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Teacake Pumpkins
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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

 *Substitute orange food color.

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.

  3. STEP 3

    Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-22 minutes or until very lightly browned. Carefully remove from cookie sheets to cooling rack; cool completely.

  4. STEP 4

    Combine powdered sugar and corn syrup in bowl; beat at medium speed, adding enough water for desired glazing consistency. Add red and yellow food color, 1 drop at a time, until desired orange color.

  5. STEP 5

    Dip tops of cooled cookies into glaze, allowing excess to drip off. Place onto waxed paper. Sprinkle with decorator sugar. Immediately attach gumdrop half to cookie for stem. Allow glaze to harden. Store in loosely covered container.

Tip #1

- These cookies are tender, so handle them carefully and allow them to cool completely before dipping.

Tip #2

- Stir glaze frequently to prevent it from setting up. If glaze becomes set while dipping cookies, microwave 5-10 seconds or until melted; stir until smooth.

Tip #3

- If combining red and yellow food color to create orange, start with 4 drops of yellow and 1 drop of red. Adjust as needed to get desired shade of orange.

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