Best Ever Pumpkin Cookies


Best Ever Pumpkin Cookies

A lot of people treat my hometown like a pit stop – somewhere halfway between Edmonton and Calgary to get gas and maybe a doughnut – but there are other delectable treats in the heart of the city. If you’ve been to Red Deer and haven’t had a pumpkin cookie from Café Millenium, you need to adjust your travel itinerary next time you drive through. They’re amazing. Cushiony-soft little things topped with a magical crack-sauce icing. They’re so good that a couple of summers ago, when I was working in an office in the very far north of the city, my co-workers commissioned me to go on a pumpkin cookie run (it took my whole lunch hour to get in and out of downtown, but it was worth it).

Canned pumpkin

pumpkin cookie dough

I had a top-secret anonymous contact (…) at the Café who got their hands on the original recipe; it’s since become one of my sister’s specialties a favourite of my family. I’ve adapted it a bit – partly because the original recipe makes like 100 cookies – but I think the additions of butter and fresh nutmeg take these cookies to the next level, if there even is such a thing.

pumpkin cookies



Best Ever Pumpkin Cookies

Best Ever Pumpkin Cookies

Best Ever Pumpkin Cookies
Prep time
Cook time
Total time
Serves: 24
  • ¾ cup shortening, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup canned pumpkin
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Brown Sugar Icing
  • 3 tablespoons unsalted butter
  • ⅓ cup brown sugar, lightly packed
  • 3 tablespoons milk
  • 1⅓ cup icing sugar, sifted
  1. Preheat oven to 350°F/175° C and line two cookie sheets with parchment or silpat. In the bowl of a mixer, cream together the shortening, butter and sugar until light and fluffy; add egg, vanilla, and pumpkin and beat till smooth.
  2. Sift all the dry ingredients together and add to the pumpkin mixture; mix on low speed until all the dry bits are incorporated and you have a smooth dough. Scoop the dough into balls 2-3 tablespoons big (I use a 1.25 oz portion scoop) a few inches apart from each other on your prepared cookie sheets. Bake for 11-13 minutes, until the middles are set and the edges are slightly golden. Allow to cool completely.
  3. For the icing, bring the butter and brown sugar to a boil over medium heat; allow to gently boil for about 1-2 minutes, then remove from heat. Cool for 10 minutes, then whisk in the milk and icing sugar. Drizzle over the cookies, and give them at least half an hour to set before storing. Good luck not eating most of it with a spoon.



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