pumpkin spice

Pumpkin Spice Cookies by Rosie Berger

pumpkin spice cookies.jpg

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.

Warm & Spicy Syrup by Rosie Berger

Add a bit of autumn spice to coffee, whiskey and rum cocktails, tea, or lattes!

spice syrup_1.jpg

1.5 cups brown sugar

2.5 cups cold water

1 tbsp nutmeg

1 tbsp whole cloves

2 tbsp cinnamon

2 tbsp vanilla extract (or 2 vanilla beans, if you can find them)

1. Add sugar, spiced and vanilla to large saucepan

2. Add cold water, stir until combined

3. Bring mixture to boil, stir until sugar dissolves.  Boil for 15-20 minutes (mixture might try to boil over - just lift pot off heat and then return).

4. Reduce heat to low-medium, cover and simmer for 20-30 mins, until mixture thickens

5. Remove from heat, let cool and transfer to heatproof container or bottle