Pumpkin Spice Cookies

I promised cookies yesterday and I am delivering today with these delectable spiced cookies, you need these, you really do. Put them in a jar and hide them in the back of the fridge so hopefully no one else will notice them. Or you can be a good person like me and share them with your beloved spouse and children. If you have neither of those, then keep them all to yourself without guilt.
I wanted to find a cookie recipe to bring for Thanksgiving, it will just be my parents, my brother and my little group of three this year. So we don’t need a ton of desserts, plus my mom will be recovering from surgery, so a lot is in my hands this year. Of course, I am blessed with a husband and father who cook, so it won’t be too bad. Supposedly my Mom should be able to be up and around, but just in case, I’m planning without her.
I always like to have something sweet to nibble on when I am not quite ready for a helping of pumpkin pie. I think these little cookies will hit the spot! I found them over on No. 2 Pencil’s Blog, which is full of tons more good stuff, just fyi. If you just follow the link, her recipe is near perfect… Okay, her recipe IS perfect, but I always make things my way. Let’s put it this way, her cookies will be thin and soft, my cookies are thicker and kind of cakey, but still soft. It’s just how I like my cookies.
First, assemble your ingredients, always do this! I mean you don’t have to take a picture, but make sure you have EVERYTHING you need. Quick question, does anyone else buy a 25 pound bag of flour every year? Just me? Apparently I have lots of baking planned. [I also have a 25 pound bag of sugar for making Christmas candy!] 

Now, I always make my own pumpkin spice, store bought is fine, but I like to flavor it on the spot and get it just the way I like it. I taste as I go and adjust accordingly, I like a little extra cinnamon and ginger.
My version makes the cookies a little thicker and so they won’t melt down on their own, when they go on the pan, use a spoon to smoosh them down, much like you would peanut butter cookies. I use a spoon so it’s smooth, you could use a fork and make the little criss-cross if you don’t plan on frosting them.
I baked them for 12-15 minutes, checking them often. I wanted them to stay soft and they didn’t brown, so heads up.
These cookies are sweet but they have that spice flavor that just brings in the feeling of the season. I suggest eating them in front of a fireplace with a warm cup of coffee or cider, it just makes you feel warm and content inside. Recipe after the jump!

  • 1 3/4 cup of all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon of kosher salt
  • 1/2 cup of softened butter
  • 1 cup of sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • Ground Cinnamon
  • Ground Ginger
  • Ground Nutmeg
  • Ground Allspice
  • [Or pumpkin spice]
  1. Preheat oven to 350 degrees and spray a baking sheet with pam [or you can use parchment paper]
  2. In a bowl, combine flour, baking powder, and salt.
  3. In a separate bowl, mix sugar and butter together with an electric mixer or by hand if you’re old fashioned like me.
  4. Next add in the egg and vanilla, mix until well combined.
  5. Combine with the flour mixture and continue stirring until combined.
  6. Begin to add cinnamon, ginger, nutmeg and allspice, to desired flavor. I prefer extra cinnamon and ginger. If you’re not confident in creating the flavor, just use pre-made pumpkin spice.
  7. Mixture should be thick, but sticky, pulling away from the sides of the bowl.
  8. Use a cookie drop or teaspoon and drop round balls, 2in apart on cookie sheet. Press down with a spoon.
  9. Bake for 12-15 minutes, pull cookies out while the centers are still soft.
  10. Let cool on pan for 5 minutes and then transfer to a cooling rack for at least 30 minutes or until cookies are cool.
  11. Frost when ready.
  • 1/2 cup of softened butter
  • 4 oz of room temperature cream cheese
  • 2-3 cups of powdered sugar
  • 1/2 teaspoon of pure vanilla extract
  • Cinnamon
  • Ginger
  • Nutmeg
  • Allspice
  • Pinch of salt
  1. In a large bowl, mix together butter, 2 cups powdered sugar, spice [to desired flavor], and salt.
  2. Continue mixing and add in vanilla extract.
  3. Cube the cream cheese and add in one at a time, until combined. I suggest using an electric mixer or stand mixer at this point, the cream cheese is stubborn.
  4. Mixture should be soft and spreadable. Add additional powdered sugar to thicken if needed. 

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