Pumpkin Cookies with Penuche Icing


Today I am sharing an extra special recipe. And when I say extra special I REALLY mean extra special. Seriously, these cookies are almost magical and are one of my families most requested recipe. they may even be semi-famous around my home town and also might be on a few different local coffee shops menus year-round. That’s how good they are.

So, what makes these cookies so delicious, well its two things. One - the texture of these cookies, it’s more little delicious cakes. Sounds weird but trust me. Second - the penuche icing. What is penuche you may ask - well, I’m not going to lie I had to google it, even though I have made this icing a million times. So basically it’s brown sugar, butter and milk and it is said to have originated in Portugal, but all that aside, I just say it’s exactly what these cookies need.

The other great thing about these cookies is it makes a really big batch and they freeze beautifully. And, because they are already a soft cookie they are good to eat right out of the freezer, just in case you were wondering!

So, if your looking for a delicious pumpkin recipe to really kick this fall season into high gear look no further. I promise you will be in love with your first bite of these beauties and may find yourself looking for excuses to make these all year round!


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cook time

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1/2 cup white sugar

1/2 cup brown sugar

1 cup butter softened

1 cup canned pumpkin pie filing

1 tsp vanilla

1 egg

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt


Preheat oven to 350. In a large bowl cream together butter, white sugar and brown sugar and fluffy. Add in the pumpkin, vanilla and egg and stir until combined.

In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients until combined.

On a parchment lined baking sheet place heaping tablespoons of cooking dough leaving 2 inches between each cookie. Bake for 10-12 minutes or until cookies are lightly golden brown. Allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool completely before icing the cookies.


3 tbsp butter

1/2 cup brown sugar

1/4 cup milk

1 1/2 - 2 cups icing sugar

In a small sauce pan melt butter and brown sugar and bring to a boil. Boil for 1 minute then remove from heat and let cool for 10 minutes.

To the cooled mixture add in milk and whisk until smooth. Whisk in powdered sugar until it reaches the desired consistency.


Dirty Chai Sugar Cookies


Dirty Chai Sugar Cookies - nothing says fall more than that!

I must admit that I have never had a dirty chai - but I have had the cookies and let me tell you, they are sooo delicious!

So if you are like me and have never had a dirty chai, or you are wondering what the heck I’m talking about, it is a chai latte with a shot of espresso. Now, while the coffee is key, there is another important ingredient that helps bring these cookies over the top - pepper! It’s one of those flavours that you can’t necessarily pinpoint, but it brings the overall flavour together.

So cookies are such a delightful little treat that is always the perfect size - just a few bites of deliciousness that hits the spot without being overwhelmingly heavy or sweet. I mean seriously, can you get a much better treat than that? And while a chocolate chip or oatmeal cookies are classic and delicious, sometimes you want something a bit more sophisticated, and that’s where these guys come in. The flavours will delight any adult while not being too out there that kids won’t love them too.

So if fall is in the air and you want something to celebrate that whip these up today - though be warned, you may find yourself highly addicted!


prep time 20 minutes

cook time 12 minutes

total time 32 minutes

servings approx. 30 cookies


1/3 cup coffee

2 3/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 1/2 tsp cinnamon + 1/2 tsp

1 tsp ginger

1/2 tsp all spice

1/4 tsp pepper

1 cup butter softened

1 egg

1/2 tsp vanilla

1 1/2 cup sugar + 1/4 cup


Preheat oven to 350. In a small saucepan simmer coffee for 5 minutes or until it has reduced by half then set aside and allow to cool. In a small bowl combine 1/4 cup of white sugar and 1/2 tsp on cinnamon and set aside.

In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and pepper.

In the bowl of your stand mixer cream together butter and 1 1/2 cups of sugar then add in egg, vanilla and cooled reduced coffee - beat until fully combined.

To the butter mixture add in the flour 1/3 at a time - stirring until all of the flour is fully mixed into the butter. Scoop out spoonful of dough and roll into a ball then roll into the cinnamon sugar mixture and place on a cookie sheet. Press the tops of the cookies down slightly then bake for 10-12 minutes or until lightly golden brown.


S'mores Cookies


Ok, guys, this recipe is a really really good one - if I do say for myself! I mean seriously, how can you go wrong with graham wafers, marshmallows and chocolate? Making this even better is that it’s a cookie, so less mess and fuss than making actual s’mores!

So I made these cookies this past weekend when we went to a bonfire on the beach. We initially were going to bring all the fixings for s’mores, but then realized we didn’t have any marshmallow roasting sticks, so to make things easy the cookie was born. Let’s just say that the classic s’mores weren’t missed in the slightest so many people said that these were the best cookies they had ever had!!!

They are so special and look amazing yet the are actually pretty simple to make. You basically make a standard chocolate chip cookie with the addition of chopped up graham wafers then topping with all of the classic s’mores flavours. The key to getting that extra crunchy top and golden brown marshmallows is to broil them for just a minute. It seriously is the key making good cookies great - plus your house smells like a s’mores, so that's a bonus!

