the next step.|
|Add a dollop of icing to back of the pumpkins and stick them onto the base cookies.|
|It will look like this.|
|Now for the fun part, get out your edible ink marker and turn the pumpkins into Jack-o'-lanterns.|
|Let the ink and the "cookie glue" dry completely before packaging.|