DIY Pumpkin Spice Sprinkles

How to Make Pumpkin Spice Sprinkles

First, make the sprinkle base.

Pour the warm water into a large bowl. Add the meringue powder and whisk for a couple seconds until frothy. Add the cream of tartar and whisk again.

Add the powdered sugar all at once and using an electric mixer, mix on low speed for 10 minutes.

The icing should stay on the surface for 5-7 seconds when drizzled.

Add the vanilla extract and spices and mix well.

Turn it into sprinkles!

Divide the icing into 3 bowls. Leave one bowl white and dye the other bowls and orange and brown.

Place the icing into piping bags fitted with small, round piping tips.

Line several large baking sheets with parchment paper. Pipe long lines of each color of icing onto the baking sheets. Leave the sprinkles at room temperature overnight, or until the icing has completely hardened and dried.

Use a knife to cut the long lines into sprinkles! You can make them as short or as long as you like. To store, keep in an airtight container or jar.

DIY Pumpkin Spice Sprinkles

Course dessert

Cuisine american

Servings 5 cups

Equipment

• piping bag
• a #3 (small, round) piping tip

Ingredients

• ¾ cup warm water
• 5 tbsp meringue powder
• 1 tsp cream of tartar
• 1 kg powdered sugar
• 1 tsp vanilla extract
• 6 tsp cinnamon
• 3 tsp ground ginger
• 2 tsp nutmeg
• ½ tsp allspice
• ½ tsp cloves
• orange and brown food coloring

Instructions

• Pour the warm water into a large bowl. Add the meringue powder and whisk for a couple seconds until frothy. Add the cream of tartar and whisk again.
• Add the powdered sugar all at once and using an electric mixer, mix on low speed for 10 minutes. The icing should stay on the surface for 5-7 seconds when drizzled.
• Add the vanilla extract and spices and mix well.
• Divide the icing into 3 bowls. Leave one bowl white and dye the other bowls and orange and brown.
• Place the icing into piping bags fitted with small, round piping tips.
• Line several large baking sheets with parchment paper. Pipe long lines of each color of icing onto the baking sheets. Leave the sprinkles at room temperature overnight, or until the icing has completely hardened and dried.
• Use a knife to cut the long lines into sprinkles! You can make them as short or as long as you like.
• To store, keep in an airtight container or jar.

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