Pumpkin Sugar Cookies
If you’re harboring a secret obsession for pumpkin spiced foods, it’s time to come out of the closet. This recipe teaches you how to make a homemade pumpkin spice mix (it’s really just a combination of cinnamon, ginger, and allspice) so you have nothing to be ashamed of. Mix it into a quick homemade batch of sugar cookie dough along with some pumpkin puree and you’ve got the makings of an intensely seasonal fall cookie. Roll the dough out flat, punch them out with a pumpkin cutter, and bake them for just about 10 minutes for tender and chewy results. One of our favorite parts: decorating them with royal icing is almost as fun as carving a real-life jack-o-lantern.
Get the recipe: Pumpkin Sugar Cookies
Pumpkin Cookies With Chocolate
These tasty drop cookies feature a fairly unconventional (but delicious) combination of ingredients: chocolate, molasses, pumpkin, dates, and walnuts. Before baking, sprinkle with coarse turbinado sugar for added crunch and sweetness. The cookies come out of the oven crisp around the edges and chewy in the middle, and stay this way days after baking if you stash them in a cookie tin or resealable plastic bag. Tasty with a simple glass of milk, they’d also be delightful with a piping hot mug of chai tea. We won’t tell if you enjoy them at breakfast. Cookies are just like muffins, right?.
Get the recipe: Pumpkin Cookies With Chocolate
Pumpkin, Chocolate, and Toffee Skillet Cookie
Imagine a giant warm chocolate chip cookie that’s crisp on the outside and gooey on the inside. Now add pumpkin flavor, toffee bits, and chopped chocolate. Have we described the cookie of your dreams? Luckily, if you make this recipe, it can become a (very photogenic) reality. Baked in a cast iron skillet (or cake pan if you don’t have one), this dessert turns caramelized and crispy around the edge while it’s baking. We suggest serving it straight from the skillet in big slices, or scooping it out and topping it with vanilla ice cream. Just make sure everyone has their own spoon.
Get the recipe: Pumpkin, Chocolate, and Toffee Skillet Cookie
Pumpkin Whoopie Pies
Your outing to the apple orchard, pumpkin patch, or fall festival deserves this special take on the classic new England cookie. There are recipes for Whoopie Pies, and then there’s this recipe for delectably airy, pumpkin-infused dessert. Is it a pie? A cookie? A cake? We say that you should be the judge. When you’re whipping them up, just be careful to reach for pumpkin puree, not pumpkin-pie filling for pure pumpkin flavor that’s just sweet enough. The best news is that you can make a big batch and keep them in the refrigerator in an airtight container for a day, or in the freezer for up to one month.
Get the recipe: Pumpkin Whoopie Pies
Pumpkin Cream Sandwiches
Pillowy cookies are held together with frothy sweetened cream cheese filling. We recommend making both components and storing them separately until you’re ready to enjoy them, because the assembled cookies don’t keep for more than a day. Rumors are also flying that the pumpkin cookies are just as delicious on their own without any filling at all. These rumors aren’t off base: feel free to snack on them while you’re making the filling, or skip it altogether if you choose. We’re imagining them served on the side of a big vanilla ice cream sundae.
Oatmeal and Pie-Spice Cookies
Some fall desserts are so tricked out that they basically scream AUTUMN. But these thin and crispy cookies are much more subtle; sophisticated if you will. In each sweet wafer you’ll detect hints of vanilla, cinnamon, ginger, and nutmeg. Brilliantly, the recipe calls for you to mix 2 cups of cooked old-fashioned oatmeal into the batter instead of raw oats for a new take on the traditional oatmeal cookie. Once you’ve cooled the cookies completely, you can keep them for up to two weeks. They’re great to have on hand in case you need to serve up something sweet with a cup of tea or coffee.
Get the recipe: Oatmeal and Pie-Spice Cookies