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!


prep time

cook time

total time



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.


Spiced Pear Scones


Spiced Pear Scones - nothing says fall more than that if I do say so myself!

So fall is full of pumpkin spice everything - which I love, but sometimes you need to change things up, and I think warm spices and sweet pears are the perfect way to do it.

So, scones are one of my favourite things to make and eat - way better than muffins any day of the week. There is something I find so cozy and delicious about them. It probably all started back in my Starbucks days with their white chocolate blueberry or their infamous pumpkin scone - seriously, there is nothing better than Starbucks pastries.

When I was a kid we were not a scone family but rather more of a biscuit family, and let me say nothing beats a warm tea biscuit right out of the oven with butter and honey - seriously they are soooo good. Now while a plain buttery biscuit is always a winner, sometimes you want something that is packed with flavour, yet still tender and delicious. These spiced pair scones go perfectly with a cup of coffee or tea and can be served for breakfast or a mid-day snack. Any time of the day you want to enjoy these you will be in for a delicious fall treat!


prep time 50 minutes

cook time 20 minutes

total time 1 hour 10 minutes

servings 8


2 3/4 cups flour

1/3 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1 pear

1/2 cup cold butter

1 tbsp vanilla

1 cup milk + 1 tbsp


In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

Slice the pear in 1/2 inch pieces then toss into the flour mixture. Use a cheese grater grate the cold butter into the flour and toss so that it is evenly coated in flour.

To the flour butter mixture pour in the vanilla and cream and stir until combined. Turn the dough onto a floured surface and knead until the dough just comes together - adding in additional flour as needed.

Take your ball of dough and place it on a parchment lined cooked sheet. Press into a circle about 1 1/2 inches thick. Cut into 8 triangles then gently pull the triangles apart so that they are no longer touching. Place the scones in the freezer for 30 minutes.

Preheat oven to 400. Remove scones from the freezer then bake for 15-20 minutes or until golden brown. Transfer to a cooling rack and allow to cool before drizzling with icing.


3/4 cup icing sugar

1 tsp cinnamon


In a small bowl whisk together icing sugar and cinnamon. Drizzle in a small amount of cream and whisk. Add additional cream until desired consistency is achieved.