Recipe: Pumpkin Monster Cookies

What do you do when you make a batch of D E L I C I O U S L Y pumpkin cookies but they are looking a little boring and lackluster? Throw candy eyes on them and make them Halloween cookies! These cookies are simple to throw together and honestly I can’t stop laughing at how silly they came out. Perfect to throw into a treat bag for your loved ones on Halloween, or for you to eat the entire batch while giving out candy to trick or treaters. I’m not here to judge.

MORE ABOUT THESE COOKIES…These cookies are pillowy pumpkin goodness inside with just the right about of cinnamon and a little extra salt to get the flavors going. Originally, I thought of topping these pumpkin babies with cream cheese buttercream, but after tasting how wonderfully soft they were, I ended up doing an easy, breezy cinnamon drizzle. But try them with a little cream cheese glaze and let me know how it thrills you!

Happy Halloween 🎃

Pumpkin Monster Cookies

Yields 3 dozen

Adapted from this recipe

Pumpkin Cookies

  • 1 cup salted butter, room temperature

  • 1 cup brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup canned pumpkin

  • 2 cups AP flour

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/2 cup finely chopped walnuts

Cinnamon Drizzle

  • 1 cup powdered sugar (plus more if needed for thickness)

  • 1 teaspoon cinnamon

  • 2 tablespoon milk

  • 1/2 teaspoon vanilla extract

  • pinch of salt

  • Candy eyes (optional, but recommended)

Preheat oven to 350 degrees and line a baking sheet with a nonstick baking mat.

In a large bowl, cream together butter and brown sugar until light and fluffy (about 5 minutes). Add in vanilla extract and egg. Add in pumpkin and mix well.

In a separate bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add this to the wet ingredients in 3 batches, but careful not to over mix. Fold in walnuts by hand. Place dough in the fridge for 5 minutes to harden slightly.

Drop rounded tablespoons on a baking sheet about 2 inches apart. This is a very soft dough so do not try to roll this into balls in your hand. Place tablespoon-sized dough babies onto the baking sheet and shape slightly with your fingers to make them rounded. Bake for 10-12 minutes or until slightly golden on the bottom. Remove from the oven and let cool on the sheet for 5 minutes before transferring them to cool rack to cool completely.

While your cookies are cooling, whisk together all the ingredients for the cinnamon glaze. Using a spoon, drizzle the glaze over the cookies and stick on candy eyes. Because these are soft cookies, they need to be eaten within a day or two. Make sure they are completely cool before storing them in an airtight container or they will sweat out their moisture.

Hot tip: you need to place the eyes when the glaze is still setting. If you miss that timeframe, mix a little powdered sugar with milk to get a paste and glue each one on.

Recipe: Pumpkin Marshmallow Sheet Cake

One more pumpkin recipe before Thanksgiving is over and I pack up my cans of pumpkin and push my pumpkin pie spice to the back of my spice drawer. This year we're celebrating Thanksgiving with both families, which means 2x the mashed potatoes, 2x the sweet potatoes, and 2x the pumpkin pie. Basically 2x all of my favorite things, plus time to relax and be with family, and I'm hyped about it.

I know Thanksgiving is usually a pie holiday, but this cake is simple and feeds a crowd. Plus gives you are the pumpkin spice-ness that's important for the holidays. Let's get to it. 

Pumpkin Marshmallow Sheet Cake

Yields 15-20 pieces

3/4 cup unsalted butter, room temperature
1 1/2 cup sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup buttermilk
1 teaspoon vanilla extract
about 70 large marshmallows (almost 2 bags)

Preheat oven to 350 degrees and prepare a 13x9" baking pan with butter. Line the bottom of the pan with parchment paper and then butter on top.

In the bowl of an electric mixer, beat together butter and sugar until fluffy and pale yellow, at least 5 minutes. Add in eggs, one at a time, until combined. Add in pumpkin and mix. 

In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice to combine and break up any clumps. Add dry ingredients to the butter and eggs in three parts, alternating between the buttermilk and vanilla. Mix until just combined. Do not over mix. Pour batter into the prepared baking pan and even out with a rubber spatula. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool.

Preheat oven to 400 degrees and place your marshmallows on top of the cooled cake. Place in the oven for 5-10 minutes, or until the marshmallows have melted into any gaps in the topping and the tops are lightly browned. Serve immediately while the top is still warm. 

Recipe: Pumpkin Pie Milkshake

It's October, friends! One of my favorite months of the year!

October in Philadelphia is when Fall finally kicks in in full force. Leaves are changing, the weather is crisp but still warm during the afternoon, and pumpkin spice everything is everywhere. And in my opinion, fall is the best season for baking and desserts. Pie is by far my favorite dessert in the world, with pumpkin pie and apple pie being my absolute favs. It's a challenge for me to walk passed a pumpkin pie in the supermarket without buying it. And pie for breakfast? YES PLEASE.

I was recently gifted a blender and knew immediately that I wanted to make some kind of a milkshake for you. Milkshakes are a treat that I don't indulge in too frequently, so I wanted something that felt extra special and very Fall. And this Pumpkin Pie Milkshake hits the spot.

I know there's a handful of ways to make a pumpkin milkshake, but I wanted something that really taste like pumpkin pie. We could use pumpkin pie ice cream or pumpkin pie spice or canned pumpkin, but I felt the only way to get a true crust taste was by adding the whole pie. It's a great way to use up extra pie after Thanksgiving or make sure a store-bought pie doesn't go to waste. 

Pumpkin Pie Milkshake

Makes one shake

1 piece of pumpkin pie, about 3" in circumference or a 1/4 of a 12" pie
1/2 cup vanilla ice cream or 4 large scoops
1/4 cup milk
Whipped cream (optional)
Pumpkin pie spice (optional)

In a blender, add a piece of pie, ice cream, and a splash of milk. How much milk you add really depends on how thick of a milkshake you prefer. Blend until everything is combined and no giant lumps of pie crust or ice cream remain. If you are having trouble getting things blended, add more milk, turn the blender off, and stir with a large spoon. Then pulse again.

Pour into a glass, top with whipped cream and sprinkle with a tiny bit of pumpkin pie spice (or ground cinnamon). Enjoy immediately.