Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

Happy Fall! My birthday weekend so far has been one of the bests! Full of pumpkin spice lattes, fall baking, beautiful leaves changing colors, and tons of good food! Nothing can get much better than the middle of October. So this recipe says its a sugar cookie, but I ran out of all-purpose flour and had to use bread flour! Yet, the cookies were actually so so good! They were much more bread-like, but I actually loved that because of the pumpkin flavor, so they were more like scones. Me and my cousin licked the frosting bowl clean, it’s unreal!


    • 3 cups all-purpose flour
    • 2 tsp cornstarch
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/2 cup unsalted butter, softened
    • 1/3 cup unflavored vegetable shortening
    • 1 1/4 cups granulated sugar
    • 2 large egg yolks
    • 2/3 cup canned pumpkin puree
    • 1 tsp vanilla extract
  • 3 oz cream cheese, softened
  • 3 Tbsp butter, softened
  • 3/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 1 – 1 1/2 Tbsp milk


  1. For the cookies:
  2. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  4. Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you’ll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 – 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.

For the frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.



Thanksgiving Turkey Cookies

Turkey Cookies


Happy Thanksgiving! Today is one of my favorite holidays. From watching the Macy’s Thanksgiving Day Parade in the morning to baking all day to stuffing my face with my family and friends in the evening, it’s such a great day. I’ve been baking new recipes for the past two days non-stop with my little brothers constantly helping me out, and I can’t wait to share these recipes with you. In honor of today, I’m sharing with you this easy, delicious, fun recipe to really get you excited for the holiday. It’s so simple and fun to make with little kids. Last year I brought it into school the day before Thanksgiving break, and everyone went crazy! This Thanksgiving I am thankful for my family, friends, the crazy amount of food I’m going to eat later, my health, and especially all of my 100+ followers on this blog and everyone that is taking a huge part in becoming part of my journey with this blog! I hope you all have a fantastic Thanksgiving, think about all you have to be thankful for, and eat until you can’t anymore!



  •  1 1/4 cups white sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Chocolate Frosting:

  • 1/2 cup (1 stick) butter, at room temperature
  • 3 cups powdered sugar
  • 1/4 cup whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup semisweet chocolate chips


  • Candy corn
  • Orange decorating icing
  • Miniature candy-coated chocolate baking bits



  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
  2. Cream together sugar and butter. Beat in egg yolks and vanilla.
  3. Add flour, baking soda, and cream of tartar. Stir.
  4. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

Chocolate Frosting:

  1. In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
  2. Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.


  1. Spoon chocolate frosting into 1-quart Ziploc® Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
  2. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.
  3. Enjoy!


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