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May. 26, 2020 | Tuesday
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Cooking with Collin: Pumpkin cookies
File photo.

Collin Goodine/Special

As a chef and caterer, the fall harvest season is one of the most exciting and fun times of the year. The fruits and vegetables being produced in back yard gardens throughout Niagara are full of dark, complex and versatile flavours. The vegetables lend themselves to many cooking applications, and with each technique, new textures and tastes emerge. One of my favourite vegetables to cook with is squash because of its many varieties and flavours. Right here in Niagara, on East and West Line, the Lee family has been growing pumpkins (a type of squash!) for years, bringing new and exciting types of squash for us to enjoy. Whether you’re carving pumpkins, making a beautiful soup, or roasting for Sunday dinner, they have a squash for you. Stop by the pumpkin farm this year and grab yourself a pie pumpkin, and instead of making traditional pumpkin pie, why not try this spicy, aromatic, and soft cookie that will pair nicely with a warm beverage on a cool autumn day.


2 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon each: baking soda, ground cinnamon

1/2 teaspoon each: ground nutmeg, ground cloves, salt

1/2 cup butter, softened

1 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin puree

1 egg

2 teaspoons vanilla extract

2 cups confectioners sugar

3 tablespoons milk

1 tablespoon melted butter


Preheat oven to 350 F (175 C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together butter with white and brown sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Once mixed, scoop with a spring-loaded ice cream scoop.

Bake for 15 to 20 minutes in preheated oven. Cool cookies, then drizzle glaze with fork. Icing is optional. You also can drizzle chocolate or dust with icing sugar and cinnamon.

For glaze: Combine confectioners sugar, milk, melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.