Week 45: Pumpkin Spice Cookies!

As promised, I decided to make another pumpkin-themed cookie this week, and this time it was the Pumpkin Spice Cookie.

This is actually one of the easiest recipes to make, but it does require some planning ahead, as you need an egg at room temperature. No butter or sugar is needed, since the yellow cake mix makes up for it.

For this recipe, you’ll need three bowls: a small, medium, and large bowl. The large bowl will consist of your dry ingredients: yellow cake mix, quick cooking oats, and pumpkin pie spice. The medium bowl will have the wet ingredients: pumpkin, the egg, and canola oil. The small bowl will have your powdered sugar, orange juice, and orange zest.

No stand mixer required for this recipe!

There’s not really that much to the recipe. The most time consuming part of making this recipe is probably making the frosting for the cookies, since I had to freshly squeeze orange juice and then zested them for the frosting.

As long as you have the ingredients ahead of time, this is a very simple recipe to make. Plus, the yellow cake mix is pretty cheap at most grocery stores, so it’s not like it’s a stupidly expensive specialty ingredient.

This recipe calls for the use of our trusty 1.5Tbsp Oxo cookie scoop, that never lets us down, to scoop the balls of dough.

The only issue I had with this recipe was that you need to make sure you scoop the dough, place it on a cookie sheet coated in cooking spray, and flatten the cookies. Because the cookies were pretty sticky, it’s hard to get a large cookie for this.

They don’t get much bigger after baking, trust me.

I actually made this recipe twice because I originally made this recipe with the cookie dough balls on a cookie sheet covered with a sheet of parchment paper, but they felt way too soft for me. I remade them the next day and put them on the cookie sheets coated with cooking spray, and it made a marginal difference. It made the cookies a little more firm since you’re cooking the cookies directly on the aluminum cookie sheets.

The cookies were baked in the oven on aluminum cookie sheets for 23 minutes. Then they were cooled on racks, and then frosted.

The frosting was pretty easy to make, as you just combine all the ingredients. I’d recommend putting in 4 tablespoons of frosting since with 3, it’s pretty thick and hard to spread.

Final result!

Overall, I’d say this is a recipe I recommend for the fall season, and they’re going to be a delight for anyone you make them for.


  • 1 package yellow cake mix (regular size)
  • 1/2 cup quick-cooking oats
  • 2 to 2-1/2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 large egg, room temperature
  • 2 tablespoons canola oil


  • 3 cups confectioners’ sugar
  • 1 teaspoon grated orange zest
  • 3 to 4 tablespoons orange juice


  1. Preheat oven to 350°.
  2. Combine cake mix, oats and pie spice.
  3. In another bowl, beat pumpkin, egg and oil. Stir into dry ingredients just until moistened.
  4. Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool.
  5. For frosting, combine confectioners’ sugar, orange zest and enough orange juice to achieve desired consistency.
  6. Spread over cooled cookies.


Week 43: White Chocolate Pumpkin Snickerdoodles

We’re back on the theme of fall-related cookies, with a recipe once again containing pumpkin.

This is another one of those recipes that you need to plan out ahead of time, and not because you need to make sure that your butter is at room temperature. If anything, this can be made on impulse, assuming you prepare ahead of time to have the dough sit for half an hour in the refrigerator.

The only random ingredients you need for this recipe are pumpkin puree and pumpkin pie spice.

The recipe starts off pretty easily. You melt the butter and combine it with the brown and white sugar. Then you throw in the pumpkin and vanilla. Once that is prepped, then the dry ingredients go together, and then you combine both bowls.

After the ingredients are combined, you need to refrigerate the dough for a minimum of 30 minutes.

After the dough is refrigerated, then you can scoop it, roll it in a bowl of combined sugar and cinnamon, and place it on the cookie sheet. You’ll need to flatten the cookies a little bit. This recipe calls for the use of our trusty 1.5Tbsp Oxo Cookie Scoop to make the nice even 1.5Tbsp rolls.

For this recipe, the cookies were baked on aluminum cookie sheets with a sheet of parchment paper for 14 minutes, and they came out perfect.

Smells like fall…

This is a good recipe to make on impulse, although don’t expect a large yield. The recipe will only make about 18 cookies, so this is something you make for yourself or someone close to you. This isn’t one of those “I need to make a bunch of cookies for a cookie exchange” recipes.


