Plump Pumpkin Spice Cookies

Pumpkin Spice Cookies

So, although our summers out here in Geneva are short lived, I have always loved the Fall Season and always look forward to Fall foods, drinks, and of course….Sam Adams Oktoberfest 🙂

Another reason I am starting to get into the Fall spirit is because I have family and friends visiting me throughout the next couple of months.  Since I love to host and love to cook, I wanted to get started on some festive foods to make sure they are guest-ready!  I saw these delicious looking cookies on a fellow blogger’s page, and knew they would have be to my next dessert concoction. For more great recipes from her, be sure to check out

As you all know, I don’t eat dairy, so desserts are generally a harder thing for me to indulge in (luckily I’m more into savory than sweet).  What’s great about these cookies is that you can use dairy free butter as a replacement for the real stuff, and you can skip the second version of the frosting that I include in the recipe.  So, for all of you dairy free eaters like me, these cookies are sure to be a winner.  Although making gluten free cookies could make the recipe taste a lot different, for those of you who are gluten-free eaters, you can also attempt to make these with your own ingredients.

So, happy Fall everyone.  And, as always, feel free to leave a post or recommendation for this recipe and any others….I love to hear feedback!


1/2 cup softened dairy free butter (you can use regular butter too)
1/2 cup vegetable oil
1/2 cup and 2 tablespoons canned pumpkin
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 teaspoon pumpkin pie spice

Glazing Ingredients (Optional):

Version 1 – Dairy Free:

3 cups powdered sugar
4 tablespoons water
1/2 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon

Version 2 – Dairy Included:

3 cups powdered sugar
4 tablespoons fat free or whole milk
1/2 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon


1. Preheat oven to 350 degrees

2. In a large bowl, with a hand mixer mix on low the butter, oil, pumpkin, sugars, vanilla and eggs together until smooth. Then, slowly mix in remaining dry ingredients until completely blended

3. Scoop onto prepared baking sheet, scoop 1 to 1-1/2 tablespoon scoops of dough and flatten. To better flatten, you can coat a plate with granulated sugar and dip the bottom of a cup in the sugar then on the dough to flatten

4. Bake 8-10 minutes or until the ends are slightly brown, or you can insert a toothpick into one and it comes out dry

5. While cookies bake, if you would like to use a glaze, you can start preparing it now – simply mix glaze ingredients together and stir well

6. Once cookies are finished baking, cool 3-5 minutes on baking sheet, transfer to a cooling rack and start icing! It takes about 5 minutes for the icing to solidify, so wait until after they harden to transfer to a serving plate


ImageThe Chef in the works


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