Pumpkin, Walnut & Date Biscotti

Perfect for tea time. Or anytime.






  • 2-1/2 cups unbleached all purpose flour
  • 1/2 tablespoon roasted ginger
  • 1/2 tablespoon roasted cinnamon
  • 1/2 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup light brown sugar
  • ¾ cup pure pumpkin
  • 2 teaspoons vanilla
  • 2 large eggs


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, spices, baking powder and salt.
  3. In the bowl of an electric mixer, beat the brown sugar, pumpkin, vanilla and eggs on low speed until well combined. Add the flour mixture, one cup at a time, until a thick dough forms. Stir in walnuts and dates
  4. Form dough into a large loaf on the prepared baking sheet.
  5. Bake for 30 minutes or until loaf just starts to crisp on the outside. Remove from oven and let cool for about 10 minutes.
  6. Using a serrated knife, cut the loaf into ½ inch thick slices and place flat on the parchment-lined baking sheet. Bake for 45 minutes, flipping biscotti every 15 minutes, until it is dried out and crisp.

Do not store the biscotti in an airtight container as the moisture will release from the pumpkin and make it chewier and moister than it should be.

Pumpkin Cookies

Pumpkin Cookies

These are so good. I had some canned pumpkin leftover and I will have to make more of these. I did not ice them but you can do a glaze. Adapted from a Genius Kitchen recipe. These would be good with walnuts and or chocolate chips. I did not take a lot of photos but trust me, they are good.

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  • 1/2 cup butter, softened
  • 1cup sugar
  • 1cup firmly packed brown sugar
  • 1 1/2 cup canned pumpkin 
  • 1 egg
  • 1teaspoon pure vanilla extract
  • 2cups unbleached flour
  • teaspoon baking powder
  • teaspoon soda
  • 1 1/2 teaspoons roasted cinnamon
  • teaspoon ground roasted ginger
  • 1teaspoon salt


Preheat oven to 350 degrees.

Have ready some ungreased baking sheets.

In a large mixing bowl, cream butter and the sugars together until light and fluffy.

Blend in pumpkin, egg and vanilla extract.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.

Mix flour mixture into butter-sugar mixture.

Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

Bake the cookies for 11-15 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for a least one half hour, then frost with glaze.


tablespoons butter
1cup firmly packed dark brown sugar
1cup milk
1– 2cups confectioner’s sugar

Heart Shaped Spice Cookies

Heart Shaped Spice Cookies


I hope everyone’s day is filled with love. These cookies are a little bit like love.. a little sweet,
a little spice and perfect to share with someone.. or all for yourself. This was inspired by a recipe on line from My Recipes. They are addicting! I made up little cookie bags for my husband and his hard working songwriters.





2 1/2 cups all-purpose unbleached flourimg_0372
1 teaspoon roasted ground ginger
1 teaspoon roasted cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
1 cup packed light brown sugar
3 tablespoons water
sanding sugar


In a large bowl, combine flour, ginger, cinnamon, nutmeg, baking powder and salt.

In a separate large bowl, beat butter with an electric mixer until creamy. Gradually add sugar and beat until light and fluffy. Add flour mixture, a little at a time, and beat until mixture forms a stiff yet pliable dough. I added a little water to make the dough easier to work with. Turn out onto a floured work surface and knead into a ball. Wrap in plastic and refrigerate until completely chilled, at least 2 hours.

Preheat oven to 400°F and line 2 large baking sheets with parchment. Roll out dough to 1/4-inch thickness. Cut out cookies with a 2-inch heart-shaped cookie cutter. Place cookies about 1 inch apart on baking sheets. Sprinkle with white sanding sugar. Bake until cookies are firm in center, about 10 minutes. Let cool on wire racks. Repeat with remaining dough.


Christmas Sugar Wafers


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These were adapted from a Cooking Light magazine. I do not like a super sweet iced cookie so I made these with Sanding sugar sprinkled on instead of icing. They dod not use as much butter or sugar as traditional. So while not completely guilt free a bit less fat and sugar than some!





6 tablespoons sugar
1/4 cup butter
2 tablespoons dark brown sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking powder

Sanding Sugar or colored sugar

To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.


Preheat oven to 375°.

To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed.

Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough.

Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.

Bake at 375° for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack.

To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies.

Double Ginger Pumpkin Spice Cookies


I have been enjoying trying new spices and I have just discovered roasted cinnamon and ginger. I LOVED the orange ginger cookies and I thought pumpkin and ginger would be a good combination. These are a softer cookie than I expected so might play around with the recipe to make it more of a gingersnap type. They are very good!


  • 1/2 cup of butter, at room temperature
  • 3/4 cup granulated sugar, plus 1/4 cup for rolling the cookies
  • ½ cup of pure pumpkin puree (I used Trader Joe’s Organic)
  • ¼ cup of molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons roasted ground cinnamon
  • 2 teaspoons roasted ground ginger
  • 2 teaspoons finely chopped crystallized ginger (plus extra for rolling the cookies)
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt


In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar and extra crystallized ginger in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.