Pumpkin Spice Cookies by Rosie Berger

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So the way these turned out they’re basically a copycat of Starbucks pumpkin scones. And I’m not mad about it. Not overly sweet, cakey and addicting.



1 cup butter, cubed and softened

1 cup white sugar

1 egg

1 cup pureed pumpkin (roast and puree your own, or use canned)

1.5 tbsp cinnamon

2 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

3 cups all purpose flour

1/2 tsp salt

1 tsp baking powder


1 250g container cream cheese

1/2 cup icing sugar

1 tbsp cinnamon


  1. Preheat oven to 350

  2. Cream butter and sugar with electric or stand mixer .

  3. Add egg and pumpkin, mix until combined.

  4. Combine dry ingredients in a separate bowl.

  5. Gradually add dry ingredients to wet while mixing

  6. Roll dough into 1 inch balls, place 1.5 inches apart on ungreased cookie sheets (12 per sheet).

  7. Bake for 12-15 minutes, until outside is no longer shiny and bottom is golden brown.

  8. While cookies bake, mix icing ingredients until smooth

  9. Spread (or pipe, if you’re feeling fancy) frosting on cookies. You will have leftovers (you can either half the recipe, or find some other use for it… like eating it with a spoon…)

    Makes approx, 40 cookies.

Peanut Butter Chocolate Blondies by Rosie Berger

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Peanut butter and chocolate is always, and forever, one of the best flavour combos. Don't deny it. These are halfway between a brownie and a peanut butter cookie, so you're welcome.

1 cup butter, softened

1/2 cup white sugar

1 cup brown sugar

1 tbsp pure maple syrup

3/4 cup smooth peanut butter

2 eggs

2 1/2 cups flour

1/2 tsp salt

1/2 tsp baking powder

Chocolate topping

1 cup semisweet chocolate

3 tbsp butter

2 tbsp milk


Preheat oven to 350, line a 8x12 baking dish with parchment paper (butter any exposed area)

1. Cream sugars and butter with electric or stand mixer.

2. Add eggs and peanut butter, mix until smooth (a few lumps are fine)!

3. Combine dry ingredients separately, add to main bowl gradually while mixing.

4.  Spread mixture in baking dish, flatten with fingers if necessary.

For chocolate topping

5. In a double boiler, melt butter.

6. Add milk and chocolate chips

7. Stir until melted.

8. Pour over blondie batter, spread as far to edges as you'd like (I like to leave a little room on the edges so you get those perfect crispy edge pieces, and to test baking time)

9. Bake for 30-35 minutes, until edges are light golden brown.

10. Cool, slice and serve.