The Best Pumpkin Cookies You’ll Ever Have

It is Wednesday indeed and I have a couple of treats for you today.  First off is the lovely What I Ate Event hosted by Jenn.  Secondly, check out my recent post about Transitions on The Flairist.  Thirdly, this is a recipe for probably some of the most deadly and delicious pumpkin cookies.  I’m bouncing ideas around for a recipe that doesn’t break the glycemic index nearly as much 😉 but for now, these are perfect to satisfy my pumpkin fix.

But first a little catch up on my life.  It’s been over a week since I moved to the city and I still love it.  That may not seem like it means much since I haven’t hit the dead of winter, but there have been some good signs so far.  First off, I mesh really well with my roommates.  Thank goodness since we all stumbled upon one another online.  Isn’t it strange how searching for apartments, roommates, and even relationships is heavily focused online?  Both are in the fashion industry, which is good because then I feel obligated to put normal clothes when I go out (most of the time…who said Lululemon shorts weren’t “normal-people” clothes?).

Anyways, one of my roommates (Hope) and I love to cook, bake, explore different areas, and adore champagne.  Speaking of champagne, I am totally adding a trip to the Champagne Bar at the Plaza Hotel to my list.  Meet me for drinks? 🙂

Hope is beyond creative and recently spent a summer in L.A., so she knows a little bit of what I am missing 😉 (Beach in the summer for sure)  Lately we’ve been eating dinner together, going through Pinterest like crazy, and talking about all the places we want to travel to.  Napa, Seattle, Italy.  The list could go on and on.  But, if I’m lucky, I’ll be able to visit her in Virginia as well as other places in the south.  Let’s just say I’m quite excited because I’ve always wanted to dive into the southern culture, indulge in the well-known comfort food (shout out to chicken and waffles) and hey, maybe even meet a nice southern boy 🙂  Ok, maybe the latter won’t happen but dibs on anyone looking or sounding like Hunter Hayes.


Anyhoo, it was only right to start off Sunday with my own version of brunch.  I’m drafting something about the phenomenon of brunch here, but for now you can settle for my hodgepodge of vegetables and attempt at omelete.

We then headed off on the L Train to Williamsburg, Brooklyn where we found countless thrift stores, cooking shops (exactly where I would break the bank), and additional restaurants to splurge on.  Once back in Manhattan, we rounded up the necessary goods and got down to business – baking business.


New York has been teasing us with quasi-fall weather, cooling off, a bit of rain, and then ramping up the humidity.  That along with the fact that every coffee shop in town, mainly Starbucks and Dunkin Donuts, is featuring pumpkin front and center.   Even the blogging world has been engulfed in pumpkin chaos, so we decided to jump right in.  Hope picked out this recipe for pumpkin cookies.


I guess you could say we are living “college-dorm” style because we barely have enough utensils for meals, let alone baking and gourmet cooking.  We have been trying to hold off from purchasing too many products, for fear of having to leave them behind or divide them up at the end of the lease.  But when we found ourselves mixing cookie batter and frosting in two extra cake pans (note we have 5 cake pans but no mixing bowls), we decided we’re going to have to break down and purchase some bowls. Not only do we have minimal equipment, but we really didn’t have all the ingredients either.  Serious issues going on but thankfully we are just a few blocks from one of many grocery stores.  As I set out to retrieve the necessary brown sugar, she set to work mixing the wet ingredients.

When I returned, I sat down to watch “The Sisterhood of the Traveling Pants,” which we had put on in the background.  I would like to say how Hollywood makes everything seem so simple, yet utterly unrealistic.  And I’m talking about more than just the fact that one pair of jeans fits on each of them.  I know, I know. That’s part of the magic of the story.   At one point during this post, I even started thinking how jeans could be a representation for best friends; they are hard to find and they are with you through thick and thin.  But, beyond that first part, I’m not sure the analogy really works.  Good try Kaitlin.  Chances are if I find a darn good pair of jeans, I don’t think I’d let them go.  Just throwing that out there.

So, during this random stream of consciousness, a cookie suddenly appeared in front of me.  No, this wasn’t just regular magic but pumpkin magic.  Hope had been busy mixing up the batter, placing them in the oven, and frosting them.  Please tell me you are drooling right now because writing this post is making me crave them again.


The brown sugar and pumpkin really made for a moist cookie and the combination of nutmeg, cinnamon, and pumpkin spice brought out a whole new level of scrumptious.  Also, let me just say that our apartment has never smelled so good.  I think by the time we finished our baking extravaganza, the scent of fall was certainly in the air.


Pumpkin Cookies w/ Cream Cheese Frosting 
~16-20 cookies (depending on how small/large and how much batter is consumed in the process)


  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 1 whole egg
  • 1 cup pumpkin
  • 2 cups all-purpose flour
  • 1 tsp Pumpkin Spice
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Kosher Salt
  • 8 ounces, weight Cream Cheese
  • ½ cups unsalted butter (softened a tad)
  • 4 cups Sifted Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract


  1. Take one bowl and mix together the sugar, butter, egg, and pumpkin.  Set aside and mix together the dry ingredients.
  2. Add the dry and wet ingredients together and mix well.
  3. Using your hands or a couple of tablespoons, divide the batter into small portions and place on a baking sheet (parchment paper optional).
  4. Bake at 350F for ~9-10 minutes.  Make sure you don’t leave them in too long or they will lose their moist texture.  
  5. FROSTING: While the cookies are in the oven, start to make the frosting.  Take a bowl and mix together the cream cheese and butter.  (A mixer of any sort would be ideal but we used a couple of forks and it turned out just dandy.) Slowly add in the the powdered sugar and vanilla and beat until the texture is light and fluffy.
  6. Once cookies are finished, let them sit on the counter to cool before frosting.  Otherwise the heat will cause the frosting to melt and run everywhere.

From what I can see outside my bedroom window, fall is in the air.  Now it’s time for stews, soups, apple picking, apple cider (+apple cider doughnuts) and more.


Hope also made a divine tomato soup, which I will have to replicate it again so I can share the recipe with you.  Add a slice of toasted sourdough with parmesan or even better a grilled cheese…mmmmmmm, delish.

Enjoy your Wednesday and may the joys of fall be in your favor 🙂 


13 thoughts on “The Best Pumpkin Cookies You’ll Ever Have

  1. I’m not even a pumpkin fan but I’m not lying when I say I could totally get on board with those cookies. I’m so happy you’re loving the east coast this far! It really is the best 😉 your roommates sound great and it makes for a much better living situation. I think youre onto something with friends and jeans. I never thought of it like that!

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