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!

Pumpkin Bread

With the fall season coming up, it’s only fitting to share something that’s “pumpkin” flavored. Autumn brings pumpkin everything along with it, and I, for one, am so excited to have that scent filling my home. It makes everything seem so cozy and welcoming, and I always splurge on extra pumpkin spice or cinnamon candles during the holiday season. They are my favorite!

This is definitely a high-altitude recipe, and I’ve made it more times than I can count. It took me several tries to get it right. I find that the bread turns out much more moist if you make it in small loafs or even in a cupcake pan. However, making a single, large loaf can turn out well. Just keep an eye on it so that it doesn’t over cook and dry out.

I hope you enjoy!

Autumn Pumpkin Bread


3/4 cups vegetable oil
3 eggs
1 cup white sugar
1 cup brown sugar
1 1/2 tsp. salt
2 tsp. vanilla extract
3/4 tsp. nutmeg
2 tsp. cinnamon
1 1/2 (15 oz) cans of pumpkin puree
3 cups flour
1/2 tsp. baking powder
1 1/2 tsp. baking soda


First, preheat the oven to 375 degrees and grease the pan you would like to use.

In a large bowl, combine oil, eggs, sugars, and salt. Beat with an electric mixer until fluffy. Then add the nutmeg, cinnamon, pumpkin puree, and vanilla. Mix thoroughly. Set aside.

In another bowl, whisk together the flour, baking powder, and baking soda. Be sure that the ingredients are mixed very well. Then, add the flour mixture into the pumpkin mixture. Using your electric mixer, combine the ingredients. Pour your batter into the desired baking dish, and put in the oven. For large loafs, bake for 60 minutes. Cupcake-sized tins should bake for 25-30 minutes.

To check the doneness of the bread, put a toothpick into the center of the loaf. If it comes out clean, then it’s ready. If you don’t have a toothpick, simply touch the top of the loaf. If the center dents, then rises back to it’s original shape, the bread is done.

Cool on a wire rack and store in the refrigerator.

When serving, nuke it in the microwave for about 20 seconds and spread with a little honey butter. Enjoy!