Pumpkin Spice Sugar Cookies with Maple Frosting


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.

IMG_9380So 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


  1. 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.
  2. Preheat oven to 400°F. Roll out dough onto a floured surface 1/4-1/2″ thick. Cut into circles with cookie cutter.
  3. Bake for 6-8 minutes. Let cool completely, then spoon and spread maple frosting on top.
  4. Frosting: In a stand mixer with either whisk or paddle attachment, whip butter for about 30 seconds.
  5. 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.
  6. Frost cookies, then store in fridge in an airtight container.


“TrailBlazers” Sugar Cookies

I’m here today with another Blazer-centric recipe for you all!


Okay, it’s not really Blazer-centric. But for my purposes it was. A soft pillowy sugar cookie topped with royal icing and Blazer doodles on top. I might have to go get one right now.

And I’m back. Yum.


These cookies are absolutely the easiest little guys to make. Mix together the dough, refrigerate it for an hour, roll it out, cut out your shapes and bake. You can top them with any kind of icing/frosting you want to. I went with royal icing because it gets really hard when it dries so it was easy for me to write on them.

Before you think I whipped out my sharpies and used those, let me tell you I didn’t. I have some edible markers made just for drawing decorations on cookies, cakes, etc. and I used those. Perfectly safe to eat, making these cookies more than just a pretty face.


These will be perfect for you to eat while you’re watching the game tonight. Put some ‘rip city’ doodles on top of your cookies and chow down while you cheer on the team. I passed Joel Freeland when I was driving around with these babies yesterday and if I hadn’t been in my car I definitely would have given him the “Freeland” cookie.


Here’s the recipe. The cookie recipe is mine and the royal icing comes from Alton Brown. That man knows what he’s talking about.

Happy baking!

“TrailBlazers” Sugar Cookies: 



  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt

Royal Icing: 

  • 3 ounces pasteurized egg whites
  • 1 tsp. vanilla extract
  • 4 cups confectioners’ sugar


  1. In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill for at least 1 hour.
  2. Preheat oven to 400°F. Roll out dough onto a floured surface 1/4-1/2″ thick. Cut into shapes.
  3. Bake for 6-8 minutes. Let cool completely, then decorate.
  4. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.{I threw some in a piping bag, outlined my cookies and then added a little water to the icing to thin it out and “flooded” my cookies.}
  5. Once the icing has set use edible markers (or other frosting) to decorate.