Fall cookie recipes

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Fall gives you the perfect opportunity to use your gorgeous kitchen and make delicious fall treats. Fall cookies are tasty and they are also a great way to get into the fall spirit. These are some great cookie recipes to bake in your fantastic home!


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Pumpkin Chocolate Chip Cookies

  1. Preheat oven to 375° and line two large baking sheets with parchment paper.

  2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.

  3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.

  4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.


Pumpkin Whoopie Pies

  1. Preheat oven to 350° and line two large baking sheets with parchment paper.

  2. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

  3. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

  4. Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

  5. Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

  6. Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

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Cheesecake Stuffed Snicker doodles

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  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.

  2. Make cookie dough: Whisk together flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium bowl until evenly combined. In a separate large bowl, combine butter and sugars. Beat until light and fluffy. Add egg, pumpkin and vanilla and mix until evenly combined. Gradually, add the dry ingredients and mix until just combined. Cover dough with plastic wrap and refrigerate until slightly firm, about 30 minutes.

  1. Make cheesecake filling: Combine cream cheese, sugar and vanilla in a small bowl. Mix well until the mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.

  2. Make cookies: Scoop about a tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Spoon about a teaspoon of the cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch the edges together to seal, then roll the filled dough into a ball. Roll in cinnamon-sugar and place on baking sheet. Repeat until all dough is use, spacing the cookies about 2” apart. Flatten the cookie dough balls slightly with your hands.

  3. Bake for 10-15 minutes, until the tops start to crack. Rest on baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.


Classic Oatmeal Cookies

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  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.

  2. In a large mixing bowl, combine butter, granulated sugar and brown sugar. Beat with hand mixer until light and fluffy.

  3. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.

  4. Fold in desired mix-ins. Scoop tablespoon-sized balls of dough and place on baking sheets, about 2” apart. Bake until golden brown, about 10-15 minutes. Let cool on wire racks then top as desired


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Pumpkin Cinnamon Cookies

  1. Preheat oven to 350 degrees F. Line two baking sheets with  parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

  3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

  4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

  5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.


Take a look at some of the beautiful homes we have for you to bake your fall cookies in!