So skip the s’mores at your next campfires and go for the cookie - I promise this is a twist on a classic that any s’mores lover will wholeheartedly approve of!


prep time 20 minutes

cook time 15 minutes x 3 batches

total time 1 hour 5 minutes

servings 24 cookies


2 cups flour

1 1/2 cup chopped graham wafers + crumbs for garnishing

1/4 tsp baking powder

1/4 tsp salt

1 cup butter at room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla

2 eggs

1 cup chocolate chunks + more for garnishing

72 mini marshmallow


Preheat oven to 350. In a small bowl combine flour, cropped graham wafers, baking powder + salt then set aside.

In the bowl of your stand mixer place butter and whip until light and fluffy. Add in white and brown sugar and beat on medium heat for 3-4 minutes or until it’s all fully combined. Add in vanilla and eggs and beat until just combined.

To the wet ingredients add in your flour and stir until flour ifs fully incorporated then stir in your 1 cup of chocolate chips.

Using a cookie scoop of teaspoon place heaping spoonfuls onto a cookie sheet. Press 3 marshmallows into the top of each cookie along with a few chunks of chocolate then sprinkle with graham wafer crumbs. Bake for 8-14 minutes or until cookies are golden and the marshmallows are just beginning to brown. Remove from the oven and transfer to a cooling rack then continue until all of your dough has been used.

One all of your cookies are baked turn your oven to broil. Place cookies back on your cookie sheet (you can crowd them at this point as they will not spread). Broil for 1-2 minutes keeping a close eye on them so that they do not burn. Allow the marshmallows to toast and the graham wafers to brown.


Brown Butter Chocolate Chip Cookies

Soft and chewy chocolate chip cookies bumped up a notch with nutty brown butter!


So, I must admit these cookies were a bit of an experiment. I had been reading about how chocolate chip cookies become the ultimate chocolate chip cookies if you let them rest for 2 days, so let's just say I needed to try it.

If you are going to make cookies that take 2 days they can't be just any chocolate chip cookies, I mean they need to be amazing right? So how do you enhance a cookie - brown butter of course! So armed with some nutty, delicious brown butter I embarked on my 2-day cookie experiment. I baked part of the batch immediately, and the remaining dough after 2 days of “resting” in the fridge.

So, I must say the cookies baked immediately were really delicious, so I was excited to see what was going to transpire. Of course, I saved a few so that the official taste test could happen and those cookies eagerly waited for the time to come.

One thing I will say about the 2-day cookies is that the dough is super cold, which is key to keeping your cookies nice and high and fluffy and not having them drop and become flat little pancake cookies. But let’s talk about what really matters, the flavour. Did it make a difference? Sadly, not at all. I think the cookies baked on the first day were better, which is sad because waiting for cookies for 2 days is a really long time.

On a positive note that means you can eat your cookies the same day you made them, or just keep doing what you have always been doing all along because sometimes there is no need to mess with something great!


prep time 1 hour 30 minutes

cook time 14 minutes

total time 1 hour 43 minutes

servings 24 cookies


1 cup butter

3/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chunks


In a medium saucepan place butter and turn heat to medium. Allow butter to melt - stirring often. Once the butter is melted continue cooking over medium heat until butter turns golden brown and has a nutty aroma (approx. 5 minutes). Remove butter from heat and allow to cool for 15 minutes.

To the bowl of your stand-mixer place cooled butter, brown sugar, white sugar, eggs and vanilla then beat until fully combined.

In a separate bowl combine flour, baking soda and salt. Slowly add in flour to your butter mixture a bit at a time. Stir until fully combined then remove the bowl from the stand. Stir in chocolate chunks then place the bowl in your fridge for a minimum of 1 hour.

Preheat oven to 350. Remove cookie dough from the fridge and scoop heaping teaspoon onto a cookie sheet. Bake for 14 minutes or until golden brown then remove from oven and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.


Peanut Butter Oatmeal Monster Cookies

Monster cookies elevated with peanut butter, oatmeal and peanut m&m’s - a childhood favourite that everyone loves!


Happy Thursday!!! For some reason today just felts like the kind of day that called for a recipe that is a blast from the past - so what better than Monster Cookies right! These were defiantly one of those things that were the things that childhood dreams were made of, or maybe that was just me.

Now while the classic recipe may be a basic chocolate chip cookie with M&M’s instead, this recipe is upgraded with oatmeal, peanut butter, and peanut M&M’s rather than the classic ones. They also don't have any flour so if you're gluten-free you can use gluten-free oats and enjoy this classic cookie.

Plus how can you not love the combination of oatmeal and peanut butter - it gives that chewy texture that is so perfect in a cookie. The other great thing is that this recipe makes a bit batch but if you don’t need quite that many cookies the dough also freezes great - just roll them out in advance and freeze so that you can have cookies any time you want!


prep time 20 minutes

cook time 12 minutes x 4 batches

total time 1 hour 8 minutes

servings 48 cookies


3 eggs

1 cup brown sugar

1 cup white sugar

1/2 cup softened butter

2 tsp baking soda

1 tbsp vanilla

1 1/2 cup smooth peanut butter

4 1/2 cups oatmeal

1 1/2 cup peanut m&m’s

1 cup mini chocolate chips


Preheat oven to 350. In the bowl of a food processor place eggs, brown sugar, white sugar and softened butter - beat until smooth. Add in baking soda, vanilla, peanut butter and oatmeal and stir until fully combined.

Remove from the mixer then stir in m&m’s and chocolate chips until equally distributed. Drop teaspoons of the cookie dough onto a baking sheet and bake for 12 minutes or until lightly browned.

Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.