This weekend, I’ll be co-hosting a joint birthday party for my nephews and my baby boy—who’s turning ONE! I can hardly believe it’s already been a year since he came into our lives. Time really flies.
For the party theme, I came up with: “Our Little Pumpkins Are Turning One!” (…or fourteen, or eighteen, depending on which boy we’re talking about). The older boys might be slightly mortified, but I think it’s adorable—and I can’t wait to start decorating with all the pumpkin-themed party supplies I picked up!
We’ll be having pumpkin pie for dessert—three full-sized ones and a batch of mini baby pumpkin pies. I’m especially excited to give baby Owen his very own pumpkin pie, topped with maple vanilla whipped cream. I just know it’s going to be the cutest mess ever. And yes, I found him the perfect pumpkin-themed outfit complete with a bow tie and suspenders!
I truly can’t wait to celebrate all of our pumpkins this weekend.
And in the spirit of the theme, I’m sharing one of my favorite fall recipes: my original Pumpkin Crinkle Cookies. Imagine gooey butter cake meets a soft, spiced pumpkin cookie—rolled in powdered sugar and cinnamon for that irresistible crackled top. Perfectly cozy and sweet, just like the season.
Pumpkin Gooey Butter Crinkle Cookies
Ingredients:
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
Instructions:
In a medium mixing bowl, sift together flour and baking powder. In a large mixing bowl, using a mixer on medium speed, beat together butter and granulated sugar until creamy and combined. Beat in pumpkin, egg and vanilla until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Refrigerate dough 30 minutes, or until cold and firm.
Heat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
In a medium bowl, sift together confectioners sugar and cinnamon. Scoop out 2 tablespoon-rounds of dough and roll into balls*. Roll the balls into confectioners' sugar, place on cookie sheets, spacing about an inch apart, and press down to flatten slightly using palm of hand. Bake 12-14 minutes, or until slightly golden around cookie edges. Cool cookies 2 minutes before transferring to wire racks to cool.
*Tip - Spray cooking spray onto hands for easier dough rolling.
Makes 2 dozen cookies
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