Soft Pumpkin Cookies

One of the best things about fall is that everything turns pumpkin flavored. I even saw pumpkin bagels at the store the other night! Nothing seems to be off limits.

I like to stick to the more traditional foods when it comes to adding pumpkin, and these cookies make a great fall treat. They are perfect to add some frosting and some orange sprinkles to, and send to school with your kids. Or, maybe you want a special treat for your pumpkin carving night. I really like to have these cookies on hand while we’re getting ready for trick-or-treating. They make putting costumes on a bit more festive, in my opinion.

For those with a serious sweet tooth, you can add chocolate chips or small candies to the batter, or you can top the cookies with extra sprinkles. No matter what your choice, you are sure to love the autumn cookies.

Soft Pumpkin Cookies


2/3 cups white sugar
2/3 cups brown sugar
3/4 cups butter or margarine, softened
1 1/2 tsp. vanilla
1/2 cup pumpkin puree
2 eggs
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt


First, preheat your oven to 350 degrees, and grease your cookie sheet.

In a mixer, blend the sugars and butter until fluffy. Then add the vanilla, pumpkin, and egg. Beat the mixture really well, about three minutes.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Be sure that everything is incorporated well. Then, slowly add your flour mixture to your pumpkin mixture. Mix the ingredients until they are combined.

Using a small spoon, measure out 1/2 inch dough balls and place them on your cookie sheet. They should be about three inches apart to allow for spreading. Baking the cookies for about 10-12 minutes, and cool them on a wire rack.

Enjoy with a cinnamon spiced hot chocolate or a chai tea!

Chocolate Chip Cookies

Every kid on the planet loves a good chocolate chip cookie. So every mom should know how to make them. They don’t have to make them from scratch, but being able to put the dough on a pan, bake it, and serve is a must-have skill when there are kids in the house.

That being said, I’m pretty proud of my chocolate chip cookies. My husband goes crazy for them, and they are so easy to make. I always have the ingredients on hand just in case I get a craving for them. The best is to eat them straight out of the oven, but even days after they taste pretty awesome if you nuke them in the microwave. Room temp is good, too. Seriously. These cookies are just that awesome.

Here is the recipe:


2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. salt
2 tsp. vanilla
2 eggs
2 cups chocolate chips


Preheat your oven to 350 degrees. Grease a cookie sheet and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a mixer, beat together the butter and sugars until fluffy. Add the vanilla and eggs. Beat for one minute. Then add the flour mixture. Be sure that all ingredients are well-incorporated. Then add the chocolate chips. Your dough should be really thick. To test the consistency, scoop out a small ball with a spoon. If it holds its shape really well, your dough should be thick enough. Add more flour if the dough isn’t the right consistency.

Spoon 1 inch rounds onto a baking sheet, and leave about three inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until golden brown.

If you bake your first batch, and the cookies come out looking like really flat puddles, your butter was too warm and loose. Refrigerate your dough for about twenty minutes and try again. This should solidify the fats in your dough to keep the cookies thicker.

Also, if you prefer softer cookies, use margarine instead of butter. It has less water in it, so less moisture evaporates, leaving you with a much softer cookie.

I hope you enjoy!