Autumn is here!!
Autumn, fall, whatever you want to call it. It’s absolutely without a doubt my favourite season. And October is my favourite month. The crisp chill in the air, leaves changing colour, falling to ground so you can walk through them and hear the crunch (as long as it hasn’t been raining).
Nothing beats a season full of pretty colours, scarves, boots and baked goods filled with all of my favourite spices.
Oregon is particularly pretty during the autumn months and I’m so excited to spend my days off doing fun autumnal things.
These pumpkin spice sugar cookies are perfect for bringing in this new season and month. They’ll fill your kitchen with such a delicious smell and the hint of each of the five spices in my pumpkin spice mix are guaranteed to put a smile on your face.
For an extra dose of autumnal flavour, I whipped up some maple frosting and swirled them onto the cookies.
So good, you guys.
Each autumn there’s a lot of talk about pumpkin spice, especially the Pumpkin Spice Lattes (PSLs) from Starbucks. I’ve never had one, so I can’t tell you whether it’s good or not, but I can tell you that this spice mix is a perfect blend of 5 delicious spices. It’s especially good for all of your autumn baking needs 🙂
Pumpkin spice can be bought at just about any grocery store, but it’s really easy to make at home and chances are you have the spices sitting in your cupboard.
I just combined:
- 3 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 1/2 tsp. allspice
- 1 1/2 tsp. ground cloves
Mix it all together and store it in an airtight container, ready for use in these cookies, pumpkin pies, cupcakes, etc.
If I could give these cookies to everyone I know to celebrate autumn, I would. I hope you like them!
Pumpkin Spice Sugar Cookies with Maple Frosting:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. pumpkin spice (store-bought or using recipe above)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 3/4 cups powdered sugar
- 3 tbsp. maple syrup
- In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, pumpkin spice, baking powder and salt. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 400°F. Roll out dough onto a floured surface 1/4-1/2″ thick. Cut into circles with cookie cutter.
- Bake for 6-8 minutes. Let cool completely, then spoon and spread maple frosting on top.
- Frosting: In a stand mixer with either whisk or paddle attachment, whip butter for about 30 seconds.
- Add one cup powdered sugar and whip to combine. Scrape down sides of bowl, add remaining powdered sugar and whip again. Scrape down, add maple syrup, then whip on med/high speed for about 5 minutes.
- Frost cookies, then store in fridge in an airtight container.