Recipe courtesy of Michele Mitchel

Marzipan Pumpkins

  • Total: 40 min
  • Prep: 40 min
Save Recipe


7 ounces almond paste

2 teaspoons fondant

2 teaspoons corn syrup

4 tablespoons powdered sugar

3 drops orange food coloring


  1. Place almond paste and fondant in a mixing bowl with the dough hook attachment, set on first speed, beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape into a 1-inch diameter log. Cut into 1-inch pieces and roll into a ball. Take a paring knife and gently make the indentations of the pumpkin.

Pumpkin Smoothie

Pumpkin Muffins

Pumpkin Stuffing

Hot Pumpkin Pie

Pumpkin Pound Cake

Maple Pumpkin Pie

Pumpkin Flan with Meringue

Pumpkin Spice Bread