Pumpkin Cookies, National Pumpkin Day Celebration

Today is National Pumpkin Day, so my parents and I celebrated with delicious pumpkin lattes and scrumptious pumpkin mascarpone cookies. The best part was that it was family baking! My dad mixed the mascarpone and pumpkin jam together, my mom made the lattes, and I had the most important parts — adding the dry ingredients, shaping the cookies, and placing them in the oven.

They turned out absolutely delicious, and I wanted to share the recipe with you!

Ingredients to make Pumpkin Cookies

• ¼ cup pumpkin butter
• ¼ cup mascarpone cheese (room temperature)
• ¼ cup unsalted butter (softened)
• ½ cup brown sugar
• 1 tsp vanilla extract (optional, for warmth — I used it!)
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon powder (optional but lovely for fall flavor — I used it!)
• 1 tbsp milk (only if dough feels dry)

Directions

1. Make the Creamy Base

Beat together butter, mascarpone, and pumpkin butter until smooth and creamy. Add brown sugar and vanilla extract, and whisk until light and fluffy.

2. Mix the Dry Ingredients

In a separate bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon powder.

3. Combine & Chill

Gently fold the dry mixture into the creamy base until a soft dough forms. (If it feels dry, add 1 tbsp milk.)Refrigerate the dough for 15–20 minutes — this helps the cookies stay thick and chewy.

4. Shape, Bake & Cool

Scoop small balls onto parchment, flatten slightly, and bake at 350°F (175°C) for 11–13 minutes, until the edges turn golden. Let them rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.

We had such a great time baking together — it made the whole house smell like fall! 

I’d love to know — what’s your favorite thing to bake or cook with your family?