Fall, or autumn, is my absolute FAVORITE time of year and I celebrate it as long as I can! I love everything about it from the crisp air to the beginning of holiday season and of course, great food! Learn How to Make Marzipan Pumpkins for all of your fall, Halloween, and Thanksgiving treats!
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Making these marzipan pumpkins is really quite simple. Follow along with our pictures to make your own! You can make them any size you want by using more marzipan. I used approximately 3.5 ounces of marzipan (1/2 of a 7 oz box) to make 12 pumpkins that are 1″ wide and 1/2″ tall. There are a lot of marzipans out there, but this one from Odense has amazing reviews and is considered the best choice among many bakers.
First pinch off about 0.1 ounces of marzipan, about the size of a marble. This will be for the stems. Then get your marzipan ready by flattening each piece just a little. Squeeze in a little orange food dye gel or coloring into the large marzipan. Use just barely any brown food dye gel in the small piece for the stems. See notes in the recipe regarding dye vs regular food coloring. Mix each until the color is incorporated. I used a rubber glove so my hands did not turn orange! Add more color if you wish until you get your desired hue. I left a little marbling effect in the orange on purpose.
Cut the orange marzipan into 12 roughly even pieces and roll each into a ball. Then slightly flatten the ball to get the flat top and bottom of the pumpkin. Use a toothpick rocking up and down to make the ridges along the pumpkin and then a hole in the top for the stem.
Roll out the brown marzipan into thin ropes, cut into pieces, and insert into the pumpkins for the stems. That’s it!
Use these marzipan pumpkins on any treat or sweet during the fall season and holidays. They are a great edible decoration, such as on our Salted Caramel Pumpkin Spice Fudge! I seriously cannot get over how cute these marzipan pumpkins are. I think I will be making them all fall to put on everything!