  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree*
  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice*
  • 1/2 cup (90g) white chocolate chips or chunks


  1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
  5. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks!
  6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
  7. Cookies stay fresh covered at room temperature for up to 1 week.


Week 41: Pumpkin Chip Cookies

So since we’re still in fall, and we’re going along with the fall-themed cookies, I decided on a variation of the pumpkin cookie, and this time it’s a pumpkin chip cookie!

So this is one of those recipes where I actually read the recipe ahead of time, but I didn’t bother to read how many cookies this recipe actually makes. Yeah, this recipe makes 10 dozen cookies. Read that again: 10 dozen cookies. I should have noticed considering how much of each ingredient was needed for the recipe.

This recipe called for 1.5 cups of butter, which is 3 sticks of butter.

Or 3/4 of a brick of butter from Costco.

This also required a total of 3 cups of sugar (2 cups of packed brown sugar and 1 cup of white sugar).

That’s a lot of sugar! Also, why does it almost match my counter?

Luckily I had a large enough bowl for all the flour, and I made sure to use the correct measuring cup, unlike the first time last week.

Mixed dry ingredients!

Once the butter is mixed with the sugars, then you do the normal thing where you add an egg (at room temperature in this case) and vanilla, but before adding the dry ingredients, you need to empty a can of pumpkin into the mix. After the dry ingredients, you need to add 2 cups of quick oats and 2 cups of semi-sweet morsels.

As I was adding all the ingredients, I didn’t realize how many cookies I was going to make until I stopped it.

The bowl was pretty much full.

Whoever came up with this recipe was definitely pushing the limits of stand mixers.

So for this recipe, to cut down on the number of cookies made, I used my trusty 1.5Tbsp scoop and played around with the bake times. The good news is that they don’t expand that much, despite the amount of butter in them, so you can bake a dozen at a time with the larger scoop.

If you’re going to use the 1.5Tbsp scoop with parchment paper on an aluminum cookie sheet, you’ll need to bake the batch for 18-20 minutes to get it to brown a bit on the edges. That would be my recommendation if you decide to pursue this recipe and spend an entire afternoon making them.

The good news is that instead of 10 dozen cookies, I ended up with…6 dozen cookies. This is good to know in case there’s some sort of fall bake sale, or a cookie exchange at your work where you need to bring something tasty and fall-themed.

I need a bigger kitchen…

They came out excellent, and now I have too many cookies that I’m not sure what to do with. On the other hand, I might have some happy coworkers.

I wonder how they would taste if they were reheated a bit…

Some of the cookies made.


  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 350°.
  2. Cream butter and sugars until light and fluffy.
  3. Beat in egg and vanilla.
  4. Beat in pumpkin.
  5. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  6. Stir in oats and chocolate chips.
  7. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes (this will vary depending on baking sheet material, use of parchment paper, etc.). Remove from pans to wire racks to cool.


Week 39: Old-Fashioned Soft Pumpkin Cookies

So the first day of fall was this week, and what’s more fall than pumpkin-flavored desserts?

This is a pretty simple recipe, and the ingredients aren’t anything too crazy. You can find everything pretty easily. The only oddball ingredient is probably nutmeg, as it might not be something people have on hand. Also, pumpkin is something people might not always have their pantry. Luckily, you can easily find pumpkin in a can in your baking aisle.

These cookies can also be made on impulse, as long as you always have softened butter ready to go at a moment’s notice (like I do).

The recipe follows the usual steps: mix the dry ingredients and put them aside, mix butter and sugar, then eggs with vanilla and pumpkin, and then throw in the combined dry ingredients.

I feel like I made a mistake using the small 1Tbsp scooper as the cookies were pretty small. Plus, I think the dough was mixed too much as it was very airy and was difficult to make into nice scoops.

I baked these on my aluminum cookie sheets for 20 minutes each. They’re better when they’re soft like a pumpkin pie.

I recommend this cookie for the fall season, since it feels like you ought to be in a warm blanket watching the leaves fall. Well, depends on where you are. In a normal place that doesn’t burn to the ground every year, you get leaves falling. Here in California, not so much…

The frosting is pretty tasty, despite how messy it is.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 2 teaspoons vanilla extract, divided
  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 tablespoon butter, softened


  1. Preheat oven to 350° F. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  3. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.