Imagine biting into a soft, melt-in-your-mouth pumpkin cookie, brimming with inviting spices, and cannabis-infused if you so choose!
While many associate pumpkin with fall and winter baking, my family and I believe that pumpkin’s magic is a treat to be relished year-round. This is one of our favorite cookies!
What’s magical about these pumpkin cookies? Well, besides their delectable taste, they become even more flavorful a day or so after baking.
If you’re someone who loves to plan ahead or surprise guests, know that they store brilliantly in the freezer.
And the convenience doesn’t stop there. Assembly is a breeze with the help of canned pumpkin.
This recipe is easily adaptable to cater to various dietary needs.
Whether you’re using all-purpose flour, 1-1 gluten-free flour, or gluten-free oat flour, these pumpkin cookies promise to deliver on taste and texture.
With a generous serving of butter in the recipe, those looking to infuse them with cannabis have ample room to play around.
Consider adding cannabis infused butter (Cannabutter) or canna oil for that special touch.
To round off this masterpiece, a luscious layer of buttercream or brown butter frosting is all you need.
Trust me, once you’ve tasted this combination, you’ll see why I often whip up an extra batch of frosting just to have around.
And, if you’re feeling adventurous, a touch of cannabis infused butter in your buttercream can elevate the experience to another level.
So, whether you’re new to cannabis-infused baking or a seasoned enthusiast, these cannabis-infused pumpkin cookies promise simplicity, delight, and a touch of wellness.
Ready to embrace some pumpkin magic?
Butter adds richness and moisture to cookies. Softened butter, which can be achieved by leaving it at room temperature for about an hour, allows for easier mixing
These cannabis-infused pumpkin cookies are made with a lot of butter, allowing you a lot of room to customize the strength of cannabis.
Replace the desired amount of butter with Cannabis-infused butter, aka cannabutter. Using too much cannabis butter may leave you with too strong of a cannabis flavor.
If you don’t have cannabutter on hand, replace up to a ¼ cup of butter with cannabis-infused coconut oil or canna oil.
Coconut oil is generally substituted for other fats in recipes on a 1:1 basis. Remember that virgin coconut oil will add a coconut flavor.
Learn More About Cannabis-Infused Oils:
Brown sugar imparts a molasses flavor and a chewy texture to baked goods.
It tends to clump due to its moisture content, so press it into a measuring cup to get an accurate amount. Store in a cool, dry place to prevent hardening.
Eggs provide structure and moisture to baked goods. Ensure they’re at room temperature for better mixing.
If you’re vegan or allergic, various egg replacements, like flaxseed or applesauce, can be used.
Pumpkin lends a smooth texture and autumnal flavor. While canned pumpkin is convenient, ensure it’s pure pumpkin and not pumpkin pie filling.
Vanilla enhances the flavors of baked goods. Pure vanilla extract provides a richer flavor compared to its imitation counterpart.
Just a small amount can make a big difference.
Flour is the foundation of most cookie recipes. All-purpose is versatile, but for gluten-free options, ensure a proper blend like 1-1 is used.
Oat flour can be made by simply grinding oats in a blender, offering a hearty and gluten-free alternative.
I often mix half oat flour with half of my favorite 1-to-1 gluten-free flour blend.
This is a leavening agent that helps cookies rise. Ensure it’s fresh for best results—stale baking powder can impact the rise of your baked goods.
Another leavening agent, baking soda, reacts with acidic ingredients to help cookies spread and brown. Store it in a cool, dry place.
Salt enhances the flavor of baked goods. Use fine table salt for even distribution in your dough.
Ground Cinnamon, nutmeg, cloves, and ginger are warm spices often paired with pumpkin. They add depth of flavor and zestiness.
They complement each other, but use them sparingly, as they can be potent. Best of all, they add an incredible aroma to your kitchen!
Need to simplify? Try using 1 tablespoon of Pumpkin Pie Spice to replace the individual spices.
It typically contains cinnamon, nutmeg, ginger, and allspice and will work fine as a replacement in these cookies.
Begin by preheating your oven to 350°F and lining your baking sheet with parchment paper.
In a medium-sized bowl, whisk together all your dry ingredients: this includes the flour, baking powder, baking soda, salt, and either your combination of cinnamon, nutmeg, cloves, and ginger or simply the pumpkin pie spice blend.
Next, blend the butter, granulated sugar, and brown sugar in a larger bowl or using a stand mixer until the mixture becomes light and fluffy.
To this mixture, fold in the egg, pumpkin, and vanilla, taking care not to overmix.
Slowly introduce the dry ingredients, stirring on low speed until everything is combined.
To form the cookies, use either a small scoop or a pair of spoons to drop portions of dough onto your prepared baking sheets, spacing them a couple of inches apart.
Bake your cookies for 12–15 minutes; you’ll know they’re done when the edges have turned a light brown and the centers have set.
Once baked, transfer them to a wire rack to cool.
After cooling, feel free to frost and enjoy your cookies. Our recipe includes two frosting options.
Try traditional buttercream or browned butter for a melt-in-your-mouth treat. And if you have leftovers, don’t worry—they freeze quite well!
(Recipe makes about 2 ½ cups which is more than you need.
You can divide this recipe in half and keep the remaining frosting for future use. Store in the refrigerator or freezer.)
Add softened butter and vanilla to the mixing bowl and mix until well combined.
Add powdered sugar and beat on low alternating with a bit of milk as needed.
Scrape sides and bottom of bowl often. It may seem a bit dry. If you made the full size recipe, this is the point you may want to divide the amount of frosting into two bowls.
Refrigerate or freeze one half for another use.
Beat in additional milk until you have the creamy whipped consistency you prefer to spread on your cookies.
If you wish to add sprinkles or a dash of cinnamon, do so while frosting is wet.
Melt butter in a 1-quart saucepan over medium heat. Continue cooking while constantly stirring until the butter starts to turn golden.
The butter will get foamy and bubble.
Remove from heat. Cool completely.
Combine browned butter, powdered sugar, and your choice of flavoring in a bowl.
Beat at medium speed, gradually adding enough milk, cream, or nut milk until desired spreading consistency.
If you wish to add sprinkles or a dash of cinnamon, do so while the frosting is wet.
Use this frosting right away, as it hardens quickly.
I hope this recipe is one you enjoy. It’s always best to try out new recipes without any cannabis-infused if you have any doubts. I make these cookies all the time without cannabis!
If you have questions or comments, I’d love to read them.
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