Baking

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.

Strawberry Scones

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Springtime Strawberry Scones: A Fresh & Fluffy Delight

As the days grow warmer and the first signs of spring emerge, it’s the perfect time to bring fresh, seasonal flavors into the kitchen. These Strawberry Scones are light, buttery, and bursting with the sweet-tart flavor of juicy strawberries. Whether enjoyed with a cup of tea on a sunny morning or as a delightful afternoon treat, these scones embody the essence of spring.

What makes these scones so special? They are made with frozen strawberries, a touch of lemon zest for brightness, and just the right amount of sweetness. The secret to achieving the perfect texture—flaky on the outside, tender on the inside—is using cold butter and a gentle touch when mixing the dough. Using frozen strawberries keeps the dough cold which is key for scone making and you can stock up when they are on sale.

Why You’ll Love These Scones:
 Seasonal Goodness – Strawberries add natural sweetness and a pop of color and feel like spring!
 A Hint of Citrus – Lemon zest enhances the fruity flavors and adds a refreshing zing.
Buttery Perfection – Cold butter creates a flaky, melt-in-your-mouth texture.
Perfect for Any Occasion – Enjoy them at brunch, as a snack, or with your favorite tea.

For an extra indulgence, drizzle them with a simple glaze or serve with clotted cream and jam. I love a tiny bit of lemon in my glaze. These homemade scones are a celebration of spring, bringing a little sunshine to your table with every bite.

Here’s a delicious Frozen Strawberry Scone recipe! .

Strawberry Scones Recipe

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (113g) unsalted butter, very cold and shredded
  • 1/2+ cup frozen strawberries, chopped
  • 1/2 cup heavy cream or half and half
  • 1 large egg
  • 1 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk or lemon juice

Directions:

Combine the dry ingredients in a medium size bowl. Grate your frozen butter directly into the dry mixture. Using your clean hands or a pastry cutter to create pea size crumbles of butter in the dry mixture. In a small bowl combine the wet ingredients. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Using a spatula gentle stir without overtaxing.

The mixture will be somewhat dry and crumbly, don’t add more liquid. Turn onto a slightly floured surface and knead gentle to form a ball. Press into a disk shape and using either a bench scraper to cut wedges, or use a small round cutter for a round shape. If using this option, press the extra dough into a a disk again to keep using the round cutter.

Place wedges or rounds onto a parchment lined baking sheet. Preheat the oven to 400 degrees. While the oven is heating, place the baking sheet with scones into your freezer to keep cold. Once the oven is hot, bake for 20-22 minutes, or until the edges are slightly browned. Allow to cool and when cool, drizzle glaze onto scones.

Enjoy!

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